Half-Whole Wheat Bread

With this recipe, you'll get juicy, airy bread made with stone-ground wheat flour and whole grain flour, which adds an extra rich flavor and texture. Perfect for serving with butter and toppings, or as a side dish to soup or stew.

• 680 g stone-ground wheat flour
• 220 g stone-ground whole grain flour, finely milled
• 1 packet dry yeast
• 2 tsp salt
• 6 dl milk
• 0.5 dl light syrup
• 150 g room temperature butter

1. Combine all the dry ingredients in a stand mixer. Reserve some of the flour and adjust as needed. Add lukewarm milk and syrup. Knead for 10 minutes. Finally, add the room temperature butter and knead for another 5 minutes.
2. Let the dough rise for 1 hour.
3. Roll out the dough to about 1.5 cm thick. Cut out small round cakes. A large glass works well for this.
4. Place the cakes on two baking sheets lined with parchment paper. Sprinkle a little flour on top and poke small holes in them with a fork.
5. Cover and let them proof for 30 minutes.
6. Bake them in the middle of the oven at 250°C for 8-9 minutes.
7. Then place them on a wire rack with a kitchen towel over them and let them cool down.