Introduction: Toast

Picture of Toast

Toast comes either from Latin tostus which means dried or from Latin torrere which means to burn. The many different ingredients have varying smoke points and thence create a variety of flavours when exposed to heat. In this instructable I will show you how to make a tasty loaf of toast yourself and how to turn slices of it into a wonderful breakfast.

Texas Toast

Egg in the Basket

Toast Hawaii

Fruit Toast

Poor Knights

Pa Amb Tomàquet

Toast Water

Toast Sundae

Step 1: Ingredients:

Picture of Ingredients:


  • 180 grams wheat all-purpose flour (6.5 oz)
  • 60 grams wheat pastry flour (2 oz)
  • 25 grams sourdough (0.9 oz)
  • 20 grams butter (0.7 oz)
  • 10 grams baker's yeast (0.4 oz)
  • 60 ml milk (o.25 cups)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon treacle
  • 1 egg yolk
  • 1 cup water


Step 2: Flour:

Picture of Flour:

There are 2 types of flour used, all-purpose flour and pastry flour. The flours I used are type 550 and type 450, defined by a German typisation of trace element content. English flour is typecasted by protein content.

A wheat kernel consists of the endosperm which is full of carbs, the germ which has the highest content of proteins and fat, while the bran is full of fibers and minerals. The different flours are mixtures from these 3 components and have different baking properties and characteristics. Type 450 or pastry flour is made solely of the endosperm while type 550 or all-purpose flour has parts of the germ and bran added, which gives it a slightly shorter shelf life but more nutrition.

Instead of treacle I use agave nectar, which is sweeter than honey but more liquid and the high fructose reduces the glycemic index.

Step 3: Tools:

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Always have the tools you need before you need them. You should already prepare a dough scraper, a spoon and a table knife. For the sourdough you need a spoon that is not made of metal to prevent the oligodynamic effect to happen. Especially if you want to keep the sourdough alive and only take a bit for your toast. If you need to make the sourdough from scratch, have a look at this instructable. Another tool needed would be a skewer, to see if the dough sticks to it when the baking time has elapsed.

Step 4: Pre-dough

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First we need a mother dough. Mix the 60 grams wheat pastry flour with half of the yeast (5 grams) and 3 tablespoons of lukewarm water (30ml). Knead into a little ball and cover with a dish cloth for 1 hour.

Step 5: Proofing:

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After 1 hour we lift the dish cloth and add the rest of the recipe. Another 30ml of water (3 tablespoons) with 5 grams of baker's yeast, 180 grams of all-purpose flour (6.5 oz), 25 grams sourdough (0.9 oz), 20 grams butter (0.7 oz), 60 ml milk (0.25 cups or 6 tablespoons), 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon treacle and 1 egg yolk. Mix with a kitchen machine for at least 10 minutes.

Step 6: Leavening:

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When the dough has been mixed, cover it with a dish cloth for another 2 hours. Before the time is up you should already grease the loaf pan.

Step 7: Shaping:

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When the dough has rested it should have increased in size. Place it on a floured working place and twist to an oblong shape. Either you make one long strand twice the size of your loaf pan or you separate the dough into 2 equally sized parts the length of your loaf pan. Twirl the dough into one big strand.

Step 8: Fitting:

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Put the dough in the greased loaf pan, cover it with a dish cloth and let it rest for another hour. Before the time is up preheat your stove to 240°C (465°F). The twirled dough needs no scoring.

Step 9: Baking:

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When 1 hour has passed and the stove has the right temperature (240°C/ 465°F), prepare a cup with water. Place the pan with the loaf on the tray, slide into the stove and pour the water on the hearth. Then turn the heat down to 200°C (390°F) and bake for 40 minutes.

Step 10: Done?

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When 35 minutes have elapsed, test the loaf with a skewer. Stick it right into the top of the bread. If the dough clings to the skewer and gets pulled out, it needs the full time of 40 minutes. If just some crumbs stick to it, it is fine.

Step 11: Done!

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Take the loaf out. If you want, you can immediately brush the top with some water to make it shiny. The loaf had a weight of 384 grams.

Step 12: Cool.

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Take it out of the pan and let it cool down on a baking rack. Or use it right away for your breakfast.

Step 13: Degustation:

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The bread has the typical toast flavour and even more. The pores are small and no spread will fall into big holes. The crumb is not too dry but probably good at soaking fluid.

