Healthy Half Wheat Bread 半麥麵包
This bread I called half wheat is because I use half amount of whole wheat flour and half bread flour. Whole wheat flour is very healthy, but the bread can be very dry and hard like a stone. For some people, it is even bad for digestion, so too much is not good.
This recipe is “invented” by Mr P, he is the bread master at home. He always try to mix and match different kind of flour, try to find the perfect match. If use only bread flour, the bread is a bit plain and not much texture. This half and half bread, with olive oil, so far is the best! The outside is crunchy and inside is soft, you can also taste the whole wheat, give it a nice texture.
The dough is easy to handle, to make a good bread, I think is to practise (so does mnay other things in life). Try to feel the dough, how much water or flour to add it really depends on the humlity, the flour itself. You have to feel if ths dough is too dry or too wet. So you add more water, flour accordingly.
It sounds difficult but once you maks a loaf of beautiful tasty bread, you will be so happy you try it. Fresh homemade bread is so much better than the normal bakery one.
全麥麵包雖然營養豐富，有益健康，但因全麥麵粉較難消化，做出來的麵包會較硬，不夠鬆軟。這個半麥麵包配方是由Mr P研究出來，他喜歡用不同麵粉的配搭，不同的份量，最後做了這個用一半全麥麵粉，一半高筋麵粉，用橄欖油代替牛油的配方。麵包外層鬆脆，有口感，裡面非常鬆軟，充滿全麥粉的香，又有口感。
這個麵包做法簡單，沒有麵包機也可。做麵包最重要是憑感覺，因不同天氣，不同麵粉的吸水度都有不同，要用手搓，感受麵團，如太乾就加水，太濕就加粉，絕對是一個學問。但多練習就會有進步，當看著自己做的麵包出爐，超有成功感，超開心。自己做的更健康，更美味！
In a large bowl, mix bread flour, whole wheat flour, salt, sugar and yeast together. Mix the oil and water, slowly stir in the flour, keep stirring to form a dough. You may not need all the liquid.
Tip the dough on to floured surface, knead the dough for 10 minutes, until the dough is smooth and elastic. Put the dough into lighly oiled bowl, cover with cling film and let it rise for 1 to 2 hours or until the dough double in size.
Knock the dough and release the air. Divide into two and put on lined baking sheet, cover with cling film and let it rest for 45 minutes. The dough will grow a little bit. Use a knife cut a slash on the bread, sprinkle with some flour.
Pop in preheated oven at 220C , bake for 35 to 40 minutes. Turn the bread upside down at the last 5 minutes to cook the bottom. If you want to have crispy crust, you can put a tray of hot water in the lower part of the oven, bake together.
先在大碗內將全麥，高筋麵粉，酵母，鹽，糖拌勻。將油及水拌勻，然後逐少加入麵粉內拌勻，成麵團便可，未必需要用所有的水。在麵團放在灑有麵粉的枱上，大力搓10分鐘，至麵團表面光滑及有彈性。將麵團放入塗有油的大碗內，用保鮮紙封口，靜置一小時或至麵團脹大一倍。
按壓麵團，排出空氣，將麵團分成兩份，放在鋪有烘焙紙的烤盤上，用保鮮紙封口，靜置45分鐘，作第二次發酵。之後用鋒利的刀在麵包上劃幾刀，灑少許麵粉。放入焗爐220度，焗35至40分鐘，最後的5分鐘將麵包反轉焗。如想麵包外層酥脆，可在焗爐的下層放一盤水一起焗。
- 300 gram whole wheat flour
- 300 gram bread flour
- 10 gram dried yeast
- 2 teaspoons salt
- 2 teaspoons sugar
- 350 ml water
- 50 ml olive oil
- 材料：
- 全麥麵粉 -300克
- 高筋麵粉 -300克
- 乾酵母 -10克
- 鹽 -2茶匙
- 糖 -2茶匙
- 水 -350毫升
- 橄欖油 -50毫升
- In a large bowl, mix bread flour, whole wheat flour, salt, sugar and yeast together.
- Mix the oil and water, slowly stir in the flour, keep stirring to form a dough. You may not need all the liquid.
- Tip the dough on to floured surface, knead the dough for 10 minutes, until the dough is smooth and elastic.
- Put the dough into lighly oiled bowl, cover with cling film and let it rise for 1 to 2 hours or until the dough double in size.
- Knock the dough and release the air. Divide into two and put on lined baking sheet, cover with cling film and let it rest for 45 minutes. The dough will grow a little bit.
- Use a knife cut few slash on the bread, sprinkle with some flour.
- Pop in preheated oven at 220C , bake for 35 to 40 minutes. Turn the bread upside down at the last 5 minutes to cook the bottom. If you want to have crispy crust, you can put a tray of hot water in the lower part of the oven, bake together.
- If you want a crispy crust, you can put a tray of hot water in the lower part of the oven, bake together.
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