Mother's Day for Mom: Whole wheat, black sugar, red dates, grape bread

1. Making dough: All the main ingredients and dough should be formed into a ball without the need for gluten or a smooth surface. The cling film should be refrigerated at 4 ℃ overnight. It can be done within three days.

2. Preparation before making bread: Add 50g (not all) of milk from the ingredients to the brown sugar, heat in the microwave for 1 minute, stir until the brown sugar melts, and let it cool for later use.

3. Heat the raisins in boiling water, then squeeze out the excess water with kitchen paper and set aside for later use.

4. Wash and dry the jujube, remove the seeds, and chop the flesh into small pieces for later use.

5. Prepare the main dough: Mix the flour, salt, and yeast powder in the ingredients evenly, pour in an egg, and then pour in the black sugar milk water to mix well. At this point, the dough will feel very wet and sticky.

6. Take out the middle seed and break it into small pieces. While kneading the dough, gradually add all the middle seed. There is still 30g of milk that is useless. Add a small amount of milk multiple times and adjust the hardness of the dough. I almost used it all up, leaving about 3-4 grams. At this point, the dough has already formed its gluten. Add softened butter and continue kneading.

7. Rub until it reaches the fully expanded stage (as shown in the picture), and a very thin film can be pulled out. If a small hole is punctured, the edge of the hole will be very smooth.

8. Add jujube flesh and raisins, slowly knead well, so that the jujube flesh and raisins are evenly distributed in the dough.

Roll it round, cover it with plastic wrap, and let it ferment at room temperature for 30 minutes. Don't worry about the status, it's only 30 minutes!

After 10.30 minutes, flatten the air and divide it into two equal parts. Roll them round and cover them with plastic wrap to relax for 15 minutes.

After 11.15 minutes, flatten and deflate each dough again.

12. Rounding up

13. Place the circular surface facing down and the closure facing up into the mold.

14. Gently press the dough to make it fit better with the mold.

15. Cover with plastic wrap for final fermentation

16. Fermentation until the mold is 80% full.

17. Cover with a layer of tin foil.

18. Press on another baking tray. Preheat the oven to 180 ℃, add bread and lower it to 160 ℃. Bake on low and high heat for about 40 minutes, then lower it to 140 ℃ and bake on low heat for 5 minutes.

19. Immediately remove the mold from the furnace and place it on the grid for cooling

20. A Mother's Day gift for mom.

21. It's very beautiful, delicious and nutritious.