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"Crispy on the outside, fluffy on the inside"
One of Tanja Grandits' more complex breakfast recipes. With good reason: the star chef from Restaurant Stucki in Basel bakes the bread that is toasted herself.
"I'm a fan of the Novis toaster because it can also be used to toast thicker slices of bread. I don't find the very thin, already cut ones ideal. For me, toast has to be nice and crispy on the outside and soft and fluffy on the inside - for that, it needs to have a certain thickness. I particularly like my homemade sesame toast from the cake tin. In addition to the typical toasted flavour, it has this wonderful nuttiness from the sesame that develops perfectly through toasting."
Sesame is one of her favourite products in the kitchen, especially as it gives the bread an oriental touch. Avocado goes well with it, but Grandits also likes to use tomato or aubergine spread.
"I am a fan of the Novis toaster because it can toast thicker slices of bread. "
Tanja Grandits, top chef and cookbook author
Sesame toast
Bread starter
100g flour
100ml water
1 pinch fresh yeast
100ml water
1 pinch fresh yeast
Dough
200ml lukewarm water
20g fresh yeast
50ml maple syrup
400g flour
15g salt
100g butter, cubed and at room temperature
3 tbsp. sesame seeds
200ml lukewarm water
20g fresh yeast
50ml maple syrup
400g flour
15g salt
100g butter, cubed and at room temperature
3 tbsp. sesame seeds
Preparation
Prepare the bread starter by kneading together the flour, water and yeast the day before making the sesame toast. Cover and leave to stand in the fridge overnight.
Take the bread started out of the fridge the next day, one hour before making the toast.
Dissolve the yeast and maple syrup in the lukewarm water..
Knead the flour, salt, butter and sesame seeds together to form a smooth dough. Add in the bread starter and knead together for 8 minutes in a food processor or by hand.
Cover the dough and leave it to rise for 30 minutes. Thoroughly knead the dough once during this time.
Butter a loaf tin and place the dough inside. Cover with a tea towel and leave the dough to rise for another 15 minutes.
Cut the dough lengthwise with a sharp knife, then re-cover and leave to rise for a further 20 minutes.
Bake in the oven at 220°C (convection oven) for 15 minutes.
Reduce the oven temperature to 190°C and cook the bread for another 30 minutes until done.
Cut into slices just before serving and lightly toast in the Novis Toaster at level 3.
Prepare the bread starter by kneading together the flour, water and yeast the day before making the sesame toast. Cover and leave to stand in the fridge overnight.
Take the bread started out of the fridge the next day, one hour before making the toast.
Dissolve the yeast and maple syrup in the lukewarm water..
Knead the flour, salt, butter and sesame seeds together to form a smooth dough. Add in the bread starter and knead together for 8 minutes in a food processor or by hand.
Cover the dough and leave it to rise for 30 minutes. Thoroughly knead the dough once during this time.
Butter a loaf tin and place the dough inside. Cover with a tea towel and leave the dough to rise for another 15 minutes.
Cut the dough lengthwise with a sharp knife, then re-cover and leave to rise for a further 20 minutes.
Bake in the oven at 220°C (convection oven) for 15 minutes.
Reduce the oven temperature to 190°C and cook the bread for another 30 minutes until done.
Cut into slices just before serving and lightly toast in the Novis Toaster at level 3.
Chef’s tip: sesame toast is great for freezing – simply defrost and toast it using the Novis Toaster’s Defrost function.
