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如果你每天都想吃幾片麵包,這個全素斯佩爾特全麥麵包是較營養的選擇。它是由完整的全穀物製成,只要 7 樣食材,沒有不必要的添加物,而且每一口都有我愛的全穀滋味!
全素斯佩爾特全麥麵包
Vegan Whole Wheat Spelt Bread
最近我常用斯佩爾特小麥,畢竟,我買了一整袋嘛。喜歡變化的我,也就想將它應用於不同的食譜上,像是瑪芬、餅乾,還有許多不同的點心。
這樣說,好像我烤什麼東西都很厲害,但這次我想來坦白一件事 ─ 過去我總下意識的把做麵包這選擇拋至於腦後。
為什麼? 老實說,因為我對製作麵包沒有那麼熟悉,而且過去我有些不好的經驗,你知道的,讓我覺得失望的經驗。
直到前一陣子,當我在烘焙店或是一些商店看到斯佩爾特小麥麵包,我知道自己真的很想來試著自製它們,也是這個時候,我才告訴自己:我應該要讓過去不好的回憶過去,讓那些對我來說沒有益處的事情離開我的腦袋。
但是我無法說謊,我還是對自己不太有自信,所以這次並沒有拍很多張照片 (你應該也能發現),因為我不期待成品會好。但你知道嗎? 這次真的成功了,所以才有這一篇全素斯佩爾特全麥麵包食譜。
製作這全素斯佩爾特全麥麵包是成功了,但我還是想先給個小提醒、說明一下,這個斯佩爾特全麥麵包和一般常見市售的麵包口感滋味很不一樣,因為它是由整粒的全穀物、全小麥製作,保留麥上的麩皮,所以質地相較起一般來說比較沉重一些;
另外因為這也僅在揉麵團時用一點點油來讓它好揉一些,麵團裡並沒有加油,所以它也不像常見麵包那麼鬆軟。
PS. 別誤會,我一樣會食用適量的油,只是我想盡可能簡化食譜,而且我可能平常有點吃太多花生醬和堅果醬,所以,你知道的,老話一句:找到平衡點。
如果你想製作鬆軟一些的口感,你也可以去麥麩的白斯佩爾特小麥粉來取麥全穀斯佩爾特小麥粉、中筋麵粉取代全麥麵粉,但要注意的是,這樣的改變可能會需要調整水量。
如果你想試更多不同的斯佩爾特小麥粉食譜,你可以試試 全素小荳蔻燕麥餅乾、斯佩爾特巧克力豆餅乾,還有斯佩爾特香蕉瑪芬。來快樂得烘焙吧!
Vegan Whole Wheat Spelt Bread
食材
- 155 ml (½+⅛) lukewarm water 溫水
- 1 Tbsp ground chia seeds 奇亞籽粉
- 3.5 g instant dry yeast 速發乾酵母
- 1 tsp maple syrup 楓糖漿
- 60 g (½ cup)
whole wheat spelt flour 斯佩爾特小麥粉 - 175 g (1+⅓ cup) whole wheat flour 全麥麵粉
- ½ tsp salt 鹽
- 2-3 tsp olive oil 橄欖油, for kneading and greasing
作法
- In a small bowl, add the lukewarm water, ground chia seeds, dry yeast, and maple syrup. Mix all together and let it sit for 5 minutes.
- In the meantime, let's mix our dry ingredients: In a big bowl, add the spelt flour, whole wheat flour, and salt. Mix all evenly.
- Add the wet mixture to the dry one. Mix to combine and knead for about 5-10 minutes. I add a bit of olive oil to make the kneading process much easier because the dough can be sticky at a certain stage. Just keep kneading until it forms into a dough without too much stickiness.
- Grease the inner part of the bowl with some olive oil. Place the dough in and cover the bowl with a clean towel. Let it rise in a warm place (like the top of the oven) for about 1 hour until double in size.
- Remove the dough from the bowl. Gently shape it into a loaf shape.
- Slightly oil the pan or line it with parchment paper. Place the dough into an 8" loaf pan.
- Cover and let it sit for another 30-60 minutes until it becomes about 1.5 times bigger in size. When it's almost there, preheat the oven at 180 C / 356 F.
- Bake at 180 C / 356 F for 25-30 minutes. Then remove the pan from the oven and let the bread sit in the pan for 20 minutes before removing from the pan.
- Let the bread cool completely before slicing. Top any spread or toppings you like. EAT. 🙂
中文版請見影片
Video
備註
- Storage: Slice all the bread at once and store the slices in freezer-safe bags. Store them in the freeze for 2 weeks. Reheat it the oven before serving.