Dissolve the yeast in a glass with half of the lukewarm water, add all the salt and stir well. Put the glass aside for a good 30 minutes.
Then put all the remaining ingredients in a bowl, add the yeast water and knead everything together very well. You should knead the dough vigorously for at least 5 minutes, 7-10 minutes are best. Now cover the dough and let it rest in a warm place for at least 1 1/2 hours. The dough can be a bit sticky, but this is normal, so don`t add any more flour.
After resting, knead the dough again as well as possible. Now put the dough in a loaf pan or special toast bread pan and cover again for a good 30-45 minutes, until the bread has doubled its volume.
After rising, put the pan in the preheated oven and bake at 200 ° C top / bottom heat. After a good 5 minutes, switch down to 180 ° C and bake for another 40 minutes.
(The bread must not get too dark, it is better to cover it with some aluminum foil or switch the temperature down)
The toast is very fluffy and particularly soft and stays fresh for a long time. The oil gives it a particularly fine taste. (I used sunflower oil)
The bread can also be prepared entirely in the bread maker.
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