Thomas' Toast contains multiple artificial preservatives (calcium propionate, sorbic acid), synthetic emulsifiers (mono/diglycerides, sodium stearoyl lactylate), artificial sweetener (sucralose), and processed soy ingredients. This DIY version uses only clean organic ingredients with real butter for superior nutrition and no chemical additives.
Based on: Toast
· Makes approximately 32 servings (2 loaves, 16 slices each)
· Serving: 2 slices (57g)
Why This Recipe is Seed Oil Free
Commercial Toast from Thomas' often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Replaces farina, adds golden color and slightly sweet grain flavor
Warm filtered water
400ml (about 1.75 cups) · Filtered water
Hydrates the flour and activates the yeast
Active dry yeast
7g (1 packet or 2.25 teaspoons) · Red Star Organic Active Dry Yeast
Provides the leavening for the bread to rise
Organic raw honey
30ml (2 tablespoons) · Nature Nate's Organic Raw Honey
Replaces sugar and sucralose, feeds yeast and adds subtle sweetness
Real salt
8g (about 1.5 teaspoons) · Redmond Real Salt
Enhances flavor and strengthens gluten development
Organic grass-fed butter
30g (2 tablespoons), melted and cooled · Organic Valley Grass-Fed Butter
Replaces artificial butter flavor with real richness and tender crumb
Organic apple cider vinegar
15ml (1 tablespoon) · Bragg Organic Apple Cider Vinegar
Replaces grain vinegar, improves dough texture and bread shelf life
Instructions
Step 1. In a large mixing bowl, dissolve 30ml (2 tablespoons) organic honey in 400ml (1.75 cups) warm water (around 110°F/43°C - should feel slightly warm on your wrist). Sprinkle 7g (1 packet) active dry yeast over the surface and let stand for 5-10 minutes until foamy. If it doesn't foam, your yeast is dead and you need fresh yeast.
Step 2. In a separate large bowl, whisk together 680g (5.5 cups) organic whole wheat flour, 45g (3 tablespoons) vital wheat gluten, 85g (2/3 cup) semolina flour, and 8g (1.5 teaspoons) real salt. Create a well in the center of the dry ingredients.
Step 3. Pour the activated yeast mixture into the flour well, add 30g (2 tablespoons) melted and cooled organic butter, and 15ml (1 tablespoon) organic apple cider vinegar. Using a wooden spoon or your hands, mix until a shaggy dough forms - it will look rough and uneven at first.
Step 4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently. If too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time. Proper gluten development is crucial for good texture.
Step 5. Place the kneaded dough in a lightly oiled bowl (use organic coconut oil), cover with a damp kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size. To test if ready, gently poke the dough - it should leave an indent that slowly springs back halfway.
Step 6. Punch down the risen dough to release gases, divide into 2 equal portions (about 600g each). Shape each portion into a loaf by flattening into a rectangle, then rolling tightly from the short end. Pinch seams closed and place seam-side down in greased 8.5x4.5 inch loaf pans.
Step 7. Cover the shaped loaves and let rise again for 45-60 minutes until the dough crowns about 1 inch above the pan rim. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising. For a golden crust, brush tops lightly with melted butter before baking.
Step 8. Bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F (88°C). The loaves should sound hollow when tapped on the bottom. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before slicing - this prevents gummy texture. Store in airtight containers for up to 5 days or freeze for up to 3 months.
Storage
Store cooled bread in airtight containers at room temperature for up to 5 days. For longer storage, slice and freeze for up to 3 months. No preservatives means shorter shelf life than commercial bread, but superior nutrition and flavor.
Cost Comparison
Cost per serving (homemade)$0.15
Cost per serving (store-bought)$0.25
Savings40%
Initial ingredient investment is higher but provides excellent long-term value. Most ingredients like salt, vinegar, and honey last for dozens of batches, making the per-serving cost very economical over time.