Whole Wheat Chia Seed Toast

Name: Whole Wheat Chia Seed Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Whole wheat flour; 340g High-gluten flour; 20g milk powder; 220g Ice water; 40g brown sugar; 9g salt; 20g honey; 15g Fresh Yeast; 150g water; 30g butter; 70g Chia seeds

by petrus

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Whole wheat flour is rich in fiber, which can be dissolved in the digestive system, but not absorbed by the intestines and stomach. It can assist gastrointestinal peristalsis, strengthen gastrointestinal absorption of nutrients, remove waste from the body, clean up the large and small intestines, and achieve the effect of strengthening the stomach and clearing the intestines.
Whole wheat flour not only provides energy for human survival, but also contains perfect nutrients. The bran in whole wheat flour is rich in nutrients such as trace elements, vitamins, minerals, and essential amino acids.
Chia seeds are a fresh food that has just emerged in recent years. It is rich in high-quality protein, n-3 polyunsaturated fatty acids, soluble dietary fiber, vitamins and minerals, and a variety of antioxidant compounds. It has the ability to regulate blood lipids, Regulate blood sugar, regulate blood pressure, aid weight loss, prevent cardiovascular and cerebrovascular diseases and many other effects.

Whole Wheat Chia Seed Toast

1. Prepare materials

2. Stir 200 grams of whole wheat flour and 220 grams of ice water together, put it in the fermentation box and put it in the refrigerator overnight

3. In the formula, 150 grams of water is divided into three parts, the yeast is hydrated with 20 grams of it, and let stand for 10 minutes

4. All ingredients except butter and chia seeds are put into the cook machine, including the soaked whole wheat flour. Put in 110 grams of water first, reserve 20 grams of water to see the status to add

5. Turn the cook machine on the first gear and stir evenly, add water to the bottom of the bucket without dry powder, and turn to the third gear for kneading.

6. Stir to the expanded state, you can stretch out the coarse film, the time is about 5-8 minutes

7. Take out the dough and cut it into small pieces, cut the butter into small pieces and put it in, mix well in the first gear, and continue to stir at the fourth gear until you can hear the sound of the dough beating.

8. Put the chia seeds in and continue to stir until they are fully incorporated

9. Stir to the fully expanded state, you can stretch out the thin and not easy to break the glove film

10. Ferment in an environment of 25-28 degrees Celsius and 75% humidity to double the size. When the fingers dip into the flour, the holes are slightly retracted and it will be ready.

11. Divide into six equal parts, knead and relax for 15 minutes

12. Take a dough and roll it into a beef tongue shape, turn it over and roll it from top to bottom

13. After 15 minutes of relaxation, flatten and roll out

14. Turn it over and roll it from top to bottom

15. Put it into the toast mold, pay attention to the same rolling direction when the dough is put into the mold, the temperature is 33-35 degrees, and the humidity is 80% for secondary fermentation.

16. Sent to seven or eighth full

17. Put it in the preheated oven and bake at 170°C and 210°C for about 40 minutes. Cover with tin foil for about 8 minutes.

18. Bake it out immediately, shake off the heat, pour it on a drying rack to dry to hand temperature, pack it in a bag and store at room temperature, freeze the slices that you can't finish eating within one or two days, and re-bake before eating, the taste is the same as new

Tips:
1. 40% whole wheat flour is added to this formula, so it must be soaked in advance so that it will not pull the throat
2. If you don’t have fresh yeast, you can use 5 grams of dry yeast instead.
3. The whole wheat bread will not rise too high, and the taste is stronger and chewy than the whole high-gluten flour. If you like to eat soft bread, please go around. Thank you Fei Er Ai Food for the recipe.