American Style Spelled Toast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g water
- 15 g cane suar or honey
- 20 g fresh yeast or 1 ba dry yeast
- 300 g spelled flour type 630
- 210 g wholemeal spelled flour or type 1050 spelled flour
- 1 ½ teaspoon salt
- 15 g sunflower oil
- 1 teaspoon baking malt (non-staining)
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Mix water, sugar and fresh yeast and let soak briefly.
- Put the remaining ingredients together with the yeast mixture in a mixing bowl and knead for approx. 5 to 7 minutes to form a homogeneous dough. This is best done with a food processor (when using dry yeast, put all the ingredients in the mixing bowl and knead). Let the dough rise for at least 1 hour.
- Tip: I use the proofing setting in my oven for this. A warm place covered, but also covered, or at room temperature for about 2 hours.
- Place the dough on a floured baking board and pull and fold at least four times. Then shape into a roll (or choose the 4-piece method) and place in a greased and floured baking pan. It works best with a baking pan with a lid (toast pan, magic master or a small cast iron roaster), but it also works in a 28-inch loaf pan (then the crumb will be crispy on top).
- Flour the dough and let it rise again briefly.
- Then place in the cold oven set to 200 degrees top / bottom heat and bake for about 35 - 40 minutes. Then take it out of the mold and bake for another 10-15 minutes.
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