Toast and an egg sandwich

Here's how:

• 1

  Dissolve the yeast in water at about 30 °C. Combine all the ingredients and knead for about 2 minutes on low speed and about 6 minutes on high speed, or until the dough pulls away cleanly from the bowl and has become slightly elastic. Double the time if you’re kneading by hand. Let the dough rest on a baking surface or in the bowl, covered with plastic wrap or a kitchen towel, for about 20 minutes.

• 2

  Divide the dough into three parts and shape into loaves. Let the loaves rise for 60–90 minutes. The rising time may vary depending on whether the dough is warmer or cooler and on the room temperature.

• 3

  Once the bread has finished rising, you can brush the surface with water and sprinkle on your choice of seeds, such as sunflower seeds, flaxseeds, or—why not?—grated cheese.

• 4

  Preheat the oven to 270 °C and, at the same time, place a baking sheet on the bottom rack of the oven.

• 5

  Place the bread in the pan and pour a little water—about 0.5 dl—onto the hot baking sheet. Lower the temperature to 220 °C and bake for 25–35 minutes. When the bread is done, remove it from the pan and let it cool on a wire rack.

• 6

  Egg sandwiches

  Slice the bread and cut out the desired shape—such as hearts, stars, or circles—using a cookie cutter. Place the slice in a hot skillet with butter and crack an egg into the center of the slice. Cook until it reaches the desired color and texture. Season with salt and pepper. Serve with bacon and fresh vegetables.