Multigrain Cereal Toast

Ingredient

Method

250g high protein flour 50g low protein flour 50g wholemeal flour 80g multigrain cereal 30g milk powder 80g sugar 1 tsp salt 3tsp instant yeast + 65ml water 200ml milk/water 30g butter/margerine Topping: A: 1 tbsp melted butter+1/4 tsp salt B: 1-2 tbsp rolled oats 2 tsp black sesame, roasted

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set asideer  for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place each of the dough on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into small equals portions, flatten each portions and roll up like a swiss roll, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Before baking, brush the top of the loaf with some melted butter, sprinkle with the oats and black sesame, and lightly spray the top with water. Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack.