The two-tone chamomile toasted slices are fragrant and simple. This time prepared in a two-tone version, a variation of the classic toasted slices made with sourdough.
This version is slightly easier: in fact these are two-tone toasted slices with baker’s yeast, without sugar, without eggs — yes, some toasted slice recipes even contain eggs..
I assure you they come out crunchy, delicious, and light. If you have sourdough follow my other recipe and add a little cocoa to a portion of the dough, as in this case.
Of course chamomile can be omitted; I wanted to add a light hint because today I want to tell you about Matricaria chamomilla, which is part of the Asteraceae family and is known as common chamomile.
Matricaria chamomilla, as I said, is a little flower with many healing properties. Known especially for its sedative properties. It is recommended for problems related to stress, nervousness, or insomnia. But its calming properties also relieve muscle spasms, intestinal cramps, and can be useful in cases of gastroesophageal reflux.
Not only that, its soothing aspect is also useful for relieving conjunctivitis, gingivitis, and dermatitis.
What part of the chamomile plant is used?
The flowering heads are harvested in June and dried in thin layers in a shaded, well-ventilated place. Then they are stored in glass jars away from light.
Curiosity about chamomile:
Its name derives from the Latin matrix, “womb”, because of its properties against menstrual pains, discovered already by the Greeks. In ancient times dried chamomile flowers were even used as pipe tobacco.
Whole wheat toasted slices without sugar. Quantities for a 25 cm loaf pan.
Besides this recipe for two-tone chamomile toasted slices, I suggest trying fresh chamomile heads on a bruschetta of wholemeal bread rubbed with garlic. Add the chamomile flowers on top, pepper, salt and a drizzle of oil and bake for ten minutes — it’s delicious.
And now let’s move on to the recipe for two-tone chamomile toasted slices. You might also be interested in these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 15 slices of bread
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the two-tone chamomile toasted slices
You can also use an ancient grain wholemeal flour; I preferred spelt flour.
- 1 tablespoon chamomile (dried flowers)
- 4 1/6 cups spelt flour (about 500 g / 17.6 oz)
- 1 cup water (about 250 ml)
- 4 1/2 tbsp extra virgin olive oil (about 60 g / 2 oz)
- 1 packet active dry yeast
- 1 tbsp rice malt (about 20 g)
- 3 tbsp unsweetened cocoa powder (about 20 g)
- 1 pinch sea salt
- 1 tablespoon plant-based milk
Tools
- 1 Loaf pan
How to prepare the two-tone chamomile toasted slices
A colorful and fragrant loaf that is transformed into toasted slices ideal for breakfast.
First, prepare a chamomile infusion by boiling 1 cup (about 250 ml) of water and steeping the tablespoon of chamomile flowers for 10 minutes.
Strain and let it cool until lukewarm.
Dissolve the yeast in a little of the chamomile infusion. In a stand mixer bowl put the flour, the dissolved yeast, the malt, almost all the water leaving a couple of tablespoons aside, and start kneading. After a few minutes add the oil little by little and finally the salt. Knead until well developed.
Divide the dough in two. Make a smooth ball with one half, cover it, and put the other half back in the mixer bowl to knead together with the cocoa powder and the remaining two tablespoons of water, until it is soft and smooth.
Remove the dark dough.
Roll out the light dough on a floured work surface into a rectangle whose short side must fit perfectly into your loaf pan — about 6 x 12 in. Do the same with the dark dough and place it on top of the light one, trying to make them equal and align the edges. Roll tightly and place it in the pan where you’ll have placed a rectangle of parchment paper.
Place it somewhere warm, tightly covered with plastic wrap, for a couple of hours until it triples in volume. Then brush with a little plant milk and bake for 40 minutes at 356°F (180°C) in conventional oven.
Remove from the oven, take the loaf out of the pan and place it on a rack to cool. Then slice it.
Arrange the slices on a baking sheet lined with parchment paper and toast them for 40 minutes at 284°F (140°C) fan-assisted, turning them often.
The toasting time of the slices also depends on their thickness.
Can you smell the chamomile? Delicious, right?
Today we talk about chamomile with the friends of the column HERBS AND FLOWERS ON THE PLATE. Check out the other chamomile recipes from:
Elisa: chamomile and peach mousse cake
Miria: peach and chamomile jam
Paola: Chamomile: how to recognize it, dry it and prepare a perfect infusion
Tips from Timo e Lenticchie
Store the toasted slices in a tin box for about ten days.
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