1. Put the wheat germ into a baking tray, bake it at 150℃ for 20 minutes until it is slightly burnt, and then let it cool. The following figure 1 is the color of the germ after baking at 100℃ for 20 minutes, and the color is still yellow, slightly darker; Figure 2 below shows the color of 150℃ after baking for 20 minutes. The darker the color, the stronger the fragrance of the germ.
2. Put all water, milk, salt and brown sugar into a mixing basin and stir evenly; Add about 300 grams of high-gluten flour, and stir vigorously with a stirring spoon in a circle in one direction (as shown in the following figure1); Stir for about 5 minutes (or if you are tired), soak the batter and let it stand for 20 minutes, and then continue stirring for about 10 minute. Then add the remaining high-gluten flour, natural yeast seeds and quick yeast powder and knead into dough. Transfer the dough to the chopping board and knead it by hand for 20 minutes. When the dough feels less sticky, add softened butter and knead for 20 minutes until the dough passes the glass window test and the fascia becomes very tough. Then flatten the dough with the palm of your hand, spread the germ evenly on the dough, fold the dough, wrap the germ and knead it evenly (as shown in Figure 2 below).
3. Apply a thin layer of oil on the inside of The Mixing Bowl, transfer the dough to a bowl, roll the dough back and forth to make it covered with oil, put the dough in a bowl and cover it with plastic wrap, and ferment at room temperature for about 2 hours, or until the dough volume increases 1 times.
4. Transfer the dough to the panel, divide it into two pieces evenly, make each dough into a ball, and relax for about 15 minutes. Roll the dough into a rectangle with a length of 20cm-25cm, a width of 15cm and a thickness of 2cm, roll it into a roll, put it into a toast mold, and loosely cover it with plastic wrap; The other is divided into two pieces, each piece is rolled into a rectangle and a strip, folded into a U shape, and placed in a covered toast mold.
5. Wake at room temperature for about 90 minutes, or until the dough is 8 minutes full and the U-shaped dough has cracks, until the big dough has no cracks and expands perfectly.
6. Preheat the oven at 177℃ for 10 minute, put the toast mold in the oven, bake it for about 50 minutes without cover, and bake it with cover 1 hour. Transfer the baked bread to a cooling rack and cool it for at least 1 hour, then slice it and enjoy it. The toast formula uses brown sugar, so the toast is light brown. In Wang Chuanren's formula, the amount of wheat germ is very large, so many germs can be seen on the surface of bread. I have made this bread many times, and the square toast has always been unsatisfactory, so this time I added the formula. The square toast is very flat, and there is no crack in the second circle, which is a satisfactory shape; Yamagata toast is too tall, and the gluten on one side of the bread is ok, but the gluten on the other side is bad. I feel that after entering and leaving the oven, the square toast becomes beautiful, while the yamagata toast is gone.
Bread is not very sweet and greasy; The tissue is even and delicate, and it feels a little spongy after cutting. I feel that I have exerted my strength in the wild and reached the highest level of kneading dough at present. Kneading the dough to this extent, I already admire myself. Bread tastes soft, and there is no feeling of eating slag at all. It is definitely nutritious and delicious toast.