My absolute favorite "toasting" bread is a homemade salt-rising bread that has a slightly "cheesy" flavor that can't be duplicated by simply adding grated cheese to bread dough, although a nice, sharp Asiago does come close.
The tricky part is getting the starter right - I have an electric yogurt maker that has a high dome which holds a 2-quart container and ferment the starter in that.
When Van De Kamp's bakery was still operational, they sold a salt rising bread that was excellent and one had to get to the markets early on Tuesdays and Thursdays, (delivery days) because it always sold out early.
The King Arthur Flour web site has a treatise and recipe for the bread - KA used to sell a starter mix but it was discontinued a couple of years ago, I think.
Forgot salt-rising bread. Yes, outstanding toast. Unduplicatable.