whole grains of food

Now on the market to sell the whole wheat toast, additives and sugar, although there is a marked sugar-free, but will add a small amount of sugar powder too, want to do whole wheat toast, first of all, can do it yourself at home, oneself at home do not add too much sugar in whole wheat toast, and is suitable for weight loss, because the  is not too high in fat can help the body's absorption and digestion.

Whole wheat bread dough -- 120 grams of whole wheat bread flour, 95 grams of bread flour, 4 grams of yeast, 130 grams of water.

Main dough: 85 grams of high gluten flour, 15 grams of sugar, 4 grams of salt, 10 grams of milk powder, 50 grams of water, 10 grams of olive oil.

Practice 1. To all of the materials into the bread barrel wadded, three times as big as fermentation, join the primary side 団 material (except oil) dough for 20 minutes, add olive oil and 20 minutes of the film, are twice as big as secondary fermentation.

2. 団 exhaust divided into three parts, the surface rolling cover plastic wrap for 20 minutes, for the first of two roll roll into the toast mould for final nine points full fermentation, covered in preheated oven for 180 degrees below 40 minutes from mold release immediately.

Whole-wheat toast - direct method.

Material organic whole wheat flour 100 grams high gluten flour 200 grams of coconut milk 15g oats milk 30 grams of water 170 g dry yeast 3 g sugar 30 g salt 2 g coconut oil 30g practice Wax vape pen.

All just A sift flour mixture first steel material material within the basin water reserve < 20 cc depending on the condition of the dough added > add A full hybrid material, with A slow first stir together and join in turn medium-speed stirring with A smooth shape dough with slowly whisk in oil, stir in turn medium speed to pull A thin film of the dough and knead the dough evenly, into the bowl, cover with plastic wrap to basic fermentation, about 60 minutes, about twice as large as the dough fermentation. Rolling out dough, cover with plastic wrap, in about 15 minutes roll the dough into spans about 20 cm square, and then gently roll into cylindrical, convergent upside down, inside the toast pan < if the dough is too dry, but somewhat spray water moisture > cover cover for final fermentation about 60 minutes