How do you cook whole wheat toast bread? To make plain whole wheat toast bread

How to make toast bread? To prepare an egg, add 150 grams of milk, a spoonful of milk powder, 20 grams of sugar, cake flour, yeast, stir well and put in a bread maker.

First of all, choose whole wheat flour, then let the flour clump and let it stand for 30 minutes, preferably with a little rice bran, and put the bread in the oven for 30 minutes.

Prepare the flour, add eggs and sugar to the flour, stir evenly, and bake in the oven for 10 minutes so that the delicious toast bread is ready.

Prepare all the ingredients, live out a smooth dough, put it in the mold after two proofings, put it in the oven, put it in the oven, and heat it at 180 degrees for half an hour.

The recipe for toast bread is easy to learn, you can see it at a glance, and you don't have to spend money to buy it again.

Fluffy toast bread.

Ingredients: 300 grams of whole wheat flour, 185 grams of water, 1 1 2 teaspoons of dry yeast, 12 grams of sugar, 12 grams of olive oil, 6 grams of salt.

Method 1

1.Mix the bread ingredients and quickly knead them into a dough until the expansion stage. After kneading'The dough can be pulled out of a large film and is not easy to break. --When kneading bread, apply a little olive oil to your hands.

2.Cover the dough with plastic wrap and leave it in a warm place to rise until it is twice as large.

3.After the dough is formed, vent, divide into three small portions, roll round, cover with freshness, and let stand for 30 minutes.

4.Roll out a small portion of dough and fold it inwards on both sides. Flatten and roll out, the width of the toast mold, and roll up. Drain into toast molds.

5.Let stand, secondary fermentation. until the full mold. Preheat the oven to 180 degrees, lower and bake for 30 minutes.

Method 2:

1.According to the general bread production process, the ingredients are mixed and kneaded into a dough using the after-oil method, and kneaded to the expansion stage (slowly stretched by hand to form a thin film that is easy to break). Click here to enter the ultra-detailed manual kneading step by step diagram; The kneaded dough is covered with plastic wrap and placed at room temperature (about 25 degrees Celsius) for the first fermentation, about 1 hour, after fermenting to about 5 times the size, the gas in the dough is squeezed out by hand, and the dough is divided into three parts, and left at room temperature to ferment for 15 minutes.

2.After the intermediate fermentation is completed, take 1 dough and roll it out into a long oval shape on a cutting board; Roll it up from top to bottom and roll it into a cylindrical shape. When rolling, pay attention to roll tightly and do not leave gaps.

3.Place the rolled dough in a toast box. Roll the rest of the dough in the same way; Place the toast box in an environment with a temperature of 38 degrees Celsius and a humidity of more than 85% for final fermentation (if there is no such condition at home, you can put the toast box in the oven, put a plate of hot water in the oven, and close the oven door for fermentation).

4.Wait until the dough has risen to 9 minutes full, and it's done. Cover the lid of the toast box, put the toast in a preheated 165 degree oven, medium layer, top and bottom heat, and bake for about 35 minutes; After the baked bread is demolded, when it is cooled to a temperature similar to that of the palm of your hand, put it in a sealed bag and store it at room temperature.

Introduction: As people's living standards to improve, more and more people pay attention to their own maintenance, so it is also very important for daily diet, many people will pursue their own good figure, then they will understand those healthier diets in many aspects. At the same time, it can be found that people like those who are not in good health often do not pay attention to their daily routines and dietsGenerally speaking, eating bread and drinking milk for breakfast is very healthy.

At the same time, women tend to pay more attention to eating something light, and at this time you can choose whole wheat toast bread. If you want to learn how to make it, it's very simple, and the first thing is to prepare the materials.

By looking at the relevant information, it can be found that the first thing is to prepare the dough, and the second is to knead the bread ingredients. Mix and knead quickly until it becomes an expanding stage, after which the dough can be pulled out into a large film. And it is not easy to break, so it can be made just right, and when kneading bread, you need to pay attention to the need to apply a little olive oil to your hands, because only in this way can you knead the bread more conveniently.

The dough needs to be covered with plastic wrap in time, and it needs to be placed in a warmer place for fermentation, and if it is twice as large, then it will be ready to ferment. The leavened bread needs to be vented, at this time it needs to be divided into three small portions, and it should be covered with plastic wrap and let stand for about half an hour.

If you think that the finished bread can be preheated directly in the oven at 180 degrees, and then bake for half an hour. If you pay more attention to the appearance, you can also add some delicious cream or meat floss on top of the dough after fermentation, so that you can adjust the flavor. After the dough is fermented, it needs to be demolded, because different people's tastes are often different, and some people prefer to eat those delicious and delicious, so you can choose to add some seasonings according to your taste.

