Low-fat Whole Wheat Bread
1.
Put whole wheat flour, sugar, salt, milk powder, yeast powder and water in a large container and mix well, then add butter and knead until the surface of the dough is smooth (no need to knead to the expansion stage, in fact, it is also very difficult to knead. Expansion stage, because the gluten in whole wheat flour will cut off the gluten)
2.
Cover the kneaded dough with plastic wrap or a wet towel, and leave it at a temperature of 25--27 degrees for 1.5-2 hours until the volume of the dough doubles. Be careful not to overgrow the dough. How to judge whether the fermentation is in place? The simple way is to dip your fingers in flour and insert the dough. After the fingers are taken out, the holes will not shrink, which means that the fermentation is complete.
3.
Take the dough out of the container and flatten it with your hands
4.
Then it is shaped into a sandwich bread shape. Place the shaped bread in a toast mold coated with a thin layer of oil, spray olive oil on the top of the bread, close the lid, and let it stand at room temperature for 1.5 hours until The dough reaches the desired height
5.
After proofing the toast embryo, brush the surface with olive oil and sprinkle some oatmeal to increase the taste
6.
Preheat the oven to 180 degrees, put the mold in the lower part of the oven, and bake for 35 minutes. This time is controlled by the actual oven; after baking, immediately remove the bread from the toast mold and place it on the cooling rack to cool at least 1 hour, preferably two hours, then slice and enjoy
