綜合堅果與果乾麵包 Trail Mix Bread

The original recipe is from Cecillia. Simply by mixing all the ingredients and letting the dough rise for a prolonged time, the bread can be scrumptious. Yep, it's not truly a no-knead bread. But believe me it is simple enough.

And after making this bread, I made another loaf of my walnut raisin bread using this light-kneading method with higher temperature and shortened the baking time and resulted in a softer, nice bread. I have to admit I baked this bread for too long before. (So I revised my recipe direction.)

原始的食譜概念是來自 Cecillia優雅過生活，將所有材料混合之後長時間發酵，就能做出好吃的麵包。這麵包嚴格來說並不是免揉的，但也真夠簡單了。

在這顆麵包之後，我用同樣的簡單揉方式再做了一個葡萄乾核桃麵包，提高烤溫、縮短時間，烤出來的麵包更軟更好吃。看來之前都烤太久了！（食譜做法也已經更新。）

Trail Mix Bread

Ingredients:

• bread flour 250 g
• active dry yeast 4-5 g
• sugar 15 g
• salt 3 g
• warm water 160 g
• olive oil 13 g
• trail mix 60 g

Directions:

1. Mix all the dry ingredients but trail mix well. Add water and oil, mix until well combined.
2. Knead for 2-3 minutes or until no lumps. Fold in trail mix. Cover loosely and let it rise for 1 hour in room temperature.
3. Put the dough into the fridge for 5-6 hours.
4. Let the dough sit at room temperature for 1 hour. Scrape the dough out, punch down and shape.
5. Put the dough on a baking sheet lined with parchment paper and cover it loosely with damp cloth. Let it rise for 50-60 minutes in room temperature.
6. Preheat the oven at 400F. Lightly dust and slash the dough. Bake for 23 minutes.

綜合堅果與果乾麵包

材料：

• 高筋麵粉 250 克
• 乾酵母 4-5 克
• 砂糖 15 克
• 鹽 3 克
• 溫水 160 克
• 橄欖油 13 克
• 綜合堅果、果乾 共 60 克

做法：

1. 將堅果和果乾之外的乾性材料混合，加入溫水和橄欖油，攪拌均勻。
2. 用手揉 2-3 分鐘直到沒有粉塊，揉入堅果和果乾。輕輕蓋上蓋子（或擰乾的濕布、或保鮮膜），室溫發酵 1小時。
3. 將麵團放入冷藏 5-6 小時。
4. 將麵團放在室溫回溫 1小時，將麵團刮出到桌面，輕壓排出大氣泡、整形成圓球。
5. 麵團放到鋪了烘焙紙的烤盤，以濕布輕輕覆蓋，室溫下二次發酵 50-60分鐘。
6. 烤箱預熱 400F/205C。麵團表面輕輕篩上一層薄麵粉、以利刃劃線，送入烤箱烘烤 23分鐘。

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