I love toast and homemade jam for breakfast. Of course I already made Baker Süpkes Toast and Buttermilk Toast. Both are delicious, but with the white flour not so healthy. So I decided to make a light whole wheat toast, to salve my conscience a bit. ;-)
This is a great bread not only for toasting. You can use it untoasted for your favorite sandwich, too.
Good Morning Toast
makes 1 loaf
250 g wheat flour
250 g whole wheat flour
10 g Maizena (corn starch)
30 g butter (soft)
20 g sugar
10 g salt
10 fresh yeast
~270 g milk
Dissolve yeast and sugar in some of the milk. Add dissolved yeast and rest of the ingredients in the bowl of your food processor and knead on low speed 1.5 for 4 minutes, then mix for another 10 minutes on speed 2 until you have a smooth dough. Cover and let rise for about 1 hour.
Line a 30 cm bread pan with baking paper.
Shape dough into a long loaf (direction how to shape you find here) and place it in the m bread pan, cover with plastic wrap and let rise for about 1 hour or until doubled in size.
Preheat oven to 175 C.
Bake bread for 35 Minutes, than remove from pan and bake for another 15-20 Minutes. Remove from oven and let cool on a wire rack. I don’t like a dark crust on this bread, so I cover it with aluminum foil after 20 minutes baking time.
I cut the bread into slices and freeze, so I have fresh toast whenever I like.
This is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.
By the way: World Bread Day 2009 – Yes we bake. Countdown started! Only 15 days left.