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Toast bread

Chunky toast bread

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  • 200 gram malted wheat flakes and 200 g 5 seed blend with 5 dl* water, brings to boil and soaks until luke warm
  • One table spoon of dry yeast, stirred 2 dl water and 1 tea spoon cast sugar
  • 50 ml olive oil
  • 4 dl water
  • 300 g untreated white bread flour**
  • appr 300 gram stone ground wholemeal flour***
  • 1 tablespoon of salt

Toast Bread by Christian Lodberg Hvas* Shipton Mill Editor's Note: One "dl" = a decilitre i.e a tenth of a litre or 100ml. We always recommend you weigh your water hence for this recipe you would require 500g water to soak your seeds and flakes, 200g to dissolve your yeast and 400g to add to your dough.

** Shipton Mill recommends Untreated Organic White No.4

*** Shipton Mill recommends Organic 100% Wholemeal (205)


  1. Bring malted wheat flakes, 5 seed blend, and water to a boil and let soak until luke warm, it takes about an hour.
  2. Mix yeast, sugar and water and let stand for 10 minutes.
  3. Mix flake/blend, olive oil, the remaining water, yeast and stone ground flower and mix for 5 minutes until really tough, either using a food mixer or a ladle.
  4. Add as much untreated flower as possible while stirring and the dough is still sticky. Add the salt (don't forget!!).
  5. Let to raise for 1 hour.
  6. Stir vividly for 1 minute.
  7. Put into two large toast bread bins, leave to raise for another half hour when the oven heats to 200 Celcius.
  8. Bake for 30-35 minutes at 200 Celcius.
  9. Enjoy with butter while still hot...


Thanks for this recipe to my lovely wife, Ulla.

Added by: Christian Hvas

Tags: Bread Bread

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