Toast

First mix pure lecithin and flour dry. Make sure that all lecithin lumps are dissolved.

Later add the remaining dry ingredients except for the yeast and mix.

Dissolve yeast in lukewarm water and add as well, then add butter.

Knead the dough for 2-3 minutes. Let rise in a covered bowl at 20-25 °C.

The 1st resting time of the dough is 100 minutes.

Then knead the dough by hand and shape it into an elongated strand. The toast should rise evenly and then have an almost rectangular shape.

Cover the shape with aluminum foil. During the second resting of the dough, which lasts 35-40 minutes, the dough flows into each other again.

If the finished bread is cut afterwards, you can see that the pores are now diagonal. This makes the whole pore look more delicate.

Preheat the oven to 240 °C.

Pour a cup of boiling water into the grease pan. Place the loaf pan in the oven and bake the bread for 30 minutes at 240-250 °C.

Remove the aluminum foil after half the time, then the crust will brown a bit more.

If you remove the aluminum foil earlier, the crust browns much more. It is very tasty with wholemeal flour, but it is very untypical for toast.

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