Simple toast bread

Ingredients for 1 servings:

• 750 g spelt flour (type 630) or wheat flour (type 550)
• 20 g salt (approx. 3 tsp)
• 25 g fresh yeast (or 1 sachet of dry yeast)
• 500 ml water, lukewarm
• 1 egg white, whisked with a little of the egg yolk

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

made from spelt or wheat flour

Mix the yeast with about 2 tablespoons of lukewarm water. Mix the flour with the salt, add the yeast mixture, and knead with the dough hook of a food processor, adding the remaining water as you go. Knead thoroughly (of course, you can also knead the dough by hand, but keep kneading until the dough is smooth and no longer sticky). Place the dough in a large, lightly floured bowl, place the bowl in a large plastic bag, and let it rise for about 1-2 hours, until it has doubled in size. Then knead the dough again vigorously and place it evenly in a loaf pan lined with baking paper. Cover with a kitchen towel or the plastic bag and let it rise for about 30 minutes. Brush with the beaten egg white, to which a very small amount of the egg yolk has been added. Cut diagonally into the loaf 3 to 4 times with a sharp knife and bake on the second rack from the bottom as follows: Bake in a preheated oven for about 20 minutes at 220°C, then for about 25-30 minutes at 160°C. Place a heatproof bowl of boiling water in the oven. Let it cool briefly in the pan, then remove it from the pan and place it on a wire rack. I always bake this bread using the fan-assisted method.