雜糧牛奶小麵包  

我家媽咪實在有夠懶的,她說早上要切麵包很麻煩,又動刀又是麵包屑的,所以今天的雜糧麵包做成一個人份的,早餐一人一個,塗果醬或美乃滋,加上一杯牛奶,簡單又健康,最重要的是,沒有黑心塑化劑!!! 爸媽回台灣住了快兩年,雖然平常都吃天然食品,但是早上的麵包都是用買的,我看也吃了不少塑化劑,回加州這半年來都吃自己家裡做的麵包,安心許多!!

 

份量: 6

 

A材料

高筋麵粉          200

牛奶                    40

                        40

                          1

                         ½ 小匙

                        40

酵母                      1 小匙

 

B材料

奶油                                            10

奶油起司                                    10

南瓜子                                        10

核桃                                            10

葡萄乾,泡水5分鐘,瀝乾    30

 

C材料

亞麻子          2小匙

燕麥片          2 小匙

杏仁片           2 小匙

麩皮               2 小匙

小麥胚芽       2 小匙

 

作法

1. C材料量入一碗中,用乾鍋炒香,約3 分鐘。

2. A+C材料加入攪拌缸中,用低速打勻,成團後就可以加入奶油和奶油起司。打至發筋後再加入南瓜子,核桃,和葡萄乾,加入南瓜子後不要再過度攪拌,基本發酵60分鐘。發酵完拿出後拍圓,蓋上濕布,休息20分鐘,分割成六等份,滾圓,再蓋上濕布,讓麵團休息20分鐘。

3. 用桿麵棍將麵團桿平,捲起,滾圓,最後發酵20 分鐘左右,看天氣,用刀在麵團上橫割一刀,再發酵15-20分鐘。

4. 預熱烤箱350F。刷上蛋液,烤  14-16 分鐘。

 

Bella五星級廚房相關食譜

DSC07416.JPG     黃金葡萄麵包  

     亞麻雜糧麵包                  黃金葡萄麵包

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Multi-Grain Mini Loaf

 

I know now that people invent new things to get away with being lazy.  My mom told me that she didn’t wanna cut the long loaf of breads I usually make.  So here we are with individual portions, perfect for breakfast!!!

 

A Ingredients

Bread flour       200 g

Milk                    40 g

Water                  40 g

Eggs                      1 piece

Salt                       ½ teaspoon

Sugar                   40 g

Dry yeast               1 teaspoon

 

B Ingredients

Butter                                                10 g

Cream cheese                                     10 g

Pumpkin seeds                                   10 g

Walnuts                                              10 g

Raisins, soak in water 5 min, drain    30 g

C Ingredients

Flax seeds           2 teaspoon

Oats                       2 teaspoon

Almond slices        2 teaspoon

Wheat bran            2 teaspoon

Wheat germ           2 teaspoon

 

Directions:

1. Measure C Ingredients into a bowl, toast in a dry frying pan, around 3 minutes until fragrant. 

2. Place A and C ingredients into the mixing bowl of a dough mixer, beat at low speed until incorporated and turn to medium speed, when all the dough are picked up from the bottom of the mixing bowl, add the butter and cream cheese.  When the dough’s elastic and developed think layers of gluten, add the pumpkin seeds, walnuts, and raisins.  Cover with wet towel and let rise 60 minutes until double.  Take the dough out, punch down and seal and roll the dough into a ball, cover with wet towel, let rest 20 minutes.  Then divide dough into 6 equal portions, roll up, covered with wet towel and rest 20 minutes. 

3. Roll the dough out flat, roll up from the short end, pinch and roll the dough into a sealed ball, cover with wet towel and let rise 20 minutes, slice the top of bread, then cover with wet towel again and let rise an additional 15-20 minutes. 

4. Preheat oven 350°FBrush dough with egg wash, bake for 14-16 minutes until golden brown. 

 

Serving: 6

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