黑啤黑糖面包
Stout Rye Bread
材料A

50g面粉
70ml水
1小匙即用干酵母

材料B

250g高筋面粉
50g黑麦粉
2小匙黑糖
¼小匙盐

材料C

160ml黑啤
1大匙黑糖浆
20g牛油

材料D(洗过,滤干水)

60g压扁全麦
60g核桃仁 (切粒)
60g葡萄干

做法
  1. 把材料A拌匀,用湿布盖好,待发1小时。
  2. 把材料B放入搅拌机,拌匀,加入做法1、黑啤和黑糖浆拌匀成团。
  3. 加入牛油搓至光滑,加入材料D搓匀。
  4. 放在盆里用湿布盖好,待发至双倍大,约1小时。
  5. 切成3等份,揉圆以压出空气,休息5分钟。
  6. 擀成长形卷起,再擀成长形卷起,排在模型里,待发至双倍大。
  7. 放入已预热烤箱,用160°C烤30-40分钟至金黄色,取出立刻脱模放在铁架上,待冷即可。
INGREDIENTS A

50g plain flour
70ml water
1 tsp instant dry yeast

INGREDIENTS B

250g high protein flour
50g rye flour
2 tsp molasses sugar
¼ tsp salt

INGREDIENTS C

160ml stout
1 tbsp molasses
20g butter

INGREDIENTS D (washed and drained)

60g rolled oat
60g walnuts (chopped)
60g raisins

METHOD

  1. Combine ingredients A and mix well. Cover with a piece of wet towel and leave to proof for 1 hour.
  2. Put all ingredients B into a mixing bowl and stir well. Add in starter A, stout, molasses and mix into a dough.
  3. Add in butter and mix into a smooth dough. Add in ingredients D and knead until well mixed.
  4. Cover with a piece of wet towel and leave to proof until double in size, about 1 hour.
  5. Cut into 3 equal portions, round up and punch out the air. Rest for 5 minutes.
  6. Roll into a long oblong and roll up. Roll out and roll up again. Place into a loaf tin and leave to proof until double in size.
  7. Bake in the preheated oven at 160°C for 30-40 minutes or until golden brown. Remove and unmould the toast.

本食谱摘录予

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