2tablespoonmelted unsalted, organic grass-fed butter(can also use coconut oil, if desired)
2cupswhole wheat pastry flour
¾teaspoonsea salt
1 ¼teaspoonyeast
Instructions
Start with egg at room temperature
Combined 1 ¾ cups of the flour with salt and yeast in a large bowl
Combine milk and water and heat to between 105-115F
Whisk in melted butter and egg into milk mixture.
Slowly pour milk into flour while mixing.
Add reserved flour as needed so dough is not too sticky, actually also needed a bit extra flour
Kneed 5 minutes, and form into ball.
Lightly grease a large bowl, put dough inside, lightly grease top of dough, cover with plastic wrap or damp cloth and rise in warm place until doubled, about 1-2 hours.
To proof, I heated oven to lowest setting and used oven thermometer. Place bowl with dough in when oven was 90F and shut the door.
Punch down dough, separate into 6 or 7 portions (form per existing instructions), rise again per existing instructions (mine took about 30 minutes).
Bread is done baking if it sounds hollow when tapped on bottom, or if it registers about 200F.