Hokkaido Toast with Fennel & Mint Sauce – “Start your day right”

Again – a proof of our breakfast love. Lately, we have totally discovered our Toast Bread love. After all the baguette eating it’s nice and easy to sometimes switch up the game to a nice fresh Toast Bread. To be honest: Who doesn’t love the smell of freshly toasted Toast bread in the morning ??

Funny enough, Toast has also been a subject in University for us lately – so we wanted to share some knowledge about Toast Bread with you, explain why in some sorts of Toast bread the list of e-numbers is long and in some not. And of course we want to reveal the reasons why Toast smells so good when you toast it.

Why does Toast smell and taste so good after toasting:

  • because of a chemical reaction called: Maillard reaction, happening when you fry or bake some food products. To keep it simple- due to the heat over 140°C and oxygen, some amino acids, so proteins, and no water react and produce next to uncountable side products the compound: Melanoide, which give the toast its golden color and caramelized taste. Norfuraneol (Caramel smell) & Maltol (Roasted Smell) are next to numerous other compounds, resonsible for the incredible smell and taste.

Why you should not eat burned Toast Bread:

  • because of the Acrylamides. Wait what? The Maillard reaction is not only responsible for the amazing flavor and hodorcreations but also lead when wrongly used to the toxic compounds Acrylamide. This happens when food gets heated above 170°-190°C over a certain amount of time without water – so to say: if you burn something. This most common in products high in starch and simple sugars. So bread, fries, chips but also coffee, steaks and biscuits are especially high in Acrylamides if handled without care.
  • For the smokers beneath us: you are the ones which are under the influence of acrylamide every time when you smoke one :/

Why do some Toast-Breads have so many e-numbers & Ingredients:

  • e-numbers are commonly known as additives. Nowadays they are often written out in their full name, rather than a simple e-numbers, due to the bad reputation and the low comsumerunderstandability. Most commonly they have:
  • Emulsifiers: E471, E472 (mono& diglycerides) and E322, which is lecitin, to keep the bread fresh and soft.
  • E482 – which is calcium to act as a preservation to enhance shelf life .
  • xanthan gum: to preserve the texture of the bread
  • aroma: enhance the flavor
  • ascorbic acid: better known as vitamin C, which is used to make the bread more elastic and soft.
  • many more. …


Interested in e-numbers ?? find out more here


We say: you will not get a health damage by consuming products with a lot of aditives but due to the accumulation of non natural products that you consume willingly and unwillingly, you should keep it to a minimum and just use the Toast Bread fast enough and enjoy the natural texture and flavour rather than the one only created by additives


But now to our little Toast Bread Inspiration :


Hokkaido Toast- Truefoodsblog

Hokkaido Toast- Truefoodsblog

How you do it:

  1. Preheat the oven to 170°C
  2. Cut the Hokkaido Pumpkin and the fennel into thin slices and put them on a baking tray. Sprinkle with thyme, curry, salt and olive oil and massage that in until everything is equally covered.
  3. Now put this int the oven for around 15 minutes to get soft and crispy on the edges.
  4. In the meanwhile mince the Mint into small pieces and add this together with the lemon zest and the salt to the yogurt. Let this soak for the time you prepare the rest.
  5. Take out the pumpkin and fennel and put the Toast bread into the Toast maker.
  6. Now add the vegetables to the toast and garnish with fresh herbs, Romanian salad and the sauce on top & serve hot.


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