Toast

Instead of water you can use just as mIlch, then the bread tastes even better. However, the elasticity of the crumb decreases.

Knead the dough for 2-3 minutes. Let rise in a covered baking bowl at 20-25 °C. The first resting time of the dough is only 10 min.

If you want to make it very perfect, divide the formed strand into four pieces about on the spot, which are placed in the greased loaf pan rotated by 180 °C.

The give is covered with aluminum foil. During the second resting period of the dough, which lasts 35-40 minutes, the dough repeatedly flows into each other. If the finished bread is cut afterwards, you can see that the pores are now diagonal. This makes the whole pore look finer.

The oven is preheated to 240 °C . This time, however, only a mug of boiling water is poured into the pan. Later, on the spot, insert the loaf pan. Bake for a total of 30 minutes at 240-250 °C. After half the time, remove the aluminum foil, then the crust still browns a little. If you remove the aluminum foil earlier, the crust will brown much more. This tastes exceptionally good with whole wheat flour, it is just very untypical for toast bread.

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