21/2-31/2 hours (including uplift and baking)
1 toast bread
250g lukewarm milk (37 degrees)
400 g wheat flour
30 g Agrain® 01 Mask flour - Pilsner
40g butter (room temperature)
The yeast dissolves in milk.
Wheat flour and Agrain® 01 Mask flour are added and kneaded at low speed on the mixer.
Add salt, sugar and butter as soon as the flour is absorbed into the milk, then knead for 15 minutes at medium speed with dough hook (the dough must have released the bowl, but must still be a little moist).
Transfer the dough to greased bread.
Raises for 1-2 hours, or to double size.
Bake at 170 degrees hot air for 35-40 min.
Cool the bread and enjoy the freshly baked, or cut a slice and grate it crisply on a toaster.