Breadmaker Version Whole Wheat Toast

Name: Breadmaker Version Whole Wheat Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 150g Whole wheat bread flour; 2.5g Dry yeast; 3g salt; 30g Caster sugar; 195g Cold water; 25g butter

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Today I brought whole-wheat toast. The taste is slightly rough, but the nutritional value is higher than ordinary bread. In addition, I used a bread machine to make it, and it only needs to ferment once, so it saves time in making.
The ready-made full toast is indeed a bit irritating if it is eaten directly. If it is made into a sandwich, it is crispy on the outside and tender on the inside, and it is easy to take. The toast is baked a day in advance, and it is very easy to have breakfast the next day.
The homemade chicken, green bean sausage, eggs, and cucumber slices in my sandwiches are quite satisfactory, but they are low-fat and provide rich dietary fiber, which is good for adults and children.
Our protagonist today is the bread machine version of whole-wheat toast, and it only needs to be fermented once. After mastering this method, all kinds of toast can be eaten, not to mention all kinds of sandwiches. "

Ingredients

Breadmaker Version Whole Wheat Toast

1. All ingredients are ready: bread flour, whole wheat bread flour, dry yeast, salt, fine sugar, cold water, butter;

Breadmaker Version Whole Wheat Toast recipe

2. All materials except butter are put into the bread bucket, and the bread bucket is placed in the Dongling JD08 bread machine, and a kneading program is started for 10 minutes;

3. The dough is shaped and moisturized, the thick film can be pulled out, put in butter, and continue a kneading process for 20 minutes;

4. The dough can be pulled out of such a slightly transparent and elastic film, poke a hole with your hand, the edge is irregularly jagged, and the kneading is over; if you want to eat a more dense whole-wheat toast, you can also knead the dough for a while. Make gluten better;

5. Put the dough in the bucket, take it out after 10 minutes, put it on the kneading mat, roll out a long piece of about 40 cm in length;

6. Roll it into a roll from top to bottom, relax for another 10 minutes, and buckle it with a large fresh-keeping box to prevent moisture loss and dry skin;

7. Roll the loose noodles into a 40 cm long rectangular noodle with a width smaller than the length of the inner wall of the bread bucket;

8. Rolled into a roll from top to bottom, with the seal below;

9. Take out the mixing rod from the bread bucket, put the dough rolls into the bucket, cover the inner and outer lids, select "fermentation" for 60 minutes, the time is adjusted according to the state of the dough, I used 80 minutes;

10. When the dough is 2-2.5 times the original size, the fermentation is over, select "baking" program 2, and bake for 40 minutes;

11. Pour the baked toast out of the bucket, let it cool on a drying rack, slice it, and put it in a bag for storage.

12. Whole wheat toast is made into sandwiches, crispy on the outside and tender on the inside, nutritious and delicious!

Tips:
The toast is fermented once, and the dough must be completely loosened before each roll. To judge whether the dough is loose enough, you can press on the dough with your fingers. Finger marks can appear without strong rebound; if the rebound is strong, it means that the looseness is not enough, then the dough will not be rolled and the dough will shrink. The phenomenon.