Tuesday, 1 January 2013

Toast for the New Year

Another year is upon us. Even in the midst of all the uncertainty in this country and in the world, I’m looking forward to this year.  It’s another year to celebrate the staff of life. 

I find that when I’m baking bread, the cares of the world just slip away. It is a very satisfying and rewarding experience and a great way to bless others.

So to start the new year off, I offer a toast…



Toast bread, that is… 



This delicious whole wheat bread is made with home-milled whole wheat flour so it has a sweet wheat flavor. It is made with a whole wheat sponge, rye flour and white bread flour.  It tastes great plain, but even better toasted and spread with butter or jam. 

I made my version in a Pullman pan for added affect and crustiness, but you can make it in regular loaf pans if you prefer.




Whole Wheat Toast Bread

Makes: Two 1lb loaves or 1 Pullman Loaf

Adapted from Shannon’s WW Toast Bread. Thanks to Shannon for sharing this recipe with the Artisan Bread Bakers Facebook group.


Whole Wheat Sponge:

  • 300 g (1 3/4 cups) whole wheat flour
  • 24 g (~3/4 tablespoon) honey
  • 300 ml (1 1/4 cups) water

Mix these above ingredients together and set aside while you combine the remaining ingredients.




  • 240 g (1 3/4 cups) white bread flour
  • 2 1/4 tsp. (1 packet) instant yeast
  • 60 g (1/2 cup) rye flour
  • 12 g (scant 2 tsp.) salt
  • 4 g (2 tsp.) barley malt powder
  • 12 g (2 tablespoons) whole milk powder
  • 2 tablespoons butter
  • 100 ml (1/2 cup) water



Mixing the Dough:

Mix all ingredients (including the whole wheat sponge) on low speed in a stand mixer for 2 minutes, then increase the speed to high and mix an additional 6 minutes.



Bulk Fermentation:

Place the dough in a large clean bowl, cover it with plastic and let it bulk ferment for 40 minutes to an hour or until it doubles in bulk.



Shaping the Pullman Loaf:

Remove the dough to a lightly oiled work surface. Divide it into 4 equal pieces.  Shape each piece into a round ball and place all 4 balls into a greased Pullman Pan. Alternately, you can divide the dough in half, then divide each half into 3 balls and place 3 balls in 1 lb loaf pans.



Proofing the Dough:

Cover the Pullman Pan with the greased lid and let the loaf proof for 45 minutes or until the dough just reaches the top of the pan.



Baking the Loaf:

Preheat the oven to 375 degrees for a Pullman Pan and 400 degrees for regular loaf pans.  Of, if your oven is hotter, adjust accordingly.

Bake the Pullman loaf on the middle rack of the 375 degrees oven for 30-40 minutes or until a wooden skewer inserted in the middle, comes out clean.  It took my loaf about 25 minutes.



Cooling the Loaf:

Remove the loaf from the pan immediately so that the bottom doesn’t get soggy. Place it on a wire rack to cool completely before slicing and serving.



This bread has been YeastSpotted in the weekly bread roundup hosted by Susan of Wild Yeast.


Enjoy!  My son was home from college for the Holidays and he loved this bread.  It’s fluffy, slightly sweet and comfy.


Happy New Year!

from the Bread Experience


BYOB words only

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