楓糖葵花籽麵包 Maple Sunflower Seeds Bread

Maple Sunflower Seeds Bread

Ingredients:

Poolish

• whole wheat flour 75 g
• bread flour 70 g
• milk 163 g
• active dry yeast 3 g

Main dough

• poolish
• bread flour 105 g
• salt 4 g
• maple syrup 20 g
• butter 10 g
• sunflower seeds 50 g, toasted at 350F/176C for 7-8 minutes.

Directions:

1. Mix all the poolish ingredients well and let it rise at room temperature for 1 hours. Put it into the fridge overnight.
2. Let the poolish sit at room temperature for 1 hour. Add all the other ingredients but butter and sunflower seeds.
3. Knead the dough. Gradually add the butter. Knead until smooth, about 8-10 minutes.
4. Knead in most of the sunflower seeds.
5. Cover and let it rise at room temperature for 1 1/2 hours.
6. Scrape the dough out, punch down. Shape. Let it rise on a prepared baking sheet for 45 minutes, covered with damp cloth.
7. Preheat the oven to 400F/200C. Spray or brush the dough with some water and sprinkle the remaining sunflower seeds. Bake at 400F for 23 minutes.

楓糖葵花籽麵包

材料：

中種

• 全麥麵粉 75 克
• 高筋麵粉 70 克
• 牛奶 163 克
• 乾酵母 3 克

主麵團

• 中種
• 高筋麵粉 105 克
• 鹽 4 克
• 楓糖漿 20 克
• 奶油 10 克
• 葵花籽 50 克，以 350F/176C烘烤 7-8分鐘

做法：

1. 將所有中種材料混合均勻，室溫下靜置 1小時，然後放入冰箱冷藏過夜。
2. 將中種由冰箱中取出，室溫下回溫 1小時。加入麵粉、鹽、楓糖漿。
3. 翻揉麵團，慢慢加入奶油揉勻，繼續揉到麵團光滑，大約 8-10分鐘。
4. 揉入大部份的葵花籽。
5. 加蓋，室溫發酵 1.5小時。
6. 將麵團取出、輕壓排氣，整形。放在烤盤上以濕布覆蓋，二次發酵 45分鐘。
7. 烤箱預熱 400F/200C。麵團表面噴或輕輕塗些水，撒上剩餘的葵花籽。烘烤 23分鐘。

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