Flakes – Sandwich Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g cereal flakes (5-rain flakes)
- 600 g flour (type 550)
- 21 g yeast
- 20 g butter
- 360 ml milk or buttermilk
- 10 g salt
- 5 g suar
Print Recipe
Pin Recipe Instructions
- Put the 5-grain flakes in a bowl, add warm water until the flakes are covered, cover the bowl and let stand overnight. The next day, put the flour, salt, sugar, butter and the flakes in the bowl of the food processor, crumble the yeast over it and pour in the lukewarm milk or buttermilk. Then turn on the food processor and knead for 5-10 minutes to form a homogeneous dough. Put the dough in a greased bread pan (34 cm) and let rise in a warm place until the dough has reached the edge of the pan. Bake the bread in the preheated oven at 220 ° C for 5 minutes, then switch the temperature down to 180 ° C and finish baking in 50 minutes. The sandwich bread is nice and fluffy and not dry at all and can also be toasted wonderfully.
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