crisp toasts

Ingredients for 1 servings:

• 100 g millet
• 25 g butter
• 2 tbsp poppy seeds
• 300 g wheat flour
• 30 g yeast, 3/4 cube
• 2 tbsp brown sugar
• 1 egg yolk
• 100 g cream
• 1 tsp, leveled salt
• Butter, for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Crispy toast with millet and poppy seeds

Pour about 1 liter of boiling water over the millet in a sieve, then drain. Heat the butter, add the poppy seeds and millet, and fry for 2-3 minutes while stirring. Put the flour in a bowl and make a well in the bowl. Crumble in the yeast and mix with the sugar, 100 ml of lukewarm water, and a little flour. Cover and let rise for about 15 minutes. Then gradually knead the remaining flour, egg yolk, cream, salt, and contents of the pan into the pre-dough. Cover and let rise for 15 minutes. Then knead thoroughly again. Grease the tin, transfer the dough to the tin using a spatula, and smooth it down. Let rise for another 15 minutes. Bake the bread at 190°C (170°C fan-assisted oven) for about 45 minutes and let stand in the switched-off oven for a further 10 minutes.