Wheat germ is the most nutritious part of wheat. After roasting, wheat germ darkens in color and develops a very rich aroma. This toast, infused with wheat germ, is healthy, nutritious, and boasts a soft texture. It has a subtle milky aroma with a hint of saltiness and a rich wheat flavor, making it delicious on its own and perfect as a base for everyday sandwiches. Adding a new ingredient to your delicious sandwich toast menu! Please check the liquid amount in the ingredient list beforehand and adjust the amount according to your personal preference. Note: Approximately 75% of the recipe yields two 450g loaf pans.
Materials
Steps for making low-oil, sugar germ sandwich toast
Prepare the wheat germ one day in advance: Toast the wheat germ until fragrant. I roasted a lot. Bake in a convection oven at 140-150 degrees Celsius for about 20 minutes. If the baking tray is thick, you can use a spatula to flip it halfway through. Please adjust the temperature and time slightly according to the amount.
Take 60 grams of roasted wheat germ, add 45 grams of water, mix well, and set aside.
For the delayed butter method, weigh all ingredients except butter and wheat germ for the dough and place them in the mixing bowl of a stand mixer. Mix on low speed (1 or 2) for half a minute, until no dry flour remains, then increase the speed to 6. PS: Beginners should remember to reserve some liquid for adjustment. Around 6-8 minutes, as the gluten gradually develops...
Add the softened butter;
After kneading the butter in at speed 3 for about 1-2 minutes, switch to speed 6 and continue kneading until you can stretch it into a relatively thick, transparent film with good extensibility.
Add the soaked germ,
Knead evenly at speed 1
Be careful not to overmix.
Remove the dough, shape it, and place it in a container at a temperature of around 26 degrees Celsius. Let it undergo primary fermentation for 50 minutes in an environment with a temperature of 28 degrees Celsius and a humidity of 75%.
Ferment until it doubles in size;
Fold it over and turn it over.
Continue fermenting for 30 minutes
Take out the dough and divide it into 5 equal portions, each weighing approximately 270 grams.
Round them and let them rise for about 20 minutes in an environment with a temperature of 28°C and a humidity of 80%.
Take a relaxed dough ball and roll it out.
Flip it over and roll it up from top to bottom.
The seam is gathered and bent at the bottom, forming a U-shape as shown in the picture.
Arrange them in a crisscross pattern as shown in the diagram, starting with the two ends and then moving to the middle.
Place in a fermentation box at around 32 degrees Celsius and 80% humidity, and ferment until it reaches 80% full. Cover with the lid. Reminder: Remember to preheat the oven.
Place in a preheated E8 oven, convection mode, 165 degrees Celsius for approximately 27 minutes; Notes: ① If increasing the number of loaf pans, remember to extend the baking time accordingly; ② For S80 fourth generation, 80s, and other ovens, use the same settings as above; for E9, SP50, and AC90 conventional ovens, refer to the [Caramel Milk Salt Toast] recipe and increase the bottom heat by about 10 degrees Celsius; the dough has a lower content, so it is recommended to increase the baking temperature compared to your usual "more ingredients" series. Please adjust flexibly according to your own oven.
Remove from the oven, vibrate to release from the mold, and cool.
After cooling completely, slice, seal, and freeze for storage.
