Crisp Toasts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g millet
- 25 g butter
- 2 tablespoon poppy seeds
- 300 g wheat flour
- 30 g yeast, 3/4 cube
- 2 tablespoon sugar, brown
- 1 egg yolk
- 100 g cream
- 1 teaspoon, leveled salt
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Pour approx. 1 liter of boiling water over the millet in a sieve,
- Drain. Heat the butter, add the poppy seeds and millet and stir-fry for 2-3 minutes.
- Put the flour in a bowl and make a well. Crumble in the yeast and mix with sugar, 100 ml lukewarm water and a little flour. Cover and let rise for about 15 minutes. Then add the remaining flour, egg yolk, cream, salt and pan contents gradually
- knead under the pre-dough. Cover and let rise for 15 minutes. Then knead again thoroughly.
- Grease the mold, pour the batter into the mold with a spatula and smooth it out. Let rise again for 15 minutes.
- Bake the bread at 190 ° C (fan oven 170 °) for approx. 45 minutes and leave to stand in the switched-off oven for another 10 minutes.
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