Mixed Fruits Wholemeal Bread 杂果全麦面包

看一看记录，距离上一次做面包竟然有3个多的时间，趁过去的星期天精神比较好，赶紧行动。我懒得去找食谱，直接采用这个我最爱的基本面包食谱打算做全麦面包，也顺便消耗掉冰箱里快要过期的杂果。

我用面包机来打面团，然后让面团在室温里发酵。面团在发酵时，心里就想好要整形成小面包，顺便练习面包造型。哪知道本来好好的但在第一发酵后，整个人又觉得有点累，所以最后我只把面团一分为二，做了两个大面包。

进入烤炉前我用剪刀在其中一个面团上剪了十字，再洒上一些粉，想要做出country-style面包的感觉。另一个面团我在两边各剪了三划。

面包刚出炉时外层是脆脆的，里面是软软的。留到隔天面包还是软的，但外层也变软了。吃不完的面包直接收入冰箱的冷藏库，要吃前提早拿出来解冻就行了，这样就能避免面包老化变硬。

Ingredients:
1 cup water
2 tbsp sugar
1 tsp salt
2 tbsp olive oil
2 cups bread flour*
½ cup plain flour (or bread flour)*
½ cup wholemeal flour*
2 tbsp milk powder
1 tsp instant yeast
150g mixed fruits (presoak in water)
*Total 3 cups of flour

Method:

1) Mix all dry ingredients (except mixed fruits) in a mixing bowl. Make a well in the centre, pour the wet ingredients into the well. Mix the ingredients to form soft dough. Continue to knead until the dough becomes smooth, elastic and non-sticky. (I used the 'Dough' function of my bread machine to knead for 30 mins).

2) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).

3) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Knead in the mixed fruits.

4) Divide the dough equally into 2 portions. Gently flatten the dough and shape into 2 smooth balls. Place dough on a baking sheet lined with parchment paper. Cover loosely with cling wrap or damp cloth. Let it proof for another 30 mins.

5) Preheat oven to 180C. Dust some flour on the dough (optional) and cut a cross on the dough with a scissor or sharp knife. Bake for 25mins until the crust turns golden brown. Remove from oven and let cool on wire rack completely before slicing.