Spelt sandwich toast

Ingredients for 1 servings:

• 600 g spelt flour, type 630
• 390 ml water, lukewarm
• 80 g vegetable oil, tasteless
• 13 g salt
• 14 g sugar
• 18 g yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

vegan sandwich toast that is in no way inferior to store-bought

Dissolve the yeast in the water. Combine the remaining ingredients in a mixing bowl, add the yeast water, and then knead with a mixer or food processor (I let the dough knead for a good 5 minutes with the mixer). Let the dough rise in the bowl for at least 30 minutes, but preferably 1 hour (sometimes it just needs to go a little faster). Remove the dough from the bowl and knead thoroughly by hand again. Divide the dough into 4 pieces and knead each piece briefly again. Form each piece into a ball and place it next to each other in a greased or parchment-lined loaf pan (30cm bread pan). Let it rise again. Ideally, let it rise until the dough reaches the edge of the pan (but again, at least 30 minutes). If the bread only needs a short rise, cut a slit in the middle to prevent it from splitting at the sides. Preheat the oven to 210°C (top/bottom heat), then add the bread and bake for 10-15 minutes at 210°C. Then reduce the temperature to 180°C (350°F) and bake for another 30 minutes. If you’re unsure whether it’s cooked, tap the side. If it sounds hollow, it’s done. Immediately remove from the pan and let cool.