Video: Home baking whole wheat toast, healthy and tasty!
Formule: Whole Wheat Toast
Use sponge dough process to make whole wheat toast at home. Healthy and tasty! Not very difficult.
|High Gluten Flour||250g|
|Angel Gold Instant Dry Yeast||2g|
|High gluten flour||150g|
|Angel Whole Wheat Flour||100g|
|Angel Instant Dry Yeast||3g|
|Angel A800 Bread Improver||1.5g|
Mix 250g flour with 2g Angel yeast and 175g water.
knead until the dough is smooth.
Let rise in a warm place for 2.5 hours
Mix 3g Angel yeast, 1.5g bread imorover, 15g milk powder with 150g flour and 100g Whole wheat flour.
Add sponge dough, one egg, 40g sugar and 100g water, mix well.
Knead until the dough is springy and smooth. (If knead with a mixer, at low speed for 3 minutes, high speed for 3 minutes)
Add 30g butter and 8g salt, knead until the gluten is fully deveplped. (If knead with a mixer, at low speed for 2 minutes, high speed for 2 minutes)
Stretch a small piece of dough to check if film forms.
Let rise in a warm place for about 40 minutes until doubled.
Divide into 150g each, mould the dough into olive shape.
Rest for 30 minutes.
Shape the dough into a longe stick, then shape into a cylinder.
Put 3 pieces into toast mould.
Let rise in a warm place for 60-90 mins until the dough occupy 80% of mould.
Brush with egg.
Bake at 180℃ for 30 minutes.