Fine Bread (1.5 liters loaf)

Delicious for breakfast, lunch, or as an accompaniment to soups and salads.

• 3.25 dl milk
• 35 g butter
• 1 tbsp syrup or honey
• 1 tsp salt
• 1 packet dry yeast
• 100 g finely ground whole grain flour
• 380 g all-purpose flour

1. Melt the butter over low heat. Add the syrup/honey and milk, and let the mixture cool to lukewarm.
2. Place all the dry ingredients in a stand mixer (hold back a bit of the flour, adjust as needed).
3. Pour in the lukewarm liquid and knead for 10 minutes.
4. Cover and let the dough rise for 1 hour.
5. Turn the dough out onto a work surface and shape it into a loaf, placing it in a greased loaf pan (1.5 liters). Sprinkle a little flour on top and score the bread diagonally with a sharp knife.
6. Cover and let the bread proof for about 1 hour.
7. Bake in the middle of the oven at 200 degrees for 25-30 minutes.
8. Tip the bread out of the pan and cool on a wire rack.

The bread freezes well, so you can bake several loaves and have fresh bread available at any time. This is a classic bread that is suitable for the whole family, and it can easily be varied by adding seeds or herbs to the dough.