Blackcurrant Whole Wheat Coffee Walnut Bread

Overview

I have always liked European bread, but my oven conditions are limited. This bread tastes very much like European bread, with less oil and sugar, and is delicious and nutritious. Slice it and bake it the next day, and it will have another flavor.

Tags

• baking
• breakfast
• chopped ripe walnuts
• egg liquid
• high gluten flour
• olive oil
• pure coffee powder
• rum
• sesame
• whole wheat flour
• yeast
• blackcurrant
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Add the dried black currants to the rum, mix well and soak until the rum is completely absorbed.

   

2. 2 In the post-oil method, mix the dough ingredients and knead until a large film can be pulled out, and ferment at room temperature.

   

3. 3 Ferment until doubled in size, press to deflate, divide into 2 portions, roll each into a round shape, cover with plastic wrap and let rest for 20 minutes.

   

4. 4 Roll one part into a rectangle, thin the bottom edge, and sprinkle with chopped black currants and walnuts.

   

5. 5 Roll it up from top to bottom, tighten it and place it in a warm and moist place to ferment.

   

6. 6 Ferment until doubled in size, brush the surface with egg wash and sprinkle with sesame seeds. Place in the preheated oven at 180 degrees for about 25 minutes.

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product