燕麥薏仁漿吐司 Oat & Pearl Barley Cereal Drink Loaf

I had some packets of instant drinks in kitchen drawers for months. (My new love for breakfast is tea with soy milk and honey.) Someday it just occurred to me that I can try them in bread making. Thus here came my first experiment. 

廚房裡有幾包即溶飲品放了好一陣子，（我最近的早餐喜歡喝茶加上豆漿和蜂蜜。）某天靈機一動，突然想到或許可以把這些即溶飲品拿來做麵包，因此就有了我的第一個實驗性烘焙。 

This time I didn't want too much kneading work. Just mixed them and put the dough into fridge before bed. The next afternoon and evening we had a short trip here and a last-minute dinner invitation there, I didn't have plenty of time for 2nd rise. My loaf came out not as big as I want. It does't matter cuz still the taste is good, the texture is good. 

It's always busier in the weekends than weekdays for me. Maybe I should avoid making bread in weekends. Or maybe a little kneading would do this bread better? 

這回不想揉麵團，就只是睡前把材料混合、麵團放進冰箱，採用低溫發酵的方式。第二天下午和傍晚，我們這會兒要出門一下、過一會兒又臨時有晚餐邀約，我的麵團第二次發酵時間不是很充足，麵包不如我理想的大，不夠高。不過其實也無所謂，味道和口感都很好。 

對我來說週末總是比週間還要忙，或許不該在週末做麵包？或者如果我稍微揉一揉，這次的麵包就會更好？ 

Oat & Pearl Barley Cereal Drink Loaf 

Ingredients: 

• oat & pearl barley cereal drink 1 packet 
• whole wheat flour 125 g 
• all-purpose flour 245 g 
• brown sugar 20 g 
• granulated sugar 20 g 
• salt 5 g 
• active dry yeast 9 g 
• water 235 ml, 100F-110F 
• vegetable oil 27 g 

Directions: 

1. Mix cereal drink, flour, sugar, salt, and yeast in a big mixing bowl. Add water and oil, and stir with a wooden spoon or chopsticks to form a dough. 
2. Cover and leave it at on countertop to let it rise for 1 hr. 
3. Put the dough into fridge for 12-18 hrs. 
4. Take out the dough, leave it in room temperature for 1-2 hrs.
5. Scrap the dough onto a floured surface, pouch down and fold for a few times. Shape into a loaf as you like. Put it in a 9x5 loaf pan, give it some sprays of water, and let it do the 2nd rise in a warm place. (Cover with damp towel if leaving on countertop or other open place.) 
6. When the 2nd rise is almost done, preheat oven to 350F (180C.) Bake for 30 minutes. 
7.  Let it cool out of pan.

燕麥薏仁漿吐司

材料：

• 燕麥薏仁漿 1 包
• 全麥麵粉 125 克
• 中筋麵粉 245 克
• 黑糖 20 克
• 白砂糖 20 克
• 鹽 5 克
• 乾酵母粉 9 克
• 溫水 235 ml, 100F-110F (40C左右）
• 蔬菜油 27 克

做法：

1. 將所有乾性材料混合，加入溫水及蔬菜油，以木匙或筷子攪拌成團。
2. 加蓋靜置于廚房檯面上一小時。
3. 麵團放入冰箱冷藏 12-18 小時。
4. 將冷藏麵團取出置於室溫下 1-2 小時回溫。
5. 桌面撒些麵粉，將麵團刮出，輕壓排氣、摺疊幾下，整形成長條狀放入烤盤。麵團表面噴一些水，置於溫暖處進行第二次發酵。（若是放在開放空間要以濕布或保鮮膜覆蓋。）
6. 二次發酵將要完成之前，烤箱預熱 350F/180C，麵團放入烘烤 30分鐘。
7. 出爐後脫模放涼。

the drink | 即溶飲品

Mix and form a dough. | 混合均勻成團。

After 8 hrs. | 8小時之後。

My short but yummy bread loaf! | 矮矮扁扁，但是好吃的麵包！

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