Whole Wheat Bear Toast
1.
Put all the ingredients except butter into the cook machine and turn to medium speed for 8-10 minutes. Then add the softened butter and continue stirring at medium-high speed for about 10 minutes.
2.
Take out the mixed dough and knead it into a smooth dough.
3.
Put it into a small pot, cover with plastic wrap and seal, and ferment.
4.
Ferment to double the size, use a finger to dip a little flour, press a hole, and the dough does not shrink.
5.
Press out the bubbles in the dough, cover with plastic wrap and continue proofing for 5 minutes.
6.
Simply knead the dough, put it in a bear mold after it is smooth, and close the lid for a second fermentation.
7.
Ferment to two-thirds of the mold is enough. Pay attention to the second fermentation at any time. It should not be too high. Too high will lift the mold too much. Put it in a preheated oven at 170 degrees for 40 minutes.
8.
After the toasted bread is demoulded, it is placed on a drying net to cool, and it is directly placed on a utensil to cool, and water vapor is likely to appear at the bottom. Because the lid of this mold is loose, the surface is not very smooth, so I cut it off and leveled it.
9.
Use auxiliary tools to slice, you can make sandwiches.
10.
When it has cooled to a temperature similar to that of the palm of your hand, put it in a sealed bag and store at room temperature.
Tips:
1. Whole wheat flour is not very absorbent. When making it, adjust the milk ratio according to your own brand of whole wheat flour.
2. If you want to eat healthier toast, you can use olive oil instead of butter.
3. There is no problem if the kneaded flour is slightly sticky. Pull up with both sides of the hand and put it in the middle. Repeat a few times and it will be smooth. Try not to add too much flour.
