French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包



Ingredients | 材料 :
  • yield: 3 numbers |  三個 

200g  French flour | 法國麵粉
  20g  Dark rye flour | 德國黑麥麵粉
    3g  Salt | 鹽
  20g  Sugar | 糖
    2g  Yeast | 酵母 (依士)
  30g  Fresh Milk | 鮮奶
120g  Water | 水 (40g warm water, 80g hot water separately)
    8g  Olive oil | 橄欖油 (last to add)

Put on top of dough before baking | 入爐前放包面
    4g  Sunflower seeds | 葵瓜子
    2g  Oats | 燕麥

Fillings (optional) | 餡料 (可選)
    dried cranberry |  紅莓乾 適量
    3g  Dark sesame | 黑芝麻

Steps | 做法 :


French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
  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、奶粉,加上表熱水先溶掉,加入加入鮮奶、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,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,分割成三等份。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. 烘焙前包面垂直切一下,放上幼切牛油,瓜子和燕麥,灑上小許高根麵粉,放入已預熱焗爐上層並調至上火220°C,下火200°C,烘焙約16~18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, milk powder and hot water, stir until dissolved.  Add milk, 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. 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 3 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. Cut vertically on top of dough, put on a thin slice of butter, sprinkle pumpkin seeds and oats evenly, sprinkle little bread flour on top of the dough. Put baking tray into top rack of the oven, adjust top temperature to 220°C and bottom temperature to 200°C. Bake for about 16~18 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. 


Related posts | 相關食譜 :

Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家食譜 home cooking recipes Dark Rye Bread with Dried Fruits
乾果黑麥法包
Dark Rye French Bread with fig | 無花果法包 自家食譜 home cooking recipes Dark Rye French Bread with fig
無花果法包
Dragon Eye (Longan) Nuts Wheat Bread 桂圓核桃麥包 自家食譜 home cooking recipes Dragon Eye (Longan) Nuts Wheat Bread
桂圓核桃麥包
Longan Pumpkin Seeds Bread 桂圓(龍眼)南瓜子麵包 自家食譜 home cooking recipes Longan Pumpkin Seeds Bread
桂圓(龍眼)南瓜子麵包
Dark Rye French bread with Longan & Pumpkin seeds 桂圓(龍眼)南瓜子法包 自家食譜 home cooking recipes Dark Rye French bread with Longan & Pumpkin seeds
桂圓(龍眼)南瓜子法包
Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家食譜 home cooking recipes Dark Malt Honey Cranberry Loaf
黑麥芽蜂蜜蔓越莓麵包



0 意見 :

張貼留言

 
-->