This toast bread is one of the many recipes that I was missing in my blog! The recipe varies from classic toast bread in how you make the pre-dough. Both a rye sourdough and a poolish made of rye and wheat flours are used. Together, these give the baked toast long-lasting freshness and a moist, elastic crumb that is easy to slice.
If you don’t have a toast bread baking form, you can shape the dough into a long oval sandwich loaf. Once you bake and slice the bread, the difference between this toast and its industrial counterpart will be even more noticeable.
I find these toasted slices to be a welcome alternative to classic breakfast rolls. Add a little bit of marmalade and butter, and the rest of the morning’s baked goods will be left waiting in the bread basket!
For a dough weight of 1686g / 2 toast loaves (25x10x10cm)
- 110g rye flour type 960
- 135g water
- 5g starter
Dough temperature: 26-29°C maturation time: 12-15 Stunden
- 100g wheat flour type 700
- 100g rye flour type 960
- 200g water (4°C)
- 1g yeast
Dissolve the yeast in cold water and mix with the flour until no lumps are left. Then let rise at room temperature for 12-15 hours.
- 250g mature rye sourdough
- 401g mature pre-dough
- 600g wheat flour type 700
- 50g rye flour type 960
- 300g water
- 50g butter
- 20g salt
- 10g liquid malt
- 5g yeast
- Knead all ingredients together slowly for 5 minutes and then quickly for 5-6 minutes.
- Then let the dough rest in a lightly oiled tub, covered, for 45 minutes.
- Stretch and fold the dough one time and then let it rest another 30 minutes.
- Portion the dough into pieces, each weighing 700g
- Form the pieces into long loaves and place them in the toast form (the dough can now undergo a long cold proof at 4-6°C for 12-15 hours).
- Cover the dough while proofing. When it is fully proofed, place it into an oven preheated to 250°C.
- Reduce the temperature to 210°C and bake until well browned.
- Total baking time c. 25-30 minutes.
- Let the bread cool completely before slicing.
TIP: If you want an enriched farmer’s bread, you can add a little bit of bread spice to the dough.