1. Put water, dry yeast, sugar and butter in mixing bowl, and heat 2 min/23°C/speed 2.
2. Add whole wheat flour, high-gluten flour and salt, and knead the dough for 5 minutes. Take out the dough and shape it into a round shape, put it in a bowl, cover it with plastic wrap, and let the dough rise in a warm place for about 1 hour. The dough will expand to 1-1.5 times larger than the previous dough.
3. After the second fermentation is completed, use a sharp long knife to scratch the surface of the dough and sprinkle an appropriate amount of dry flour on the dough.
4. Put it in an oven preheated to 200°C for 25 minutes or bake it until the surface is golden, cool and cut.
