I've been experimenting with wholemeal toast variants for a while, but I really succeeded with this one. It contains 60% whole wheat flour and 40% white bread flour. There are 1-2 handfuls of sunflower seeds and a handful of sesame seeds included in the recipe. You can of course choose any kind of seeds you prefer. The addition of milk keeps it nice and soft and the chicken egg-sized piece of butter, borrowed from my great-grandmother's recipe, should also not be missing. Baked in a loaf tin, this toast makes beautiful slices of bread that fit ideally in the lunch box.
600 grams of whole wheat flour
400 grams of white bread flour
20 grams of fresh yeast
20 grams of sea salt
600-650 grams of whole milk, lukewarm
1 chicken egg sized piece of butter
1-2 handfuls of sunflower seeds
1 handful of sesame seeds
Additional milk and sunflower seeds
1. Put the two types of flour in a large bowl and form a well in the centre.
2. Stir the piece of fresh yeast with a little lukewarm milk and some flour from the sides of the the well into a pulp.
3. Let it rest for 15 minutes until it starts to form bubbles.
4. Add the salt, butter and seeds.
5. Now gradually work in the lukewarm milk with a wooden spoon.
6. Let the dough rise, covered with a teatowel, for half an hour.
7. After the resting time, knead the dough well until it is nice and smooth.
8. Shape it into an elongated loaf and put it into the greased bread baking tin that has been sprinkled with sunflower seeds.
9. Brush the loaf with a little milk and sprinkle with sunflower seeds.
10. Do not cut too deeply into the length of the loaf with a knife and cover it again for another 45 minutes.
11. Bake in the preheated oven at 220°C on the middle shelf for 15 minutes.
12. Then reduce the temperature to 200°C and bake the toastbread for another 25 minutes until golden brown.
13. First let the wholemeal toastbread cool down in the tin, then remove it from the tin and let it cool down completely on a wire rack.
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