1. Put water, dry yeast, sugar and butter in mixing bowl, heat 2 min/23℃/speed 2. Add whole wheat flour, high-gluten flour and salt, and knead for 5 minutes.
2. 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. Divide the fermented dough into 2 portions, roll them into oval long strips, and place them on a baking sheet lined with baking paper for secondary fermentation. Leave for about 40 minutes in a warm place. At the same time preheat the oven to 200°C.
4. After the second fermentation is complete, use a sharp long knife to mark the surface of the dough with cracks, and sprinkle an appropriate amount of dry flour on the dough, put it in the oven preheated to 200℃ for 25 minutes or bake it until the surface is golden, and cool. After slicing.
