Low gluten flour 320g High-gluten flour 80g
White sugar 60 grams Eggs Two
Yeast 4 grams Milk 130g
Warm water 30g Butter 25 grams
Corn oil 20 grams raisins 100 grams
Walnut kernel 100 grams
Lieba's approach Illustration of how to make soft version of Nut Dalieba Bread 1

Step 1

Use a small bowl to dissolve 4 grams of yeast with 30 grams of warm water. Illustration of how to make soft version of Nut Dalieba Bread 2

Step 2

Take 100 grams of raisins and soak them in rum. If you don’t have rum, you can soak them in water, but the raisins soaked in rum will have a better flavor!Illustration of how to make soft version of Nut Dalieba Bread 3

Step 3

Put low-gluten flour and high-gluten flour into the kneading bucket, add sugar, pour in the melted yeast, then beat two eggs well, leaving half an egg in a small bowl, and the other one and a half eggs. Pour into the dough bucket, add 20 grams of corn oil, mix all ingredients together and knead the dough. Illustration of how to make soft version of Nut Dalieba Bread 4

Step 4

The dough mixer I use adds softened butter after about 15 minutes and continues kneading. After another 10 minutes of kneading, it has reached the expansion stage and the film can be pulled out. Illustration of how to make soft version of Nut Da Lieba Bread 5

Step 5

Put it in a basin, cover it with plastic wrap and let it ferment in a warm place. Depending on the room temperature, it usually takes about two hours in winter. Illustration of how to make soft version of Nut Dalieba Bread 6

Step 6

When fermenting, you can prepare walnut kernels and bake them in the oven for about ten minutes. You can gently rub the walnut kernels to remove the thin layer of skin, which will make them taste better. Illustration of how to make soft nut Dalieba bread 7

Step 7

After two hours, the dough will be fermented and will be twice the size before fermentation. Dip your finger in flour and poke holes. If it does not shrink or collapse, it means it is fermented!Illustration of how to make soft nut Dalieba bread 8

Step 8

Take out the dough and flatten it on the kneading mat, pressing to deflate the dough, gently! Illustration of how to make soft version of Nut Dalieba Bread 9

Step 9

Then divide the dough into two pieces, roll into a ball, cover with plastic wrap and let rise for 15 minutes. Illustration of how to make soft version of Nut Dalieba Bread 10

Step 10

Take a piece of dough and roll it out into a rectangular shape, with one end thinner. Illustration of how to make soft version of Nut Dalieba Bread 11

Step 11

Use paper towels to absorb excess water from the raisins. Illustration of how to make soft nut Dalieba bread 12

Step 12

Sprinkle walnut kernels and raisins evenly on the large dry dough sheet. Illustration of how to make soft nut Dalieba bread 13

Step 13

Roll up from the thick end, make it tight when rolling, and pinch both ends tightly while rolling. Illustration of how to make soft nut Dalieba bread 14

Step 14

You can brush a little water on the thin edge to help the dough stick together. Illustration of how to make soft version of Nut Dalieba Bread 15

Step 15

Roll both of them up like this, pinching the short sides at the end and sticking them firmly.Illustration of how to make soft nut Dalieba bread 16

Step 16

Put it into a fermentation box or oven for secondary fermentation. The simple fermentation box I use is fermented at 38 degrees. You can also use the fermentation function in the oven to ferment, with a bowl of hot water underneath to increase the humidity. Illustration of how to make soft version of Nut Dalieba Bread 17

Step 17

After 40-50 minutes, the secondary fermentation is completed. The bread will rebound slightly when pressed with your hands, and then cut with a razor blade to expose the nuts. Beat the remaining half of the egg mixture evenly and use a silicone brush to brush the surface of the bread evenly. Illustration of how to make the soft version of nut basil bread 18

Step 18

Put it in the preheated oven and bake it at about 150-60 degrees for 40 minutes. My oven temperature is on the high side, so I bake it at 150 degrees. Illustration of how to make soft nut Dalieba bread 19

Step 19

Pay more attention when baking, and cover with tin foil after the surface has colored. Illustration of how to make soft version of Nut Dalieba Bread 20

Step 20

After 40 minutes, the Da Lieba bread was baked and came out of the oven. It smelled very fragrant. Take it out and let it cool.Illustration of how to make soft nut Dalieba bread 21

Step 21

It is full of nuts after being cut, not very hard, and has a sweet taste. It is suitable for the elderly and children to eat! Illustration of how to make soft nut Dalieba bread 22

Step 22

Slicing it for breakfast is a great choice! Lieba’s cooking skills

1. Different flours absorb different amounts of water, and the amount of liquid can be adjusted by yourself. The amount of liquid in this recipe is larger than that of traditional Da Lieba bread, and the dough is not very hard. 2. You can also put other dried fruits in the nuts, such as cranberries, peanuts, cashews, pistachios, etc., to make the taste richer and more delicious! 3. The baked bread should be sealed in a plastic bag and can be kept for three days without becoming hard. If you want to extend the shelf lifeIt can be stored frozen and re-roasted when eating.