Whole Wheat Milk Bread Toast Recipe
Whole wheat milk fragrance Toast bread is a nutritious and delicious side dish. The key to making this dish tasty is the ingredients and cooking steps.Cooking network We will provide a detailed introduction to the simple recipe for whole wheat milk fragrance toast.
Whole wheat milk fragrance toast Ingredients Introduction
Main ingredients:
High-gluten flour (200 grams)(60 grams) whole wheat flour Auxiliary ingredients:
Xiwang corn germ oil (30 grams)
Egg (1)Milk powder (25 grams), sugar (30 grams), salt (3 grams), yeast (4 grams), water (95 grams) The steps for making whole wheat milk fragrance toast:1. Place the corn germ oil in the bread bucket Bread bowl 2. Add eggs and sugar, mix well
3. Add measured flour, whole wheat flour, milk powder, salt, yeast, and water into the bread machine for proofing cycle
4. Knead for 20 minutes, then start a new proofing cycle; knead for about 50 minutes to achieve a stretchy dough 5. When the dough has doubled in size, remove it, gently press out air, and divide into three equal parts 6. Let the dough rest for 10 minutes before rolling it into a rectangular shape
7. Roll up the dough and then stretch it into a long strip, roll again, and place it in the loaf pan
8. Proof the dough for about 40 minutes; when it has risen to 80%, remove it and cover with the lid of the pan
9. Preheat the oven to 180 degrees Celsius, bake for 45 minutes, then take out and let cool
Tips:
Corn germ oil should be placed in the bread bucket first so that the flour can absorb it properly; adjust the water amount based on the flour's absorption.Proper proofing is essential for baking; you may need to adjust the time accordingly. This recipe serves one loaf, but I baked two at the same time.
7. Roll the dough again into a long strip, roll it up, and place it in a loaf pan; then put it in the oven.2. Put the baking dish in the oven. 3. Start the proofing function or place a bowl of hot water to proof.
8. Proof for about 40 minutes, until the dough rises to 80% full, then remove and cover with the lid.
9. Preheat the oven to 180 degrees; bake for 45 minutes, then remove and let it cool.
Tips:
Corn germ oil should be preplaced in the bread bucket so that the flour can fully absorb it; this way, the dough is easier to knead. The absorption of water varies depending on the flour, so adjust the amount of water accordingly. Proofing must be done well before baking; you may need to adjust the time appropriately. This recipe makes one loaf; I baked two at the same time.
