🍞 全麥雜糧麵包（免揉版）

No-Knead Whole Wheat Multi-Grain Bread

這款麵包利用「水合法」讓麵團自然形成筋度，操作非常簡單，成品外皮酥脆，內部麥香濃郁。

This bread uses the "autolyse method" to naturally develop gluten. It is super simple to make, resulting in a crispy crust and rich wheat aroma inside.

🛒 【 食材 】

高筋🥢麵粉：150克

全麥🌾麵粉：100克

溫水💧（35-40°C）：180克

乾酵🍞母：3克

食鹽🧂：3克

黑芝麻/奇亞籽/三色藜麥/燕麥片（可選雜糧）：共約50克

紅棗碎/葡萄乾（可選增甜）：50克

🛒 【 Ingredients 】

High-Gluten Flour: 150g

Whole Wheat Flour: 100g

Warm Water (35-40°C): 180g

Dry Yeast: 3g

Salt: 3g

Black Sesame/Chia Seeds/Quinoa/Oats (Optional Grains): 50g in total

Chopped Dates/Raisins (Optional Sweetener): 50g

🥣 【 製作步驟 / Steps 】

1️⃣ 將高筋麵粉、全麥粉、乾酵母、鹽和水倒入大碗中，用刮刀攪拌至無乾粉狀，蓋上保鮮膜，室溫靜置30分鐘。

Mix high-gluten flour, whole wheat flour, dry yeast, salt, and water in a bowl until no dry flour remains, cover, and rest for 30 minutes at room temperature.

2️⃣ 手上沾水防粘，抓住麵團邊緣向上拉伸並折疊至中間，順時針轉動碗重複7-8次，蓋保鮮膜鬆弛30分鐘。

Dip hands in water, stretch the dough upward and fold it to the center, repeat 7-8 times clockwise, cover, and rest for 30 minutes.

3️⃣ 重複上述拉伸折疊動作2-3次，每次間隔30分鐘，直至麵團變得光滑有彈性。

Repeat the stretch and fold process 2-3 times every 30 minutes until the dough becomes smooth and elastic.

4️⃣ 完成最後一次折疊後，將麵團整理成圓形，蓋上保鮮膜發酵至2倍大（約需1-2小時）。

After the final fold, shape the dough into a ball, cover, and proof until doubled in size (takes about 1-2 hours).

5️⃣ 取出發酵好的麵團輕壓排氣，在撒有乾粉的案板上整形成圓形或橢圓形，放入烤盤二次發酵至1.5-2倍大（約1小時）。

Gently press the dough to deflate, shape into a round or oval on a floured surface, transfer to a baking tray, and proof again for 1 hour until 1.5-2 times larger.

6️⃣ 二次發酵期間預熱烤箱至200°C。烘烤前在麵包表面篩薄粉並用利刀劃出切口，送入烤箱中層烘烤20-25分鐘至金黃酥脆。

Preheat oven to 200°C. Dust the top with flour and score with a sharp blade, then bake in the middle rack for 20-25 minutes until golden and crispy.

✨ 【 美味秘訣 / Baking Tips 】

💡 本配方無糖，可在最後一次折疊時加入50克紅棗碎或葡萄乾以增加自然甜味。

This recipe is sugar-free. Add 50g of chopped dates or raisins during the final fold for natural sweetness.

💡 雜糧配料建議先用少量開水浸泡15分鐘並瀝乾水分，在最後一次折疊時加入以提升香氣。

Soak the grains in hot water for 15 minutes and drain well before adding during the final fold to enhance the aroma.

💡 時間充裕者可提早一晚製作波蘭種（50克麵粉+50克水+0.5克酵母混合發酵後冷藏），隔天與主麵團混合可使組織更柔軟。

For extra softness, make a Poolish starter (50g flour + 50g water + 0.5g yeast) the night before, cold ferment, and mix into the main dough the next day.

💡 免揉麵團含水量較高，操作時粘手屬正常現象，多利用表面乾粉防粘即可。

The no-knead dough has high hydration. Stickiness is normal, just use extra flour on your hands or counter to prevent sticking.

💡 發酵時間依狀態調整，手指戳洞不回縮不塌陷即完成發酵。完全冷卻後密封保存，吃前經烤箱復烤可恢復外皮酥脆。

Fermentation time varies. It is ready when a finger poke leaves an indent without collapsing. Store sealed after cooling, and toast before eating to restore crispness.