燕麦糙米洋薏米面包Oat Brown Rice Barley Bread

清洗洋薏米与糙米并沥干水份,分开放入两个锅。在洋薏米中加60克水，糙米加100克水，再加少许盐煮沸，转小火加盖煮至所有水份被吸收变软。加盖放置一旁冷却待用。Rinse barley and brown rice with 2 pot, drain and place in 2 small pots. Add 60g water to barley, 100g water to rice with a pinch of salt for both. Bring to a boil, turn to lowest heat, cover and cook till all water has been absorbed and the grains are soft. Leave to cool with the lid on.

在一个大的搅拌碗中混合面粉和酵母。搅拌器安装面团钩，以低速搅拌混合。加入盐、糖、燕麦、煮熟的洋薏米及糙米搅拌均匀。把水、鸡蛋和油放在量杯中预先混合均匀，再加入面团中，搓揉约8-10分钟直到面团呈现弹性和光滑，直到能拉出手套膜效果。把面团放在已涂油的碗中，盖上保鲜膜发酵1–1½小时。Combine flour and yeast in a large mixing bowl. Fit dough hook and mix on low speed to combine. Add salt, sugar, oats, cooked barley and rice. Mix briefly. Combine water, egg and oil in a measuring jug. Add milk/egg mixture to the flour mixture and knead till elastic and smooth, for about 8-10 minutes till window pane effect is achieved. Place dough in a lightly greased bowl, cover with greased cling wrap, and stand in a warm place until doubled in size, about 1-1½ hours.

准备面包模具（800克）并涂油，待用。Lightly grease a large (800g) loaf tin and set aside.

取出发酵好的面团，洒一些面粉在表面，用手轻揉1分钟。将面团压成矩形，将左右两端折向中间，压紧。将顶部和底部向中间折叠。翻转面包，使接缝在下面，并轻轻滚动以形成面包形状。放入面包模具中，盖上保鲜膜，以直立式置放在温暖的地方继续发酵1– 1½小时。Knock back dough and turn it out onto a lightly floured surface. To form a tin loaf, flatten the dough into a rectangle. Fold the left and right ends to the centre. Seal the seam with your knuckles. Fold the top and bottom towards the middle. Flip the loaf so that the seam is underneath and roll it slightly to form a loaf. Place the dough into the prepared loaf tin. Cover loosely with the greased cling wrap and stand in a warm place until doubled in size, about 1-1½ hours.

预热烤箱220℃。Meanwhile preheat oven to 220o℃ with a low rimmed roasting tray inside the oven.

小心取下保鲜膜，用水轻轻喷洒表面，并撒上更多燕麦片。将面包模具放在烤盘上，并向盘中添加约8个冰块，以在烘烤时产生蒸汽。以220℃烘烤10分钟，之后减低温度至200℃继续烘焙30-35分钟直到变成金黄色。可以轻敲面包测试熟度，如果声音听起来很空心，代表面包好了。Remove cling wrap carefully from the risen loaf. Spray surface lightly with water and sprinkle with more rolled oats. Place the loaf tin on the roasting tray and add about 8 ice cubes to the tray to generate steam while baking. Bake for 10 mins, then reduce oven temperature to 200℃. Continue baking for 30-35 mins until golden. Test doneness by tapping the loaf. If it sounds hollow, the loaf is done.

从烤箱中取出面包，置放架上冷却5分钟。用刀松开面包边缘，然后从模具侧面轻轻取下待完全冷却。Remove loaf from the oven and cool in the loaf tin for 5 mins on a wire rack. Run a knife around the edges to loosen the loaf and gently remove it sideways from the tin. Cool completely.

切片后可涂抹牛油或喜欢的果酱口味享用。Slice and serve with butter and your favorite jam.