Whole Wheat Bread

140g whole wheat flour, 1.5g yeast, 140g warm water: let rest at room temperature for at least 1-2 hours, then refrigerate for at least 12 hours.

400g whole wheat flour, 5g yeast, 8g salt, 260g water, 25g allulose: mix and let sit at room temperature for 30 minutes.

When you poke the dough with your finger, if it keeps its shape, release the gas and do primary shaping; let rest for 10 minutes at room temperature.

For the second shaping, coat the rice cooker with olive oil, put the dough in, and let it rise for 35 minutes for the second fermentation.

Cook on the multi-steam mode for 70 minutes.