Toast and delicious canapés

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.

• 5

  Slice the bread and place it in the oven. Lower the temperature to 220 °C and bake for 25–30 minutes. When the bread is done, remove it from the pan and let it cool on a wire rack.

• 6

  “Fake langos” 

  Toast the slices of bread and cut them out with a heart-shaped cookie cutter. Spread with garlic butter and top with crème fraîche, lumpfish roe, and finely chopped red onion.