Poppy Seed and Walnut Bread

200g milk
200g water
20g fresh yeast
10g sugar
1 egg white
700g flour
5g salt

100g walnuts
100g poppy seeds
150g EVO

1 egg yolk
1 tbsp yogurt

  • Put milk and water in TM bowl and warm for 1.5 minutes at 37°C on Speed 1
  • Add yeast and mix for 4 seconds on Speed 4
  • Add sugar and egg white. Sift in flour and add salt. Knead for 5 minutes
  • Put dough in a bowl and cover with plastic film. Let it rise for 1 hour
  • Chop walnuts for 10 seconds on Speed 6
  • Add poppy seeds and EVO. Mix for 10 seconds on Speed 3
  • Cover oven tray with wax paper. Brush it a little bit of EVO
  • After risen, divide the dough into 8 pieces. Sprinkle some flour on the surface. Roll each piece with rolling pin approx 17x27cm
  • Spread the sauce over. Start rolling from the long end, rolling into a log shape. Give it a spiral shape
  • Place the breads on oven tray. Let them rise for another 30 minutes
  • Beat egg yolk with yogurt. Brush it on the breads
  • Bake it in preheated oven at 170°C for 40-45 minutes

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