Wheat Germ Whole Wheat Dried Fruit Toast
1.
1. Put all the materials into the bread bucket in the order of liquid first and then solid.
2.
2. Start the dough mixing program of the bread machine.
3.
3. After kneading for 10 minutes, put in large raisins that have been soaked and drained in advance.
4.
4. Continue to start the dough-making procedure for 10 minutes.
5.
5. Put it in the fresh-keeping box and put it in the refrigerator overnight for basic fermentation.
6.
6. Take it out the next morning. The volume of the fermented dough will increase by about 2 times. Dip a little dry flour into the dough. The dough will not collapse and slightly shrink to the state of the belly button, which means it is fermented.
7.
7. Take out and gently press to exhaust.
8.
8. Divide into two equal parts and relax.
9.
9. Take a portion and roll it into a rectangular shape close to the length of the toast box.
10.
10. Cut into three equal parts as shown in the figure.
11.
11. Braid into the shape of a three-strand braid.
12.
12. Put it into the toast box for secondary fermentation at room temperature.
13.
13. Ferment to a state of 7 minutes full mold.
14.
14. Preheat the oven up and down at 150°C. Put the lid on the toast box and bake for 35 minutes before taking it out.
Tips:
This toast is for 2 toast boxes of 300 grams.
How to make old noodles: mix 100 grams of bread flour (all-purpose flour), 64 grams of water, 1 gram of dry yeast, and 2 grams of salt to form a dough, ferment at room temperature for one hour, then put it in the refrigerator and ferment for 15-17 hours (knead in summer) After forming a dough, put it in the refrigerator and ferment directly). When using the old noodles, weigh out the number of grams to be used and return to room temperature. Divide the unused noodles into 50 g pieces and put them in the refrigerator for storage. It must be used up within one month.
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