Step 14: Butter or Margarine?

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It takes 25 liters of milk to make 1 kilogramm of butter. Around 80% of the butter is fat, half saturated and half monounsaturated fat acids, a few polyunsaturated. During the processing all vitamins A, D, E, K remain intact. But in margarine on the other hand, all vitamins are destroyed when spreadability is achieved. They have to be added again afterwards; including the yellow colour with beta-carotene. Both butter and margarine have a similar energy value, but as you can see in the picture, the layer of the margarine is thinner and has therefor usually less calories. All in all no product excels too much to be the one of choice, buy quality products you trust and everything should be fine. Unless you have problems with cholesterol, then your doc will probably advice you to take margarine.

Step 15: Topping:

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Which topping is the best in the morning? Jam contains a lot of sugar and is counterproductive for a breakfast. Your blood sugar level will rise very high because your body already gave you a lot when you woke up. Try to avoid jam for early breakfasts. For an easy 1 step jam made from rose petals for a romantic sunday breakfast in your bed have a look at this instructable.

Better use peanut butter or cold cuts with low fat. Proteins, vitamines and many minerals you will need throughout the day before you get to dinner.

Step 16: Let's Toast!

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Since I don't have a toaster (anymore) I use a grill pan for some of the toasts. More toast at the same time with total control about the browning. Just don't heat the pan too fast or the enamel might break.

Step 17: Texas Toast:

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The Texas toast has to be twice as thick as usual. Not because everything is bigger in Texas, but this way it is easier to turn it around just with your fingers. Spread butter on both sides.

Step 18: Texas Toast 2

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Fry in a pan, preferably in a grill pan for tasty stripes. The butter has a low smoke point, so turn it around every minute. This way the butter sweats into the crumb and not too much on the pan. Serve as sandwich or with cheese.

Enjoy your Texas Toast!

Step 19: Egg in the Basket:

Picture of Egg in the Basket:

Eggs with the bread with the hole in the middle, a la me! is the name given by the great actor Joey Tribbiani of the well known soap opera Days of our lives, to a dish that is mostly famous because of TV. Take the crumb out of a slice of toast.

Step 20: Egg in the Basket 2

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Put both into a pan and break an egg into the crumb.

Step 21: Egg in the Basket 3

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Turn it around when you think the egg is stiff. Serve when both sides are browned. A wonderful breakfast to start the day!

How you doin'?

Step 22: Toast Hawaii

Picture of Toast Hawaii

In the year 1955 a German TV cook presented the Toast Hawaii to his audience. It was the period of the Wirtschaftswunder, while the mentality of the people was stuck in the post-war depression. The exotic recipes of this TV cook delivered delight for Wanderlust to the German people. The recipe was unknown to the people of Hawaii though, until they were introduced to the pizza Hawaii which was allegedly "invented" by a canadian restaurant owner in 1962.

The recipe is simple, a toast with ham and pineapple au gratin, after baking decorated either with maraschino cherry or cowberry. Sometimes people add ground sweet paprika or mayonnaise.

The pineapple needs to be between the ham and cheese, to enable the tenderizing of both by the enzyme bromelain. If you have the time, let the toast rest for 1 hour before the baking for a very tasty toast (or put it in the fridge overnight for your breakfast). When cutting the pineapple, don't expose your hands too long to the juice, the protein-digesting bromelain can actually eat your fingerprints away (hint!). Bake 20 minutes at 200°C (390°F).

Step 23: Fruit Toast:

Picture of Fruit Toast:

A colourful breakfast that has it all in one:


  • 1 slice of toast
  • 100 grams cream cheese
  • 1 nectarine (or peach)
  • 1 teaspoon of honey
  • 1 bunch of watercress
  • 1 vanilla pod

Step 24: Preparation:

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Preheat your stove to 180°C (360°F). Cut the pulp of the nectarine from the clingstone, preferably in slices. Mix half of the vanilla pod's inside with the cream cheese.

Step 25: Baking/Toasting:

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Place the nectarine slices on a baking mat and drizzle with honey. When the stove has reached 180°C (360°F), bake the slices for 20 minutes. Meanwhile brown the toast slices in a pan. Again, not too much, we don't want black spots.

Step 26: Finish:

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Spread the vanilla cream cheese on the browned toast and place the honey-nectarine slices, strew some watercress on top.

