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WHOLE GRAIN TOAST BREAD

Perfect bread for cozy fall weekends

Course Breakfast, Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 3 hours
Total Time 1 hour

Ingredients

  • 3 1/3 cups (500g) whole grain spelt/wheat flour
  • 1/2 cup (40g) rolled oats
  • 1 tsp salt
  • 1/4 -1tsp cup (50ml) olive oil best quality, cold pressed
  • 2/3 cup (150ml) lukewarm milk of choice
  • 1 cup (225ml) lukewarm water
  • 1.5 oz (42g) fresh yeast
  • 1 tbsp apple puree
  • 1 tsp whole cane sugar or coconut sugar

Instructions

  1. In a large bowl, combine flour, oats & salt.

  2. In another bowl, combine milk, water, sugar & yeast - stir until dissolved.

  3. Add olive oil & apple puree to the mix, combine & pour into a large bowl with flour.

  4. Using handmixer, or a wooden spoon or hands, knead well for a few (5-10) minutes, until well combined.

  5. Let it rest covered, at the warm place, for an hour or two (I usually don't even check the time, just come later when I remember - it works pretty well :))

  6. When the dough is at least doubled in size, knead it well again & transfer to a prepared loaf pan.

  7. Once again, let it rest for a while, an hour or so.

  8. Transfer the dough to the oven at 400°F/200°C

    Don't worry if by moving the pan your dough falls down; happens to me every single time & doesn't affect the quality of bread.

  9. Bake for ca 5-10min utes & then put the temperature at 350°F/180°C - bake for another 40min

  10. Let it cool down & enjoy!