Everything Dough(8)....Soft Crusted Walnut and Raisin Rye Bread . 萬用麵糰之八....合桃提子粿麥軟包

 Everything Dough)8)....Soft Crusted Walnut and Raisin Rye Bread

萬用麵糰之八....合桃提子稞麥軟包

Not many people likes rye bread for it's texture and taste, but it can be adjusted to your taste by using less amount of rye bread flour, it still provides you the flavor of rye grains.  I modified my recipe of everything dough and used rye bread flour to replace the cake flour, and added a little amount of Dark Malt Powder to make the bread look darker in color, and put chopped walnuts and raisins in for extra flavor, the result turned out great.  Most importantly, the texture of this rye bread is not tough, but soft in both the crust and the crumbs.  It is just delicious.

沒有多少人喜歡稞麥麵包，這大概是由於一般稞麥麵包的質地和口感，但其實這都可以稞麥粉份量來調校到自己喜歡的口味，而又能保留稞麥的味道。 這次我就從萬用麵糰的配方裡，用稞麥麵粉取代低筋粉，再加入少量黑麥芽粉，使麵包看起來像極稞麥麵包地深色，再加入切碎的核桃和葡萄乾加強風味，把麵糰由裡到外用中溫烤成軟包。這種稞麥軟包質地軟硬適中，饒有風味， 用兩個字形容....好吃！

Everything Dough(8) -  Soft Crusted Walnut and Raisin Rye Bread  

Ingredients:  
Bread Flour  250g
Rye Bread Flour     50g
Sourdough Starter 90g(You may use Fresh Yeast 12g/OR Instant Yeast 4g)
Sugar   15g (adjusted, from 10g)
Salt       4g
Oil         2 tbsp
Water 170-190g(depending on the humidity and flour; for fresh yeast and instant yeast, use 190g water is fine)

*Dark Malt Powder 5g (added for better color and taste)
*Roasted Walnut, chopped  2 tbsp
*Raisin, 2 tbsp

Oven Temperature: Preheat Oven at 180°C and bake for 25 minutes(Scoring is optional, but dust rice flour on bread before baking would give extra flavor)

萬用麵糰之八 - 合桃提子粿麥軟包
                                  
材料： 

高粉   250g

粿麥粉   50g
酸種   90g (可用鮮酵 12g 或速酵 4g)
糖      15g (從基本的10g加至 15g)
鹽        4g
油        2 tbsp
水    170-190ml(視乎粉受水程度, 用鮮酵或速酵，可用190g 水）

*黑麥芽粉  5g(以增強麵包顏色和味道)
*烤合桃，切碎   2 tbsp
*提子乾   2 tbsp

爐溫：預熱烤爐至 180°C，烤約 25分鐘，(軟包不一定要割面，但入爐前可灑點粘米粉增加風味)