For the toast, first put the flour in a large enough bowl and add the yeast. Stir the yeast with the sugar, 5 tablespoons of lukewarm milk and flour to form a steam. Cover the baking bowl with a piece of crockery. Let the dampfl rise for 20 to 30 minutes.
Add remaining milk and salt to the dampfl. Combine all ingredients into a smooth dough and knead well with your hands for 10 to 15 minutes.
Pour the dough into a greased loaf pan 30 cm long. Cover with a harness. Let rise at room temperature (20 to 25 °C) for 30 to 40 minutes, until the dough has approximately doubled in size. Bake the toast in a heated oven on the middle shelf at 220 °C for 40 to 50 minutes.