How to make European-style walnut and raisin bread

Maybe you have a lot of friends, but it is impossible for you to be with them every day. Even if you are together every day, you definitely won’t be able to cook for yourself when you are young. So, in order to survive better, I will teach you how to make European walnut raisin bread.

1. First, stir the high-gluten flour and water into a dough, add salt and natural yeast, and stir until the surface is smooth and elastic. Then add roasted walnut kernels and wine raisins, and stir until the mask is ready. Put it in a bowl and ferment at 30℃ for 3 hours. Fold the dough in half and roll it into a ball every 40 to 60 minutes. Repeat this process 4 times in total. (Because the dough is very soft, it will flatten after 40 minutes of fermentation. Therefore, you need to fold it in half and roll it into a ball every 40 to 60 minutes.) Ferment until the dough is about twice as large as before.

2. Divide the dough into 450g pieces. The dough without walnuts and raisins is 50g each.

3. Roll out the dough without walnuts and raisins, and wrap the dough with walnuts and raisins.

4. Wrap the dough and tighten the joints

5. Wrap a piece of dough around the wrapped dough

6. Place the shaped dough into a floured rattan bowl

7. Ferment at 30°C for about 90 minutes until the volume is about twice the original volume

8. Gently pour the fermented dough onto the high temperature cloth

9. Use scissors to cut the dough wrapped around the surface into the shape of wheat ears.

10. Bake at 230℃ with water spray for about 25 minutes, then lower the temperature to 150℃ and bake for about 10 minutes.

Today I would like to introduce to you the European walnut and raisin bread that I have treasured for many years. I hope it will be welcomed and liked by you. If you are interested, please follow my method to make it.