模具 ：11 1/2 " x 4 1/2" 吐司模
材料 ：
中种面团
100 克 全麦面粉
65 克 水
1/4 小匙 干酵母
材料：
主面团
350 克 高筋面粉
30 克 奇亚籽
20 克 黑芝麻粉
10 克 白芝麻，烤香
3 大匙 奶粉
6 克 干酵母
1 小匙 盐
45 克 黄糖
170 克 水
1 个 鸡蛋 /45克蛋液
50 克 牛油
60 克 核桃，掰小块
6 个 无花果，浸泡热水20分钟，沥干后切小块
制法：
1. 准备中种面团 ：水加入酵母静置片刻溶解后加入面粉，用手和成面团，密封，置于室温下半小时，然后入冰箱冷藏12个小时。
2. 隔天取出中种面团，撕成小片加入面包桶里，主面团所有原料（除了牛油）也一起放入面包桶里，酵母和盐要分开放（各放一边）。开启“和面”功能，搅拌约15分钟，休息约10分钟。
3. 进行完一个“和面”程序 ，面团基本成型，此时可将切成小块的牛油加进去，再次开启“和面”功能，揉至面团表面光滑。
4. 将面团移到工作台上，用保鲜膜包好，进行发酵45 分钟～1小时。（食指往面团戳下去，洞不会回缩就可以了）
5. 用手轻按面团将气体挤出来，分割成3 个同等份量的面团，将核桃和无花果包入面团里， 然后滚圆，盖上保鲜膜，再让面团休息10分钟。
6. 用擀面杖将面团擀开，翻面，由上而下卷起，收口朝下，松弛10分钟。
7. 再次将长形面团擀开，翻面，由上而下卷起，收口朝下，放入已涂抹牛油的吐司烤模中，覆盖保鲜膜，进行1个小时发酵，或面团发酵到9分满。
8. 将烤箱预热，上下火 170 度。
9. 将已发酵好的吐司面团放进烤箱最底层烘烤35～40 分钟。
Figs & Superseeds Bread Loaf
11 1/2" x 4 1/2" Baking Pan
Ingredients :
Overnight sponge dough
100 g Wholemeal bread flour
65 g Water
1/4tsp Instant yeast
Ingredients :
Main Dough
350 g Bread flour
30 g Chia seeds
20 g Black sesame powder
10 g White sesame ,toasted
3 tbsp Milk powder
6 g Instant yeast
1 tsp Salt
45 g Brown sugar
170 g Water
1 pc Egg
50 g Butter
60 g Walnuts, chopped
6 pcs Figs, soaked in hot water , drained and chopped
Method :
1. Add water to the instant yeast and leave aside for a while , then add in the wholemeal flour to knead to a smooth dough.Use cling film to wrap and leave at room temperature for half an hour . Keep in the fridge overnight for 12 hours.
2. Remove the sponge dough from the refrigerator and tear into smaller pieces ,put in the bread machine together with all ingredients from main dough (except the butter) .Place the yeast and salt separately .Set to the dough program and press start.It takes about 15 minutes to knead then rest for 10 minutes.
3. Press start the dough program again and add the butter to knead for another 15 minutes until a soft dough forms .
4. Remove the dough from the machine and cover with cling film to ferment for 45 minutes to an hour.
5. Knead lightly to knock back the dough, divide into 3 equal size pieces and distribute the walnuts and figs evenly .Roll them into balls , covered and rest for 10 minutes.
6. Use a rolling pin to roll the dough into rectangle roughly 7~8 inches long ,turn over then roll up and press to seal . Rest for 10 minutes.
7. Use the rolling pin to roll the dough again , turn over and roll up and press to seal . Place the dough into the well greased loaf pan , covered and let rise for one hour .
8. Preheat the oven , top and bottom at 170 Deg Celcius.
9. Bake for about 35 to 40 minutes at the bottom rack.
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