(medium) high-gluten flour175g

(Culture medium) Yeast 3g

(medium) water105g

75g (mainly) whole wheat flour

(Main) Brown sugar 45g

(main) salt 3g

(mainly) milk powder 10g

(mainly) butter10g

(Main) water 55g

(mainly) yeast 1g

How to make whole wheat toast?

Mix the ingredients and knead them into dough (don't knead the dough, just mix them evenly and knead them into dough) and conduct primary fermentation.

Ferment to 4-5 times the size.

Add the fermented culture medium seeds and knead the main dough except butter until the surface is smooth, then add butter and continue to knead until the swelling stage.

Divide the dough into 3 equal parts, cover with plastic wrap and relax for about 15-20 minutes.

After relaxation, roll each piece of dough into a long strip as shown in the figure, and then fold both sides in half once to the middle.

Make it thinner and roll it up.

Then roll it into a tube.

Put the three doughs into a toast box coated with butter for secondary fermentation.

Ferment until 89% full. Brush a layer of egg liquid on the uncovered surface and cover with butter. Then put it in a preheated oven, fire it at about 160 degrees and bake it for about 33-35 minutes. After baking, take it out while it is hot and demould it.