Preparation

• step 1

  Put 300g high gluten flour, 40g graham, 40g white granulated sugar, 3g salt, and 100g milk powder into the mixing bowl

• step 2

  Add 2 big eggs and 5g dried yeast

• step 3

  Mix the ingredients at 30sec/REV4

• step 4

  Operate the KNEAD mode for 3min for kneading the dough

• step 5

  Add 25g butter

• step 6

  Operate the KNEAD mode for 3min for kneading the flour into dough

• step 7

  Take out the dough, and ferment it at a warm place for about 40min

• step 8

  Take out the fermented dough, divide it into 2 equal parts, knead each of them into a dough sphere, and cover each with plastic wrap and then relax them for 10 min

• step 9

  Roll the relaxed dough into a rectangle shape 1cm thick

• step 10

  Sprinkle the chopped walnut kernel, raisins and chopped almonds on the bread except its bottom

• step 11

  Roll up the dough rectangle from up to down, rub it longer, place it onto the baking tray, and ferment it until it is 1.5 times in size

• step 12

  Take out the fermented dough, apply the egg yolk uniformly, and preheat the oven to 200℃

• step 13

  Bake the fermented dough in the oven preheated at 200℃ for 30min (cover the toast with tinfoil after it colors to prevent over-toasting).

• step 14

  Take out the baked bread and cool and slice it for enjoyment