I hoarded a lot of high-gluten flour and low-gluten flour before the Spring Festival holiday. During the Spring Festival, I plan to stay at home and cook some delicious food to share with my relatives and friends. Who knows that I learned the news of the city closure just after I returned to my hometown, and then I was trapped in my hometown. Finally, when I can go through the formalities, I will submit all kinds of information according to the process to go through the relevant formalities, and then go home smoothly. After I come back, I will start tossing my favorite bread and cake.

Today, I want to share with you a Polish black whole wheat toast. I saw a friend do it last year, which was particularly attractive. I want to do it because I am too busy. I'm free this time. I have black whole wheat flour at home. Although I am not satisfied with the appearance, it tastes super good, soft and silky, and has a strong wheat flavor. For friends who are losing weight, they prefer this rye toast, and eating it can also increase satiety.

Reference weight: 2 pieces of 450g toast.

Baking temperature: 180℃

Baking time: 45 minutes

Prepare ingredients:

Polish species: 200 grams of whole wheat flour, 200 grams of clear water and 4 grams of yeast.

Main dough: 360 grams of toast powder, 60 grams of sugar, 8 grams of salt, 2 eggs (90 grams after shelling), 80 grams of milk, 4 grams of yeast and 50 grams of butter.

Production method:

1. Prepare Polish food, put 4g of yeast into 200g of clean water, and stir with chopsticks until the yeast is completely melted;

2. Add 200 grams of black whole wheat flour to the yeast-water mixture;

3. Stir with chopsticks until no dry flour can be seen;

4. Cover with plastic wrap and ferment at room temperature 1~2 hours (the specific fermentation time depends on the temperature at home). When the dough is fermented to twice the original size and the internal structure is honeycomb, it means that the fermentation is complete. After the dough is fermented, put it in the refrigerator for more than 17 hours, and it is recommended that the refrigeration time should not exceed 30 hours;

5. Put the egg liquid, milk, sugar and yeast in the main dough into the bread machine barrel in turn, and then put them into the refrigerated Polish seeds;

6. Turn on the power of the bread machine, select the "iMix" function program, and then start the bread machine to knead the dough;