Toast – Wholemeal bread Sidaryo

Ingredients for 1 servings:

• 600 g spelt – whole grain, ground
• 370 g soy milk (soy drink)
• 1 bag(s) of yeast, dry yeast for 500 g flour
• 3 tbsp honey
• 1 tsp sea salt
• 80 g margarine, melted, unhydrogenated
• some flour
• Water, warm

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

cow’s milk-free + egg-free / own recipe

Put all the ingredients, except the flour and warm water, as they are, whether cold or warm, into the food processor. Set the dough hook on low is enough, after 10-15 minutes remove the dough hook. Cover the bowl with a damp cloth and let it rise for 60 minutes at around 30°C. I use the oven; I put about 1 liter of water in the roasting pan at the bottom, turn on the light and add a little more. Put a little flour on the worktop, take the dough out of the bowl, roll/press the dough out with your hand as wide as the loaf pan is wide/long. Roll the dough up and place it in the baking pan lined with baking paper, use a plastic knife or dough scraper to make a 1 cm deep groove lengthwise in the surface of the dough. Put the baking pan back in the oven and let it rise for another 40-60 minutes, brush the surface of the risen dough with warm water. Bake at approximately 160°C fan-assisted oven without preheating, with the water in the roasting pan, for approximately 40 minutes. Do a pin test. Brush the surface of the finished loaf with hot water. Remove from the baking pan, holding the baking paper, and lift onto a wire rack. Let cool.