Easy Toast Bread

What you need

Unbleached Bread flour: 2 ¼ cup/323g

100% Whole wheat flour: 1 cup/ 148g

Instant yeast: 1 ½ teaspoon / 6g

Salt: 11/4 teaspoon/5g

Cold water: ¾ cup

Hot water: ¼ cup

Honey: 1 teaspoon

Sour cream: 1/3 cup (I used full fat)

How I made

In a bowl of kitchen aid stand mixer add salt, honey, hot and cold water and mix well using slow speed for about 1 minute (If you measure with instant thermometer temperature should be around 96 F). To this add sour cream and mix again for another 1 minute so that everything get combined well and this will bring down the temperature to 76 F.

Add yeast and flour to the above mixture and combined well so it form shiny less sticky dough.

Set aside the dough in ungreased bowl for 1 hour for doubling.

Transfer the dough the well floured surface and gently degas and shape the dough into loaf. Place them in well oiled loaf pan and cover with oiled plastic wrap and set aside for second rising. It took about 45 minutes.

By the end of the second proofing preheat the oven to 375 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).

Bake for about 40 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the loaf pan at 180 degrees in between around 20 minutes of baking.

When the loaf is finished baking, remove them immediately from the pans and brush the top with butter cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.

Enjoy as much as you wish.