30分鐘快手 | 免揉｜春日丹波面包 ｜Spring Veggie-Loaded Damper Bread | No-Knead Aussie Whole Wheat Nut Damper

这是一款不需要等待的面包。 不发酵，也不需要揉面，只要一盆，把全麦、坚果和蔬菜等食材轻轻拌在一起，就能完成。 粗犷的外表之下，是柔软而丰盛的内在，吃起来很满足，身体却依然轻松，是一种不费力的滋养。 This is a bread that doesn’t require waiting. There’s no yeast and no kneading—just one bowl to gently bring together whole wheat, nuts, and vegetables. Rustic on the outside and soft on the inside, it’s deeply satisfying to eat while still feeling light on the body. Simple, grounding, and quietly nourishing. Spring Damper – English Recipe (5 servings) Vegetable & Nut Mix • Fresh leafy greens 50 g (spinach preferred; kale or pea shoots optional) • Cooked beans 70 g (green peas, peeled broad beans, or corn) • Cooked pumpkin, diced: 70 g (or sweet potato / potato) • Cooked carrot, diced: 30 g • Mushroom floss: 30 g (optional) • Vegan cheese or cheese powder: 50 g (optional) • pecans nuts 60 g + pumpkin seeds 40 g(or any mixed nuts, total 100 g) • Toasted white sesame 10 g Base Dough • Wholemeal flour: 150 g • Almond flour: 150 g • Baking powder: 20 g • Salt: 3 g • Cumin seeds: 6 g • Cracked black pepper: 2 g • Oat milk: 150–200 g (adjust as needed) • Olive oil: 40 g Directions 1. Microwave pumpkin and carrot for 3 minutes. Toast nuts at 160°C for about 10 minutes. Mix wholemeal flour, almond flour, salt, and baking powder. Add cumin and pepper. 2. Add olive oil (or avocado) and rub into the flour until crumbly. 3. Add plant milk gradually. When semi-dry and semi-wet, fold in all vegetables and nuts. Avoid over-mixing to keep the damper light. 4. Line a tray with parchment. Divide dough into 5 rounds, lightly flour the tops, gently flatten, and rest for 15 minutes. 5. Score a cross on each round without cutting through the bottom. 6. Preheat the oven to 220°C Bake the dampers for 5–10 minutes until the tops turn golden Cover loosely with foil to prevent over-browning Reduce the oven temperature to 180°C Continue baking for 10–15 minutes until the crust is crisp and the inside is soft and tender This two-stage baking method — high heat to set the crust, then lower heat to cook through —creates a damper that is crisp on the outside and soft on the inside Note: Mix with hands instead of kneading to prevent a dense texture. 【春日丹波面包】（5只） 配菜： 生的叶菜 約 50克（首選菠菜｜備選：羽衣甘蓝/豌豆尖等） 熟的豆類 約70克（備選：鮮青豆/去皮鮮蠶豆/玉米粒等） 熟南瓜丁 70克（備選：红薯/土豆等） 熟胡蘿蔔丁 30克 香菇紫菜松 30克（可選） 純素奶酪/奶酪粉 50克（可選） 碧根果/核桃碎60克+南瓜籽40克（或其它坚果一共100克） 熟白芝麻 10g 基础面包团 全麥面粉 150克 杏仁粉 150克 泡打粉 20克 盐 3克 孜然粒 6克 燕麥奶 150-200克（根据面团软硬度調整） 橄榄油 40克（可選/備選：牛油果） 黑胡椒碎 2克 製作過程： 1， 南瓜和胡蘿蔔微波爐高火3分鐘。坚果烤香（160度烤10分钟左右）。把全麥粉、杏仁粉、鹽、泡打粉、孜然粒和黑胡椒顆粒，一起放入盆中，攪拌均勻 2， 加入橄榄油，与麵粉拌勻，呈粗沙狀態 3， 分次加入植物奶，抓拌均勻後，加入所有配菜，避免過度攪拌，影響蓬鬆口感（植物奶不一定全用完） 4， 烤盤墊烤紙，把麵團分成5份，用手整理成圓形，表面撒一層麵粉，轻轻压扁，不蓋保鮮膜，靜置15分鐘。不用過度塑形，不散開即可 5， 用刀把面饼輕輕壓十字，底部不切断 6， 提前預熱好的烤箱，220℃ 烘烤5-10分鐘，至表面金黃，覆蓋錫紙，降溫至180℃，繼續烘烤10-15分鐘，至內部熟透（根据自己的烤箱来调节温度和时间，刚开始需要高温） 7， 晾10分钟左右，即可食用。 注意事項：全程用手抓勻，而非揉面，否則成品容易幹硬