How to make 100% whole wheat natural yeast milk toast

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a 100% whole wheat natural yeast milk toast that is suitable for nourishing your body in autumn.

2.1 Put it into a container and let it rise at room temperature (about 24°C) for 2 hours. Exhaust the air, fold it, roll it into a round shape and put it back in the refrigerator for about 12 hours. When you take it out, the dough is twice as big as before.

5. Put the dough into the mold, cover with plastic wrap, and let it ferment until it hardly bounces back when pressed by your finger (it will bounce back slightly. If it collapses when pressed or there are cracks on the surface, it means it has been fermented). The amount of dough is about 80% full in a 450g toast mold, and it should be fermented at about 25C for 4 hours. (I used a large American toast pan, so I increased the amount of dough and divided it into 4 rolls)

6. Bake in a preheated oven at 375F (190C) for about 45 minutes

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to 100% whole wheat natural yeast milk toast is quite detailed. Save it and make it when you have the chance.