楓糖燕麥吐司 Oatmeal Maple Bread

This bread is good without any spread. But it also goes well with peanut butter, jam, or butter.

It's my first time adding wheat bran in baking. Wheat bran is high in dietary fiber, vitamin Bs, folic acid, manganese, magnesium. It's also a good source of iron, zinc, omega-3 and omega-6 fatty acids.

這款麵包單吃就很好吃，想抹醬的話花生醬、果醬、奶油都很適合。

第一次在烘焙中加入了麥麩，麥麩富含膳食纖維、多種維他命 B、葉酸、錳、鎂，同時也是鐵、鋅、omega-3和 omega-6脂肪酸的優質來源。

Oatmeal Maple Bread (1 9x4 loaf)

Recipe adapted from The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François

Ingredients:

• water 313 g, 100F
• yeast 5 g
• salt 8 g
• maple syrup 85 g, plus more for brushing the dough
• oil 27 g
• wheat bran 28 g
• old-fashion oats 70 g
• whole wheat flour 65 g
• all-purpose flour 285 g

Directions:

1. Mix all the ingredients in a container. Cover and let it rise at room temperature for 2 hours.
2. After 1st rise, keep making this bread or refrigerate it for up to 7 days.
3. Lightly grease a 8 1/2 x 4 1/2 loaf pan if needed. (I use my 9x4x4 pullman pan without lid.)
4. Scrape the dough out onto a floured work surface. Dust with more flour and quickly shape it into a ball. Then shape the dough into a loaf and put it into the loaf pan. Cover with plastic wrap and let it rise for 90 minutes.
5. Preheat the oven to 350F. Brush some maple syrup on the top of the dough. Bake for 50-60 minutes.
6. Cool on a cooling rack for 2 hours.

燕麥楓糖吐司（9x4吋一條）

原食譜來自 The New Artisan Bread in Five Minutes a Day, 作者 Jeff Hertzberg及 Zoë François

材料：

• 溫水 313 克
• 乾酵母 5 克
• 鹽 8 克
• 楓糖漿 85 克，外加少許刷在麵團上
• 植物油 27 克
• 麥麩 28 克
• 燕麥片 70 克
• 全麥麵粉 65 克
• 中筋麵粉 285 克

做法：

1. 所有材料混合均勻，加蓋靜置於室溫下發酵 2小時。
2. 第一次發酵完成後可以接著烘焙，或是放入冰箱冷藏，在七天內用掉。
3. 將一個 8 1/2 x 4 1/2 吋的吐司烤模內壁刷上一層薄薄的油脂（我用 9x4x4的帶蓋吐司模，不加蓋）
4. 將麵團刮出到撒了些許麵粉的檯面，表面再撒些麵粉以免黏手，迅速將麵團整形成圓形，再接著整成橢圓放入烤模，用保鮮膜輕輕覆蓋，靜置 90分鐘做第二次發酵。
5. 烤箱預熱 350F/175C。麵團表面輕輕刷上一層楓糖漿，送入烤箱烘烤 50-60分鐘。
6. 出爐於架上放涼 2小時。

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