Quite a close-textured bread, but not heavy or dry at all. A slightly sweet flavour, that works well with a smear of cream cheese, but also nice with some jam and butter. I expect it would make very nice pain perdu, but haven’t tried it yet.
Whole Grain Milk Bread (1 loaf)
Adapted from “Recepten van Moeder Aarde”
2 1/2 cup whole grain flour
1 packet dry yeast (7 gram)
1/2 cup milk powder (=60 g)
1 cup water
40 g butter
40 g honey
1/2 tsp salt
Mix the flour, yeast and milk powder in a large bowl. Melt the butter and honey in the microwave in a separate jug or bowl. Add the water and salt, and mix well. You should have a lukewarm liquid mixture. Add this to the flour mixture, stir around with a fork or spatula until it is crudely mixed, then leave to rest for a few minutes. Scoop the dough from the bowl onto your workspace, and knead for 10-15 minutes. Form into a ball, place back into the bowl, cover with clingfilm and leave to rise for 1,5 hours.
Take the dough from the bowl, knead through lightly, then form back into a ball. Place onto a greased or lined baking tray and leave to rise for another 45 minutes, covered with the bowl.
Preheat the oven to 225C. Place the baking tray with the risen bread into the oven. Bake for about 45 minutes. Place on a rack and leave to cool completely before slicing.