Toast bread with wheat sourdough

Ingredients for 1 servings:

• 400 g flour
• 200 g sourdough (wheat sourdough)
• 2 tsp sugar
• 1 tsp salt
• 50 g butter, soft
• 200 ml milk

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

without yeast

Combine all ingredients in a bowl and knead thoroughly. Knead the dough vigorously for at least 5 minutes, but 7-10 minutes is best. This allows the flour to bind and the gluten to develop. Cover the dough and let it rest in a warm place for at least 1.5 hours. The dough will be quite sticky, but that’s normal. Do not add any more flour. After resting, knead the dough again as thoroughly as possible. Place the dough in a loaf pan or special bread pan and let it rise, covered, for another 45 minutes. (Depending on the strength of the sourdough, it may take longer unless you use additional yeast.) After rising, place the pan in the preheated oven at 220°C (425°F) top/bottom heat. After about 5 minutes, reduce the heat to 180°C (350°F) and bake for about another 40 minutes. The sourdough gives the bread a special crumb and prevents it from becoming too dry. Yeast can also be omitted if the sourdough is sufficiently strong. If it’s still young, 10g of fresh yeast is sufficient. The bread can also be made entirely in a bread maker.