Making Spring Mugwort Seed Bread
These days, I walk around the neighborhood a lot! I usually visit a lot of local mountains, and as I slowly climb the mountain, I was glad to see spring mugwort that sprouted green with green shoots. I dig up enough spring mugwort, make mugwort pancakes, and boil mugwort soup. Then, I thought about how to use this fragrant spring mugwort for baking, and I made spring mugwort bread with plenty of sunflower seeds and pumpkin seeds.The finished spring mugwort seed bread has a subtle scent of mugwort, but I like the savory seeds that you can be chewed on. It was a bread that made me feel like I would be healthy even if I ate a piece. I was worried about the bitterness of mugwort, so I blanched it and made it. These days, I think the scent of mugwort would be better if I made bread with mugwort without blanching the same tender spring mugwort. I'm going to dig up mugwort again and make mugwort bread. Healthy spring mugwort seed bread! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Corn
    1ea
  • Strong flour
    250g
  • whole wheat flour
    50g
  • Salt
    5g
  • Instant Dryist
    6g
  • egg
    1ea
  • a faraway party
    20g
  • grape seed oil
    20g
  • Low-fat milk
    110g
  • Water
    10~40g
  • sunflower seed
    50g
  • pumpkin seeds
    50g
Cooking Steps
STEP 1/16
First, pre-treat sunflower seeds and pumpkin seeds used as fillings. Wash the two seeds in water and drain them,
STEP 2/16
Stir-fry in pan until golden and cool.
STEP 3/16
Prepare spring mugwort. I picked it up from the mountain behind the town.The mugwort made by myself is fragrant and soft, so it doesn't taste bitter at all. While digging mugwort, I think it's better because I feel like I'm healing in nature
STEP 4/16
I prepared about 150g of spring mugwort.. I blanch it and squeeze the water out.. I didn't measure it exactly, but I think it's about 110g. Wash spring mugwort thoroughly, add a little salt to boiling water and blanch mugwort slightly. After that, squeeze the water out and prepare it.
STEP 5/16
Blanch mugwort, milk and eggs and grind finely.
STEP 6/16
Then, knead the dough. I made the dough comfortably with a baking machine. Add all ingredients except water, sunflower seeds, and pumpkin seeds, and start kneading. Add water while checking the toughness of the dough. The amount of water entering can vary depending on the environment and the amount of moisture in the material, so you can adjust it appropriately. I went to the baking machine dough course twice
STEP 7/16
When the dough is finished, add the prepared pumpkin seeds and sunflower seeds, allowing them to be lumped together. I did it in a baking machine, and you can take out the dough and lightly pat it into a lump with the seeds
STEP 8/16
First ferment the dough made from a lump.
STEP 9/16
It's only about 2 to 2.5 times the volume. It took me about 50 minutes from 29 to 31 degrees.
STEP 10/16
When the first fermentation is completed, the gas is removed and lightly rounded to perform an intermediate fermentation. Do it at room temperature for about 15 minutes
STEP 11/16
And then you do the molding in a cylindrical shape. Push it with a push stick and flip it over,
STEP 12/16
Roll slowly from the top, pinch well, and shape into a cylinder.
STEP 13/16
After panning the pan, gently press the dough with the back of your hand, allowing it to settle well in the pan. And then the second fermentation.
STEP 14/16
You can ferment it so that it comes up 1 to 2cm above the mold. It took me about 35 to 40 minutes at 29 to 31 degrees
STEP 15/16
When the fermentation is complete, apply milk to the top,
STEP 16/16
Bake in a preheated oven at 175 degrees for about 30 minutes. If the side color is golden, it's done
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