Whole Wheat Original Toast First Launch

Mix the ingredients for the sponge dough, knead into a dough, and place in the refrigerator to ferment overnight.

Main dough: whole wheat flour, white sugar, eggs, salt, flaxseed oil.

Cut the fermented sponge dough into small pieces and put them into a stand mixer. Add whole wheat flour, sugar, eggs, and water, and mix into a dough.

When kneading the dough into a ball, add salt and continue kneading.

When the dough can stretch out a relatively firm film, add flaxseed oil and continue kneading. When the dough is evenly mixed with the flaxseed oil, beat it quickly for a few more minutes; the dough's gluten will strengthen, allowing it to stretch into a thinner film.

Shape the main dough into a round form, place it in a bowl, and let it ferment in a warm place.

The fermented dough has roughly doubled in volume.

Take out the dough to release the air, divide it into 6 equally sized small dough pieces, and shape them into rounds. (Let rest for 15 minutes)

Roll the small dough into a sheet, flip it over, and pat out the small air bubbles by hand. Roll it up from top to bottom and let it rest for another 15 minutes.

After a few minutes, take out the dough, pat it with your hands, roll it out, and then roll it up again.

Place 450 grams into the non-stick corrugated toast box of the school chef.

Set the oven to the fermentation setting and let it rise until the bread pan is 80% full. After the oven is preheated, place the bread pan inside. Bake with the top heat at 170°C and the bottom heat at 190°C for 36 minutes. Remove from the oven, let it cool, slice, and it is ready to eat.

Soft whole wheat toast, spread with hawthorn jam, delicious.