最近几年异常火爆的软欧包，吸收了传统欧式面包的健康基因，更适合普通大众的口感习惯，是面包健康的流行新趋势、新食尚。

这是一款低糖、低油、高纤维的50%全麦面包，加入了核桃仁和葡萄干，既有相对于甜面包的高纤低卡，又有甜面包的松软。外脆而内柔，每一口都能品尝到谷物，核桃仁和葡萄干的天然原香。无论是当早餐还是做成三明治，都是老少咸宜的健康美食。

In recent years, the extremely popular soft whole wheat bun has absorbed the healthy genes of traditional European bread and is more suitable for the taste habits of the general public. It is a new trend and new food style for healthy bread.

This is a low-sugar, low-oil, and high-fiber 50% whole-wheat bread with walnuts and raisins. It has the high-fiber and low-calorie relative to sweet bread, and the softness of sweet bread. Crisp on the outside and soft on the inside, you can taste the natural aroma of grains, walnuts and raisins in every bite. Whether for breakfast or as a sandwich, it is a healthy food for all ages.

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面包材料8个餐包Bread Ingredients for 8 Buns
🍞中种面团Pre-Ferment Dough/Biga:
高筋面粉Bread Flour 145g
水Water 90g
即溶酵母Instant Yeast 2.5g

🍞主面团Final Dough Ingredients:
全麦面粉Whole Wheat Flour 205g
高筋面粉Bread Flour 60g
即溶酵母Instant Yeast 1.5g
盐 Salt 5g
细砂糖Sugar 15g
水Water 205g ( 185g水与全麦粉混合,185g Water for Whole Wheat )
无盐黄油Unsalted Butter 18g（软化的，Softened)
烤好的核桃Roasted Walnuts 40g
葡萄干Raisins 40g

🍞预热烤箱至425°F / 220°C，烤箱中层烤10-12分钟至表面金黄色
Preheat the oven to 425°F / 220°C, bake the middle layer of the oven for 10-12 minutes until the surface is golden brown

💕小帖士Tipps：
1. 做冷藏中种面团的水夏天约3°C，冬天的水约10-15°C，揉面时，面团温度会升高很多，控制好水温，能避免面团发酸，或是酒味太重发酵过度。
2. 发好的中种面团，夏天从冰箱取出直接使用，冬天室温温度低，可以提前1小时从冰箱取出回温后再使用。
3. 葡萄干\果仁等在与面团混合时容易破坏面筋，葡萄干提前用温水浸泡10分钟，然后用厨房纸吸干葡萄干表面的水分，葡萄干吸水变柔软，可以减少破坏面筋，也可避免 烤焙过程中葡萄干会吸收面粉里的水分加速面包老化，烤好后口感会比较湿润柔软。
4. 主面团里的水是205g，有185g的水是用来与全麦面粉混合使用，剩下来的20g水，可以根据面团的吸水性进行调整增加或减少。
5. 生核桃用350°F/180°C 中层烤大约10分钟，冷却后切碎，尽量切小一点

1. The water used to make the Pre-Ferment Dough/Biga is about 3°C ​​in summer and 10-15°C in winter. When kneading the dough, the temperature of the dough will rise a lot. Control the water temperature to prevent the dough from becoming sour or too strong in alcohol and Over-fermentation.
2. Pre-Ferment Dough/Biga that has been made can be used directly after taking it out of the refrigerator in summer. In winter, the room temperature is low. You can take it out from the refrigerator 1 hour in advance and use it after returning to the temperature.
3. Raisins
uts, etc. are easy to destroy gluten when mixed with dough. Soak the raisins in warm water for 2-5 minutes in advance, and then use kitchen paper to absorb the moisture on the surface of the raisins. The raisins absorb water and become soft, which can reduce damage to gluten and can also be avoided During the baking process, the raisins will absorb the moisture in the flour to accelerate the aging of the bread, and the taste will be moist and soft after baking.
4. The water of the final dough is 205g, 185g of water is mixed with whole wheat flour, and the remaining 20g of water can be adjusted to increase or decrease according to the water absorption of the dough.
5. Roast the raw walnuts in the middle layer at 350°F/180°C for about 10 minutes, then chop them after cooling, try to cut smaller.

#全麦核桃软欧包 #全麦软欧包 #WholeWheatBun #软欧包 #中种法软欧包 #中种法面包 #PrefermentBread

Music used
Antique - by Jonny Easton
Link: https://youtu.be/Qi--jdiB5Uc
Check out his channel
Link: https://www.youtube.com/jonnyeaston