Inspired by the recipe mentioned above, I made a lot of adjustments and it finally became my "Wholewheat Bread with Cooked 18-Grain Brown Rice"
Ingredients:
- Ice-cold drinking water, 130ml
- Bread flour, 200g (Plus extra 1-2 teaspoons if the dough is too tacky)
- Wholewheat bread flour, 50g
- Cooked 18-grain brown rice, chilled, 150g (Can be replaced with other cooked brown rice)
- Muscovado (Brown sugar), 6g
- Sea salt, 3g
- Instant dried-yeast, 3g
- Butter, 10g (can be replaced by olive oil or other vegetable oil)
材料
- 冰水，130克
- 高筋粉，200克 (如搓起麵糰太濕，可能要額外1-2茶匙)
- 全麥高筋粉，50克
- 18穀糙米飯，150克 (可以糙米飯代之) 必須放涼
- 黑糖，6克
- 海鹽，3克
- 即溶乾酵母，3克
- 牛油，10克 (可以橄欖油代之)
Kneading equipment: I used the stand-mixer with dough-hook. You can also use hand-mixer with dough-hooks or knead by hand.
搓麵工具：我用廚師機配拌麵勾。可選用電動攪拌器配拌麵勾又或用手搓。
Method 方法
水合法：在攪拌缸中加入兩種麵粉和冰水，以慢速拌至剛成糰。
水合法：把麵糰留在拌缸中 30 分鐘，讓麵粉充分給收水分及成筋。3. Add all ingredients except butter, beware not pour the yeast on to the sea salt. Turn the mixer on medium low and allow the ingredients to combine well and form a relatively smooth dough.
除了牛油，加入其他材料，注意勿把酵母直接倒在海鹽上。以中低速把所有材拌勻，成一稍光滑麵糰。
4. Add the butter, mix on low to medium speed until well combined to form a relative smooth dough.
加入牛油，以中慢速拌勻至麵糰光滑。
倒幾滴油入食物袋內，搓勻防止麵糰黏連。把麵糰移至食物袋，卷好袋口，在袋口位置打一單結，讓麵糰有足夠空間發酵，同時可保持濕度。*
*You can put the dough into the fridge overnight to allow the yeasts to work at low temperature, which replaces 1st Fermentation in Step 6.
*至此步驟，可把麵糰放入雪櫃進行低溫發酵過夜，取代第6步驟「基本發酵」。
6. 1st Fermentation: Set the oven to 30℃ fermentation setting and allow to rise until the size doubled. For your reference, mine takes 50-60 minutes.
基本發酵：把麵糰放入水波爐以攝氏30度發酵至兩倍大。我做的麵糰常要 50-60 分鐘才完成基本發酵。
7. Knock down, roll round and rest: Take the dough out on a silicone pad, knock down with a rolling pin or your hands to expel the air. Roll round the dough. Cut two sides of the food bag open, cover the dough with greased side down and allow to rest for 10-15 minutes.
排氣、滾圓、鬆弛：把麵糰移至矽膠墊上，用滾麵杆或用手壓下去把空氣擠出來。重新把麵糰滾圓，把食物袋兩邊剪開，已抹油一邊向下，蓋在麵糰上，室溫放置 10-15 分鐘鬆弛。
8. With a rolling pin, roll the dough into an oval shape, approximately 20 x 30 cm.
以滾麵杆把麵糰壓至橢圓形，約 20 x 30厘米。
9. Tuck in and roll the dough to form a loaf.
把麵糰從一邊卷入。
10. Nip to seal the edge of the dough.
捏緊麵糰收口。
11. Transfer the dough to a parchment paper with the sealed edge faced down.
把麵糰移至已墊焗爐紙的底盤上，收口向下。12. Second fermentation: Put the shaped dough into the oven at fermentation setting 40℃ steam until the dough doubled. My dough takes 40 minutes.
第二次發酵：把完成做型的麵糰放入水波爐，以攝氏40度加水蒸汽發酵模式，讓待麵糰發至雙倍大。我的麵糰需時約 40 分鐘。
13. Remove the dough from the oven. Set the oven to Automode 14 - French Bread and preheat with baking tray on the upper rack.
取出麵糰。把水皮爐調至自動模式 14 法包模式，放一個焗盤至上層一同預熱。
取出麵糰。把水皮爐調至自動模式 14 法包模式，放一個焗盤至上層一同預熱。
15. When the oven reached the desired temperature, transfer the dough with the parchment paper onto the preheated tray and turn the oven on.
當焗爐完成預熱，把麵糰連焗爐紙移至已預熱的焗盤上。開始烤烘。16. Decrease the baking time to 27 minutes. Have to check whether the dough is after two thirds of the baking time, may have to turn the tray inside-out for even browning.
把烤烘時間調至27分鐘。剩餘三份一時間需檢視烤烘情度，可能要把焗盤內外對掉，以令烤色更均勻。
完成後立即取出麵包，在架上放涼。
Feel free to replace the cooked 18-grain brown rice with any brown rice you are accessible to. I have also tried with cooked 10-Grain Cereal by Bob's Red Mill, which is also awesome.
