An easy hand-made and yet delicious bread.
Warm Water - 1.5 cups
Salt - 1/2 Tbsp
Instant Yeast - 3/4 Tbsp
High Protein Flour - 3 cups
Wholewheat Flour - 1/4 cup
Pumpkin Seeds - 1/4 cups
Dried Cranberries/Raisins - 1/4 cups
Almond (chopped) - 1/4 cups
1. Mix warm water, salt and yeast in a mixing bowl and stir. Fold in high protein and wholewheat flour, stir to combine. If use stand mixer, beat at medium speed for 1 minute. You'll get a sticky and rough dough.
2. Cover the dough. Let rise at room temperature for 2 hours.
3. Keep the dough in refrigerator for 2 hours.
4. Remove the dough from refrigerator, transfer the dough on a floured workplace. Knead few times, flatten the dough, add pumpkin seeds, cranberries and chopped almonds. Knead until just combined.
5. Roll the dough into ball shape. Place on a parchment-lined baking tray.
6. Let rise at room temperature for 45 minutes.
7. When ready to bake, clash the dough 2 times with shape blade, about 1/2 inch deep.
8. Preheat oven to 230C. Place a shallow pan into the oven, pour in hot water, put a rack onto the tray. Steam bake for 25-30 minutes or until golden brown.
9. Remove bread from oven, cool on wire rack. Serve warm.
Dried cranberries, pumpkin seeds and chopped almonds.
Place the dried ingredients onto the dough. Knead until well combine.
Roll the dough into ball shape. Let rise for 45 minutes.
After 45 minutes, ready to bake. I sprinkle some extra pumpkin seeds and chopped almond on top.
Slash the dough 2 times with shape knife, about 1/2 in deep.
Here's the bread. You may sprinkle some flour on top to make it more "handsome"....
The texture should be crusty outside, chewy and a bit sticky inside. It is best to serve warm.
Love it so much.
温水 - 1.5 cups
盐 - 1/2 Tbsp
酵母粉 - 3/4 Tbsp
高筋面粉 - 3 cups
全麦面粉 - 1/4 cup
南瓜子 - 1/4 cups
蔓越莓干 - 1/4 cups
杏仁 (切碎) - 1/4 cups
1。 把温水，盐和酵母粉放入碗里搅拌。 加入高筋面粉和全麦面粉， 搅拌均匀成
5。 把面团滚圆放在室温里发酵45分钟。用利刀在面团上切两横， 约半寸深。
7。 洒上一点面粉作装饰， 趁热吃。隔天的面包拿去稍微烤一下更香。