Ingredients

• 20 g fresh yeast
• 200 g milk
• 400 g wheat flour
• 1 teaspoon sea salt
• 2 tablespoons sugar
• 50 g butter (or oil)
• 1 small egg

Whole Grain Sandwich Bread:

• 30 g fresh yeast
• 300 g milk
• 400 g whole grain flour (wheat or spelt)
• 1 teaspoon sea salt
• 2 and 1/2 tablespoons sugar
• 30 g melted butter or oil
• 1 small egg

Preparation

1. Mix the yeast with warm milk, 1 teaspoon sugar, 2 tablespoons flour, set aside to rise for about 15 minutes. If the milk has cooled, it is best to place the yeast mixture in a pot of hot water, the warmth will help the yeast to foam better.
2. Sift the flour into a large bowl, add salt, the rest of the sugar. Pour in the risen yeast, melted and cooled butter (it can be warm) and beat in the egg.
3. Mix the ingredients with a spoon for 2 minutes or mix with a mixer attachment. Then knead the dough with a hook for about 10 minutes or transfer the dough to a floured counter and knead the dough with your hands. In the end, the dough should be smooth, soft and should not stick. Place the dough in a bowl, cover and place in the refrigerator for 1 night or up to 4 days.
4. On baking day, remove the dough from the refrigerator to warm up (about 1/2 hour), meaning remove it from the bowl, transfer to a counter and after a while of kneading leave under cover of a cloth. Divide the warmed dough into 2 parts. Prepare 2 loaf pans, grease them with olive oil or soft butter.
5. Shape the dough: flatten each part into a small square bread, fold two sides of the dough to the center, then roll the dough into a log starting from the opposite side. Stretch the log or roll it in your hands to the length of the pan and place in the center. Set aside for about 2 and 1/2 hours to rise in a warm place. The dough should rise about 2 cm above the level of the pan. If the bread has risen poorly, you can leave it for an additional half hour and ensure a warm environment.
6. Preheat the oven to 175°C. Place the two pans with risen dough on the rack in the center of the oven. Bake for 30 minutes. Remove to a rack and leave for an hour. Then trim with a knife along the edges of the pan and transfer the bread to the rack.
7. Differences in kneading the dough: after mixing the ingredients, leave the dough for 5 minutes, then continue kneading (the dough will be sticky, you can knead with a mixer). After kneading, add some flour to the dough and form a ball, pull it and stretch it in different directions, leave for 10 minutes, repeat the stretching step 3 more times, place in the refrigerator and proceed as above. It is important that the whole grain bread dough is cooled in the refrigerator.