52g of starter dough sitting in the fridge and loads of nuts given to us by a friend prompted me to bake this… i love the crunchiness in the midst of a fluffy bread
Ingredients:
300g bread flour
3g instant dry yeast
45g caster sugar
3/4 tsp salt
24g egg
162g water
24g unsalted butter (softened)
30g sunflower seeds
30g pine nuts
45g walnuts (roughly chopped)
*50g of starter dough (can be omitted)
Directions:
– mix all ingredients together except nuts and butter
– knead till you get a soft dough and incorporate butter
– continue kneading till you are about to achieve the window pane stage. Add nuts about 2 mins before you complete kneading your dough
– proof dough till double in size (it took me 45 mins)
– punch dough down gently and leave it to rest for 15 mins
– shape dough into a swiss roll shape and place it into greased pan and allow to proof till it has reached 80% of the mould
– bake on lower rack in preheated oven of 180 degrees C for 30 mins
note: you can divide them out into smaller buns and bake on middle rack for 12-15 mins
this is so good you can even eat it on its own … mmm…. sounds like the jingle from some bread product… (´ ▽｀).。ｏ♡
somebody’s brown bag lunch… （＿´ω｀）
Pollution index: 158 (unhealthy)
I love the shape of your bread! Looks good!
thanks Joyce
maybe this is even better than \” the other bread\” . vic, btw, where are you located? ..just got curious when i see that pollution index
tks Lena. i\’m based out of beijing
The toast is cute and lovely. I would love to have that anytime
tks Yee Ling