Recently, I have consulted many whole-wheat toast recipes on the Internet and made four or five whole-wheat toasts. Finally, I found a whole wheat toast that doesn’t require kneading with gloves and rises well. It also tastes good. (Because it is 100% whole wheat bread, whole wheat flour itself will be coarser than flour and not as fine. The texture of whole wheat will be rough and crumbly. This is normal. Eating too much whole wheat will really make you addicted) Share with you:

Oven: Haishi i7 wind stove oven

Mold: Sanneng toast box

Materials: 300g whole wheat flour, 4.5g yeast, 20g sugar, 3g salt, 175g water, 22g softened solid butter

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①First mix the liquid ingredients, water + yeast and stir evenly, then add sugar and salt and stir evenly

②Add whole wheat flour and mix into a dough, let it rise for 20 minutes

③Add Continue kneading the butter into a ball until all the butter is integrated with the dough

④Cover with plastic wrap and ferment until doubled in size (I fermented it for almost an hour)

⑤Put the dough in place air, divide into three equal portions (one portion is about 150g)

⑥Mold the three portions into a dough and let it rise for 15 minutes

⑦Shape the dough, roll it into a beef tongue shape and turn it over. Roll up and down (make three doughs twice in sequence, make one dough once and put it next to it, then make another dough, and make it twice)

⑧Put it in the toast box and ferment until 8 to 9 minutes full (about 1 hour)

⑨ Bake the upper tube of the oven at 150 degrees and the lower tube at 180 degrees for 30 minutes

Tips:

1. Be sure to dissolve the yeast and water, then add sugar and salt and stir

2. Different whole wheat flours have different water absorption properties, so the amount of water used is different. Adjust the water according to your familiarity with the flour you are using. Dosage

3. It is recommended that oven fermentation is better. The first one is at 28 degrees for 90 minutes, the second one is at 35 degrees for one hour with a bowl of water next to it to increase the humidity

4. The whole wheat toast looks good without adding high-gluten flour, but the texture is still the same soft. You can refrigerate it after making it, and the texture when taken out of the refrigerator is also very good

Bread is really addictive. Now I can’t eat even two slices every morning. The more I eat, the more I want to eat it. Give it a try~~< /p>