My friend Pam owner of 

Scoops Natural Foods

mills flour for me.

Sunday she milled me Canadian organic rye and

whole wheat.

I use the rye to feed my sourdough starters. 

And yesterday I used the whole wheat in a batch of bread.

Using my  HomeStyle White bread

recipe I substituted 500g of whole wheat for 500g of the white. .

Sliced it while it was still warm 

because Moe and Matt couldn’t wait until it cooled.

 Warm bread and butter. 

What could be better.

Home Style White  Bread

1000g flour (sub 500g of whole wheat )
420g milk (heated just to take the chill off)
200g water
85 g melted butter
7g yeast
27g salt.

Note:  This dough is at  62% hydration  
( 420g milk + 200g water = 620g)

Place the flour and water/milk  into a large plastic dough pail or container
and mix  by hand.
 Cover and leave to rest
for 30 minutes (autolyze).

Mix the yeast with a tablespoon of water and add to flour mixture, along
with the salt and melted butter.
Mix by hand using the pinch and fold method.
Leave to rest covered for another 20 to 30 minutes.

Stretch and fold every 20 minutes for the first hour and then
leave until the dough has doubled.

Shape into two loaves. Place in buttered loaf pans.
Cover with plastic wrap or a tea towel.
When the dough has proofed, place in a preheated oven (375°F)
and bake for 30 minutes
or until bread is golden brown and the internal temperature is 200°F.

Optional: Rub crust with butter while still warm.