Black sesame nut energy bread (crispy on the outside and soft on the inside)

This European bread is a great choice for a healthy diet. Based on whole grains and black sesame powder, it's rich in dietary fiber, promoting intestinal motility and aiding digestion. Paired with walnuts and raisins, the walnuts provide unsaturated fatty acids, protein, and various trace elements, while the raisins contain natural sugars and antioxidants, making it a nutritious and sugar-free option. Olive oil can be used instead of butter to reduce saturated fat intake. Unprocessed, it retains the original nutrients of the ingredients, providing a strong sense of satiety and helping to control calorie intake. Whether enjoyed as breakfast or a snack, it provides sustained energy while satisfying both taste buds and health needs, making it an ideal choice for those seeking a balanced, low-fat diet.

Ingredients

Steps

Put black sesame powder, flour, sugar, salt, yeast, milk powder, eggs and milk into the dough mixing bucket.
Knead the dough until there are no lumps or dry powder. Add butter and continue kneading until a 60% film forms (it will be jagged when stretched, but will be slightly less flexible due to the coarse grains and black sesame powder). I've used olive oil instead of butter to make this bun before.
When the dough is about 60% firm, add the nuts and knead on high for 2 minutes, until the nuts are fully incorporated into the dough. (If the walnuts are raw, bake them in the oven at 180°C for 5 minutes before use.) Always control the temperature; the dough should not exceed 26°C when leaving the oven.
Place the kneaded dough at around 28°C, covered with plastic wrap, and let it rise until doubled in size. Whole-wheat flour takes longer to rise than regular flour, so be patient; delicious food requires patience.
Take a piece of dough, flatten it lightly and fold it in half, shape it into your favorite shape (it’s quite random), put it in the oven, and ferment it in a moist environment at 35°C until it is 1.5 times larger.
Place in the oven and ferment at 35°C until it is 1.5 times larger.
Take out the fermented bread dough, sift on dry flour, and use a bread cutter to cut the desired pattern.
Preheat oven to 190°C (190°C) and bake for 20-25 minutes. Observe the coloring for about 10 minutes. If it has already colored, cover with tin foil to prevent it from burning. The specific time can be adjusted according to the actual situation of your oven.