Enjoy your Fruit Toast!

Step 27: Can We Get More?

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The loaf was a bit too small for a sandwich so I doubled all the measurements for the ingredients. Except for the egg yolk. From experience I used 1 whole egg and 1 egg yolk instead of 2 egg yolks.


  • 360 grams wheat all-purpose flour (13 oz)
  • 120 grams wheat pastry flour (4 oz)
  • 50 grams sourdough (2 oz)
  • 40 grams butter (1.5 oz)
  • 20 grams baker's yeast (0.8 oz)
  • 120 ml milk (0.5 cups)
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 2 teaspoon treacle
  • 1 egg
  • 1 egg yolk
  • 1 cup water

Baking time was the same, the loaf pan was 26 cm and the loaf had a weight of 845 grams.

Step 28: Brushing:

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If you treat your bread with a pastry brush with some water right when you open the door of your stove and pull the tray out, then you can get some very shiny crusts on your bread.

Step 29: Poor Knights:

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Poor Knights is the original name of the French Toast. It was first written down in a collection of ancient roman recipes De re coquinaria by Apicius whose lose description has led to a wide variety. In the 14th century it was mentioned in the Buoch von guoter spîse as Arme Ritter and then in the 17th century in the Compleat Cook as Poor Knights. In the USA it became known as German Toast, until the Great War led to many resentments and it was called French Toast. For a short period in the 21st century it was then even renamed to Freedom Toast.

Stale bread is soaked in milk, then coated in beaten eggs and sugar. To make it a German Toast you mix the milk with the whisked eggs and add salt, then soak the bread. Now in this variant the toast represents the shape of a shield and cinnamon the rust, thence the name poor knights.


  • 1 slice of toast
  • 1 egg
  • 40 ml milk
  • 1 knife point of cinnamon

If you bake the toast in a stove then preheat it to 200°C (390°F).

Step 30: Poor Knights 2

Picture of Poor Knights 2

Soak the bread in the milk and flavour it with some cinnamon. If it is a bit stale but not too dry to break then it has the best absorbability. Lay the bread on a plate with an egg like in picture 3. Of course not, you want to beat the egg like in picture 4. If you lay the bread into one egg it will not soak up everything, you can pour the rest over the toast when you fry it in a pan. Or you just take a secound toast like I did.

Step 31: Poor Knights 3

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Put the toast(s) in a greased casserole. The egg mixture might drive out the grease, but it should be still easy to clean afterwards. You can prevent this if you scatter some breadcrumbs in the grease. Bake for 20 minutes at 200°C (390°F) and let cool down a bit before you serve.

Enjoy your Poor Knights!

Step 32: Pa Amb Tomàquet

Picture of Pa Amb Tomàquet

My friend Anna is from Catalonia and once served us Pa amb tomàquet. This delicious dish can be served at any time of the day. Usually they are served with a tomato variety called tomate de colgar, if that is not available you should cut the skin of your tomatoes and boil them until the skin bursts.


  • 1 slice of bread
  • 1 clove of garlic
  • 1 small tomato
  • 1 teaspoon of olive oil

Step 33: Pa Amb Tomàquet 2

Picture of Pa Amb Tomàquet 2

Grate the garlic on the bread. It is actually pretty easy and generates a pleasantly fresh smell. Then pick a boiled tomato and grind it into the bread until you got only the skin left in your fingers. Sprinkle some olive oil on it and you are ready.

Enjoy your Pa Amb Tomàquet for a breakfast before going outdoors!

Step 34: Toast Water:

Picture of Toast Water:

You got a hangover? Or you are sick and can't keep any food down? Try Toast Water.

Is it British? Of course my dear. The brits have a predilection to dissolve anything in hot water, nothing is illicit - they make even tea from beef. This quaint recipe was veritably used for invalids in the 19th century.


  • Toast
  • Salt
  • Water

This reminds me of course of my piquant Bread Drink, which was made of browned and then fermented rye bread. So I wanted to test something out and did not brown the bread like described in the recipe, I just took the crumb of 2 bread ends. Boiled 1 liter of water, put a spoon into the heat resistant glass to reduce the stress and soaked the toast with some salt in the water. After 1 hour, sift the Toast Water and enjoy. Has a mild taste like toast and seems to be an appropiate drink for a sick person. To increase the flavour you can of course brown the bread like in picture 4.

