Dark Rye Longan Walnut Bread | 黑麥龍眼核桃包

Healthy rye bread with rum-soaked longan and walnut!

Ingredients | 材料 :

  • Yield: 4 numbers | 4 件
200g  Bread flour | 高根麵粉
  50g  Dark rye flour | 德國黑麥麵粉
    2g  Dark malt powder | 黑麥芽粉
    4g  Yeast | 酵母 (依士)
  25g  Brown sugar | 黃糖
    2g  Salt | 鹽
  20g  Beaten egg | 蛋液
100g  Warm water (retain 10g and adjust) | 暖水 (留起10g水, 需要才用)
  40g  Milk, room temperature | 鮮奶 (室溫)
  18g  Honey | 蜜糖

 15g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C) Stuffing | 餡料:
 25g  Rum-soaked dried longan (or any dried fruit) | 酒泡龍眼 (或任何乾果)
 40g  Walnut, chopped | 核桃,切小粒

Steps | 做法 :

Dark rye longan walnut bread DIY recipe 黑麥龍眼核桃麵包 自家烘焙食譜 Dark rye longan walnut bread DIY recipe 黑麥龍眼核桃麵包 自家烘焙食譜

  1. 依士放入溫水中拌勻。 
  2. 龍眼乾預先一天浸泡rum酒。核桃稍烘切小粒備用。
  3. 所有(A)材料放入攪拌盆,加入依士水用手攪勻,搓揉麵糰。分2~3次加入(B)牛油,搓成軟滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵。待發酵約30分鐘。參照基本麵糰製作
  4. 取出麵糰摺疊和拍打數下釋放麵糰的空氣,繼續發酵約30分鐘。
  5. 將麵糰分成4個等份,搓成圓球體,鬆弛10分鐘。參照麵糰分割
  6. 擀開麵糰,放入(C)乾果,摺成橄欖形再搓收口向下,包面直向界上幾刀。放在已塗油的焗盤,蓋上保鮮紙放溫暖地方,作最後發酵約30分鐘約1.5倍大。
  7. 包面輕手掃上蛋液,放入已預熱的焗爐並調至190°C,烘焗約12~15分鐘或包面呈小許焦色,取出放涼架待涼。
  1. Dissolve yeast in warm water.
  2. Dried longan soak in rum a day before, cut into small pieces. Slightly bake walnut for a minute, cut into pieces.
  3. Put (A) ingredients in a bowl, add yeast water and knead to a dough. Add (B) butter in 2~3 portions, continue kneading it to a soft, smooth and elastic dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for 30 minutes.
  4. Take the dough out and punch a few times to release the gas in the dough. Continue to ferment for another 30 minutes. Refer Making Basic Dough.
  5. Divide the fermented dough into 4 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10 minutes. Refer Dough Cutting.
  6. Roll out the dough, put in fillings (C), shape into rod shape. Place dough on baking tray with baking parchment, seam at bottom, make a few cuts with a knife vertically, cover it with plastic wrap for final fermentation in room temperature around 30°C for about 30 minutes until 1.5 times its original size.
  7. Gently brush the surface with egg glaze. Bake in 190°C preheated oven for about 12~15 minutes until slightly golden brown. Remove from oven, let cool on rack.