Is whole wheat toast good for weight loss?

The whole wheat toast sold on the market now contains additives and sugar. Although it is marked sugar-free, a small amount of powdered sugar will be added to it. If you want to make whole wheat toast, you can first make it at home. The whole wheat toast you make at home will not add too much sugar, and it is more suitable for weight loss because the fat content of whole wheat foods is not too high, which helps the body's absorption and digestion.

Ingredients for whole wheat toast dough: 120 grams of whole wheat bread flour, 95 grams of high-gluten bread flour, 4 grams of yeast, and 130 grams of water.

Main dough: 85 grams of high-gluten flour, 15 grams of sugar, 4 grams of salt, 10 grams of milk powder, 50 grams of water, and 10 grams of olive oil.

Method: 1. Put all the ingredients into a bread bucket and knead into a dough. Let it ferment until it is 3 times larger. Add the main dough ingredients (except oil) and knead for 20 minutes. Add olive oil and knead for another 20 minutes to form a film. Let it ferment twice until it is twice as large.

2. Degas the dough and divide it into 3 parts. Roll it into a ball, cover it with plastic wrap and let it relax for 20 minutes. Roll it up twice and put it into a toast mold for final fermentation until it is 90% full. Cover it and put it into a preheated oven. Bake at 180 degrees on the lower layer for 40 minutes and remove it from the mold immediately.

Whole wheat toast - direct method

Ingredients: 100g organic whole wheat flour 200g high gluten flour 15g coconut milk powder 30g oat milk 170g water 3g dry yeast 30g sugar 2g salt 30g coconut oil Instructions

Mix all the ingredients A and sift the flour. Put water in a steel bowl (reserve 20CC to add depending on the condition of the dough). Add all the ingredients A and mix. Stir at a slow speed to form a dough, then turn to medium speed to make a smooth dough. Add oil and stir at a slow speed, then turn to medium speed to make a slightly thin film. Knead the dough evenly, put it in a bowl, cover with plastic wrap and let it ferment for about 60 minutes. The dough will ferment to about twice its size. Take out the dough, roll it into a ball, cover it with plastic wrap, and let it rest for about 15 minutes. Roll it into a square shape about 20 cm wide, then gently roll it into a cylinder shape with the seam facing down. Put it into the toast pan (if the dough feels too dry, spray some water to keep it moist) Cover it and let it ferment for about 60 minutes

After the dough is fermented, make the baking pan 90% full, put it in the preheated oven, bake at 190 degrees for the upper fire and 200 degrees for the lower fire for about 40-45 minutes. After it comes out of the oven, remove it from the mold and place it on a stainless steel wire rack. Let it cool and slice it

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