Medium Whole Wheat Toast

Medium Whole Wheat Toast

1. Fill the container with all the medium materials

2. Crumpled up

3. Ferment in a warm place to about 4 times the size

4. Add all the ingredients in the main dough except the butter into the mixing bucket, then cut the medium dough into small pieces and add them

5. The cook machine kneads the dough until the dough can pull out a thicker film

6. Add butter and continue kneading

7. To pull out a thinner film

8. The kneaded dough is fermented again in a warm place

9. Fermented to 1.5 times larger

10. After venting, divide into 3 parts, knead round, cover with plastic wrap and relax for 15 minutes

11. Roll out the loose dough into an oval shape and turn it over

12. Fold to the middle from 1/3 of the left and right sides

13. Roll it out again, thin the bottom edge

14. Roll up from top to bottom

15. Make the remaining two doughs one by one and place them in the toast box

16. Put in a warm and humid place for the final fermentation until it is 9 minutes full, cover with a toast cover, and reach the lower level of the preheated 180 degree oven, and bake for 30 minutes.

17. Take out the toast and let it cool with the top side down

18. It’s useful for slicing, and it’s delicious with jam. I put on my own pear jam