Saturday, July 23, 2011

Whole Wheat Tong Zhong Bread with Pumpkin 南瓜全麥湯種麵包

This is a super nutritious daily bread. It is good for breakfast by slightly toasting it and spreading on either butter, almond butter or jam, or making it a sandwich for lunch. For the pumpkin, you can either use fresh, or canned for convenience. If you prefer to completely make it from scratch, just steam and smash with a fork. With canned pumpkin, look for one that has no added sugar.

Of course, the pumpkin puree can be replaced by yam or sweet potato as well. Equally delicious and nutritious !

Makes one 9x5 inch loaf, or about 23x13 cm.

Tong Zhong: in a small pot, put 75g water with 15g bread flour. Heat until it thickens, which is about 2 mins in low heat. Let it cool.

200g unbleached bread flour
144g whole wheat flour
2 tbsp vital wheat gluten (optional, but recommended)
150g pumpkin puree
7g instant yeast
1 egg
25-50g water, adjust accordingly
5g salt
30 unsalted butter, softened

1)  Put the Tong Zhong, bread flour, whole wheat flour, wheat gluten, pumpkin puree, egg and yeast in a stand mixer. Mix on low speed (#1) until incorporated. Add enough water so that the dough is tacky, not dry. Add salt and mix on low speed (#2) for about 10 mins.
2)  Add the room temperature butter and mix for 2 more mins.
3)  Oil a large bowl and put the dough in and cover with plastic wrap. Let it rise until it doubles in size, which takes about one and a half hour to 2 hours.
4)  Take out the dough and fold it like a business letter and let it rest covered for 10 mins.
5)  Oil a loaf pan. Use a rolling pin to roll out the dough to the size of the pan. Roll it up and pinch to seal the end. Put it in the pan, sealed side down and let it rise until it is about an inch higher than the rim.
6)  Use a sharp knife to score the middle of the dough. Brush with egg wash and bake in a preheated 350F oven for 35 mins.
7)  Remove from the pan after baking and cool completely on a rack before slicing.

1)  If using homemade pumpkin puree, make sure it is completely cooled before mixing with the rest of the ingredients.
2)  Click here to review tong zhong bread making.
3)  Wheat gluten is vital to make whole wheat bread rise like white bread by providing enough gluten to the dough. Otherwise it will be very dense in texture. It is available in the flour aisle of a grocery store. (vital wheat gluten)
4)  If a stand mixer is not available, the dough can also be kneaded by hand.
5)  No sugar is added because the pumpkin puree is already sweet by itself.



當然, 如你喜歡蕃薯的話,可以代替南瓜,一樣咁好食和咁健康啊 !


先做湯種: 75g水加入15g高筋粉,用小火煮至黏稠,待凉備用。

200g  高筋麵粉
144g  全麥麵粉
2 湯匙 vital wheat gluten
150g  南瓜茸
7g  速溶酵母
1隻  蛋
20-50g  水,視乎麵糰濕度
5g  鹽
30g  無鹽牛油,室温

1)  將所有材料(除了鹽及牛油)放入攪勻機(stand mixer)內用慢速攪拌,水份要視乎麵糰濕度自行調校。加鹽再攪約十分鐘,再加室温牛油,再攪約二分鐘。
2)  放入已塗油之大器皿內,用保鮮紙包實,發酵至一倍大,約個半至二個小時。
3)  將己發酵之麵糰取出, 不用刻意將空氣打出, 滾圓, 蓋着靜待十分鐘。
4)  用杆麵棍將麵糰輕輕杆成長方形, 闊度與焗盤的長度一樣, 然後卷起, 摺口處向下。
5)  放入己塗油之焗盤內, 作最後發酵, 四十五至六十分鐘, 至麵糰發起高過盤邊一吋。
6)  用小刀在中間輕輕割開, 塗上蛋液, 放入己預熱至350°F焗爐, 焗三十五分鐘。取出脫盤, 放架上待完全涼後方可切片食用。


1)  如用新鮮南瓜,蒸好壓成茸後要待凉後才可用。
2)  如要重溫湯種麵包做法,請點摯這裏 。
3)  Vital wheat gluten 可以讓用全麥麵粉做的麵包更鬆軟可口。
4)  如沒有stand mixer, 用手揉也可。
5)  因南瓜本身已有糖份,所以沒有再加糖。

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