Enjoy your breakfast with Toast Water!

Step 35: Toast Sundae:

Picture of Toast Sundae:

For the recipe of the coconut icecream have a look at this instructable. I took 2 hollowed bread ends, filled them with a sliced fruit mix, some icecream made from coconut milk and sprinkled a colourful decoration on them. A healthy and romantic sunday morning breakfast!


  • 2 bread ends
  • 100 grams sliced fruits
  • 50 grams coconut milk icecream

Step 36: Political Toast:

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"To the politician - a person who divides his time between running for office and running for cover - by playing golf."

English is not my first language and I hope everything was comprehensible and complete. If you have any questions or need help, feel free to ask in the comments. For posting a picture of your own toast creation I can give you a code for 3 months of premium while I have some left.

This is my entry in the breakfast challenge and if you like to support me, please click on the red VOTE! button in the top right. Thank you and have a nice day!


Kozmicblues69 (author)2017-05-01

Pa amb tomàquet is the best! It really rocks! Your Catalan friend taught you very well the recipe :)

P.S. Only one detail: the tomato we use to make is called "Tomàquet de penjar".

The tomate de colgar can be stored by just hanging the branch with the fruits, and hanging means penjar in catalan. They are the same.

Traditionally two types of tomatoes are used, "de ramallet" or "de colgar".

PatriciaN35 (author)2017-04-11

Where's good old cinnamon toast? Butter a slice of toast generously then quickly sprinkle with equal parts sugar and cinnamon to taste. Reheat in pan or microwave if the butter does not melt all the way. Butter should melt and form a topping of melted sugar and cinnamon. Yum! I loved this as a child and still do.

Joerg Engels (author)PatriciaN352017-04-13

This is for a breakfast toast, not as dessert. Like I wrote in step 15 sugar is counterproductive for our health.

twighahn (author)Joerg Engels2017-04-14

Dessert is for breakfast

twighahn (author)2017-04-14

I prefer fried toast. Spray the pan. Fry the bread. Yum

mrsmerwin (author)2017-04-11

I had a sourdough starter years ago but it died. I never thought to refrigerate it when I wasn't going to use it for a while.

Joerg Engels (author)mrsmerwin2017-04-11

Take a jar, put 25 grams flour and 25 ml water in it. Stir, then close. Tomorrow you do the same. If there are no visible bubbles, wait 2 days and start again. If it smells like vinegar you need to start over and increase the hygiene.

mrsmerwin (author)Joerg Engels2017-04-11

Is it really that easy?

Joerg Engels (author)mrsmerwin2017-04-13

Sorry for answering so late, but recently we had 3 bombs before a football match in the neighbouring town. It really IS that easy to get a sourdough. The spores are ubiquitously. And you can make it from all organic products, they all have the microorganisms that eat them up on their skin. This is why we put food in the fridge, to slow them down. You put your sourdough at a place with 30°C and if you feed your it a variety of flours then a variety of microorganisms will expand the spectrum of aroma in your bread. Have you tried it already?

mrsmerwin (author)Joerg Engels2017-04-13

by 'bombs' do you mean explosive devices?

Joerg Engels (author)mrsmerwin2017-04-13

Yes, Dortmund vs Monaco match on Tuesday. Rescheduled for yesterday because of 3 bombs targeting the bus of the Dortmund team. This is why I reply 3 days later. Have you had success with your sourdough starter?

mrsmerwin (author)Joerg Engels2017-04-13

I have not had a chance to try it yet but my excuses are nothing compared to what you have been through. I hope there were not many injuries. I have just been normal busy with teenagers in the house and a mother-in-law who cannot drive anymore so we spend quality time together--today we spent 4 hours at the grocery store.

mblackwell1002 (author)2017-04-11

Wow! All of these look fantastic! I'll tell you though, the toast sundae looks very interesting, I must try them all! This is a really well written instructable, you get my vote. :)

Thank you!

RastaWife (author)2017-04-11

Thank you for converting the grams to ounces for me! I love this Instructable and learned a few new things along the way i.e. toast water and Pa Amb Tomàquet. I am going to bake some bread tomorrow . . . yummm and nothing beats real Irish butter in my book. You get my vote as well.

