Whole Wheat Toast

Whole Wheat Toast

1. First make the middle-species dough. After fermenting to 4 times the original volume, tear the fermented middle-species into small pieces and put them together with the ingredients in the main dough except the butter.

2. Knead until the surface is smooth, add butter, continue to knead to the expansion stage

3. Relax in a warm place for 30 minutes

4. The loosened dough is evenly divided into four equal parts. After rounding, cover with plastic wrap and relax for 15 minutes

5. Roll the loosened dough into an oval shape

6. After turning over, fold the two sides inward by 1/3

7. Roll out the long bottom edge of the dough and thin it down

8. Roll up from top to bottom, put them in a mold in two sets, and place them in a warm and humid place for final fermentation

9. After the final fermentation is over, put it in the lower layer of the preheated 180 degree oven and bake for 40 minutes

10. After baking the bread, immediately remove the film and brush the surface with a layer of melted butter, and then slice it to save