Ingredients ?

Whole wheat high-gluten flour 100g

Skimmed milk 40g (or water, you can use cow's milk if you really can't)

Yeast

1g

Egg

1 (pick a big one)

Olive oil

10g

Sugar

10g (less! )

Salt

1g

Vanilla extract 1g (can be left out)

How to make Breakfast Whole Wheat Bread - Weight Loss (Simple Version) ?

1. Measure all the ingredients in a good portion;

2. Use a small amount of warm water to rinse the yeast, and then pour in the milk;

3. Beat the egg in the flour, and then use the milk paste and the noodles, knead the dough repeatedly (you can dab a little bit of flour, or it is too sticky);

4. Knead the dough until you gently pull out the wrap or feel almost there. The dough is ready, the basin covered with a lid and wait for the fermentation of it!

5. When the dough has fermented to twice its original size (almost 3 hours or more), poke a hole in it with a chopstick and it won't shrink right back, then take it out and knead it to exhaust it;

6. Then divide it into 6 equal parts and knead it into balls and put it into a film container (you can randomly pinch it into a shape you like if you don't have molds, but I'm just trying to save myself the trouble);

7. Put in the oven, middle layer, upper and lower heat 160 degrees, fermentation mode, 40 minutes, put a bowl of hot water underneath;

8. After the second fermentation, take out the bowl of hot water, adjust the fire to 150 degrees, baking mode, layers of anything do not have to move, bake 20 minutes;

9. baked out of the cooled down after the can eat;

10. If you can't eat it at once, just wait until it cools down and put it in a plastic bag (plastic bag) and you can keep it for 3-5 days.

Fresh from the oven, eat it while it's still hot~

If you can't eat it or want to take it with you, wait for it to cool down and put it in a bag~

This is a great way to keep it fresh and new.