Joerg Engels (author)RastaWife2017-04-13

The Toast Water was at first more of a joke. If you click on the link you will find other recipes like tea from eel or egg wine. But when I tried the Toast Water I could picture using it for a hangover. Thank you for your vote!

Allyson04 (author)2017-04-12

I never had thought about any of those before! Thanks for the insight!

Allyson04 (author)Allyson042017-04-12

You definitely got my vote!

Joerg Engels (author)Allyson042017-04-13

Thank you!

spark master (author)2017-04-12

Speaking of Julia Child, here she is in all her quirkie delivery dated to her time, she is among the Best of TV cooks, to me! Your mileage may vary

This must be the woman Barry Humphries had on his mind when he created Dame Edna Everage ..

spark master (author)2017-04-09

Looks like Pain de Mie as done by Julia Child!!!!!! Except hers has more butter in way more. Still it is a very nice loaf. We find it hard in USA to go to store and get "sour dough" yeast. You can by mail but you are now a slave to the bread machine, as you must constantly feed and maintain a sauer . By using jukias long rise and scalded milk you get a very nice loaf. I use more butter then she does , and the use of butter milk is helpful. The long rise times give it a touch of the tang that you get from that saur. Professional German bakers make a sour then later add a rising yeast as you have done here. I wish we could get it in a packet like you can. But I am sure it is cost prohibitive. I buy 2 pounds of instant rise yeast at a time. Kept frozen it lasts years.

As far as "German Toast" recipe goes when Americans add milk to eggs whip it and soak the bread in it b4 frying it is "French Toast", why?? Who knows, that is lost to culinary History.I know I have eaten "Spanish Omeletts" for years and we call it "onion and eggs" or even tastier, onions Potato's and eggs, I am sure Germans do exactly the same. ALLL very very tasty.

Eggs cooked in a slice of bread with a hole cut into the slice are "Gas House Eggs " or eggs in the basket or other nifty names.

A note to others who may use a sourdough but want to stop for a while, try this smear a few tablespoons of the starter on wax paper, then allow to air dry, freeze that. People who sell dried sour dough starter do just that. Freezing a wet starter make sharp ice XTALS that spear a good percentage of the yeastie beasties. But do a lot of it since you can use 4 blobs to make a starter dough/mother when you are ready. Plus you can send it to all your friends in the mail!

Joerg please keep making bread.


How you doin'?

40 grams baker's yeast costs 0.09€ and stays fresh for 4 weeks in the fridge, 75 grams liquid sourdough costs 0.65€ and has a shelf life of 1 year, 15 grams dry sourdough extract costs 0.30€ and lasts 2 years. Euro and Dollar are very close right now. If you have a living sourdough you only need to feed it once per week as long as you stir it every secound day. And as long as you use organic products you can start a sourdough from almost anything. Look at my Pure Rye Bread instructable on how to do it.

Here in the US I can buy a 3 packet strip of yeast for about $3.50 , it weighs .75 ounce, that is 3/4 of 1 ounce. I can go to certain stores or from King Aurhur Flour a Twin Pack of the same yeast cost....$6.00, (each brick of dry yeast is 16 ounces, or a pound). The mark up is astounding eh? As far as liquid sourdough, I will peruse King Arthur's site to see if they sell it.

If you make bread enough, I do not, then sour dough is the best way to go.

For a buck you can get a free starter from

I found it ok, not great. I created one, but carl's was better. But if you are going to stop for a while make a few tablespoon sized schmears of the starter on wax paper and let it dry naturally, you now have dried starter ready for next time, (it will take a week or two to get it perking up again though)., in say... 6 months.

For an absolutely wonderful white bread just try Julia Child's Pain De Mie. Awesome, I humbly suggest you boost the butter content though. Using an overnight rise in a refrigerator will give it extra taste. A few egg yolks would also be nice, but we are then heading for Brioche,(mmmmm).

I used Peter Weingarts method to make my sour dough (pineapple juice was the liquid you start with), I did it thrice before it took. I should try doing it a few more times and ask friends to do it as well, each batch will yield a different yeastie beastie and that determines over all flavors and rise ability.

Real sour doughs do not rise fast, but, that is what gives the best flavor.

