Xinjiang Rye Bread
Compared to Russian bread, this Xinjiang bread can probably only be considered as a small version, but in terms of the overall size, it is still big enough... The key to Xinjiang bread is not its size, but the use of rye flour, plentiful walnuts, and raisins. Many people in inland China likely associate Xinjiang with—Xinjiang = raisins + walnuts…😄😄 This bread tastes much better than ordinary bread. The addition of heavy cream, whole milk powder, and butter enhances the milk flavor, making it more rich and aromatic… It's a taste of Xinjiang you will never forget after trying it once! Most household ovens are quite small, so the recipe is for four pieces of bread. Of course, if your oven is large enough, you can also make two larger pieces instead...
Ingredients
Steps
Rinse the raisins in advance and drain. Shell fresh walnuts, roast, and break into pieces...
Add all ingredients except butter, raisins, and walnuts into the mixing bowl...
Use a silicone spatula to mix roughly...
The recipe's liquid volume is low, so use a stand mixer at low speed to mix well. Avoid increasing the speed...
After forming a dough (somewhat clumpy, don't expect a firm dough), add softened butter and keep mixing at low speed until the butter fully integrates into the dough...
This dough can be described as very dry and is not suitable for long mixing in a stand mixer. Once the butter is blended, remove it immediately and knead it with force until the dough is smooth. Spray water mist and let it ferment in a sealed environment at room temperature...
Ferment until it doubles in size...
Divide into four equal portions and knead until smooth. Spray water mist accordingly and let rest in a sealed environment for 30 minutes (shorten the resting time if the room temperature is high)...
Flatten the rested dough and roll it into a 20*30 rectangle using a rolling pin (since the dough is dry, you will need to use some force). With the smooth side down, roll the bottom edge thinner and evenly sprinkle around 60g of walnuts and 50g of raisins...
Roll tightly from top to bottom, pinching as you go...
Spray the bottom with water mist and pinch tightly...
With the seam side down, adjust the shape slightly with your hands. Arrange on a baking tray lined with greased paper...
Ferment in a sealed, high-humidity (80%) environment at 32°C until doubled in size...
Brush the surface with a mixture of egg yolk and milk...
Make even cuts on the surface...
Bake in a preheated oven. For a regular oven, use top and bottom heat at 170°C in the middle rack for about 40-45 minutes; for a convection oven, bake at 150°C for 40 minutes. Add 20°C to the preheat temperature for each additional layer... The dough is firm and contains walnuts and raisins, so make sure to bake it thoroughly!
Cool on a wire rack after baking...
Packed with ingredients...