Fragrant coffee nut Oreo bread, rich taste, endless aftertaste, one-time fermentation saves time

If we were to ask what the most enjoyable thing was during this long period of confinement, then for a bread lover, it would undoubtedly be the rare opportunity to have enough time to eat noodles, which is absolutely unimaginable on weekdays. I happened to have stockpiled some Oreo cookies before the holiday, so let's make the best use of them and make a super fragrant Oreo sandwich bread!

Coffee Nut Oreo Bread

This bread not only has Oreo filling, but I also added coffee powder and chopped nuts to the dough, which makes it taste rich and memorable. If you are tired of the bland white bread, then you might as well try this one. This time it is still a single fermentation method, which saves time and effort. If you have enough time, it is recommended to use a secondary fermentation for a better flavor. Without further ado, let's get started!

List of main dough ingredients: 120 grams of high-gluten flour, 30 grams of whole wheat bread flour, 2 grams of instant black coffee powder, 15 grams of fine sugar, 1.5 grams of salt, 60 grams of milk, 45 grams of whole egg liquid, 10 grams of butter, 2 grams of high-sugar tolerant dry yeast, and 25 grams of mixed nuts and dried fruits.

Filling ingredients: 20g butter, 15g granulated sugar, 30g Oreo biscuit crumbs, 30g almond powder. Note: The butter needs to be fully softened at room temperature.

Preparation method:

Step 1: Make the Oreo filling. Mix the butter and granulated sugar, stir with a spatula (no need to whip the butter), then add the Oreo biscuit crumbs and almond powder, and stir thoroughly. For the Oreo biscuits, you need to remove the filling first, break the biscuits into small pieces, and then use a rolling pin to roll them into the finest powder possible. If you don't want to bother, you can also buy ready-made Oreo biscuit crumbs.

Oreo filling

Tips: This filling is very delicious. It is soft and moist when sandwiched between bread, and sweet but not greasy. You may want to make more at a time. Put the extra ones in a plastic bag and store them in the refrigerator. Take them out and let them warm up before use.

Step 2: Chop the mixed nuts and dried fruits and set aside. I used the daily nuts sold in a 25g bag.

Chopped nuts

Step 3: Put the main dough ingredients except butter and chopped nuts into the bread bucket in the order of liquid first and flour later. Start the dough kneading process. Add butter after kneading the dough for 20 minutes. Continue kneading until the butter is completely absorbed and the dough can be pulled into a large and tough film. Finally, add the chopped nuts and knead well.

Add liquid ingredients

Add powder materials

Add chopped nuts

Tips: Add instant black coffee powder to milk and stir until fully dissolved before use. If using warm milk, wait until the milk is completely cooled before use. It is recommended not to add milk all at once. You can reserve 5 to 10 grams of milk and decide whether to add it depending on the flour's absorption.

Step 4: Flatten the dough, deflate it, round it up, and cover it with plastic wrap to relax for 20 minutes. Sufficient relaxation can make the dough have good ductility and lay a good foundation for subsequent shaping, so don't skip it.

Dough relaxation

Step 5: Flatten and deflate the relaxed dough, and roll it into a rectangular sheet with a rolling pin. The size of the sheet I rolled out was 30 cm long and 18 cm wide. Note: Sprinkle a little flour on the kneading mat and the dough to prevent sticking, and do not pull the dough hard during the rolling process.

Roll out

Step 6: Spread the Oreo filling evenly on the dough and press it gently with your palm to make it fit together . Make sure to leave about 2 cm of space at the top to facilitate closing.

Oreo filling

Step 7: Roll up carefully from the short side and pinch the edge tightly. Make sure to roll it up a little tighter, but don't pull it too hard.

Roll up

Slightly rub

Step 8: After rolling, rub it slightly and place it with the seam facing down into a 300g mini toast box. Use the oven fermentation function to carry out the final fermentation at 36 degrees for about 45 minutes, until the mold is about 90% full.

Mold

The toast box used here is not necessary. Friends who don’t have a mold can place the raw dough directly on a baking tray lined with greaseproof paper.

Step 9: Take out the fermented dough and cut it with a sharp blade after the surface is slightly dry. I cut it a little casually.

Cut

Step 10: Preheat the oven to 180 degrees, place it in the middle layer and bake for about 28 minutes. Cover with tin foil when the surface is colored about the 8th minute to prevent it from being too dark.

Grilling

Tips: The temperature and time given here are for reference only. You need to adjust them according to the temperament of your own oven.

Finished product picture 1

Finished product picture 2

Take the bread out immediately after it is baked, drop the mold vertically to shake out the heat, then remove it from the mold immediately and place it on a drying rack. Slice it after it cools down. The bread crust is golden in color and exudes a light coffee aroma. When you bite it, you can not only find nuts and dried fruits, but also soft and delicious Oreo fillings. It has a very rich taste and is a very good choice for breakfast or afternoon tea.

Friends who are interested in homemade bread are welcome to follow my column "Rayna's Warm Food Diary", which has many production secrets and recipes to share!