RYE TOAST CALORIES RECIPES

Steps:

• Prepare all ingredients: 150 grams of high-gluten flour, 100 grams of whole wheat flour, 50 grams of rye flour, 10 grams of milk powder, 190 grams of water, 4 grams of yeast, 20 grams of fine sugar, 3 grams of salt, and 25 grams of butter;
• Put all the ingredients except butter and salt into the bread machine, turn on the kneading program for 15 minutes, and knead the dough until it is smooth (because salt may kill the yeast);
• Add butter and salt and knead to the expansion stage (whole wheat flour has wheat bran, so it is more difficult to knead to the complete stage. When making whole wheat toast, we only need to knead it to the expansion stage.);
• Put the kneaded dough in a soaking bowl, cover with a lid or plastic wrap for basic fermentation, until it is 2 times to 2.5 times the size, and it takes about 1 hour at 25°C and room temperature;
• After 1 hour, dip your fingers into the dough with a little flour. After the finger is pulled out, the small round hole does not shrink or collapse, indicating that the fermentation is good (if the round hole shrinks, it means that the fermentation is not enough. If the round hole collapses, the fermentation is over);
• Take the fermented dough out and put it in the bread machine, knead again for about 5 minutes, divide the dough into 3 parts, knead it round and cover it with plastic wrap to wake up for 15 minutes;
• Roll the dough twice, roll it into a tube shape, do the same treatment for all three doughs;
• Place the dough equally spaced in a 450g toast mold;
• The oven starts the fermentation process, put the baking tray in the oven, and put a cup of freshly boiled water into the oven (to maintain the humidity of the bread). The fermentation process is about 30~60 minutes! Or perform secondary fermentation in a warm and humid place (temperature 38 degrees, temperature 80%);
• The dough is about eighth full of the mold, and it can be baked after being slightly elastic after being pressed lightly by the fingers;
• Heat the oven up and down, preheat at 180 degrees for 6 minutes;
• After the oven is preheated, put the bread mold into the fourth layer of the oven, 180 degrees for 30 minutes, and cover the top with tin foil in time;
• After baking, take it out of the oven, raise the toast mold by 20cm, and drop it twice in a free fall to release the mold easily! Demould immediately after the oven is out, and dissipate heat on the drying rack. The bread will rise relatively high. It is best to put it on its side for a while after taking it out to avoid denting.

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. If desired, top with green onions., To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.