Sunday, March 31, 2013

Whole Wheat Bread with Chia Seeds 奇異籽全麥麵包


You should be familiar with chia seed if you are health-conscious or you follow health-related news. According to the newly published book called The Chia Seed Cookbook by Emily Morris, these tiny seeds can help you lose weight, balance blood sugar and prevent constipation. Adding them to your diet boosts healthy omega-3 oil and anti-oxidants in your body as well, and these are just a few of the health benefits they offer.

How can you incorporate chia seed to your day-to-day diet? Besides adding it to your bread, they can be incorporated into salads, soups and beverages as well (for details check out the cookbook mentioned above).




如果你有留意最新健康或營養資訊,那麼你對奇異籽應該不會陌生。在一本最近出版關於奇異籽的烹飪食譜,作者指出這些小小的種籽內裏蘊藏着豐富的營養價值。它可以幫助你減磅,平衡血糖,預防便秘,在你的食物內加入奇異籽更可以增加對心臟有益的omega-3和有抗氧化作用。這些只不過是它對健康衆多好處之一小部份。
那麼怎樣可以將奇異籽加入食物內呢? 除了可以在做麵包時放入麵團內,你亦可以放在沙律、湯或飲料內(詳情可以參考The Chia Seed Cookbook)


Ingredients to make a 11x4x4 loaf bread using Tong Zhong:
tong zhong: 20g bread flour in 100g water 湯種:20g高筋粉加100g水
280g unbleached bread flour 高筋粉
200g whole wheat flour 全麥麵粉
8g instant yeast 即溶酵母
64g honey 蜜糖
1 large egg 大蛋
200g water 水
2 tbsp wheat gluten 麵筋粉
2 tbsp chia seed 奇異籽
5g salt 鹽
30g unsalted butter, softened 無鹽牛油,室温



1)  Make tong zhong and let it come to room temperature. (Click here to review how to make tong zhong)
2)   Put all the ingredients except for the salt and butter in the mixer bowl of the stand mixer. Mix at low speed until it forms a ball of dough. Add salt and increase the speed to 2 and knead for about 7 minutes. (Hand kneading may take up to 15 minutes.)
3) Add the softened butter and knead until all are incorporated and it forms a smooth dough.
4) Let it rise until doubled, which will take about 2 hours.
5)  Divide the dough into 3 equal pieces. Roll them out into a long log and roll up. Seal the ends tightly. Put them in an oiled pan and let it continue to ferment until it rises about an inch above the rim.
6)  Brush the top with a beaten egg and bake in an preheated 350F oven for 35 minutes.
7)  Unmould the bread and let it cool completely before slicing.

先做湯種,(做法可點擊這裏)讓它凉後便可使用。將全部材料,鹽及牛油除外,放入攪拌器內,用低速攪拌成團,加鹽,用慢速攪拌約七、八分鐘,(如用手搓時間要加倍)再加入牛油,搓至完全吸收,成平滑麵團為止。在温暖處讓其發酵至兩倍大,約兩小時。將麵團分割成三等份,用擀面杖捍開,再捲起,放入已塗油之焗盤內,讓其作第二次發酵,約四十五分鐘。掃上蛋液,放入已預熱至350F焗爐,焗約三十五分鐘。




9 comments:

  1. Thanks for sharing. I have not try the tangzong method nor Chia seeds before. Your photo looks so tempting!

    ReplyDelete
  2. Hi Phoebe,
    Is wheat gluten same as vital wheat gluten in this recipe ?? Rachel

    ReplyDelete
    Replies
    1. Hi Rachel,
      They are the same thing.

      Delete
  3. Hi Phoebe , thanks for your prompt reply. I have another question. How to I measure the weight of the tangzhong to use for smaller bread, let say I use only 250g bread flour . Thanks Rachel.

    ReplyDelete
    Replies
    1. Hi Rachel,
      If you make half, just use half of every thing, including tong zhong (10g flour with 50g water). Or make the same amount and use only half in the dough.

      Delete
    2. Hi Phoebe, jus curious to know if I make white bread, can I add in a tablespoon of wheat gluten to make the bread softer ? Rachel

      Delete
    3. Hi Rachel,
      You can. More gluten will make it more chewier, not necessarily softer. See my other post "super soft and silky Pai Bao" for making super soft bread.

      Delete
    4. Phoebe.. thanks for your guidance.

      Delete

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