250g multi-grain bread flour

20 grams of fine sugar

3 grams of salt

Butter 15g

Yeast 3 g

5 grams of black sesame seeds

20g pumpkin seeds

Walnut 2

Pour water, sugar, salt, flour and yeast into the bread bucket. If the room temperature is high, it is recommended to use ice water and operate it in an air-conditioned room to avoid the dough surface temperature being too high.

Put the bread bucket into the bread machine and select the kneading time 10 minute. Different types of bread have different kneading time.

After kneading dough, add butter cut into small pieces, continue to choose kneading dough 15 minutes, and knead until the expansion stage.

Take out the dough after stirring, put it in a basin, cover it with plastic wrap and let it stand for 30 minutes.

Gently exhaust the static dough, crush the small bubbles, divide the dough into 5 equal parts and knead it round, cover it with plastic wrap and relax for 15 minutes.

The loosened dough is squashed again, rounded, put on a baking tray, put the bread embryo in the oven, and fermented at 35 degrees to double its size. You need to put a bowl of hot water in the oven to keep a certain humidity.

Spray water on the fermented bread embryo and stick pumpkin seeds, walnuts and sesame seeds on the surface.

Put it into a preheated Dongling K40C oven, fire 165 degrees, fire 170 degrees, and bake 15-20 minutes. The actual baking temperature depends on the temperature of the oven.