This bread gives a very "one of everything I can see in the pantry sort of vibe" while still being a relatively plain white bread. It doesn't contain any whole grains, seeds, or fruit. And yet it has pretty much everything else you could put into a bread in it. In addition to the white flour, salt, and yeast that you would expect in a white sandwich bread like this; it also gets instant potato flakes, dry milk powder, eggs, sugar, oil, and wheat germ added to the mix! Which makes for a fairly interesting loaf even though it doesn't really any visible inclusions.

Hearty White Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 450g hard (strong/high grade/bread) flour, divided
• 1/2 c. wheat germ
• 1/2 c. instant potato flakes
• 1/4 c. dry milk powder
• 2 Tbsp. sugar
• 2 tsp. coarse sea salt
• 4 1/2 tsp. active dry yeast (or 1 Tbsp. instant yeast)
• 125g sourdough discard (optional)
• 2 large eggs
• 1 c. warm water
• 2 Tbsp. oil

Directions

1. Combine ~250g of the flour with the wheat germ, potato flakes, milk powder, sugar, walt, and yeast and mix well.
2. Add the sourdough discard, eggs, and water and stir vigorously for ~150 strokes.
3. Mix in the oil.
4. Add the remaining flour a little at a time until the dough comes together.
5. Turn out and knead for 10-15 minutes.
6. Round and place in a covered bowl to rise for ~1 hour.
7. Knock back, round, cover, and rest for ~10 minutes.
8. Meanwhile, grease a large (23x13cm/9x5") loaf pan.
9. Shape the loaf by your preferred method and place, seam-side-down, into the prepared pan.
10. Cover and proof for 30-45 minutes.
11. Preheat oven to 200°C (400°F).
12. Uncover and bake at 200°C (400°F) for 15 minutes.
13. Reduce oven temperature to 180°C (350°F) and bake until done (~20 minutes).
14. Turn out onto a wire rack to cool.