fine-grain toast

Ingredients for 1 servings:

• 380 g wheat flour type 405
• 70 g muesli, e.g. paleo muesli, finely ground
• 1 tsp chia seeds
• 1 m.-sized egg(s)
• 50 ml sunflower oil
• 21 g fresh yeast
• 100 ml water, lukewarm
• 10 g salt
• 10 g sugar
• 25 g butter
• 100 ml milk
• Flour for the work surface
• Fat and flour for the mold

Instructions

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

Dissolve the yeast in 100 ml of lukewarm water, add salt and sugar, and mix well. Let this mixture stand for about 30 minutes. Combine the wheat flour with the muesli and chia seeds in a bowl and make a well in the center. Heat the milk and melt the butter in it – this also works well in the microwave. Pour the warm milk mixture into the well, then add the egg and oil. Finally, add the yeast water and knead everything thoroughly, ideally for about 10 minutes. A food processor isn’t absolutely necessary, but it makes the process easier. Now, cover the dough and let it rise in a warm place for 1.5 hours. The dough may be a bit sticky, but this is normal. Don’t add any more flour. After the resting time, knead the dough again on a floured surface and form it into a log. Place this log in a greased and floured loaf pan. A 25 cm silicone baking pan, which is neither greased nor floured, is also highly recommended. Cover the pan with a cloth and let the dough rise for another 30 minutes. Preheat the oven to 180°C (top/bottom heat). Place the loaf pan in the preheated oven and bake the bread on the second rack from the bottom for 45 minutes until golden brown. After baking, remove the bread from the oven and let it cool on a wire rack. The bread will keep for up to a week if stored in a freezer bag in the refrigerator.