Maika's super wheat bread

• 1 packet of dry yeast or ½ cube of fresh yeast

• 300 ml lukewarm water (37 degrees C.)

• 1 teaspoon agave syrup or honey

• 500 g wheat flour 405

• 1 tbsp margarine

• 2 teaspoons of salt

1. Mix the water, agave syrup and yeast in the large stainless steel bowl of Pampered Chef and let stand for 2 minutes

2. Add the remaining ingredients and knead the dough well for at least 5 minutes.

3. Let the dough rise in a warm place for 1.5 hours (or 3 hours if you have celiac disease).

4. Fold the dough on the floured dough base approx. 10 times and then shape it into a loaf and flour it all around with the StreuFix. Put in the magician and cut with a sharp knife (heart, flower, diamond ...)

5. Put the lid on and place in the cold oven on a wire rack on the bottom rail and bake at 230 degrees for 50 minutes with top-bottom heat.

6. Take out the magician with the thick silicone gloves “Packs an!”, Place it on the wire rack and let it cool down briefly. Then remove the bread from the magician and let it cool down completely.

7. Tip: As long as the bread is not cut, it can be left on the wire rack the same day, so it will stay crispy. Keep it in the magician after the cut, so it stays nice and juicy!

8. Tip 2: The first two work steps can also be carried out great in the Thermomix, then simply pour into the large stainless steel bowl from Pampered Chef and let it go.