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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.

Baking preparations

  • Place the dough in a greased and dusted loaf tin
  • Cover with a cloth and leave to rest ("proof") for 1 hour.

Baking

  • Preheat oven to 200°C hot air
  • Place the mold in the oven
  • After 30 minutes, reduce to 180°C
  • Bake for a further 45 minutes (i.e. approx. 1:15 baking time in total)

Examples

Allulose

This product or food has not yet been approved for sale or use in the EU. The information provided in this context is for information purposes only and does not constitute a recommendation for purchase or consumption. The use or consumption of this unauthorized food is at your own risk. We, the authors and the publisher, accept no responsibility for any health risks or legal consequences that may arise from the use of this unauthorized food. It is also recommended that consumers inform themselves about the applicable laws and regulations in the EU before consuming or using the unauthorized food. It is the responsibility of consumers to ensure that they only consume or use products that comply with applicable laws and regulations. Before purchasing or using this food, it is recommended that you inform yourself about the current legal requirements and seek professional advice if necessary.