Enriched Bread (any shape)

lightly enriched everyday loaf

Makes 1 loaf · 193 kcal per serving

Ingredients

• 250 g Bread Flour
• 250 g Whole Wheat Flour
• 225 g Milk
• 50 g Egg
• 80 g Water
• 25 g Honey
• 20 g Olive Oil
• 9.5 g Salt
• 7 g Instant Yeast

Method

1. 1. Warm the milk to lukewarm and whisk in the egg, honey, and olive oil.
2. 2. Add both flours, the salt, and yeast, and mix to a shaggy dough; knead 8–10 min until smooth and elastic; soft and slightly tacky (whole wheat drinks more water, so give it a minute before adding more flour).
3. 3. Bulk-rise until doubled, ~1–1.5 h.
4. 4. Shape as a loaf, a boule, or rolls.
5. 5. Proof until puffy, ~45 min.
6. 6. Bake at 350°F until deep golden and 190–195°F internal: ~30–35 min for a loaf, ~18–22 min for rolls.
7. 7. Brush with milk or butter for a soft crust; cool before slicing.

Notes

Shape it any way: sandwich loaf, boule, dinner rolls, or buns. The flour is split 50/50 whole-wheat and bread flour; to soften the crumb, shift 10% to the bread flour (40/60).