Wheat-spelt butter toast

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 300 g wheat flour type 550 or 812
• 75 g butter
• ½ pack of yeast, fresh
• 1 ½ tsp salt
• 1 tsp sugar
• 250 ml milk
• 50 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

American style

Heat the milk and dissolve the butter in it, add the sugar and mix. Crumble the yeast into the lukewarm milk, mix well and let stand for a few minutes. Then knead all the ingredients, except the water (I hold this back for now and add it gradually until the dough is just right), until you have a nice, smooth dough, preferably in a food processor (but you can also do it by hand). Let the dough rest for 15-30 minutes. Then roll the dough out a little until you can cut it into about 5-6 equal pieces. Roll and shape these pieces a little and place them one after the other in a large loaf pan. Let the dough rise for about 30-45 minutes and then bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25-30 minutes.