Whole Wheat Toast
1.
Mix all the ingredients together (except butter)
2.
After mixing it with chopsticks into a flocculent shape, put it in a bread machine or knead it by hand
3.
Knead into a smoother dough and add softened butter
4.
Continue to knead until the dough comes out of the film, harvest it into rounds, cover with plastic wrap and ferment
5.
Send to about 3~4 times the size
6.
Take it out and knead it again, expel the air, and divide into 6 even parts
7.
Take a small portion, roll it out into shape, sprinkle some honey beans
8.
Fold down the 1/3 of the top
9.
Fold up the bottom 1/3 and flatten it slightly
10.
Then roll it up from left to right, and do the rest in the same way
11.
Put the rolled dough into the toast box to ferment again
12.
When the fermentation reaches 9 minutes full, close the lid and put it in the preheated oven, the middle and lower level, 175 degrees. About 40 minutes
13.
After baking, take out the inverted button and let it cool, then slice it~
Tips:
1. With the addition of whole wheat flour, it will be difficult to knead out the fascia, so just knead out a large piece of membrane!
2. This is the amount of two 450g toast molds, if you make one, halve the material!