Put water, corn oil, eggs, whole wheat bread flour, caster sugar in a mixing bucket and knead the dough. Add the yeast to a mixing bucket and knead for 5 minutes, then add sea salt and knead until you can pull out the film. Divide the dough into three portions, round and close upwards and let loose for 30 minutes.

Take a piece of dough, roll it out into a cow's tongue shape, roll it up, roll it out and turn it over. Place the dough in the toast mold and let rise until it is eight full. Preheat the oven to toast molds and bake in the oven for 40 minutes.

Add eggs, butter milk and yeast powder to the flour, ferment the flour first, after the flour is fermented, knead the dough, then roll the dough into a rectangle, put it in the oven to bake, bake and then slice, and the whole wheat toast bread is ready.

First prepare some toast bread, spread some butter and knead the dough, then ferment and put the bread in writing. Flatten it with a rolling pin and roll it into a toast box, then ferment and bake it in the oven. Finish with some squeezing on some salad and condensed milk, and you're done.

The dough is mixed with a leavening agent, then rolled out into a cake shape and cut into a cake before being baked in the oven.

<> "Whole Wheat Toast." Recipe:

The following ingredients are 1 450g whole wheat toast).

150 grams of black whole wheat flour, 100 grams of gluten flour, 25 grams of sugar, 2 grams of salt, 1 egg (about 55 grams of shelled), 110 grams of water, 3 grams of dry yeast, 15 grams of unsalted butter.

Method: 1. Put all the ingredients except butter into the kitchen machine, whip them into a ball on low level, beat them to medium and high grade until they are not stick to the cylinder wall, add butter, mix butter on low grade, and beat the film on medium and high grade.

2. Finishing the round seal proofing 2 times larger, and the awakening friend is sent to press and exhaust evenly divided into 3 parts of kneading round, relaxing for 15 minutes to roll it into a cow's tongue-like roll, and the good knowledge shed is rolled out into a cow's tongue-like roll up in 15 minutes of relaxation, put it into the mold, and proofing to 10 minutes full.

3. Preheat the oven in advance, 160 degrees on the fire, 190 degrees on the bottom for 30 minutes, and then shake a few times to demold and let it cool.

1. The liquid part of the material: eggs and water are refrigerated, which can control the temperature of the dough out of the tank.

2. The amount of water in the ingredients can be reserved for different water absorption, which can be added or subtracted according to the actual situation.

3. The first and second rounds are fermented at room temperature, just pay attention to the state of the dough.

The whole wheat toast bread recipe is that after I have good noodles, I bake the bread in the oven and add some whole wheat to make it.

Many people have bread and milk for breakfast, which is convenient and nutritious. Today, I'm going to share the recipe of whole wheat toast, which tastes no worse than what is sold outside.

The main raw material of whole wheat toast is whole wheat flour, and the main focus on material selection is the dietary fiber content, the higher the better, which is the core nutrient of whole wheat; Second, it is necessary to choose whole wheat flour made of high-gluten wheat, and some whole wheat flour is made into steamed buns, which is not suitable for bread. Many people in the evaluation recommend the golden statue whole wheat flour, which has a special whole wheat feeling, the baked bread is particularly fragrant, and it is relatively soft. Of course, if you don't want whole wheat to be as thick, you can replace half of the amount of powder in the recipe with ordinary high-gluten flour.

Ingredients: Golden statue whole wheat flour 260g

1 egg (60g), 100g milk

Yeast 3g, sugar 30g

Salt 2g, butter 25g

160g raisins, 10g water

Steps. 1. Before kneading the dough, prepare raisins, wash them and soak them in water to let the raisins absorb enough water.

2. The next thing is to knead the dough with all the ingredients except butter to form a smooth dough, which is more convenient if there is a chef's opportunity.

3. Add the butter softened at room temperature and knead until you can pull out a thin film.

4. Cut the dough into two equal parts, roll it round, roll it out into an oval shape, spread it with soaked raisins, roll it up and knead it tightly at the mouth. Shaped into an olive, close face down, ferment for 80 minutes, doubling in size.

6. Preheat the oven to 150 degrees and bake for 40 minutes.

It's not easy to code words, ask!

Ingredients. Ingredients: 230g breadcrumbs; Whole wheat bread flour 50g

30g of butter for excipients; 36g white sugar; salt 2g; yeast powder 4g; Whole egg liquid 54g; water 125g; 2 ham sausages; 1 hard-boiled egg; Lettuce leaves to taste.

Steps. <>

1.In the order of putting the liquid first and then the solid, add water, egg mixture, flour, sugar, salt, yeast powder, and separate the sugar, salt, and yeast.

2.Once all the ingredients are placed, press the bread bucket, select Program 4 - Organic Whole Grains, and start working.

3.On the second kneading of the dough, add the softened butter.

4.In the program until 0:50 - 0:

When it is between 46 minutes, be sure to observe the degree of fermentation of the dough, and if there is any deficiency, press the pause button to continue fermentation until the fermentation is completed. PS: The pause button has a time limit, and you need to restart the pause function every 20 minutes.

