Dark Rye Bread with Dried Fruits | 乾果黑麥法包


Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes























Ingredients | 材料 :
  • yield: 2 loaves of rye bread |  兩條麵包
200g  French flour | 法國麵粉
  20g  Dark rye flour | 德國黑麥麵粉
    3g  Salt | 鹽
  18g  Raw Sugar | 原糖
    6g  Sesame | 芝麻
 1.5g  Dark malt (optional, available from baking shop) | 黑麥芽粉 (可選, 烘焙店有售) 
    2g  Yeast | 酵母 (依士)
    6g  Milk powder | 奶粉
130g  Water | 水 (30g warm water, 100g hot water separately)
    8g  Olive oil (last to add) | 橄欖油 (後下)
  15g  Dried cranberry, soaked in rum (last to add) | 蔓越莓果乾,先用小量朗姆酒浸泡 (後下)

Filling | 餡料 :

  25g  Walnut, prebaked | 核桃,稍為烘焙至脆   
2 pcs  Dried fig | 無花果乾
A small portion of steamed sweet potato, cut into small pieces | 小半個蒸熟蕃薯,切小粒


Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes
Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes
Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes
Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes
Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes
Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家烘焙 食譜 home baking recipes

Steps | 做法 :

  1. 焗爐先以220°C預熱。
  2. 依士加上表溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入糖、鹽、黑麥芽粉、奶粉,加上表熱水先溶掉,加入依士水、麵粉,用手攪勻,放工作台上搓揉至不黏手,加入橄欖油和浸泡朗姆酒的蔓越莓果乾,搓揉成軟滑麵糰,以不黏手和具彈性為準。 
  4. 放麵糰在已塗油的盆中,蓋上保鮮紙,待發酵約40分鐘,取出摺疊和拍打數下,作釋放麵糰的空氣,繼續發酵約15分鐘至麵糰是原來的2倍大。 
  5. 取出已發酵的麵糰,輕拍,分割成二等份。桿開,翻面,放入餡料,捲起成長形,底部收緊以免發酵時外擴,放在已塗油的焗盤上,收口向下,進行最後發酵約30分鐘。 
  6. 烘焙前灑上小許高根麵粉,包面切3刀,放小許牛油在中央切刀處,放入已預熱焗爐上層並調至上火210°C,下火190°C,烘焙約20~25分鐘至金黃取出 。

  1. Preheat oven to 220°C.
  2. In a small bowl, dissolve the yeast with above warm water, set aside for 5 minutes.
  3. In a large mixing bowl, put sugar, salt, dark malt, milk powder and hot water, stir until dissolved.  Add in yeast water and flour, mix well. Transfer it to a counter sprinkled with little bread flour and knead until it is not sticky.  Add olive oil and dried cranberries soaked with rum. Knead to smooth, elastic dough. 
  4. Cover the kneaded mixture with a plastic wrap and set it aside in room temperature to proof, or rise, for roughly 40 minutes. Punch it flat and let the air come out, wrap it up to proof for another 15 minutes until it is double in size. 
  5. Divide the fermented dough into 2 portions, roll out, reverse the dough, stuff fillings, shape, seam face down and put them on the baking tray with baking parchment, cover it with plastic wrap for final fermentation for 30 minutes. 
  6. Sprinkle little bread flour on top of the dough, use a knife to cut 3 cuts vertically on top of dough, add little butter along the middle cut. Put tray in top rack of the oven, adjust top temperature to 210°C and bottom temperature to 190°C. Bake for about 20~25 minutes or until golden. Remove from oven.

Tips | 心得 : 
  • 烘焙過程中如麵包表面顏色不平均,可以烘焙15分鐘後,轉焗盤一次;或將上火自行調節
  • After baking for the first 15 minutes, if the bread top color is uneven, best to turn the baking tray or adjust oven's temperature. 


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