Whole wheat walnut toast

Published Oct 19, 2022 at 14:48pm ET

Food Material List

1 High powder 25g+130g
2 Whole wheat flour 143g

Operational steps

1 Mix all the soup materials (25 grams of high flour and 105 grams of water) evenly and heat them in the oven. Stir them continuously while heating until the batter is stirred with a little effort. The batter can draw lines. When the temperature reaches 65 degrees, it will leave the fire.
2 Seal soup seeds tightly with plastic film to prevent surface crust. Soup seeds are kept cool for the night.
3 When all the ingredients in the main dough are mixed evenly and then 15 grams of water is added, the dough is very dry and can not be doubled.
4 The butter is heated in water to form a liquid. Add the soup into the main dough and stir until it is kneaded into a dough.
5 The whole dough is very hard and cannot be beaten because of the large amount of whole wheat flour. It is suggested to knead the dough by hand. I kneaded the dough by hand for 30 minutes, turning the dough in a circle.
6 The kneaded dough is fermented in a pot for the first time. It can be put in the microwave oven, next to a small bowl of hot water, until the dough ferments to twice the size.
7 Remove the dough and exhaust. Return to a circle. Cover with wet cloth and wake up for 15 minutes.
8 Wake up the dough and take out the exhaust. Roll it into an oval long face, roll it up and down, and cross it.
9 Do the same reel again. Roll it into a pastry, sprinkle walnut kernels in the middle, roll it up and down again until it becomes a cylinder.
10 Put it into the toast moulds for final fermentation. Just ferment to about 1.5 times, when the head and tail of dough do not fully fit the toast mold, cut the top of the bread with a sharp knife and sift in some high flour.
11 Baking: oven preheated, 180 degrees, 35 minutes in the middle.

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