Ingredients?

140g high-gluten flour

60g low-gluten flour

80g yeast seed

110 grams of water

4 grams of natural salt

30 grams of walnuts

20 grams of almonds

10 grams of pumpkin seeds

30 grams of raisins

How to make European-style bread with brown sugar nuts?

Toast walnuts, almonds and pumpkin seeds until fragrant, then cut into pieces Coarse particles. Blanch the raisins in hot water, rinse with cold water, and drain

Knead the flour, yeast seeds, yeast seeds, water, brown sugar and natural salt with a mixer or by hand until they are complete

Wrap well and place in a warm place to ferment until 3-4 times in size.

(Winter: 8-12 hours, spring and autumn: 6-8 hours, summer: 4-6 hours)

Divide into 2 parts, deflate, roll into balls, rest for 30 minutes

Shape into long strips and put into a rattan basket fermenter for final fermentation for 50-90 minutes or until doubled in size

Cut out the leaf marks and steam bake at 240 degrees for 15 minutes, until golden Until yellow