Homemade Whole Wheat and Nut Soft European Bread Recipe

Simple living is increasingly favored, including simple food preparation. Simple food preparation requires higher quality ingredients and does not use artificial flavorings; it relies solely on the good taste of the ingredients themselves to enhance texture.Good ingredients make for good flavors. The variety of breads outside may be numerous, but one can instantly tell their delicate nature, each so soft as to appear lifeless. Even a few whole grain options are overly refined, looking almost like they've been made up.

Bakery bread is better suited as a snack.Pastries While there are many types of pastries, one can quickly notice their thin texture, each so soft that it appears weak.Rye and other grains are also overly processed to look like they've been beautified. Bakery bread is more suitable as a snack rather than for breakfast.Pastries, unlike whole wheat bread, are not ideal for breakfast.A quality breakfast is the driving force of one's day, so I always take time to carefully prepare my own breakfast. As there is time in the morning, I usually have lightly stir-fried vegetables and scrambled eggs, which makes me prefer simple and less sweet breads. This whole wheat loaf with many nuts added has almost no sweetness but its rich wheat aroma and the various nut textures provide a delightful surprise. Sometimes, when hungry at noon, I eat this bread without anything else; it better showcases the natural and simple taste of the bread. Whole Wheat Nut LoafIngredients:

High-gluten flour 210 grams,whole wheat flour 90 grams,

yeast powder 4 grams,salt 3 grams,granulated sugar 24 grams, water 182 grams,butter 20 grams. Fruit pieces:

Raisins 30 grams, black currants 30 grams,pumpkin seeds, sunflower seeds, walnuts, peach kernels,together 30 grams, roasted. Black sesame seeds 20 grams.Steps for Whole Wheat Nut Loaf: 1. Soak the raisins and black currants in water for 20 minutes, remove stems, drain, and pat dry with kitchen paper to remove excess moisture.Spread the other nuts on the middle rack of the oven, distribute evenly, preheat, at 150 degrees, bake for 10-15 minutes until fragrant, then cool and set aside;2. Place all ingredients except butter in a mixing bowl, mix to form dough, add butter, continue mixing until the dough is smooth and elastic, able to stretch into transparent film. Add all fruit pieces and mix thoroughly;

3. Cover with cling wrap for basic fermentation until doubled in size (fold twice during this period);

4. Remove the dough, divide into two equal parts, round, expel air, place on baking trays, cover with cling wrap for final fermentation until doubled in size;5. Sprinkle whole wheat flour over the fermented dough, make cuts;6. Preheat oven to 180 degrees, bake in middle rack for 30 minutes, remove and cool slightly before slicing. Place evenly on the middle rack, preheat to 150 degrees, bake for 10-15 minutes until the nuts release fragrance, then remove and cool before use;

2. Put all ingredients except butter into a mixing bowl, knead until dough forms, then add butter and continue kneading until the dough is smooth and elastic, able to stretch into transparent film, then mix in all fruit pieces evenly;

3. Cover with cling film for basic fermentation until doubled in size (turn and fold twice during this process);

4. Remove dough, divide into two portions, round up and release air, place on baking trays, cover with cling film again for final fermentation until doubled in size;

5. Sprinkle whole wheat flour on the surface of the fermented dough, make cuts;

6. Preheat oven to 180 degrees, bake on middle rack for 30 minutes, then remove and cool slightly before slicing.