Healthy Whole Wheat Nut European Buns
Overview
This time to make European buns, Doudou Ma used a high proportion of whole wheat flour, which has a firm texture and becomes more fragrant the more you chew it. She added walnut kernels, sunflower seeds and raisins, which has a rich and balanced taste. It is a brand new recipe that I like very much.
Tags
Ingredients
Steps
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First, take 50g of all-purpose flour, 32g of water and 1g of yeast one night in advance, mix well, ferment at room temperature for an hour, cover with plastic wrap and refrigerate for more than 15 hours.
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Add water first, then weigh all the flour except yeast, then add olive oil.
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Add honey
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The Petri pe8880 bread machine I use comes with yeast. Put the yeast into the yeast box and select the European package button to start kneading the dough
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Prepare the nuts and put them into the automatic spreading box
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After kneading the dough to the expansion stage, take it out, shape it and ferment at room temperature
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Let the dough ferment until 2.5 times in size
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Remove the dough from the rising dough and divide it into 3 even balls
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Roll into balls, cover with plastic wrap and let rest for 20 minutes
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After the relaxation, roll the dough into a rectangular shape and roll it down from the top to the bottom
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Organize into olive shape
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After shaping, put it in the oven for secondary fermentation for 1 hour without turning on the power
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After the secondary fermentation is completed, sift in whole wheat flour and cut out the pattern you like
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Preheat the oven at 200° for 5 minutes. Place the European buns in the middle layer and bake for 8 minutes. Adjust the upper and lower heat to 160° and continue baking for 16 minutes. Pay attention to the coloring and cover with tin foil in time
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The baked European buns are super delicious when sliced and eaten when they are warm
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Both afternoon tea and breakfast are delicious and healthy
