This is my second black whole wheat toast recipe, because I really like this natural wheat-smelt raw toast, but this time it's corn oil, which is healthier and more expensive. This is a little different than last time's whole wheat. This one has eggs, so it's a bumper. The amount of water is high, so the toast is very soft, and the plastics require powdering, and if you like the bulk of bread with water, you're used to the bulk of bread with water, because the larger it is, the softer it is。