I still have balance of 1 and a half packs of wholemeal flour. I decided to use the previous wholemeal bread bun recipe again, except this time I add some chopped walnuts. As I am too lazy to shape the dough into individual buns, I have used a pullman tin to shape the bread as well as bake it this time. The bread crust turns out better than my previous wholemeal buns, as it's not so thick. But because the dough is concealed in the tin, during the baking process, the aroma is not as strong. The baking time is 15 mins longer and the temperature has to be 20 degrees higher. I have always enjoyed the thick bread slices sold in Toast Box. So I deliberately cut my bread slices that way.
