How to make Japanese multigrain nut bread

Do you always eat instant noodles whenever you are alone at home? Don’t you feel like you’re mistreating yourself with this kind of food? Life is short, so make sure you treat yourself well every day. So, please learn how to make Japanese multi-grain nut bread with me now.

1.12 Pour all ingredients (except butter, chopped walnuts and dried cranberries) into a blender

2.21 Stir until the dough surface is smooth and elastic, then add butter

3.12 Stir until the dough can be pulled apart to make a mask

4.21 Take out half of the dough and mix it with walnuts and cranberries.

5. Ferment at room temperature for 40 minutes

6. Divide the dough with nuts into 100g pieces and the basic dough into 80g pieces, roll them into balls and relax for 30 minutes

7. Roll the nut dough into a cylindrical shape

8. Roll out the basic dough

9. Add the nut dough to the basic dough

10. Fold the outer dough inwards crosswise.

11. Continue to fold inwards

12.Finally fold it up and press the interface inwards

13. The final fermentation temperature is 30℃ and the humidity is 75%.

14. Ferment for 40 minutes. Sprinkle rye flour on the surface after fermentation is completed.

15. Put it in the oven, bake at 200℃ for 30 minutes with steam at 200℃ for upper fire and 200℃ for lower fire

Cooking also requires a good mood. Let us try to make this Japanese multi-grain nut bread in a relaxed and happy mood. Enjoying the cooking process is what housewives love most.