Whole Wheat Bread

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

400g whole wheat flour, 4g yeast, 8g salt, 260g water, 25g allulose. Rest at room temperature for 30 minutes.

First: Fold 7-8 times, shape into a ball, then rest for 15 minutes. Second: Fold 4-5 times, shape again, then first fermentation for at least 1 hour.

When you press it with your finger, if the dough stays the same, release the gas and shape for the first time. Let rest at room temperature for 10 minutes.

For the second shaping, coat the rice cooker with olive oil, add the dough, and let rise for 35 minutes.

Use the multi-steam mode for 70 minutes.