Homemade Whole Wheat Toast Bread (Egg-Free, Sugar-Free)

• •120 High-protein flour
• •130 g Whole wheat flour
• •20 g Honey
• •15 g Milk powder
• •150 ml Liquid milk (Almond milk or regular milk)
• •3 g Salt
• •25 g Unsalted butter
• •3 g Instant yeast

Instructions

1. 1

   In a large mixing bowl, combine the high-protein flour, whole wheat flour, honey, milk powder, and instant yeast. Using a stand mixer with a hook attachment, begin mixing on low speed.

2. 2

   Gradually pour in the liquid milk (such as almond milk) while the mixer is running. Continue mixing until the dough comes together and is relatively smooth and cohesive.

3. 3

   Add the softened butter and salt to the dough. Increase the mixer speed to medium and knead until the dough is smooth, elastic, and no longer sticks to the sides of the bowl. Perform a 'windowpane test' to ensure proper development (a small piece of dough can be stretched thin enough to see light through it without tearing).

4. 4

   Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and ferment in a warm place for 30 minutes, or until it has doubled in size.

5. 5

   Gently punch down the dough to release the air. Divide the dough into 3 equal portions. Roll each portion into a smooth ball and let them rest, covered, for 15 minutes.

6. 6

   Lightly grease a 20x10x10 cm (approx. 8x4x4 inch) loaf pan. Take one dough ball, flatten it into an oval, then roll it tightly from one short end to the other to form a log. Repeat with the remaining two dough balls.

7. 7

   Arrange the three rolled dough logs side-by-side in the prepared loaf pan. Cover the pan again with plastic wrap or a damp cloth and ferment for another 40 minutes, or until the dough fills about 3/4 of the pan's height.

8. 8

   Preheat your oven to 190°C (375°F).

9. 9

   Bake the bread in the preheated oven for 30-45 minutes. Baking time can vary depending on your oven, so check for a golden brown crust and a hollow sound when tapped on the bottom.

10. 10

    Once baked, remove the bread from the oven and immediately transfer it from the pan to a wire rack to cool completely before slicing. This helps prevent a gummy texture.

Chef's Tips

• 💡The 'windowpane test' is crucial for well-developed bread dough; it indicates sufficient gluten development for a soft, airy crumb.
• 💡Oven temperatures can vary significantly. Keep an eye on your bread, especially during the last 10-15 minutes, and adjust baking time as needed.
• 💡Allowing the bread to cool completely before slicing is essential for a good texture. Slicing warm bread can lead to a dense, gummy interior.
• 💡This recipe uses honey as a natural sweetener and is egg-free, making it a great option for those looking for healthier bread alternatives.