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Whole Wheat Toast

  • Difficulty

    medium

  • Serves

    3

  • Preparation time

    1h 40min

  • Total time

    2h 30min

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Ingredients

  • High gluten flour
    200g
  • Whole wheat flour
    100g
  • Milk
    140g
  • Olive oil
    20g
  • Egg
    1 pc
  • Fine granulated sugar
    20g
  • Salt
    1teaspoon
  • Dry yeast
    3g

Preparation

  • step 1

    Put 200g high gluten flour, 100g whole wheat flour, and 20g fine granulated sugar into the main pot

  • step 2

    Add 3g yeast, 1 teaspoon of salt, 1 egg, 140g milk and 20g olive oil

  • step 3

    Start the KNEAD mode and knead the mixture into dough for 15min until large film can be pulled out

  • step 4

    Knead the dough into a round shape and put it into a warm humid place for basic fermentation to 2-2.5 times the size

  • step 5

    Knead the fermented dough to squeeze out the air, divide the dough into 3 equal parts

  • step 6

    Knead each part of the dough into a round shape, cover it with plastic film, and wait for 15min

  • step 7

    Knead the fermented dough again to squeeze out the air, roll it out and wait for 15min

  • step 8

    Knead and roll out the dough again, put it into the a toast box, and ferment it in the oven at 38℃ until 80% full

  • step 9

    Bake the fermented dough parts at the middle or lower levels for 180℃/35min

  • step 10

    Cover the tin paper to prevent baking paste after the dough becomes yellow, and cool them after baking is completed

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