Rolled Oat And Apple Bread / 燕麦苹果天然酵母面包

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Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

Ingredients / 材料:

50 g Rolled oats
100 g Boiling water
200 g Apple, peeled and grated
50 g Water at 20C/68F
100 g White leaven
2 g Instant dry yeast
250 g German #550 flour
3 g Salt
2 tbsp Egg wash
2 tbsp Rolled oats

50克燕麦片
100克开水
200克苹果，削皮擦碎
50克温水 20C/68F
100克天然酵母菌
2克即溶干酵母
250克德国#550面粉
3克食盐
2大勺蛋液
2大勺燕麦片

Method / 做法:

Put the rolled oats into a small bowl and pour over the boiling water. Leave aside for 5 minutes while you prepare the other ingredients. Add the grated apple to the water, leaven, and yeast. Stir the mixture well until the yeast is dissolved, then stir the soaked oats into this. In another bowl weigh the flour with the salt. Pour the wet ingredients into the flour and stir the mixture with your hands until it is evenly combined and you have a soft, sticky dough. Scrape any dough from Your fingers into the bowl, then cover and leave for 10 minutes.
Rub 1 teaspoon olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the howl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for a further 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Put it back in the bowl, cover and leave for 1 hour at room temperature.
Lightly flour the work-surface and shape the dough into a baton or a round. Rub a tea-towel with a handful of flour (or use a linen-lined proving basket) and place the dough inside seam-side-up. Wrap the dough snugly in the cloth, and leave to rise for 1 1/2 hours, or until almost doubled in height.
Preheat the oven to 210C/410F. Upturn the loaf on to a flour dusted tray, then dust the surface of the loaf with rolled oats. Bake the loaf in the centre of the oven for 30 minutes, then lower the heat to 190C/375F and bake for a further 15-20 minutes, until the loaf is a good brown, feels light in weight, and sounds hollow when tapped on the base. Leave to cool on a wire rack.

麦片放入小碗，冲入开水，置旁5分钟。苹果加入温水，天然酵母菌和酵母搅拌至酵母溶化。加入泡好的燕麦片。面粉和盐筛入另一盆。将湿性材料加入粉类，用手搅拌至所有材料成软且有些粘手的面团。
台面抹上1小勺橄榄油，放上面团揉10秒钟，直到面团光滑。发面的盆洗净抹干，抹上1小勺橄榄油。将揉好的面团放回盆里，盖上保鲜膜静置10分钟。取出面团，放到抹油的台面上，再次将其揉成光滑的圆球状。放回盆里，盖上保鲜膜，室温松弛醒发1小时。
台面洒上少许面粉，放上面团整成半棍或圆球状。布巾洒上一大把面粉，（或用垫了布巾的藤蓝）接口朝上，放入整形好的面团松弛一个半小时直到面团涨高2倍。
烤箱预热至210C/410F。面团翻放到一个洒了面粉的烤盘，表面扫上蛋液，洒上燕麦片。入烤箱中层烘焙30分钟，然后调低烤箱温度至190C/375F继续烘焙15-20分钟直到面包呈金黄色，手感轻。拍打面包底部，声音听起来是中空表示烤熟了。架上晾凉。

"Rolled Oat And Apple Bread / 燕麦苹果天然酵母面包" is part of these categories:

Bread / 面包 (129)

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