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Spelt Toast Bread
Mix the spelt flour with the flax flour, salt, and dry yeast, gradually stir in the water, and work the dough for 5 minutes with the dough hook mixer or by hand.
Cover and let rise for 1-2 hours until the dough volume doubles. Knead the dough again briefly.
Grease a loaf pan with Rapunzel frying oil, add the dough, and let rise again for a short time.
Score the surface a few times at an angle with a knife and brush with milk. Bake the bread at 200 ° C for about 50 minutes.
Remove the bread from the loaf tin while it is still warm and place it on a wire rack to cool.
Tip:The dough can also be varied with sunflower seeds.
- 500 g spelt flour (Type 630)
- 50 g Rapunzel Linseed flour
- 1 pck. Rapunzel dry yeast
- 1 tsp Rapunzel atlantic sea salt fine
- 400 ml water
- for the form: Rapunzel frying oil
- some plantmilk