Whole wheat walnut buns

Overview

A simple, nutritious and delicious European bun

Mix water and yeast
Other raw materials except butter and nuts. Put the bread machine and dough
After making the dough, add butter and knead it into a transparent fascia, add nuts and knead it into a ball, and put it into a basin to ferment
Fermentation temperature: 35-38 degrees, 50 minutes. Twice the original volume
Divide the dough into equal portions, knead the dough and roll it into a round shape. Cover with a protective film and let it rise for 20 minutes
After 20 minutes, sprinkle dry flour on the rattan basket, flatten the dough on all sides and close it to the middle, turn the dough over and make it round, put it bottom up into the fermentation basket, press it flat, 35-38 degrees, humidity 70%, ferment
Invert the baking sheet and make a slash about 0.5cm deep
Temperature: 180 degrees for 20 minutes (the time and temperature are for reference only and will be determined according to your own oven)