Liquid type: High-gluten flour 75 grams
Water 75 grams Instant dry yeast 0.5g
Dough: French Flour 200 grams
Whole wheat flour 150g Salt 6 grams
Fresh yeast 10 grams Water 210 grams
Prepared liquid seed Join all Sesame seeds (white sesame seeds + black sesame seeds can be used) 50 grams
Wine-soaked raisins (drink with rum in advance and soak in red wine for 1 to 2 days) 180g Wine-soaked dried mulberries (soak in rum or red wine for 1 to 2 days in advance) 20 grams
How to make whole wheat dried fruit European bunsHow to make oil-free and sugar-free whole wheat dried fruit European buns Illustration 1

Step 1

Liquid seeds (Polish seeds) are prepared the night before. Put the water in the liquid seed material into a container, add the yeast, and stir evenly, then add the powder and stir evenly until there is no obvious dry powder. Cover with plastic wrap and ferment at room temperature for 30 minutes, then put it in the refrigerator for overnight fermentation. There are many bubbles on the surface of the fermented liquid. When you tear it open, there will be a lot of bubbles. The fermentation mainly depends on the state. There is no specific time. If you find that it is not fermented enough in the morning, you can also take it out of the refrigerator and let it stand at room temperature in advance. Leave to ferment for a while. How to make oil-free and sugar-free whole wheat dried European buns Illustration 2

Step 2

Remove the sesame seeds and dried fruits from the dough ingredients, put the rest into the mixer and knead the dough, and add the prepared liquid as well. Turn on the mixer to knead the dough, set it at low speed first, and then turn it on to high speed. The dough for this bread only needs to be kneaded until it is about 80% gluten-like. The extensibility and elasticity are balanced, and the dough is smooth. There is no need to knead until it reaches the state of glove film. You can reserve a little, but don’t overdo it.How to make oil-free and sugar-free whole wheat dried European buns Illustration 3

Step 3

Add the drained dried fruits and sesame seeds, turn on the lowest speed and mix evenly without over mixing. Raisins and dried mulberries are soaked in rum or red wine for 1 to 2 days in advance. They must be soaked in wine in advance and drained before use. How to make oil-free and sugar-free whole wheat dried European buns Illustration 4

Step 4

Put the kneaded dough into the fermentation box and ferment it in a warm place of 25 to 28 degrees for about 45 minutes. Illustration of how to make oil-free and sugar-free whole wheat dried fruit buns 5

Step 5

The risen dough will be about 1.5 times its original size, filled with air, and will not shrink or collapse when holes are poked. Pour the dough out and gently press to deflate the dough to remove any large air bubbles. Divide the dough into 5 portions, round them up, cover with plastic wrap and let rest for 15 minutes. How to make oil-free and sugar-free whole wheat dried European buns Illustration 6

Step 6

Take a piece of loose dough, roughly flatten it with your hands, tap out any big air bubbles around it, and then turn it over gently, with the smooth side facing down. How to make oil-free and sugar-free whole wheat dried European buns Illustration 7

Step 7

Fold and roll it up from top to bottom, tucking the sides slightly toward the middle.How to make oil-free and sugar-free whole wheat dried fruit European buns Illustration 8

Step 8

Pinch the bottom tightly. How to make oil-free and sugar-free whole wheat dried European buns Illustration 9

Step 9

Shape it into an olive shape. You can watch the video above for the plastic surgery technique. How to make oil-free and sugar-free whole wheat dried European buns Illustration 10

Step 10

Temperature 32 degrees, humidity 80%, fermentation for 30 minutes. It can be placed in a fermentation box or oven for fermentation. The oven has no humidity adjustment. You can put a bowl of warm water to maintain the humidity. Ferment until about 1.5 times in size. The dough will be smooth and elastic. The dough will slowly spring back when pressed with your fingers. How to make oil-free and sugar-free whole wheat dried European buns Illustration 11

Step 11

Sieve a thin layer of whole wheat flour on the surface of the fermented dough, and then use a cutting knife to cut a few slits. How to make oil-free and sugar-free whole wheat dried European buns Illustration 12

Step 12

Place in a fully preheated open-hearth oven, raise the heat to 240 degrees, lower the heat to 210 degrees, bake for 20 minutes, and spray steam for 5 seconds. The time and temperature are for reference only and are based on the actual adjustments of each oven.How to make oil-free and sugar-free whole wheat dried fruit European buns Illustration 13

Step 13

Baking~ How to make oil-free and sugar-free whole wheat dried fruit European buns Illustration 14

Step 14

After baking is completed, shake the mold lightly, remove from the mold and let it cool on a cooling rack. When it cools to a little residual temperature, seal it and store it. How to make oil-free and sugar-free whole wheat dried fruit European buns Illustration 15

Step 15

Cut open and filled with dried fruits, the bread is oil-free and sugar-free, with the most original wheat flavor. How to make oil-free and sugar-free whole wheat dried fruit European buns Illustration 16

Step 16

The dried fruits soaked in wine have a great flavor and bring a different taste experience to the entire bread. How to make oil-free and sugar-free whole wheat dried European buns Illustration 17

Step 17

Kai Xuan~ Healthy bread that gets better and better the more you chew it. Cooking Tips for Whole Wheat Dried Fruit European Buns

You only need to knead the dough until the extensibility and elasticity are balanced and the dough is smooth. Do not over-knead the dough and do not over-knead it. Dried fruits must be soaked in rum or red wine one or two days in advance and drained before use. Adjust the time and temperature according to your actual oven. The baking time and temperature are different between a large open oven with a stone slab and a small household oven or wind stove.