Whole Wheat Toast
Healthy whole wheat toast made with a blend of high-gluten and whole wheat flour, with a soft, fluffy texture and high fiber content.
Ingredients
high-gluten flour
195 g
whole wheat flour
100 g
instant dry yeast
5 g
water
180 g
salt
6 g
fine sugar
25 g
milk powder
12 g
butter
25 g
Instructions
1
Step 1
According to the general bread-making process, mix the ingredients and knead into dough. Knead to the expansion stage (when you slowly stretch it by hand, it can form a relatively thin film but easily breaks).
2
Step 2
After kneading, cover the dough with plastic wrap and let it undergo the first fermentation at room temperature (around 25°C) for about 1 hour. After fermenting to about 2.5 times its original size, manually squeeze out the gas inside the dough, divide it into 3 portions, and let it rest at room temperature for 15 minutes.
3
Step 3
After the intermediate fermentation, take one portion of dough and roll it into a long oval shape on the countertop.
4
Step 4
Roll it up from top to bottom into a cylindrical shape. When rolling, ensure it is tight and no gaps remain.
5
Step 5
Place the rolled dough into the toast box. Use the same method to roll the remaining dough.
6
Step 6
Place the toast box in an environment with temperature 38°C and humidity above 85% for the final fermentation (if such conditions are not available at home, you can place the toast box in the oven, put a tray of hot water inside, close the oven door, and ferment).
7
Step 7
When the dough ferments to nine-tenths full, it's ready. Cover the toast box, put the toast into the preheated oven at 165°C, on the middle rack, with top and bottom heat, and bake for about 35 minutes.
8
Step 8
After baking, remove the toast from the mold, let it cool to a temperature similar to the palm, then put it in a sealed bag and store at room temperature.
