Toast on dark sourdough bread? Weird, you might think, but it’s quite common in Austria, and quite tasty. It’s generally known as Bauerntoast, or “Farmer’s Toast” because of the generally homemade farmer’s type bread.
It’s also very easy to make on a foreman grill or waffle maker. Just cut some bread, put it on the grill, toss in sliced cheese (something tasty, please, like Emmental or at the very least Gouda), hardboiled egg (see the lovely golden yolk? YUM), onion and tomato slices, another layer of cheese and top it with another slice (or leave it open if you like grilled cheese).
Toast.
Eat with ketchup, mayonaise, mustard, all of the above or neither.
The bread I used is the rest of the piece of Spelt bread I took home from Austria, by the way. It is delicious – a slice of this farmer’s bread will leave you completely happy and satisfied even without all the trouble with the toasting. It also will keep for ages even without the modern technology of plastic bags and fridges – a linen sack is quite enough for it, according to the testimony of people who actually lived when everybody was making their own bread still.
I will definitely attempt to get hold of some spelt flour around here and make the bread myself. I assume the dough is quite similar to that of my walnut bread that I made a while ago – the pre-dough is prepared to rise the day before the bread is made, and the dough rises quite a bit more afterwards. Oof – good bread needs time! I’m not sure where I will find that ingredient, either. But it’s worth making some time for lovely bread, definitely!
Okay, that sandwich looks so yummy!!!
That sandwich looks so good!
Very yummy,however,I have tried a version with both Speck and salami but without the egg and the tomato.