I wanted to add something new to my bread so decided to try five-grain powder that is believed to be health preserving. I replaced 30% of the flour with five-grain powder at first. Perhaps this was too much of a change, my son immediately noticed the difference and said that the bread tasted weird (he usually describes something as weird when introduced to something new). A couple of days later I lowered the ratio to 20% and finally my son didn’t complain about the taste. Dealing with someone who doesn’t like change is not easy. It looks like it will take some time for my stubborn son to gradually accept new things.
最近想轉換一下麵包口味便想到利用養生的五穀粉做麵包。第一次做時添加了30%五穀粉，估計是一下子改變了材料，兒子竟然察覺得到麵包味道跟平常的不一樣，然後就說麵包味道很怪不願意吃了 (每次嘗試新事物他均會以“怪”字來形容)。後來過幾天EC將五穀粉減少到20%才能成功誘騙不愛改變的小兒子吃下麵包， 引導這位固執的小伙子一下子接受新事物真的不容易啊！
Generally speaking, “five-grain powder” doesn’t mean that the powder consists of five types of grains. According to this article, it is a broad term that refers to whole grains and beans that are milled into a fine powder. There is no fixed formula so the ingredients varies from companies to companies. The five-grain powder I used is a product of Taiwan and according to the package, it consists of wheat, oat, black bean, brown rice, barley, buckwheat, black glutinous rice, adlay, sorghum rice, millet, gordon euryale, wheat germ, yam, tuckahoe and ginkgo. I am not a Chinese medicine practitioner nor nutritionist so won’t be able to comment on the usage and effect for each ingredients or judge which brand is better. All I would suggest is that consumer should look at the ingredient list in details and choose one that is pure and free of additives such as sugars, preservatives, food flavorings and thickeners.
一般而言，五穀粉只是一個統稱，國搜東北這篇文章提及到：「五穀粉並不一定就是用五種穀物磨成的粉，而是泛指用各種全穀類，豆類等粗雜糧磨成的粉，所以它也沒有一個固定的配方，商家可以自由發揮。EC使用的產品來自台灣，成份有小麥粉，燕麥，黑豆，糙米，大麥仁，蕎麥，黑糯米，薏仁，高粱米，小米，茨實，小麥胚芽，山藥，茯苓和銀杏。EC既不是中醫師也不是營養師，因此也不敢亂說各種食材的功效與作用或那一款雜糧粉比較好了。要注意的是購買市售產品時要看清楚材料，要選擇無人工添加物如糖，防腐劑，增味劑和增調劑等等的純五穀雜糧粉。
This recipe is adapted from Hokkaido Milk Pain de Mie (Tangzhong Method). I tweaked the recipe a bit and replaced with 20% of multigrain powder. I purchased a big 25lb bag of organic all purpose flour from Costco recently so have been making bread with this since then. Compared with bread make with bread flour, bread made with all purpose flour is less chewy and is more crumbly with a softer texture. You could choose different flours according to the texture you prefer. My bread didn’t rise as high when all purpose flour was used (see those round corners in the picture?) so next time I would let the dough rise slightly higher before baking.
