3) First Proofing
Cover the dough
Leave in a warm place for 60-90 minutes
until it doubles in size
4) Shaping
Gently deflate the dough (without kneading vigorously) Shape into a tight roll
Place in a lightly greased loaf pan
5) Second Proofing
Leave for 30-45 minutes Minutes
Until it rises and reaches almost the edge of the pan
6) Baking
Preheated oven to 180°C
Bake for 30–40 minutes
Signs of doneness:
Deep golden color
A hollow sound when tapped on the bottom
7) Cooling (Very important step)
Let it cool completely on a wire rack before slicing
And in the end, you’ll have whole wheat toast:
Soft inside
Healthy and filling
Perfect for breakfast and sandwiches
Enjoy your food!
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