『食材』
300 克 水
2 茶匙 干酵母粉
30 克 糖
30 克 黄油
250 克 全麦面粉
250 克 高筋面粉 ，额外准备些撒粉用
1 茶匙 盐
『做法』
1.将水、干酵母粉、糖和黄油放入主锅，以2 分/37°C/速度 2加温。
2.加入全麦面粉、高筋面粉和盐，以5 分/搅拌键揉面。取出面团整形成圆形，放入碗中，用保鲜膜盖住，让面团在温暖处发酵大约1个小时，发好的面团较之前的面团会膨大至1-1.5倍。
3.将发酵好的面团分割成2份，滚成椭圆型长条，放在铺了烘焙用纸的烤盘上进行二次发酵，在温暖处发酵大约40分钟。同时预热烤箱至200°C。
4.待二次发酵完成后，用锋利的长利刀将面团表面划出裂痕，并在面团上撒上适量干面粉，放入烤箱以200°C烘烤25分钟或烤至表面金黄即可，冷却后即可切片享用。
Ingredients
300 g water
2 teaspoons dry yeast powder
30 g sugar
30 g butter
250 g whole wheat flour
250 g high-gluten flour, plus some extra for dusting
1 teaspoon salt
Direction
1. Put water, dry yeast powder, sugar and butter in mixing bowl and heat 2 min/37°C/speed 2.
2. Add whole wheat flour, high-gluten flour and salt, and knead the dough at 5 min/stir. Take out the dough to form a round shape, put it in a bowl, cover with plastic wrap, and let the dough rise in a warm place for about 1 hour. The dough will expand 1-1.5 times larger than the previous dough.
3. Divide the fermented dough into 2 portions, roll them into oval long strips, and place them on a baking tray lined with baking paper for secondary fermentation. Leave in a warm place for about 40 minutes. At the same time preheat the oven to 200°C.
4. After the second fermentation is completed, use a sharp long knife to scratch the surface of the dough, and sprinkle an appropriate amount of dry flour on the dough, and bake at 200°C for 25 minutes or until the surface is golden. , Can be sliced to enjoy after cooling.