Health benefits
Butter: low protein
Ingredients
Medium seed: high-gluten flour ( 175g ) | Medium seed: yeast ( 2 grams ) |
Medium: water ( 113g ) | Whole wheat flour ( 75g ) |
Milk powder ( 5g ) | White sugar ( 15 grams ) |
Salt ( 5 grams ) | Butter ( 16 grams ) |
Water ( 63 grams ) |
Recipe for whole wheat medium toast
1. Mix and stir evenly, and ferment at room temperature.Refrigerate overnight after three to four hours or half an hour at room temperature.Mix whole wheat flour with water and let stand for three hours
2.Mix all ingredients except butter and knead until expansion stage
3.Add butter and knead until complete, roll into balls and ferment at room temperature until doubled in size
4.After fermentation, exhaust the air and roll it into a round shape, and let it proof for 20 minutes
5.Roll out Roll it up into a rectangular shape, put it into the mold with the seam side down, and ferment until it is eighty full
6.Preheat the oven to 200 degrees, bake the bottom layer for 30-35 minutes, cover with tin foil when it is colored, remove from the mold after baking, and store in a sealed container
Tips
You can use bran-containing whole wheat flour.After soaking, gluten will form and it will be easier to knead.At the complete stage, the water content of the formula is too high, you can choose a bread machine or chef's machine to knead the dough
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