Bake lectin-free toast with TOBIO
- 500g light-colored baking mix
- 10g allulose* or other "sweetener" of your choice
- 400ml lukewarm water
- 400ml sheep's milk
- Add 10g salt (or according to taste)
- Mix in 1 packet of yeast:
- Dry: mix with baking mix
- Fresh: Dissolve in liquid
- Knead very well and for a long time! Kneading gives the dough its elasticity and fine pores.
- Cover and leave to rise for 3 hours at room temperature.
Tip: The finished dough can now be placed in the fridge until ready to use and can "survive" there for up to a few days.
Allulose
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