核桃提子全麥包
吃一口香脆的核桃提子全麥包多士，實在是清晨的最佳選擇。塗上一層薄薄的牛油，配以一杯香濃咖啡，絕對是完美的組合。這個食譜也是大廚Karen的創作，她在紐約的法國烹飪學院麵包課程身兼導師及指導統籌，又經常為《Martha Stewart》雜誌，撰寫有關飲食及其他題材的文章，現居於紐約布魯克林區。
4烘焙名師Karen Bornarth
繼示範過土耳其薄麵包、軟麵包等製作後，烘焙名師Karen Bornarth今次炮製港人愛吃的健怡麥包。
核桃提子全麥包 / Whole Wheat Bread with Walnuts and Raisins
| 材料（份量：2個麵包） | Ingredients（Yield：Two loaves） |
|---|---|
| 高筋麵粉 298克 | 298g bread flour |
| 全麥麵粉 298克 | 298g whole-wheat flour |
| 冷水 405克 | 405g water, cool |
| 鹽 12克 | 12g salt |
| 鮮酵母 9克 | 9g yeast, fresh |
| 提子乾 90克 | 90g aisins |
| 核桃（焗脆） 90克 | 90g walnuts, toasted |
製法
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1.將核桃放入華氏400度（攝氏206度）焗爐焗15分鐘，直至傳出香味，取出，徹底放涼，待用。將提子乾放入同等份量的滾水中浸30分鐘，瀝去水分，放涼，待用。
Roast the walnuts in a 400℉（206℃）oven for about 15 minutes or until they are fragrant. Allow to cool completely and reserve. Soak the raisins in an equal amount of boiling water for 30 minutes. Drain off the water and allow the raisins to cool completely before using. Reserve.
Roast the walnuts in a 400℉（206℃）oven for about 15 minutes or until they are fragrant. Allow to cool completely and reserve. Soak the raisins in an equal amount of boiling water for 30 minutes. Drain off the water and allow the raisins to cool completely before using. Reserve.
2.除提子乾和核桃外，其餘材料放在大碗中，用單手緊握碗邊，另一隻手則把麵粉與其他材料拌勻。
Hold the bowl steady with one hand, and combine the flour with the other ingredients, except the raisins and walnuts, with the other hand.
Hold the bowl steady with one hand, and combine the flour with the other ingredients, except the raisins and walnuts, with the other hand.
3.把麵糰放在撒有少許麵粉的桌上，將麵糰搓至幼滑及富彈性。
Transfer the dough to a lightly floured work surface. Knead the dough until it has a smooth, elastic quality.
Transfer the dough to a lightly floured work surface. Knead the dough until it has a smooth, elastic quality.
4.將提子乾和核桃摺入麵糰內，好像摺商業信件一樣。
Fold the nuts and raisins into the dough, in thirds, like a business letter.
Fold the nuts and raisins into the dough, in thirds, like a business letter.
5.然後搓勻提子乾和核桃，藏在麵糰內。
Knead until the raisins and nuts are evenly distributed into the dough.
Knead until the raisins and nuts are evenly distributed into the dough.
6.將麵糰放在已薄薄塗上一層油的大碗裏（用玻璃、陶瓷或塑膠質料的大碗，較金屬的好），反轉麵糰，使其整個都沾了油，然後用保鮮紙蓋好大碗。讓麵糰在室溫內發酵（華氏73至78度，攝氏22至25度為佳），避免受風吹。
Place the dough in a lightly oiled bowl（glass, ceramic or plastic are preferable to metal）. Turn the dough to oil both sides and cover the bowl with plastic wrap. Leave the dough to ferment at room temperature（ideally between 73℉ and 78℉, 22℃ to 25℃）away from draughts.
Place the dough in a lightly oiled bowl（glass, ceramic or plastic are preferable to metal）. Turn the dough to oil both sides and cover the bowl with plastic wrap. Leave the dough to ferment at room temperature（ideally between 73℉ and 78℉, 22℃ to 25℃）away from draughts.
