High Fiber Germ Toast

High Fiber Germ Toast

1. Pour white sugar, wheat germ, skimmed milk powder, high-gluten flour, and whole wheat flour into the mixing tank, and stir slightly with chopsticks.

2. Pour the yeast into the ice water and stir well with chopsticks, then pour it in.

3. After stirring at low speed for 3 minutes in the cook machine, pause for a while, scrape the sticky surface on the inner wall of the steel basin, and then stir at medium speed for 4 minutes. Knead the dough to seven to eight percent maturity, add butter and salt.

4. Continue mixing for a few minutes until the film can be pulled out.

5. Cover the kneaded dough with plastic wrap and ferment at room temperature to 2 times its size.

6. After the first fermentation is over, the dough is taken out.

7. Sprinkle hand powder on the silicone mat and divide it into 3 small doughs.

8. Roll the dough from the inside to the outside, and press out the air inside by hand after the roll is finished. Then, turn the dough over and roll it again and press out the air. After the roll is finished, hold the dough in the palm of your hand and round it. Place the dough on a flat plate with the mouth down and let it rest for 20-25 minutes. Use a rolling pin to roll out the small dough and squeeze out the air pressure so that the dough will not have too much air to cause the pores of the baked bread to be too large. After the dough is turned over, roll it.

9. After putting the dough in the toast mold, put it in the final fermentation oven for final fermentation.

10. When the dough is fermented to the height of nine minutes full of the toast box, take it out, preheat the oven to 180°C and heat it up and down for 30 minutes. After the toast is out of the oven, quickly demould it, buckle it upside down on the cooling rack, and slice it when it cools.

Tips:

1. Knead the dough sticky hands, you can put a little butter on your hands, and then knead.
2. The toast will be demoulded immediately after it is out of the oven, and the toast cannot be left in the toast mould to avoid the side being sunken to the middle. In order to avoid sinking, the toast should be straightened and cooled immediately.
3. Each oven has a different temper. Please adjust the temperature appropriately according to your own oven situation. I use a Siemens built-in oven with 66 liters.