Nut Misutgaru Bread (Gyeongwaryu Misutgaru Ppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Almond milk) Blend the almonds and milk in a blender to make almond milk.
2. Knead the flours, misutgaru, yeast, salt, egg, and almond milk by hand, then add the almonds, sunflower seeds, and pumpkin seeds and knead.
3. When step 2 comes together into one mass, add the unsalted butter and knead, then finally mix in the raisins.
4. Let the dough rise until it is 2.5 times its size (first rise), fold it to release the air, divide it into three, shape into rounds, and rest for about 10 minutes (intermediate proof). * If the dough sticks, work with a sprinkle of dusting flour.
5. After resting, shape into rounds again, place in the pan with the smooth side up, and let rise for 40-50 minutes (second rise).
6. Bake in a 180°C oven for 20-25 minutes, then brush butter on top and finish with sliced almonds and misutgaru. * Melt the butter slightly before using.