Simple Box Wheat Bread

• Put the lukewarm milk together with the sugar in the mixing bowl of the food processor, stir vigorously once and then crumble in the yeast and dissolve it. Mix the flour with the salt and add a third of the flour mixture to the yeast mixture and let the food processor knead.
• Then gradually add the remaining flour mixture and the softened butter in flakes and let knead. When everything is kneaded, let the food processor knead the dough for about 10 minutes. Then cover the dough and let it rise in a warm place for 2 hours.
• After the 2 hours, line a loaf pan with baking paper. To do this, crumple up the baking paper and wet it under cold running water and then squeeze it out well so that it fits wonderfully into the baking pan.
• Knead the dough again vigorously with your hands and shape into an elongated dough and place in the loaf pan, then cover the dough again and let rise for 1 hour. Preheat the oven to 250 degrees.
• After the hour of rest, cut the top of the bread very lightly with a very sharp knife about every 2 cm and brush with the 3 tbsp milk. Pour 500 ml of cold water on the bottom of the oven so that a nice gush arises immediately and place the bread on the 2 rails from below.
• After 10 minutes, let off some steam and turn the oven down to 220 degrees and bake the bread for another 40 minutes. Let the bread cool down in the tin for about 15 minutes, then take it out of the tin and let it cool down well on a wire rack.

Attention

• Check from time to time for the bread and possibly cover it loosely with aluminum foil so that it doesn't get too dark on top.