Walnut Wholemeal Muiltigrains bread by Joyce Yong

500gm, medium crust setting

Fill the thin in the following sequence:
1 egg, top unto 150ml milk, 45ml hot water (this is to neutralise the cold milk to luke temp, can be warm water if raining)

250gm bread flour
100gm wholemeal flour
1tsp bread improver
1tsp salt
2tsp sugar
1tbsp melted butter
1tsp yeast (separte from sugar & salt, better to burry in the flour)
1 cup chopped walnut (add during 2 mixing when it beeps)
Egg wash & apply multi grains just before the bake cycle