Whole wheat toast

Ingredients for 2 servings:

• 500 g whole wheat flour
• 150 ml milk substitute, plant-based
• 21 g fresh yeast
• 2 tsp salt
• 1 tbsp agave syrup
• 2 tbsp vegetable oil
• 225 ml water, warm
• Fat and flour for the mold
• Water for brushing
• Flour for dusting

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

vegan

Place the flour in a mixing bowl. Dissolve the yeast in a little water and let it stand to swell. Add the remaining ingredients and water to the flour. Add the yeast mixture and mix everything with a hand mixer fitted with a dough hook for about 5 minutes until you have a smooth dough; the dough should be soft. Cover the dough and let it stand in a warm place until it has visibly increased in size. Pour the dough into a prepared loaf pan (30 x 11 cm, greased and floured), smooth it out, and let it stand again until it has visibly increased in size. Brush the surface with water and dust with flour. Place in a preheated oven on the middle rack at 200°C (top/bottom heat) and bake for 5 minutes, then reduce the temperature to 180°C and continue baking. Baking time: approx. 45 minutes.