Whole-grain toast bread

Ingredients for 1 servings:

• 50 g water, warm
• 1 tbsp erythritol (sugar substitute) or xylitol (sugar substitute)
• ½ cube of yeast
• 500 g wholemeal flour
• 1 ½ tsp salt
• 250 g milk, lukewarm
• 50 g margarine or butter, soft
• some margarine for spreading

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours

sugar-free and soft

To make the pre-dough, mix the water with the erythritol and yeast, add a tablespoon of flour to the mixture and let it rise in a warm place for 15 minutes. Combine the pre-dough with the remaining ingredients and knead for about 5 minutes until you have a nice, soft yeast dough. It shouldn’t stick to your hands. Before putting the dough in the bowl to rest, grease the bowl beforehand. I use baking spray, but a little oil should work just as well. Let the dough rise in a warm place for 60 minutes. Once the dough has risen to about twice its size, roll it out on a floured surface into a rectangle and then roll it up to form a large yeast dough log. Place this in a greased loaf pan, brush with margarine and let it rise for another hour in a warm place. My loaf pan measures 28 cm x 11 cm. Bake the dough at 170°C fan/convection oven for 30 minutes. After baking, brush the bread with margarine again and let it cool under a tea towel. This will keep the inside nice and soft.