For Easter I will be making Foccaccio di Umbria, Rosemary, onions, olive oil, and maybe a few chunks of Prosciutto di Parma. I only like it toasted and buttered and it makes awesome breakfast rolls for egg sandwiches. or salami and eggs etc. I will also make a Pain De Mie, I may use a closed cover pan so I get a rectangle, in USA it is a "pullman" loaf, named for the "Pullman Sleeping Cars they were used on, as 3 loafs of a pullman was same space needed for 1 regular muffin top bread.

I hope everyone that reads this makes your bread for Easter (well, if celebrate Easter, if not find an excuse to bake, then invite friends).

Here is link to someone showing recipe, he says us 55 grams butter, errr I am not metric educated, but I believe it is half a stick. For a 6 cup version I use a whole stick. When I want to wow'm I use 1.25 sticks. I use salted butter. Do a you tube search for her doing it in the show, she is a hoot. She inspired me to cook. I made this bread by memory as a teen and made my dad nuts and furious when I stopped making , "that bread from the bakery". He did not know I was making it and kept it in a reused bakery bag or a brown paper bag. His outrage at my stopping production was one of the very very few compliments he ever gave me......not a direct compliment, of course.


Actually it is much easier to overfeed a sourdough with flour to preserve it. I don't know the english word for it, we call it Gersteln. Then you sift it to make sure there are no water reservoirs in big clumps and add more flour to these. The reduced water content will automatically bring the microorganisms into a stasis.

For your foccaccia you should try strawberry slices on top, our tongue can't tell the difference to meat.

Hi, I just peeked at the Pure Rye process, looks too complicated for the moment, and by the time I have time it will be to hot to make it here in NYC area. I will give it a whirl in the fall or winter though. You mentions "shred" as part of the soaker (i think) what is shred?

Also it calls for no white flour, as a former maker of rye "bricks" or "boat anchors", this is intriguing to me. Your explanations were wonderful!!!!! One could also do a "sprouted wheat" bread as well. They are all the rage here. I am not fond of them, but, I will need to eventually give your rye a try.

You mention adding Sour Dough, is that actually a white bread flour mixture that is sourdough of white flour?


Shredded grain, also called kibbled or broken. If you can't buy it in a store you put the grain into a food processor and shred it. The sourdough gets fed the same flour the day before I make the bread.

Rae1929 (author)2017-04-11

You get my vote! This is the best and most versiible sour dough bread I've ever made. The family loves it! You got a winner!

Joerg Engels (author)Rae19292017-04-11

Thank you, where is the picture?

ziegenprice (author)2017-04-11

I don't make bread because I lack the patience and skill (mainly skill), but I thoroughly enjoyed reading this instrutable. It was a fascinating read, really, and got my vote. Wunderbar!

Joerg Engels (author)ziegenprice2017-04-11

No skill needed, it's easy and the fresh taste is rewarding. Go ahead!

jjmcgaffey (author)2017-04-11

If you have a healthy sourdough starter and store it in the fridge, you can go a couple months between feedings (I do, regularly). It gets a layer of dark liquid on top, I just stir it back in when I finally get around to feeding. It usually takes a couple feedings to get the sourdough really active again - but for a recipe like this, with added yeast, it would be fine with one feeding. The recipe is mostly using the sourdough for flavor, not as the primary raising agent.

And the recipe looks great - I'll be trying this bread. Maybe not all the toast variants, but definitely the bread.

Joerg Engels (author)jjmcgaffey2017-04-11

Sourdough is not just for the taste, but
also to destroy the phytic acid and get access to the minerals of the
flour. I explained this in another instructible:

jjmcgaffey (author)Joerg Engels2017-04-11

True - more than just flavor. But it's not the major raising agent - that's the other yeast - so even if the sourdough isn't very active (bubbly) after one feeding it will still work.

ThirdEarthDesign (author)2017-04-11

My buttered toast waits for nobody!

Joerg Engels made it! (author)ThirdEarthDesign2017-04-11

Try a Mozartzopf version of eight braids.

grbennet (author)2017-04-11

You have made me hungry. I want to propose a toast to your great post!

Joerg Engels (author)grbennet2017-04-11

That would be step 36.

evanandkatelyn (author)2017-04-07

I was initially... curious on how this got to the home page but now I TOTALLY understand! Really impressed, and hungry :P

Haha me too. My initial thought was, how does it take 36 steps to make toast? But get it now. Great work!

About This Instructable




Bio: Polymath and idiot. Mostly idiot.
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