Buttered toast

Ingredients for 16 servings:

• 400 g buckwheat
• 100 g soy, ground
• 100 g hazelnuts, ground
• 50 g millet, ground
• 50 g rice, ground
• 15 g yeast (dry yeast)
• 1 tsp sea salt
• 1 tbsp honey
• 350 ml milk
• 350 ml mineral water, carbonated
• 75 g butter / unhydrogenated margarine
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Gluten-free

Mix all dry ingredients together. Dissolve honey in milk and water, then stir into the dry flour mixture. Mix the softened butter/margarine with the egg, then stir well into the batter. Pour into a 30 cm king cake pan lined with baking paper (also Teflon-coated), smooth the surface, and let rise at room temperature (30°C) until it has risen noticeably, for about 2 hours. Brush the surface of the risen dough with water/oil/milk. Pour hot water into the bottom of the roasting pan. Place the baking pan on a wire rack and bake at about 170°C fan/convection oven (normally about 30°C more) for about 70 minutes. If you want it crispier, leave it for 10 minutes longer, or about 30-40 minutes in the switched-off oven. Test with a needle. Otherwise, take it out immediately, spray the surface with water, turn it out onto a wire rack, carefully remove the baking paper, and spray the remaining sides with water as well. Allow to cool completely. Cut best with a serrated knife or tomato knife. It slices very well, even into thin slices. Amazingly, it also has a toasty flavor.