How to Make Delicious European Bread at Home: A Step-by-Step Guide

Q: Can I use regular yeast instead of high sugar tolerance yeast?
A: Yes, but high sugar tolerance yeast is recommended for better results in sweet doughs like this one.

Q: Do I need to refrigerate the dough overnight?
A: Yes, refrigerating the dough overnight is essential for the first stage of fermentation and to develop flavors.

Q: What can I use if I don’t have a RuiLi knife for cutting the dough?
A: Any sharp knife or a dough scraper can be used, though a RuiLi knife is ideal for precision.

Homemade European Bread with Nuts, Sweet Potato, and Black Sesame


  • Polish Starter: 100g high-gluten flour, 100g water, 1g high sugar tolerance yeast
  • Main Dough: 500g high-gluten flour, 150g water, 3g yeast, 4g salt
  • Add-ins: 20g roasted nuts, 15g dried fruit, appropriate amount of sweet potato paste, 15g roasted black sesame seeds
  1. Mix 100g flour, 100g water, and 1g yeast for the Polish starter. Refrigerate overnight until it rises.
  2. Combine the Polish starter with all the main dough ingredients and add-ins. Refrigerate for 24 hours for the second fermentation.
  3. Divide the dough into four parts. Make nut, sweet potato, and two black sesame breads. Rest for 10 minutes, fold, shape, and let rise again. Preheat oven to 230°C for 10 minutes.
  4. Bake the fermented dough at 200°C for 30 minutes, monitoring the color in the last 5 minutes. The bread should sound crisp when tapped and be soft inside.
  • Rich in carbohydrates and protein from high-gluten flour
  • Contains healthy fats from nuts and sesame seeds
  • Provides dietary fiber and vitamins from dried fruits and sweet potato
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