Before I use
to buy bread from one of my favourite Asian Bakery and one of my all-time favourite
is the Mixed Seeds & Nuts Sultana Bread. That bakery isn’t near my
neighbourhood, so I always need to drive 45 minutes to another more Asian populated
suburb to get it. My family use to buy heaps of this bread from the bakery and
it will be all gone as our breakfast next day. For all the time and effort we
put in, it is quite a hassle to get this bread. So I tried to replicate this
bread with my favourite bread recipe and surprisingly it turn out to be 80%
similar to the original bread like. Now we don’t need to drive all the way for
the bread anymore, it is very easy and simple to make at home.
This bread is
so filling because of the seeds and nuts inside, it can last me til lunch
without snacking. It is a very high in fibre, protein and healthy fat from
seeds and nuts, the best part of homemade bread is that you can choose what nut
to put in and how much, so every bite is full of nut and sultana flavour.
This recipe
can be a great breakfast choice which give you lot of energy and nutrition
throughout the day, you may want to substitute the flour into wholemeal which
make it an even more healthier options for your diet. Hope you enjoy the recipe
and I would love to share more of my favourite food with you.
Ingredients
120g
Tangzhong Water Roux
125ml Milk
1 Egg
55g Dark
Sugar
4g Salt
350g Bread
Flour
1 tablespoon
Milk Powder
6g Instant
Yeast
30g Butter
Softened, room Temperature
80g Sultana
30g Linseeds
40g Pumpkin
Seed
80g Walnut
1 egg white,
for brushing
Extra Linseeds,
Pumpkin seeds, Walnuts, poppy seeds for topping
Bread
Machine: According to
your bread maker instruction, select dough function. Add in the wet ingredient
and then dry ingredient, once it start form dough add in the butter, linseed
and sultana.
10 minute
before finish kneading, add in walnut and pumpkin seeds. (I put it in last
minutes to prevent it crushes into too small piece while kneading.
Once the
dough cycle finish, let it rest for at least 45 minutes or until dough double
in size.
Hand
Knead: Put all dry
ingredients in a clean working surface, make a well and put all wet ingredients
in. Knead until it becomes dough and gluten has developed. Gently roll in all
the seeds and nut. Cover with wet towel until it double in size (Approximately
45-60 minutes).
Transfer to clean floured working surface, gently deflated the dough and
squeeze all the air out. Divide dough into 8 portions.
Cover with
Cling wrap and rest for 45-60 minutes or until double in size.
Pre-heated
oven to 180 degree C. Brush egg white on
top of the rolls. Sprinkle the mixed seeds and nut on top.
Bake for
about 25 minutes until golden brown. Transfer to rack and let it cool down.
Bon Appetite.
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