Ingredients: whole wheat bread flour 260g, egg 1 piece (egg liquid 56g), water140g, fine sugar 25g, sea salt 4g, dry yeast 4g and corn oil 20g.

Step 2

Put the materials except yeast and sea salt into the mixing barrel in the order of liquid first and solid second.

Step 3

Knead the dough until it is almost thick (whole wheat dough is difficult to knead), add fresh yeast into the mixing barrel, knead for about five minutes and then add sea salt.

Step 4

Knead until the film can be pulled out, take out the dough and divide it into three parts, roll it up, cover it with plastic wrap and relax for 30 minutes.

Step 5

Take a piece of dough, roll it into a cow tongue, roll it up, about 1.5 turns, make it in turn, and close it down.

Step 6

Don't relax, roll it long, then turn it over and roll it up, about 2.5 times, then close it down in turn, put it in a toast mold and cover it with plastic wrap.

Step 7

The oven fermentation mode is 36 degrees (the temperature is adjusted according to your own oven), and it is fermented until it is eight minutes full.

Step 8

The oven is preheated to a temperature of 190 degrees. After preheating, put the toast mold in the oven for 42 minutes (the temperature is adjusted according to your own oven), and cover it with tin foil when the coloring is satisfactory.

Step 9

After being taken out of the furnace, put it on a drying rack to hand temperature, and put it in a sealed bag to completely cool down, which can make its surface soft.