Weizenvollkorn Toastbrot / Haltbares Toastbrot selber machen ! Vollkorn oder Weiß ! Lecker + frisch

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while all-purpose flour is more economical.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more cost-effective.

In a small bowl, mix yeast, sugar, and one tablespoon of flour with 50 g of water until smooth. Cover with plastic wrap and let it rise in a warm place until it has noticeably increased in volume (about 15 minutes).

In a mixing bowl, combine all other ingredients and add the pre-dough mixture.

Knead the dough on medium speed for at least 8 minutes. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Remove the dough from the bowl and divide it into 4 equal pieces. Shape each piece into a ball by folding the dough from the outside to the center and let it rest covered for another 10 minutes.

Divide the 4 pieces again to create 8 equal dough pieces.

Shape each piece into a tight round ball and place them in a greased baking pan, filling the pan completely.

Lightly brush the dough pieces with butter and cover with a lid that is slightly greased where it touches the dough.

Let the covered dough rise in a warm place for about 30 minutes until it has risen nearly to the edge of the pan.

Preheat the oven to 205°C (convection).

Bake the pan without steam at 205°C for 30 minutes, then reduce the temperature to 195°C for an additional 5 minutes.

Equipment Needed

Allergens