Semalam buat roti ni, resepi sumbangan
Azie Surip dari Kelab Roti. Memang tak rugi mencuba, sedap lembut dan terasa kekacang bila mengunyah ni. Bau roti ni pun harum mungkin sbb buah2an kering dan kekacang walnut dan sunflower seed didlmnya membuatkan ianya bau harum. Resepi akak CnP disini utk rujukan dimasa hadapan. Maaf resepi dlm BI, x sempat nak translate.
Sgt enak di makan dgn jem yg tak terlalu manis spt jem dibwh. Roti ni juga sedap dimkn begitu saja. Tak manis biasa2 sahaja. Roti sihat lah katakan.
Dried Fruit & Nut Bread (Resepi sumbangan Azie Surip - Kelab Roti)
{ Ingredients}
3 cups of bread flour
3 tablespoons granulated sugar
3/4 teaspoon salt
3 1/2 teaspoons instant yeast
1 1/5 tablespoons lemon extract
2 large eggs
1/2 cup of buttermilk, at room temperature
2 tablespoons unsalted butter, melted
1/4 cup of water, at room temperature
1 cup dried sweetened cranberries
1/4 cup golden raisins
1/4 cup dried currants
3/4 cup coarsely chopped walnuts
1/4 cup sunflower seeds
1/4 rolled oats
{ To Make the Bread }
In the bowl of an electric mixer fitted with a paddle attachment,
combine all of the ingredients (except the dried fruits and nuts) to
make a soft dough. Switch the attachment to a dough kneading hook and
knead for 5 minutes.
The dough should clear the sides of the
mixing bowl, but remain tacky to the bottom. Adjust the concentrations
of water and flour so that the dough takes this form.
Add the cranberries, raisins, and currants and continue to knead by hand for an additional 2 minutes.
Then add the chopped walnuts, sunflower seeds, oats and knead by hand until the ingredients are evenly distributed.
Transfer the dough to a well oiled bowl and allow to ferment,
uncovered, at room temperature for 2 hours. The dough should almost
double in size!
Transfer the dough a counter top surface and
divide into 6 pieces; 3 larger pieces and 3 smaller pieces. Roll out all
6 pieces by hand into long strands. Braid the 3 larger strands using
the 3-braid technique and then do the same with the 3 smaller strands.
Place the large braid on a baking sheet lined with parchment paper and
then place the smaller braid directly on top of it. Brush the entire
bread with an egg wash (1 egg beaten with 1 tablespoon milk) and allow
to sit at room temperature for another 2 hours.
The braided bread should double in size. Brush the entire bread with egg wash a second time.
Bake at 325 degrees for approximately 25 minutes, or until golden brown
on top. Remove from oven and allow to cool completely before serving.
Nota: Saya tidak menggunakan buttermilk tetapi saya gantikan dengan susu segar diperah dgn 1/2 biji lemon dan dibiarkan seketika dalam 5 minit.
