Whole wheat toast Method

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  1. Mix all ingredients except butter, Knead until a thick film can be pulled out, add butter, and continue kneading until it is complete.

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  2. Put the kneaded dough into a large bowl, seal it with plastic wrap, and ferment at room temperature until 2.5 times larger.It takes about 1 hour at 28 degrees, and my room temperature is about 7 degrees at this time.I left it for about 4 hours.

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  3. Take it out and press it gently to exhaust, divide it into three parts, and ferment for 15 minutes in between (pay attention to the lid Cover to prevent the surface from drying out)

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  4.Take a portion and roll it into a tongue shape, from top to bottom Roll up and place into toast mold.

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  5.After everything is shaped, put it in the oven and add a bowl of hot water , ferment until the mold is nine percent full.(You can turn off the fermentation function if the weather is warm.It's very cold here, so I turned it on for 40 minutes, and the fermentation lasted for about an hour and a half in total)

• 6. After fermentation, take it out, preheat the oven to 165 degrees, place the small and medium layers, and bake for about 45 minutes.It is recommended to observe the coloring after half an hour, and cover it with tin foil in time to avoid excessive coloring..