Everyday Bread

This recipe yields a soft, moist, and flavorful bread that is easy to succeed with. The bread has a mild taste, a golden crust, and is just as good freshly baked as it is toasted the next day.

Ingredients

• 870 g all-purpose flour
• 50 g whole wheat flour, finely ground
• 20 g rolled oats
• 1 tbsp syrup
• 1 packet dry yeast
• 2 tsp salt
• 6 dl water
• 1 egg
• 50 g oil

1. Place all the dry ingredients in a stand mixer.
2. Add the water, syrup, oil, and egg. The liquid does not need to be warmed; room temperature is perfectly fine.
3. Knead the dough for about 15 minutes until it is smooth and elastic.
4. Cover the dough and let it rise for about 1 hour, or until it has roughly doubled in size.
5. Turn the dough out onto a floured work surface and divide it into two equal pieces. Shape into elongated loaves and place them in greased or parchment-lined loaf pans (about 1.5 liters).
6. Cover and let the loaves proof for about 30 minutes.
7. Spritz or brush with water, and sprinkle with rolled oats.
8. Bake on the second lowest rack at 200 °C for 40 minutes, until the loaves are golden brown and cooked through.
9. Turn the loaves out of the pans and let them cool on a wire rack.

Allow the bread to cool on a wire rack before slicing. Store it in a bread bag or airtight container to maintain its moisture, or freeze it in slices for easy thawing. Enjoy it with your favorite spread, or simply with a bit of butter while it’s still warm.