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Whole-grain toast

updated

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Ingredients for 1 servings:

  • 200 g spelt flour (wholemeal)
  • 200 g spelt flour, type 630
  • 10 g yeast, fresh
  • 8 g salt
  • 1 tsp sugar
  • 3 tbsp sunflower seeds
  • 300 ml milk
  • 100 g butter

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Dissolve the yeast and sugar in a little lukewarm milk and let it rest for about 15 minutes. In the meantime, combine the other ingredients in a bowl and then add the yeast milk. Knead the dough for at least 10 minutes, ideally using 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 30cm loaf pan or a bread pan and let it rise for another 15 minutes. Preheat the oven to 175°C (350°F) and bake the bread for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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