Five months ago I post my toast bread recipe. It is a perfect recipe for me and I don't have any change on it.
My house bread recipe #1 - toast bread
I wanted to make it with a lot of seeds. However simply adding seeds didn't work well. I had to adjust flour amount and water amount as the weight of the seeds prevent dough to rise and they absorb water.
Ingredients
- Flour 330g (Type550 in Germany)
- milk (60g) + water (170g)
- Sugar: 16g
- Butter: 16g
- Salt: 5.5g
- Dry yeast 5g or fresh yeast 10g
- Seeds 45g (I used 15g of flax seed, hemp seed and sesame each)
Baking form (w11 × h115mm x d220mm or equivalent)
Direction
- Add all the ingredients except for butter in a bowl and knead it for 10-15 minutes with a mixer or your hands.
- Add butter and knead the dough for additional 5 minutes.
- Let the dough rise for 1-1.5h (double the amount).
- Spread butter thinly on the inner surface of the baking form.
- Punch the dough gently and divide it in two to three if you want. Shape ball(s) and roll them out with a rolling pin. Fold the side to center and roll it like a toilet paper roll. Put them in the baking form.
Alternative: shape two balls and put them in the baking form. - Cover the baking form so that the dough doesn't get dry. Let the dough rise for 1.5-2h. Top of the dough pops out a bit from the baking form.
(Excuse me! The photo is from my previous toast bread post ... 😉) - In the end of the second rise, preheat oven to 180° (convection oven with air circulation) or 200° (without air circulation).
- Bake the dough for 40 minutes.
- Take out bread from baking form and let it cool on a cooling rack
That's it! It's fluff & seedy 😁🍞
種をいっぱい入れる食パンマスターしたいと思っていろいろ試してみていました。単に種を足すだけだと、種の重量に引っ張られるからか高さが出ず、種が水を吸ってしまって硬く焼けてしまいます。
基本は以前投稿した食パンと同じなのですが、生地の量、種の量、水分量を調整してレシピを作りました。つぶつぶふわっふわです。家族のOKも出て、昨日に続き、今日は2欣目を焼きました。
以前のレシピに日本語があるので、今日は日本語さぼります・・・😅
My house bread recipe #1 - toast bread / 我が家の食パンのレシピ
明日は休日だし、ゆっくりトーストしてバターを塗りまくって食べるんだ。昨日焼い多分はトーストする間もなく食べ尽くされてしまったので！
My hose bread recipe series: