Whole Wheat Toast
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
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.
Notes
1. Adding whole wheat flour will make it difficult to knead out the membrane, so just knead until a large membrane is formed!
2. This is the amount for two 450g toast molds. If you want to make one, just reduce the ingredients by half!