Stone Ground Wheat Bread Loaf - Trial 1

The first trial is pretty successful. It is soft and tender inside. I substituted butter with coconut oil, and it turned out great. I am going to use less sugar next time and see if it still tastes as good.

Whole wheat bread doesn't rise as much as white bread does.

Recipe:

140g bread flour
100g stone ground wheat flour
5g active dry yeast + 20g warm water (to activate the yeast)
10g milk powder (optional)
25g sugar
3g salt
30g egg (use a large size egg, the remaining egg used as egg wash for the crust)
50g milk
60g water-roux (tangzhong)
25g coconut oil (or unsalted butter)

Procedure will be here soon.