Black Sesame Walnut Bread 黑芝麻胡桃吐司

This is an add-on recipe to the black sesame seeds bread shared earlier on. A 10g of roasted walnuts were being added to the dough. As the protruding walnut chunks ruined the smooth surface of the dough, this bread was baked with the lid on to cover the flaw :)

Yield: 20x10x10cm

Bread weight: 574g

Appliances: whirlpool breadmaker BM1000

One 2010x10cm Pullman tin with lid 

Ingredient A

205g  cold whole milk 

20g beaten egg

30g fine sugar 
1/2 tsp salt 
20g cold unsalted butter 

Ingredient B
280g bread  flour 
20g rice/top flour 

Ingredient C
3/4 tsp instant dry yeast 

Ingredient D

30g black sesame seeds 

10g walnuts

Directions

The kneading process is similar to my another Black Sesame Seed Bread recipe. You may want to click the link below to view the steps with pictures 😄

http://mymindpatch.blogspot.sg/2015/07/black-sesame-seed-bread.html?spref=pi&m=1

1. Toast black sesame seeds with walnut in a preheated oven toaster at 150 degree Celsius for about 10 minutes, or till frangrant.

Let the hot ingredient D cool down for 3 minutes. Pour the black sesame seeds in a plastic bag and partially crush them using a rolling pin. While for the walnuts, just use your fingers to break them into smaller chunks. Set aside.

2. Add ingredient A into the bread pan.

3. Add ingredient B into the bread pan.

4. Dig a hole in the flour and pour ingredient C in.

5. Transfer the bread pan to the bread maker and select dough "Kneading" function and start.

6. 10 minutes after the bread maker started, pour in the crushed black sesame seeds and walnuts to mix with the dough.

7. When the kneading program ends, let the dough stay in the machine for about 20 minutes.

8. Invert out the dough and shape accordingly. 

For details in shaping please click on  the link:

http://mymindpatch.blogspot.sg/2015/05/pain-de-mie.html?spref=pi&m=1

9. Let the dough proof in the closed warm oven for about 45 minutes.

10. When the dough rise to about 4/5 the height of the Pullman tin, remove it from the closed oven.

Slide the lid over the dough and preheat the oven to 210 degree Celsius for about 10 minutes.

11. Bake the dough at the lower rack of the oven at 210 degree Celsius for about 50 minutes for thick-wall Pullman tin. For thin-wall Pullman tin, bake for 40 to 45 minutes.

12. Remove the bread from the Pullman tin while it is hot. Cool down completely before slicing :)