Toast – Wholemeal Bread Sidaryo

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 2 hrs 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 600 g whole rain spelled, round
  • 370 g soy milk (soy drink)
  • 1 bag / s yeast, dry yeast for 500 g flour
  • 3 tablespoon honey
  • 1 teaspoon sea salt
  • 80 g mararine, melted, unhardened
  • some flour
  • Water, warm
Toast – Wholemeal Bread Sidaryo
Toast – Wholemeal Bread Sidaryo

Instructions

  1. Put all ingredients in the food processor, except for the scattering flour + warm water, as they are, whether cold or warm, turn on the dough hook, on a low level is enough, remove the dough hook after 10 - 15 minutes.
  2. Cover the bowl with a damp cloth + let rise at approx. 30 ° C for 60 minutes. I take the oven, about 1 liter of water is poured into the drip pan at the very bottom, the light is on + a little more.
  3. Put a little scattering flour on the worktop, take the dough out of the bowl, roll out / press the dough out with your hand as wide as the loaf pan is wide / long. Roll up the dough + place in the baking pan lined with baking paper, use a plastic knife or spatula to draw a groove about 1 cm deep into the surface of the dough.
  4. Put the baking pan back in the oven, let rise again for approx. 40-60 minutes, brush the surface of the proofed dough with warm water. Bake at approx. 160 ° C fan-assisted air without preheating, with the water in the drip pan, for approx. 40 minutes. Needle sample.
  5. Brush the surface of the finished bread with hot water. Remove from the baking pan, take hold of the baking paper, lift onto a wire rack and let cool down.

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