Dark Rye French Bread with Fig | 無花果法包


Dark Rye French Bread with fig, great combination bread!
無花果法包, 美味沒法檔!





Ingredients | 材料 :
  • Yield: 2 loaves of rye bread with fig | 兩條無花果法包
(A)
200g  French flour | 法國麵粉
  20g  Dark rye flour | 德國黑麥麵粉
    3g  Salt | 鹽
  20g  Sugar | 糖
    6g  Sesame | 芝麻
    2g  Yeast | 酵母 (依士)
    6g  Milk powder | 奶粉
130g  Water | 水 (30g warm water, 100g hot water separately)
    8g  Olive oil | 橄欖油 (last to add)


(B) Stuffing | 餡料 :
  30g  Mixed dried fruits | 混合乾果
  2~3 pcs Dried fig | 2~3粒無花果乾
  30g  Orange peels | 橘子皮 (Steps | 做法)


Steps | 做法 :

Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜 Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜
Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜 Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜
Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜 Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜
Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜 Dark Rye French Bread with Fig DIY recipe 無花果法包 自家烘焙食譜


Steps | 做法 :

  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,分割成二等份。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. 烘焙前灑上小許高根麵粉,包面割S形,放上小許牛油,放入已預熱焗爐上層並調至上火210°C,下火190°C,烘焙約20~25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 in 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 2 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. Sprinkle little bread flour on top of the dough, use a knife to cut a "S-shape" on top of dough, add little butter along the S-shape.  Put tray in top rack of the oven, adjust top temperature to 210°C and bottom temperature to 190°C. Bake for about 20~25 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。
  • 用黃薯粒代替芋頭粒,同樣美味!

  • 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.
  • May use yellow sweet potato cubes instead of yam cubes.


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