Healthy whole wheat toast

Overview

This time I used all-purpose flour to make toast, and it was whole wheat. Although it is as big as high-gluten flour, the inside is also very fluffy. The key is health! It’s delicious and endless fun!

Tags

• baking
• breakfast
• all-purpose flour
• butter
• milk powder
• sugar
• whole wheat flour
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Mix all the ingredients except oil and knead the dough. About 15-20 minutes. I knead the dough by hand. It feels better than kneading in a bread machine.

   

2. 2 Add the oil, it looks bad at first but it’s okay, keep kneading. It becomes smooth after absorbing the oil. About 15-20 minutes.

   

3. 3 Knead until you can stretch out the thin gluten and make it easier to break holes. Because it is whole wheat, it cannot reach the complete stage.

   

4. 4 Put it in a big basin

   

5. 5 Cover with plastic wrap and ferment for about an hour

   

6. 6 Dip your fingers in flour and press a hole in the middle. Just make sure it doesn't spring back or shrink. Rebound means that there is not enough time, and retraction means that the message has been sent.

   

7. 7 Divide the dough into three and let it rise for 15 minutes

   

8. 8 Catch up to the oval shape

   

9. 9 Roll it up tightly otherwise there will be holes easily

   

10. 10 Preheat the oven to 200 degrees and bake for 55 minutes. This is the bottom.

    

11. 11 Preheat the oven to 200 degrees and bake for 55 minutes. This is the bottom.

    

12. 12 This is the front. The lighting is different and the picture effect is different.

    

13. 13 Slice it! Place in a ziplock bag while it's still warm. It tastes better the next day. That’s it for breakfast!