Multi-Grain Nut + Seed Bread 坚果杂粮吐司

My mom’s favourite breakfast is homemade bread with some nut butter and avocado. She brought a bread machine a few years back and have been making homemade bread since.

She has been using the same recipe that came with the bread machine for years, the kind of recipe that is made for the machine, not too bad and nothing great about it either.

Since my visit in Malaysia this time is longer, I decided to create a multigrain nut + seed bread recipe for mom to use.

I made 4 loaves of the same bread each with little adjustment to the recipe, this one last one is by far the best, with close to 70% of liquid ratio, the bread stays soft and chewy days after baking.

Mom’s bread machine broke after 3rd attempts on this recipe, a workload it is not designed to take, I had to use my sister in law’s KA for my fourth bread and took the opportunity to get one new machine for mom, as the old one is really subpar, and take as much as a new machine’s worth to repair.

我妈平日最喜欢的早饭就是自己烤的面包加上自己磨的杏仁酱和牛油果,吃了好些年都不厌倦。妈妈做的面包就是按面包机程序里教的食谱来做的,不难吃,也说不上美味。

我今年春节回娘家待的时间比较长,就趁机会用家里现有的材料做了几次坚果杂粮面包,为了确定食谱一共做了四次,每次食谱都有微调。最后一个终于让我满意了,接近70%的含水量让烤出来的面包几天后都还是软的。

这款面包味道很好,越嚼越香我很满意,父母也很喜欢。唯一的问题是我妈的杂牌军面包机在我连续四天做了三个面包之后就罢工了。修理费居然和新的面包机价格差不多,我顺道趁这个机会把面包机也给换了。

注:因为一个星期里做了四次这款面包,所以我除了第一个外,下来三个都用了老面法,就是每一次的面团里都会加入之前留下的老面,然后再在新的面团里取一些面团留作下一次的老面,加了老面的面包会膨发得更匀更细致,而且麦香更浓郁,我觉得很值得推荐哦!

 

Ingredients:

250 g Bread flour

50 g quick cook oatmeal

100 g Whole Wheat flour

30 g Sugar

230-240 g nut milk/whole milk

1 Medium/35 g  egg (or 25 g of nut milk/water for vegan version)

30 g Butter

4 g Salt

4 g Instant Yeast

80 g Chopped mixed nuts (I used almond/walnut)

20 g Sesame/Flax seeds

100 g old dough from last batch  Optional

 

材料:

250 克 高筋面粉

50 克 快熟燕麦

100 克 全麦粉

30 克 糖

230-240 克 植物奶/牛奶

一只/35克 鸡蛋 (全素的可以用25克水/植物奶代替)

30克 黄油

4 克 食盐

4 克 酵母粉

80 克 切碎的杏仁/核桃/坚果

20 克 芝麻/亚麻籽

100 克 老面/面肥(可无)

1. Weigh all the dry ingredients out accordingly. Place sugar, yeast and milk (slightly warm or room temperature) in the bread machine or stand mixer. Give it a quick stir and let it proof for 5 minutes until foamy.

2. Whisk bread flour, whole wheat flour, oatmeal and salt together in a large mixing bowl.

3. Add flour mixture into the bread machine (with yeast, milk and sugar in it) 1/2 cup at a time with the kneading function on until all the flour are used and the dough starting to form a sticky mass. If you have some old dough at hand and decided to use it, break it into small pieces and add it to the machine while kneading.

Note: It is important to break the old dough into pieces before adding to the machine to prevent uneven kneading.

4. Knead the dough about 6-8 minutes until the dough becomes a smooth ball.

Note: Take out 100 g of the dough and keep it in an airtight container, this is to be saved as old dough for the next batch of bread. You do not have to do this if old dough wasn’t added just now.

5. Add softened (room temperature) butter and knead the dough for 3-5 more minutes, add chopped nuts and seeds, knead until the nuts are all incorporated into the dough.

6. Place the dough in a lightly oiled bowl and cover it with plastic and let it rise until double in size, about 45-60 minutes.

7. After it is risen, gently scrape it out onto lightly floured surface, with the help of rolling pin, form the dough into a rectangle.

8. Roll it up into an even log, preferably the same length as your bread pan, cover with lid/plastic and let it raise for 30 more minutes or until it is close to 85-90% filled of the pan.

1. 把所有材料都称量好。面包机/厨师机里倒入糖,酵母和牛奶/植物奶(室温或微温)稍微搅拌混合后静置5分钟至酵母呈棉絮状。

2. 把高筋面粉,全麦粉,燕麦和食盐混匀。启动机器的揉面程序,慢慢地把混合粉加入。如果用老面的话,这个时候可以把老面掰成小块慢慢加入,继续揉面6-8分钟至成团。

3. 取出100克面团装到一个密封的盒子里冷藏,留作老面。如果之前没用老面的话,此步骤可省去。

4. 把软化(室温)的牛/黄油加到面包机里,启动揉面程序继续揉3-5分钟后加入切碎的果仁、芝麻和亚麻籽拌匀。

5. 取个大盆抹上一层薄薄的油,把面团置入加盖发酵45-60分钟或至两倍大。

6. 案板上撒上一点点面粉,把发酵好的面团取出,擀成一个长方型。整型卷起成长棍状,长度最好和面包模一致。置入到面包模里加盖发酵30分钟或至面团膨发至85-90%满盒的状态。

9. Preheat the oven to 350 F (180 C), bake the bread for 40-45 minutes, open lid and bake for 5-8 more minutes if you are using a loaf pan with lid.

10. Transfer pan to wire rack and let cool for 5 minutes before removing loaf from pan. Let the loaf cool to room temperature on a rack before slicing and serving.

7. 烤箱预热350 F (180 C),  入烤箱烤40-45分钟, 如果用的是加盖的吐司盒,40分钟后开盖后再烤5-8分钟上色。

8. 取出烤好的面包稍微冷却后脱模,完全冷却后再切片。

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