Whole wheat high-gluten flour100g

40 grams of skim milk (or water, if it is really not possible, you can use milk).

yeast

1 g

Eggs (of hens)

1 (choose a big one)

olive oil

10g

sugar

10g (less! )

salt

1 g

Vanilla essence 1 g (optional)

Whole wheat bread for breakfast-how to make a slimming version (simple version)?

1. Measure all components;

2. Wash the yeast with a little warm water, and then pour in the milk;

3. Beat the eggs into the flour, then mix the dough with the milk paste and knead the dough repeatedly (you can dip a little flour, otherwise it will be too sticky);

4. Knead the dough until the envelope is gently pulled out or it feels almost the same. Cover the pot and wait for fermentation!

5. When the dough is fermented to twice its original size (it takes almost more than 3 hours), just poke a hole with chopsticks and it won't retract immediately. Take it out and rub it and exhaust it;

6. Then divide it into 6 equal parts, knead it into a ball and put it into a film (you can knead it into a favorite shape randomly without a mold, which is more convenient);

7. Put it into the oven, in the middle layer, heat up and down 160 degrees, and ferment for 40 minutes, with a bowl of hot water under it;

8. After the second fermentation, take out the bowl filled with hot water, adjust the fire to 150 degrees, and bake for 20 minutes without moving the baking mold and layer;

9. After baking, take it out and let it cool, and you can eat it;

10. If you can't eat it all at once, let it cool and put it in a plastic bag (fresh-keeping bag) for 3-5 days.

Just out of the oven, eat while it's hot ~

If you can't finish eating, you can't pack it and take it away. Just take a bag and let it cool before putting it in ~