Hege’s Half-Whole Wheat Bread

A soft and moist bread

• 550 g stone-ground, finely sifted wheat flour
• 300 g stone-ground, finely milled whole grain flour
• 1 packet dry yeast
• 1 tsp salt
• 140 g butter
• 250 ml water
• 250 ml milk
• 50 ml light syrup

1. Add flour, salt, and yeast to a stand mixer. Reserve some of the flour to adjust the consistency as needed.
2. Melt the butter, then add the water and milk. Allow the mixture to cool to lukewarm.
3. Add the syrup and the other wet ingredients to the stand mixer and knead for 10 minutes.
4. Cover and let the dough rise for 1 hour.
5. Divide the dough into two and shape them into loaves. Place them in 2 greased loaf pans.
6. Cover and let rise again for 30 minutes.
7. Bake on the bottom rack of the oven at 200°C for 30-35 minutes.
8. Brush the loaves with butter after removing them from the oven.
9. Cool down.