手做全麥營養麵包 • Simple Whole-wheat Bread by hand
This is a simple recipe for whole wheat bread. Most whole wheat bread recipes found online require a bread machine. This easy-to-follow recipe takes 2 hours + (including two rising time) and require no bread machine nor bread loaf. This bread is crispy on the outside and soft and chewy on the inside. It tastes heavenly.
這是一個簡單的全麥麵包食譜,總時大約2小時,包括兩次發酵時間。這個食譜不需要麵包機,也不需麵包烤盒,只需雙手就可做出充滿麥香味,外脆內軟,有益健康的全麥麵包!💓
用料
Warm water (溫水) | 1 Cup (1杯) |
Active dry yeast (酵母) | 2 1/4 Teaspoon ( 2 1/4 小匙) |
Sugar (糖) | 1 Tablespoon (1 匙) |
Whole wheat flour (全麥麵粉) | 1 1/2 Cup (1 1/2 杯) |
All-purpose flour (普通麵粉) | 1 1/4 Cup (1 1/4 杯) |
Salt (鹽) | 1 teaspoon (1小匙) |
For rubbing: (麵包表面的:) | |
Olive oil (橄欖油) | 2 tablespoon (2匙) |
Sea salt (海鹽) | 1 tablespoon (1匙) |
手做全麥營養麵包 • Simple Whole-wheat Bread by hand的做法
Add 1 tablespoon of sugar into warm water, dissolve yeast and let sit for 5-7 minutes or until foamy.
將一匙糖和2 1/4 小匙乾酵母放入一杯溫水,等待5-7分鐘或起泡。Combine flours and salt. When the yeast solution is ready to use, add to dry ingredients (flour mixture). Combine the mixture with a fork and knead with hand with it's sticky enough to be handled by hands.
將兩種麵粉和鹽混合,待酵母水好了之後加入,用叉子混合,然後繼續用手揉成麵糰。Knead for 5-7 minutes,till springy when press.
揉搓麵糰5-7分鐘,知道輕按時有彈性。Place dough in a oiled bowl, cover and let rise for 1 hour or until doubled in size.
把麵糰放入碗中,用乾淨的布(或保鮮膜)蓋好,發酵1小時,直到麵糰變成比原來大一倍。Press down the dough gently to let out air. Then, divide dough into two equal parts. Shape them into oval or ball shapes. Place doughs on top of a parchment paper on the baking dish and let rise for another 30 minutes.
輕按麵糰,把空氣按出,然後將麵糰分成兩半,並做出想要的形狀,(橢圓面包形或圓扁形都可以)。然後把它們放在刷上一層油/放了不粘烤紙的烤盤上,兩個麵糰之間要有距離。再發酵30分鐘。Score the surface of the dough using knife, rub with olive oil, and sprinkle with sea salt or any coarse salt (feel free to substitute with oatmeal or sesame seeds).
在麵糰上輕劃幾刀,抹上油,然後撒上海鹽或其他粗鹽,我用了燕麥,你也可以用芝麻粒。Bake in a preheat oven at 425F/ 210C for 20-25 minutes.
放入預熱好的烤箱,425 Fahrenheit / 210 Celsius (攝氏度),烤20-25 分鐘,如麵包表面上色了,在麵包上蓋上錫紙,以免表明烤焦。Let bread cool for 30 minutes before slicing.
讓麵包休息30分鐘才切開。
小貼士
•鹽是提味的,可不加。
•糖可減少,但一定要放至少一小匙入酵母和溫水,不然酵母不會起泡。
•劃開麵包表面是為了讓它在烤箱發大時發的均勻。
•記得分成兩個麵糰,一個太大會考不熟, 但如果真想要一個,可以試試用190C 烤35 分鐘,但一定要看好表面,不要烤焦,放錫紙在麵包上如果表面已烤出漂亮的褐色。
•中文意思如寫不好或不夠明白請見諒,可留言詢問。
Bake away and enjoy this bread! 💓
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