食譜修改自湯種北海道牛奶頂角吐司。EC最近在Costco買了一大包25磅裝的有機中筋麵粉，因此麵包也以此製作，當中則混入了20%的五穀粉。中筋麵粉製成的麵包沒高筋麵粉製成的口感煙韌，相反內裡質地十分柔軟，而碎屑也較多，各人可根據喜好選擇使用麵粉。 轉用中筋麵粉後麵包沒如之前的升得高(看見相中麵包的四角有點圓嗎？)所以下次會讓麵糰發酵多一會兒才烘焙了。
Multigrain Pain de Mie
五穀雜糧頂角吐司
For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司模份量
Ingredients
For the Tangzhong
25 g all purpose flour
125 g water
For the Dough
90 g milk
55 g egg, beaten (I used one large egg)
120 g tangzhong
285 g all purpose flour
75 g multigrain powder
30 g granulated sugar (I used organic cane sugar)
2 tsp active dry yeast
1/2 tsp salt
40 g unsalted butter or coconut oil, softened
材料
湯種
中筋麵粉 25克
水 125克
主麵糰
牛奶 90克
蛋液 55克 (EC用1隻大蛋)
湯種 120克
中筋麵粉 285克
五穀雜糧粉 75克
細砂糖(EC用有機原蔗糖) 30克
活性乾酵母 2茶匙
鹽 1/2茶匙
無鹽牛油或椰子油 40克(室溫放軟)
Directions 做法
For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
麵粉及水放入小鍋內拌勻至沒有粉粒，小火加熱 ，期間不停攪拌煮至呈糊狀和出現紋路後離火，把麵糊倒進小碗中，蓋上保鮮紙放涼備用。
For the Main Dough 主麵糰
Add milk, egg and tangzhong into the bread pan of the bread machine. In order to control the dough consistency, reserve 1 to 2 tablespoons of milk to be added later. Add in flour, multigrain powder, sugar and yeast then select the dough cycle from the bread machine. Press start to begin the kneading cycle (Note: according to King Arthur Flour, it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process). When a smooth dough starts to develop, add in salt and softened butter/coconut oil. Resume kneading cycle until a thin translucent membrane can be seen if you stretch a piece of dough. Let the dough perform its first rise in the bread machine until doubled in size.
把牛奶，蛋和湯種加入麵包桶內(麵粉受水情況有異，因此建議保留一至兩湯匙牛奶後下作調整用)，加入麵粉，五穀雜糧粉，糖和酵母，選擇麵糰功能後啟動麵包機開始揉搓(註：King Arthur Flour提及由於現代生產酵母技術已更溫和，因此活性乾酵母現巳不需溶解活化已可直接使用)，揉成表面略帶光滑的麵糰後便可加入軟化牛油/椰子油和鹽，繼續揉搓至可以拉出薄膜的狀況後留在機內直至第一次發酵完成，麵糰約兩倍大。
Scrape dough onto a lightly floured work surface then gently deflate the dough. Divide the dough into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
取出麵糰放在已灑粉的工作枱上，用手按下排氣後平均分割成三等份，將麵糰滾圓收口向下，蓋上保鮮紙鬆馳10分鐘。
Flatten a dough and roll it into an a long oval. Flip over then fold the lower third up then the upper third down as in folding a letter. Give the dough a quarter turn. Flip dough over and roll into a long oval again. Flip over then roll dough into a log. Repeat with the rest of the dough.
把麵糰擀成橢圓形，翻面把麵糰下段1/3往上摺，再把上段1/3往下摺，轉90度角後翻面再擀成長橢圓形，再次翻面把麵糰捲起，餘下兩份麵糰也如是。
Transfer the rolled dough, seam side down, into the lightly greased pullman loaf pan. Cover pan with a greased plastic wrap and let rise in a warm place for 40 to 50 minutes until the dough fills up about 4/5 of the pan (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃ for 45 minutes).
把巳捲好的麵糰收口朝下轉放在已輕輕抹油的吐司盒中，蓋上輕抹油的保鮮紙讓麵糰在溫暖的地方發酵40至50分鐘至八分滿，EC把模放在備有發酵功能的蒸氣焗爐內100℉/38℃發酵45分鐘。
Remove plastic wrap and slide on the lid. Bake in a 325℉/160℃ preheated oven for 30 to 35 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove pan from oven and take off the lid. Let cool for 5 minutes then take bread out from the pan. Cool completely on a cooling rack before slicing
除去保鮮紙並蓋上吐司盒蓋，放入已預熱325℉/160℃焗爐焗30至35分鐘，當麵包中心溫度達190至195℉(88至90℃)後即可取出，打開蓋子待五分鐘後脫模，在鋼架上完全放涼後便可切片。
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