Before I use to buy bread from one of my favourite Asian Bakery and one of my all-time favourite is the Mixed Seeds & Nuts Sultana Bread. That bakery isn’t near my neighbourhood, so I always need to drive 45 minutes to another more Asian populated suburb to get it. My family use to buy heaps of this bread from the bakery and it will be all gone as our breakfast next day. For all the time and effort we put in, it is quite a hassle to get this bread. So I tried to replicate this bread with my favourite bread recipe and surprisingly it turn out to be 80% similar to the original bread like. Now we don’t need to drive all the way for the bread anymore, it is very easy and simple to make at home.
This bread is so filling because of the seeds and nuts inside, it can last me til lunch without snacking. It is a very high in fibre, protein and healthy fat from seeds and nuts, the best part of homemade bread is that you can choose what nut to put in and how much, so every bite is full of nut and sultana flavour.
This recipe can be a great breakfast choice which give you lot of energy and nutrition throughout the day, you may want to substitute the flour into wholemeal which make it an even more healthier options for your diet. Hope you enjoy the recipe and I would love to share more of my favourite food with you.
120g Tangzhong Water Roux
55g Dark Sugar
350g Bread Flour
1 tablespoon Milk Powder
6g Instant Yeast
30g Butter Softened, room Temperature
40g Pumpkin Seed
1 egg white, for brushing
Extra Linseeds, Pumpkin seeds, Walnuts, poppy seeds for topping
Bread Machine: According to your bread maker instruction, select dough function. Add in the wet ingredient and then dry ingredient, once it start form dough add in the butter, linseed and sultana.
10 minute before finish kneading, add in walnut and pumpkin seeds. (I put it in last minutes to prevent it crushes into too small piece while kneading.
Once the dough cycle finish, let it rest for at least 45 minutes or until dough double in size.
Hand Knead: Put all dry ingredients in a clean working surface, make a well and put all wet ingredients in. Knead until it becomes dough and gluten has developed. Gently roll in all the seeds and nut. Cover with wet towel until it double in size (Approximately 45-60 minutes).
Transfer to clean floured working surface, gently deflated the dough and squeeze all the air out. Divide dough into 8 portions.
Cover with Cling wrap and rest for 45-60 minutes or until double in size.
Pre-heated oven to 180 degree C. Brush egg white on top of the rolls. Sprinkle the mixed seeds and nut on top.
Bake for about 25 minutes until golden brown. Transfer to rack and let it cool down.