Whole Wheat Toast

Name: Whole Wheat Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Whole wheat bread flour; 50g Light cream; 25g butter; 2.5g Dry yeast; 3g salt; 40g Sugar; 155g Cold water

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like to make bread, so I stock a lot of flour at home. In addition to the original bread flour, there are also all kinds of multigrain flour. Today I will use whole wheat bread flour to make a loaf rich in dietary fiber. In addition to being suitable for bread machines, this bread recipe can also be made into small breads or large toasts in 450g molds. By replacing whole wheat bread flour, you can bake breads of various flavors and shapes, such as braids. It’s not an exaggeration to learn this recipe and deduce 100 kinds of bread.
Whole wheat contains wheat bran and wheat germ, and its nutritional value is higher than that of refined white flour. It is rich in crude fiber, vitamin E, zinc, potassium and other minerals. It is especially rich in B vitamins. It is good for fatigue, backache, beriberi, etc. Good therapeutic effect. It is now advocating a diet of crude dietary fiber. In addition to obtaining a variety of nutrients, it can also increase gastrointestinal motility and promote the excretion of toxins from the body.
Although whole wheat is a bit rough, the child has grown up and learned about the nutrition of whole grains under my influence, coupled with my careless preparation and matching, so he is happy to accept the rough taste. Look, the sandwiches made with this whole-wheat toast slice for breakfast are very tasty, and there is no need to worry about a nutritious breakfast. "

Ingredients

Whole Wheat Toast

1. Large group photo of materials: Xinliang whole wheat bread flour, dry yeast, salt, sugar, light cream, cold water, butter; if there is no light cream, you can use cold water or milk instead, adjust the amount of liquid according to the water absorption of the flour;

2. Put all the materials except butter into the bread bucket, put the bucket into the Dongling JD08 bread machine, and start the "kneading" program for 10 minutes;

3. Knead the dough smoothly and moisturized, add butter, and start the "kneading" program again for 20 minutes;

4. Pull a piece of dough and gently open it. When this transparent and elastic film can appear, the kneading is over; the finger pokes a hole, and the edge of the hole is still slightly rough, considering the texture of whole wheat bread is a bit rough. , And because the room temperature is too high and the yeast has begun to work, so the dough is kneaded here first, and the lack of kneading is made up through the subsequent shaping;

5. Put the dough in the bucket to relax for 10 minutes, then take it out, put it on the kneading pad, and gently tap it into a beef tongue shape with your hands;

6. Roll it into a roll from top to bottom, with the seal facing down, cover it with a large box neatly arranged on all sides, and let it rest for 10 minutes;

7. Roll the loose noodles into a long strip with the same upper and lower width, and the width should not exceed the width of the inner wall of the bread bucket;

8. Rolled into a roll from top to bottom, with the seal facing down; after these two shaping, even if the dough is not perfectly kneaded, it can make up for the lack of gluten;

9. Put the dough rolls into the bread bucket, cover the inner and outer lids, select "fermentation" for 1 hour, and adjust the time according to the state of the dough; the dough is 2-2.5 times the original size, and the surface is smooth and fluffy. Start "baking" "Bake" program for 40 minutes;

10. The baked whole-wheat bread looks very rustic and has a tantalizing aroma; pour the bread on a drying rack, and slice it into a bag for storage when it is warm to your hands.

11. Whole wheat toast is delicious and nutritious!

Tips:
1. The whole wheat bread flour I use is a good ratio of bread flour; if it is only whole wheat flour, it must be used with bread flour;
2. The production process only used one fermentation, but through two short relaxation and rolling, the dough strength was strengthened. Although the finished structure is slightly rough, it saves at least two hours.