We eat a lot of toast in this family. My dad has even been known to have toast with jam for dessert! But to make good toast you definitely need good bread and this recipe fits the bill perfectly.
This was the second recipe I made out of Healthy Bread in 5 Minutes a Day. I was looking for a more standard loaf (I made a boule the first time). Something that would hold up for both sandwiches and toast.
This loaf is a honey and egg-enriched, wholewheat bread with a lovely sour/sweet flavour. As it contains eggs it doesn't keep in the fridge as long as the other recipes, just 5 days as opposed to 14. But really when it tastes this good I defy you to have it last even that long!
One batch of this recipe was enough for 2 full loaves (made in a 9 x 4 pan). It sliced up beautifully and we are still enjoying it toasted, straight from freezer.
I won't post the recipe here as I think you should get the book! You'll find it on p78 of Healthy Bread in 5 Minutes a Day.