Red wine chocolate multi-nut bread
| Red wine 60 grams | Drinking water 80g |
| High sugar resistant dry yeast 3 grams | High-gluten flour 200 grams |
| Cocoa powder 10 grams | Milk powder 5 grams |
| Fine sugar 15 grams | Salt 3 grams |
| Butter 10 grams | Comprehensive nuts 40g |
| Roast-resistant chocolate beans 10 grams |
Step 1
We first add red wine and water to the bread bucket, then sprinkle in dry yeast and let it sit for a while. It is recommended not to add water all at once. It is best to keep 5 to 10 grams depending on the water absorption of the flour before deciding whether to add it.
Step 2
Weigh out the remaining ingredients except butter and brownie beans and addPlace in a bread pan, keeping sugar and salt separate and away from yeast.
Step 3
Start the bread machine and knead the dough for 20 minutes. Check the state of the dough. When a large elastic thick film can be pulled out, add softened butter and continue kneading until the butter is completely absorbed. The kneaded dough is soft, moist and not sticky.
Step 4
Take out the dough, spread it out, add the chopped nuts and chocolate beans one at a time, and knead it roughly evenly with your hands. Be careful not to knead too vigorously to avoid breaking the gluten.
Step 5
Roughly knead the dough.
Step 6
Divide the kneaded dough into two pieces, each weighing approximately 225 grams.
Step 7
Take a small piece of dough, flatten it and roll it into an oval shape.
Step 8
Fold the left and right sides toward the middle.
Step 9
Then fold the bottom upward and pinch the connection.
Step 10
Turn the top and bottom over, with the seam side facing down, and round the corners to get a heart-shaped green body. If you feel that this shaping technique is still a bit difficult to complete, you can just round the dough.
Step 11
Complete the two doughs one after another and place them spaced apart on a baking sheet lined with greaseproof paper.
Step 12
Use the oven fermentation function to directly carry out the final fermentation at a temperature of 36 degrees, which takes about 45 minutes. When the green dough grows to about twice the size, take it out. You can add a baking tray at the bottom of the oven and pour an appropriate amount of water into the baking tray to increase humidity.
Step 13
Preheat the oven to 190 degrees for upper heat and 180 degrees for lower heat. Place the dough in the middle layer and bake for about 24 minutes. At about 10 minutes, cover the surface with tin foil and one side will become too colored or burnt. Please note: The temperatures and times given above are for reference only and you may need to adjust them according to the temperament of your oven.
Step 14
Immediately after the bread is baked, take it out and move it to a cooling rack. Let it cool to palm temperature before slicing it. Of course, you can also tear it open and eat it directly.
Step 15
Finished product picture. Red wine chocolate multi-nut bread recipeWhen kneading dough, it is recommended not to add water all at once. It is best to keep 5 to 10 grams and decide whether to add it depending on the water absorption of the flour.
The amount of nuts in the formula is relatively large, so I’m not sure if I can reduce the amount by kneading it evenly.
If you feel that this shaping technique is still a bit difficult to complete, you can just round the dough.
The baking temperatures and times given in this article are for reference only, and you may need to adjust them according to the temperament of your own oven.
Bake until about 10 minutes later, the surface covered with tin foil becomes too brown or burnt.
