2. First, pour the coarse cereal bread flour into the blender, water and salt. Stir for 8 to 10 minute. The power of different mixers is different, and the time can be adjusted appropriately.
3. Stir until the dough can be pulled up continuously, then add butter and continue stirring for 4 to 5 minutes.
4. Stir the butter until it is completely mixed with the dough, then add the yeast and stir for about 4 to 5 minutes.
5. Take out the dough and put it on the chopping board, cut it into even sections, then knead it into dough with even size by hand, and cover it with plastic wrap.
6. Put the kneaded dough into an oiled baking tray and put it into a fermentation box, and ferment for 20 to 30 minutes. The door of the fermentation box should be closed properly, and there is no plastic wrap directly covered with the fermentation box, but the fermentation time is longer.
7. After fermenting to twice the original size, lightly brush a layer of oil on the dough to avoid baking too dry and losing moisture. Sprinkle some nuts and put them in the hot oven.
8. Bake for about 15 to 30 minutes, the specific time should be adjusted according to the temperature of your oven. You can eat it when it's cooked!