Nutritious and healthy honey whole wheat toast (Polish variety)

Overview

Honey is a natural bread improver. Its high moisturizing properties can make bread softer and delay the aging of bread. Adding an appropriate amount of whole wheat flour gives you the sweetness of honey and the aroma of whole wheat. I personally like the simple taste of toast with whole wheat flour added. The more you chew, the more delicious it becomes. And the toast made with Polish seeds is softer. The bread machine is Petri's PE8609.

Tags

• baking
• breakfast
• afternoon tea
• egg
• high powder
• honey
• unsalted butter
• whole wheat flour
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix the Polish ingredients until there is no dry powder, then refrigerate at about 5 degrees Celsius for 16-24 hours.

   

2. 2 Ferment until there are many bubbles on the surface, that is, it rises and falls again.

   

3. 3 For the main dough ingredients, put the liquid first and then the flour. For ingredients other than butter and salt, add the fermented Polish seeds. You can also mix the whole wheat flour with the liquid in the recipe in advance and let it sit for 2 hours (because whole wheat flour absorbs water slowly, it is better to let it sit casually, and it can also highlight the aroma of whole wheat). Start the bread machine function 15 (imix) and stir for 20 minutes.

   

4. 4 Add butter and salt, start function 15 (imix) again, and stir for 7 minutes.

   

5. 5 After kneading evenly, cut a small piece of dough, stretch the dough and check the glove film. Because the gluten of whole wheat flour is relatively weak, be careful not to over-knead the dough when kneading it.

   

6. 6 Round the dough and put it in a bowl, cover it with plastic wrap, and ferment it for the first time, which takes about an hour.

   

7. 7 Dip your fingers into some flour and insert a hole into it. If the hole does not shrink or collapse, it means the fermentation is done. If the hole shrinks, it means the fermentation is insufficient, then let it ferment for a while. If the hole collapses, it means the fermentation is overdone.

   

8. 8 Scrape out the fermented dough with a scraper. Sprinkle some flour on the silicone mat to prevent sticking. Press the dough lightly with your hands to deflate the dough. Divide it into 3 equal portions and roll it into a round shape. Roll out a piece of dough, turn it over, roll it up, then cover it with plastic wrap and let it rest for 15 minutes.

   

9. 9 After the dough has rested, take a piece of dough, flatten it slightly, roll it out and turn it over. Press out the small air bubbles on the side, thin the bottom edge, then roll it from top to bottom, pinch and seal, make 2.5-3 turns, no more than 3 turns.

   

10. 10 Place the dough, seam side down, into a bread barrel, cover, and ferment for 1 hour until doubled in size. (You have to take off the mixing knife, and I also took off the dried fruit scattering box)

    

11. 11 Dip your fingers in some flour and press the surface of the dough lightly. If it rebounds slightly and slowly, it means it is fermented

    

12. 12 After fermentation, start the bread machine function 24, bake for 40 minutes, and brown by default.

    

13. 13 After baking, the bread machine will beep to remind you that the work is completed. Then put on insulated gloves and take out the bread bucket, pour the toast out on the drying net, and when it is dry to hand temperature, seal the toast. The residual temperature will make the toast softer.

    

14. 14 Wait for the toast to cool completely before slicing it, seal it, and store it at room temperature. Do not store it in the refrigerator. You can store it in the freezer.

    

15. 15 Nutritious and healthy honey whole wheat toast