Cranberry Multigrains Bread 蔓越莓五谷面包

This is a close-replication of a multigrain bread I came across at a bakery in Kallang Wave Mall. 

In spite of the roughage of the multigrains, the honey-butter coated nuts and grains on the golden crust gave every bite a rich and crunchy experience. Embedded in the soft milk crumb are the crunchy walnut, and the sweet and sour cranberries. 

Multigrain bread never been tasted so good like this one ^^

 

Yield: one long loaf

Bread weight: 432g

Raw dough: 407g

Bread dough

Ingredients 
125g cold fresh milk 冷鲜奶
15g condensed milk 炼乳
25g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐

20g cold unsalted butter 冷无盐奶油

185g Prima bread flour 高筋面粉
20g Prima wholemeal flour* 超细全麦面粉*

3/4 tsp instant dry yeast 即发干酵母

Fillings 

20g walnuts 核桃

20g dried cranberries 蔓越莓干 

Glazing 表面装饰

Some beaten egg 蛋液

1/2 tsp salted butter 带盐奶油^

1/2 tsp honey 蜂蜜^

2 tsp pumpkin seeds 南瓜籽

2 tsp rolled oats 燕麦

2 tsp sunflower seeds 向日葵花籽

1/4 tsp white sesame seeds 白芝麻粒

* superfine wholegrain flour can be replaced by plain flour

* 超细全麦面粉可由低筋面粉取代

^ can increase the quantity 可增加份量

Direction

1. Cut dried cranberries into smaller bits and add 1/2 tsp of water to them. Cover and let them soak. Set aside.

2. Roast walnut in a preheated oven toaster set at 150 degree Celsius for about 5 minutes, or till fragrant.

Break into smaller chunks and set aside.

3. Mix pumpkin seeds, rolled oats, sunflower seeds and white sesame seeds in a bowl. Set aside.

4. Blend honey with softened butter together. Keep in the fridge till needed.

You can double the quantity if you prefer a richer taste.

5. Pour cold fresh milk, and condensed milk into the bread pan.

6. Add in beaten egg.

7. Add in sugar, salt and cold butter.

8. Pour the bread flour and superfine wholegrain flour into the bread pan.

9. Dig a hole and pour in the instant dry yeast.

10. Place the bread pan into the bread machine.

11. Select "C-11 Ferment Dough " function; and press "Start".

12. The dough is ready.

13. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

14. Roll out the dough with a rolling pin.

Flip the dough over, so the smoother side will be facing out after rolling up.

15. Arrange cranberry bits from step (1), and walnuts chunks from step (2) evenly over the dough surface. Lightly press down to "secure" them.

Roll up the dough. Pinch all edges to form a seal.

16. Place the dough over a baking tray lined with parchment paper. Spray some water over the dough surface.

17. Place the dough in a warm and closed oven.

Let the dough proof for about 40 to 50 minutes, or till it double in size.

18. After the proofing, remove the dough from the oven. Preheat the oven to 170 degree Celsius.

19. While waiting, apply egg wash, and sprinkle mixed nuts and seeds from step (3), over the surface.

20. Drizzle the honey-butter sauce over the grains.

21. Bake at the middle rack of the oven at 170 degree Celsius for 20 to 25 minutes, or till the crust turns golden.

22. Allow the loaf to cool down completely before slicing it :)