Every whole wheat toast I’d ever tried tasted like cardboard—until last Christmas.” My mother-in-law handed me a still-warm loaf wrapped in parchment, its crust crackling like twigs under fresh snow. The first slice was soft enough to bend without breaking, with a nutty aroma that filled the living room faster than the pine from the tree. One bite and I understood why she bakes these loaves as gifts: they turn breakfast into a hug.
Who should eat it
• Weight loss seekers: high fiber keeps you full for hours
• Students & desk workers: slow-release carbs fuel steady brain power
• Expectant mothers: natural folate and iron in every bite
Who should tweak it
• Gluten-sensitive: swap in certified gluten-free oat flour plus psyllium husk for structure
• Low-FODMAP followers: halve the honey or replace with maple syrup
• Toddlers: tear and soak in milk for a softer, safer chew
Whole Wheat Toast
Ingredients
- 200 g whole wheat flour
- 400 g high-gluten flour
- 8 g yeast
- 370 g water
- 25 g milk powder
- 40 g butter
- 5 g salt
- 50 g granulated sugar
Instructions
- Combine all ingredients together (except butter)
- Stir it into flocs with chopsticks, put it into the bread machine or knead it by hand
- Knead into a smooth dough and add softened butter
- Continue kneading until the dough forms a film, then form it into a ball and cover it with plastic wrap for fermentation.
- Expand to about 3~4 times the size
- Take it out and knead it again, expel the air, and divide it into 6 equal parts
- Take a small portion, roll it into a long shape, and sprinkle some candied beans on it.
- Fold the top 1/3 downwards
- Fold the bottom 1/3 up and flatten it slightly.
- Then roll it up from left to right, and do the same for the rest.
- Put the rolled dough into the toast box and let it rise again
- When the fermentation reaches 90% full, cover the box and put it in the preheated oven, middle and lower layer, 175 degrees. About 40 minutes
- After baking, take it out and let it cool down before slicing.
