John Myers
Fine Toast Bread
The perfect fine toast bread recipe with a picture and simple step-by-step instructions.
- 500 g Wheat flour type 1050
- 500 g Spelled flour type 1050
- 20 g Yeast fresh
- 260 ml Lukewarm water
- 260 ml Milk lukewarm
- 1 tsp Sugar
- 2 tsp Sea salt fine
- 2 tbsp Sunflower oil
- 2 tbsp Linseed
- 50 g Pine nuts
- These two breads are our holiday toast breads. We are in our holiday home in Denmark and there are no such delicious toasted breads to buy on site. Baking yourself is the order of the day. The pictures explain the baking process. Notice how nicely the dough has risen in the molds.
- Party dough: Sieve 500 grams of wheat flour into a bowl. Make a depression in the middle and crumble the yeast into it.
- Pour the teaspoon of sugar and about 150 ml of lukewarm milk over it and mix with a little flour to form a pre-dough.
- Now cover the pre-dough and let it rest at room temperature for about 30 minutes, or until the amount of dough has doubled.
- Dough: Add the remaining flour, oil, salt, linseed, pine nuts, the rest of the lukewarm milk and water and knead to form a smooth dough. This works very well with a strong food processor, just let the food processor knead the dough for about 5 minutes.
- Now cover the dough and let it rest for 2-3 hours at room temperature or until the amount has doubled and bubbles can be seen at the top.
- In the meantime, grease two loaf tins well.
- Knead the dough again (I do this by hand) and pour it into the molds. Let it rest again until the dough volume fills the molds really well (see pictures).
- Before baking, brush the bread with a little milk so as not to tear the bread open, cut it lengthways in the middle.
- Now in the preheated electric oven at 200 degrees top / bottom heat, bake on the lowest rack for about 45 minutes with steam. To do this, put a bowl of hot water in the oven.
- Let the loaves cool and cut them into slices for storage. They also taste good when not toasted, but even better when crispy.
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