5.When the bread maker makes a "drip-drip-drip" sound, the bread is baked.

6.Take out the bread bucket, put it on the baking net after demolding, and when it is at the temperature of the palm, put it in a plastic bag and seal it.

7.After one night, the skin of the toast is so soft that you can't bear to slice it.

8.Cut off the bottom of the sliced toast and place it in a baking dish.

9.Bake in the oven at 120 degrees for 2 minutes, remove and cover with a cotton cloth to prevent moisture loss. The purpose of heating it up is to make the toast softer and easier to shape. However, don't burn it, as it will crumble in one roll.

10.Cut the ham sausage into thin strips, wash and drain the lettuce.

11.Cut the boiled eggs.

12.Spread plastic wrap on the countertop, put a slice of toast, and spread lettuce, shredded ham, and eggs.

13.Roll it up, wrap it in plastic wrap and set it in shape.

14.Remove the plastic wrap when eating.

Step 1

Ingredients: 260 grams of whole wheat bread flour, 1 egg (56 grams of egg mixture), 140 grams of water, 25 grams of caster sugar, 4 grams of sea salt, 4 grams of dry yeast, 20 grams of corn oil.

Step 2

Put the ingredients other than yeast and sea salt into the mixing drum in the order of liquid first and then solid.

Step 3

Knead the dough until it is almost coarse (whole wheat dough is difficult to knead), add fresh yeast to the mixing bucket, knead for about 5 minutes evenly, and then add sea salt.

Step 4

Knead until you can pull out the film, take out the dough and divide it into three parts, round it up, cover it with plastic wrap and relax for 30 minutes.

Step 5

Take a piece of dough, roll it out into the shape of a cow's tongue, roll it up, roughly circle it, make it in turn, and close it downward.

Step 6

Don't relax, roll it over and roll it up after rolling it out, about a circle, close it down after making it in turn, put it in the toast mold and cover it with plastic wrap.

Step 7

The oven fermentation mode is 36 degrees (the temperature is adjusted according to your own oven), and the fermentation is 8 minutes full.

Step 8

Preheat the oven to 190 degrees, after preheating, put the toast mold in the oven and bake for 42 minutes (the temperature is adjusted according to your own oven), and cover the tin foil in time when the color is satisfied.

Step 9

After coming out of the oven, put it on the drying rack until it is hand warm, and then put it in a sealed bag until it is completely cooled, so that the surface can be soft.

Let's go through the process to make whole wheat toast bread.

2. Practical operation1. Prepare materials

1) Ingredients:500 grams of whole wheat flour, 5 grams of yeast, 350 grams of water.

2) Excipients:2 grams of salt, 40 grams of sugar, 30 grams of butter.

2. Start making

1) Pour the ingredients other than butter and salt into the basin, turn on the kitchen machine and stir well at low speed, and then turn on medium speed to make the dough gluten. (Note: 1.)

Whole wheat dough is gluten instead of film, so the process time is shorter 2The same steps are taken when using a bread machine, and the dough mixing program of the bread machine is actually set in the order of low speed and then medium and high speed, but when the dough is really kneaded, it is still necessary to observe the state of the dough at any time to prevent the bread machine from not being in place or beating).

2) After the dough is gluten, add salt, first stir the salt evenly at low speed, and then beat the dough at high speed, beat the dough until the dough can have a relatively thin film by hand, and after the dough is opened, there is a jagged hole, add the softened butter, and use the butter to completely stir in the dough at low speed, after the butter is completely whipped into the dough, open the high-speed stirring to make the dough smooth.

3) Cover the beaten dough with plastic wrap and put it in the refrigerator to ferment overnight for 20 hours, and take out the fermented dough when making it the next day. (The state of the dough fermentation should be to dip your fingers in ** and poke it to the end, the hole formed by the dough does not retract, and the dough does not collapse).

4) Divide the dough into 180g pieces, then vent and roll round, cover with plastic wrap and let rise for 20 minutes.

5) Proofing the loose dough, face up, flattened, rolled into a circle, to drain the air in the dough, the bread that is not clean will have a hole, fold it in half after turning it over, and then roll it out into a long strip on the flip side, make sure to roll the interface and the not-so-good-looking side in it, and put the interface down into the toast mold.

6) Then put it in the proofing box at 37 degrees and 80% humidity to ferment for about 45 minutes, for the uncovered Yamagata toast to ferment to the toast box 9 minutes full, square toast to the toast box 8 minutes full.

7) After fermentation, brush with egg wash, preheat the oven in advance to 170 degrees, and bake at 210 degrees for 45 minutes. Bake for about 15 minutes, cover with tin foil after the bread is colored, and bake the whole wheat toast bread immediately after 45 minutes. (Be careful not to turn on the oven in the middle of baking).