Whole wheat toast

Ingredients for 1 servings:

• 500 g wheat flour (wholemeal)
• 50 g sesame, linseed, sunflower seeds, oat flakes, etc. …
• 150 ml milk, lukewarm
• 225 ml water, lukewarm
• 21 g yeast, fresh
• 12 g salt
• 5 g sugar
• 50 g oil
• 1 tbsp apple sauce, works without

Instructions

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

with seeds

Combine all ingredients in a bowl and knead thoroughly. Knead the dough vigorously for at least 5 minutes, but 10 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 1.5 hours. The dough will be quite sticky, but that’s normal; it’s very sticky, but that’s how it should be. Do not add any more flour. (The dough can be easily prepared in a bread maker.) After resting, knead the dough again as thoroughly as possible (you can also use a mixer). Now place the dough in a loaf pan or special bread pan and let it rise, covered, for another 45 minutes, until the dough has increased in volume. After rising, place the pan in the preheated oven on the middle rack and bake at 220°C (top/bottom heat). After about 5 minutes, reduce the heat to 180°C (350°F) and bake for about another 40 minutes. The applesauce gives the bread a special crumb and prevents it from becoming too dry. However, if you don’t want to open a jar, you can omit the applesauce or replace it with some sourdough, if you have it. The whole-grain toast is very light and fluffy, particularly delicious, and stays fresh for a long time, with a delicate, grainy flavor. The bread can also be made entirely in a bread maker.