Whole Wheat Toast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spelled flour, (whole rain)
- 200 g spelled flour, type 630
- 10 g yeast, fresh
- 8 g salt
- 1 teaspoon sugar
- 3 tablespoon sunflower seeds
- 300 ml milk
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in a little lukewarm milk and let it rest for about 15 minutes. In the meantime, put the other ingredients in a bowl and then add the yeast milk. Knead the dough for at least 10 minutes, preferably with a food processor. Then cover the bowl with plastic wrap and let the dough rise for about 1 hour.
- Pour the dough into a greased 30 mm loaf pan or a toast baking pan and let rise for another 15 minutes. Preheat the oven to 175 degrees and bake the toast for about 45 minutes.
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