Low-calorie Rye Whole Wheat Toast
1.
Prepare all ingredients: 150 grams of high-gluten flour, 100 grams of whole wheat flour, 50 grams of rye flour, 10 grams of milk powder, 190 grams of water, 4 grams of yeast, 20 grams of fine sugar, 3 grams of salt, and 25 grams of butter;
2.
Put all the ingredients except butter and salt into the bread machine, turn on the kneading program for 15 minutes, and knead the dough until it is smooth (because salt may kill the yeast);
3.
Add butter and salt and knead to the expansion stage (whole wheat flour has wheat bran, so it is more difficult to knead to the complete stage. When making whole wheat toast, we only need to knead it to the expansion stage.);
4.
Put the kneaded dough in a soaking bowl, cover with a lid or plastic wrap for basic fermentation, until it is 2 times to 2.5 times the size, and it takes about 1 hour at 25°C and room temperature;
5.
After 1 hour, dip your fingers into the dough with a little flour. After the finger is pulled out, the small round hole does not shrink or collapse, indicating that the fermentation is good (if the round hole shrinks, it means that the fermentation is not enough. If the round hole collapses, the fermentation is over);
6.
Take the fermented dough out and put it in the bread machine, knead again for about 5 minutes, divide the dough into 3 parts, knead it round and cover it with plastic wrap to wake up for 15 minutes;
7.
Roll the dough twice, roll it into a tube shape, do the same treatment for all three doughs;
8.
Place the dough equally spaced in a 450g toast mold;
9.
The oven starts the fermentation process, put the baking tray in the oven, and put a cup of freshly boiled water into the oven (to maintain the humidity of the bread). The fermentation process is about 30~60 minutes! Or perform secondary fermentation in a warm and humid place (temperature 38 degrees, temperature 80%);
10.
The dough is about eighth full of the mold, and it can be baked after being slightly elastic after being pressed lightly by the fingers;
11.
Heat the oven up and down, preheat at 180 degrees for 6 minutes;
12.
After the oven is preheated, put the bread mold into the fourth layer of the oven, 180 degrees for 30 minutes, and cover the top with tin foil in time;
13.
After baking, take it out of the oven, raise the toast mold by 20cm, and drop it twice in a free fall to release the mold easily! Demould immediately after the oven is out, and dissipate heat on the drying rack. The bread will rise relatively high. It is best to put it on its side for a while after taking it out to avoid denting.
Tips:
1. Because wheat bran affects the production of gluten, it is more difficult to knead whole wheat flour to the complete stage. When making whole-wheat toast, we only need to knead it to the expansion stage.
2. The water absorption of different flours is inconsistent, especially when the amount of whole wheat flour is different, the amount of water in the formula may also be quite different. Adjust the amount of water in the recipe according to the hardness of the dough.
3. If you want to eat healthier, you can replace the butter in the recipe with olive oil.
This recipe uses Midea's 32L oven. There are two models to choose from: T7-L325D and T7-L325E.
When making, please adjust the baking time appropriately according to the power and temperature difference of your own oven.
