Honey Milk Walnut Bread (Whole Wheat Flour) Made in a Bread Machine
Honey Milk Walnut Bread (Whole Wheat Flour) Made in a Bread Machine

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, honey milk walnut bread (whole wheat flour) made in a bread machine. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Honey Milk Walnut Bread (Whole Wheat Flour) Made in a Bread Machine is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Honey Milk Walnut Bread (Whole Wheat Flour) Made in a Bread Machine is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have honey milk walnut bread (whole wheat flour) made in a bread machine using 10 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Honey Milk Walnut Bread (Whole Wheat Flour) Made in a Bread Machine:
  1. Take 200 grams ●Bread (strong) flour
  2. Prepare 50 grams ●Whole wheat flour (if you don't have it, use cake flour instead)
  3. Prepare 30 grams ●Butter (or margarine)
  4. Prepare 25 grams ●Sugar
  5. Prepare 15 grams ●Honey
  6. Make ready 4 grams ●Salt
  7. Prepare 170 ml ●Milk
  8. Make ready 5 grams ●Dry yeast
  9. Get 100 grams Walnuts
  10. Prepare 1 Beaten egg (for glazing)
Instructions to make Honey Milk Walnut Bread (Whole Wheat Flour) Made in a Bread Machine:
  1. Pick 8 good pieces from the 100 g of walnuts for decoration. Break the rest with your hands and lightly roast them in a toaster oven.
  2. Put all the ● ingredients in a bread machine. (If you have the "'yeast dispenser" feature, put the yeast in the yeast compartment.)
  3. Choose the 'dough' program with 'alert for adding ingredients' function and start. When the alert sounds, add the roasted walnuts and start again. Leave it until the first proofing.
  4. After the first proofing, take out the dough and divide into 8 portions. Lightly dust the work surface (with bread flour) if needed.
  5. Shape into balls.
  6. Cover with a wet kitchen towel and leave to rest for 15 minutes.
  7. Make a fist, and punch down the dough gently to remove air.
  8. Roll the dough neatly into balls, and firmly seal the seams at the bottom.
  9. Gently flatten the dough with your palm, and make 5 deep cuts with a scraper.
  10. Firmly press the walnuts that you set aside in Step 1 in the middle of the dough to stick.
  11. Place the dough onto the lined baking trays, spray water or cover with a wet kitchen towel. Allow to rise for the second proofing for 30-40 minutes at 40°C.
  12. When the dough has risen to 1.5 times- double its original size as shown in the photo, the second proofing is done. Firmly press the walnuts for decoration on top again.
  13. Preheat the oven to 210°C.
  14. Lightly brush the beaten egg on top of the dough.
  15. To prevent from drying, spray water over the dough, and bake in the oven for 10~13 minutes at 210°C.
  16. Freshly baked! It smells good!
  17. Cool them on a rack and they are done!

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