If you look at the ingredients, you may think this bread is some kind of weired, crazy combination, but believe me, it is tasty and the texture soft, flexible, small bubbles only and the slices don't crumble away.
|bread slices still warm with cheddar|
I made one mistake concerning the baking tin. The baking tin is usually adjustable in size but somehow it did not work today. The tin should have been shorter (lengthwise) so that the bread shape could turn more square. Maybe I can fix it next time. Right now I am not satisfied with the bread shape, kind of flat.
- 250 g wheat flour (allpurpose I suppose)
- 150 g spelt flour
- 100 g fine rolled oats
- 60 g linseeds (curshed)
- 1 tablespoon white sesame seeds
- 100 g firm Tofu, finely mashed
- 100 g butter, soft melted
- 450 ml milk, warm
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 parcel instant yeast (for 500 g flour) and 1 teaspoon instant yeast
- Milk for brushing
Add all ingredients to your kitchen engine bowl and let run for 10 minutes at medium speed.
Dough is sticky and soft but not too soft. Let rise (bowl covered with clingfilm) until doubled in size (1 hour).
Punch down the dough and layer in a tin form for bread. My form is non-stick so I greezed it only a little.
Let dough rise again (covered) until doubled (45 min - 1 hour). Brush with milk.
Bake at 200 C for 10 minutes and 180 C for another 35 - 40 minutes.