7.1小時後，輕壓麵糰，排走發酵時所產生的氣體。把麵糰邊緣一角稍稍拉開，然後覆向中央。同樣地逐一把各邊覆向麵糰中央。反轉麵糰，再用保鮮紙蓋好大碗。
After one hour, gently press on the dough to release the gas that has built up during fermentation. Give it a fold by pulling one edge of dough gently away from the sides of the bowl and fold it to the middle. Repeat until all of the edges are folded in. Turn the dough over and cover it again with plastic.
After one hour, gently press on the dough to release the gas that has built up during fermentation. Give it a fold by pulling one edge of dough gently away from the sides of the bowl and fold it to the middle. Repeat until all of the edges are folded in. Turn the dough over and cover it again with plastic.
8.在室溫下再過多1小時，把麵糰自碗中取出，放在撒有少許麵粉的桌上。之後用秤及金屬長刮刀，分成2個600克麵糰。
After one more hour at room temperature, turn the dough out of the bowl onto a lightly-floured table. Using a scale and a metal bench scraper, divide the dough into two 600 gram pieces.
After one more hour at room temperature, turn the dough out of the bowl onto a lightly-floured table. Using a scale and a metal bench scraper, divide the dough into two 600 gram pieces.
9.輕輕按下麵糰，將邊緣全拉到中央，好像做一個小袋般，然後反轉，使接口向下。雙手掌心放麵糰上，輕力把它弄至渾圓，用手指將麵糰底部塞進中間。將接口位向下，放在桌上，輕輕蓋上保鮮紙。
Preshape the pieces by gently pressing on them and then pulling the edges to meet in the centre, as if you were forming a pouch. Turn the pouch over and round it gently under your palms, using your fingers to tuck the dough under and into itself. Place the pieces seam-side down on the table and cover them loosely with plastic.
Preshape the pieces by gently pressing on them and then pulling the edges to meet in the centre, as if you were forming a pouch. Turn the pouch over and round it gently under your palms, using your fingers to tuck the dough under and into itself. Place the pieces seam-side down on the table and cover them loosely with plastic.
10.讓麵糰在室溫內發酵1至1 1/2小時（最好能控制在華氏73至78度，攝氏22至25度），避免受風吹。麵糰會脹大一倍。用剪刀剪一個十字在麵糰上。
Leave the loaves to rise at room temperature（ideally between 73℉ and 78℉, 22℃ to 25℃）away from draughts for approximately 1 1/2 hours. The dough should double in size. Then use a pair of scissors to cut a cross on the top of the dough.
Leave the loaves to rise at room temperature（ideally between 73℉ and 78℉, 22℃ to 25℃）away from draughts for approximately 1 1/2 hours. The dough should double in size. Then use a pair of scissors to cut a cross on the top of the dough.
11.焗爐預熱至華氏450度（攝氏230度）。在華氏450度（攝氏230度）的焗爐裏焗20分鐘。降低焗爐溫度至華氏400度（攝氏206度），再多焗20至25分鐘。
Preheat your oven to 450℉（230℃）. Bake the loaves at 450℉（230℃）for 20 minutes. Lower the oven to 400℉（206℃）and bake for another 20-25 minutes.
Preheat your oven to 450℉（230℃）. Bake the loaves at 450℉（230℃）for 20 minutes. Lower the oven to 400℉（206℃）and bake for another 20-25 minutes.
12.從焗爐中取出烤盤。待涼5分鐘後，拿出麵包，轉放在鐵架上放涼。
Remove from the oven. Allow to cool for 5 minutes and then transfer loaves from the pans onto a cooling rack.
Remove from the oven. Allow to cool for 5 minutes and then transfer loaves from the pans onto a cooling rack.
完成品
小貼士
若要確定麵糰的發酵情況，可以用指尖輕按。如果凹位慢慢地拱起，即是可以準備烤焗。如果麵糰仍然彈力十足，凹位馬上拱起，即是要多等一會。如果指尖輕易插入麵糰中，便是過了時間，需要即時烤焗。
To test the readiness of the dough, press gently into the loaves with a fingertip. If the indentation you make springs back at you slowly, then the loaves are ready to bake. If the loaves still feel very springy, and the indentation springs back immediately, then you must wait longer. If your fingertip simply sinks into the dough, then you have waited too long and the loaves must be baked immediately.
