Breakfast Toast
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: two loaves
The ultimate breakfast toast! Filled with fruit, nuts and whole grains.
  • 70 grams chopped pecans
  • 70 grams raisins and dried berries
  • 100 grams chopped dates
  • 400 grams bread flour
  • 100 grams whole wheat flour
  • 2 teaspoons salt
  • 1½ teaspoons yeast
  • 1½ cups water
  • 1 cup artisan seed mixture
  1. Chop fruit and nuts and set aside.
  2. Measure and whisk together the flours in a separate bowl.
  3. In a large bowl, whisk yeast into warm water.
  4. Dump all the flour into the water mixture and mix with a dough whisk until shaggy.
  5. Cover and let rest ten minutes.
  6. Knead in salt and fruit/nut mixture.
  7. Let rise in a warm place about three hours.
  8. Divide in half and shape into rounds.
  9. Roll in seed mixture and place on parchment paper.
  10. Let rest another hour.
  11. Slash with an X and bake at 425 about 25 minutes, until golden brown and internal temperature is about 200 degrees. If not baking in a steam oven, spray water into oven in the first ten minutes of baking. Cool before slicing. Excellent frozen and then toasted later in the week.
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