We sometimes add 1-2 tablespoons/ 8-16g  Diastatic Barley

Makes 8-12

2 tablespoons/30ml 19g active dry yeast
1 cup plus 2 tablespoons/280ml warm water (110F/55C)
1/3 cup plus 1 tablespoon/95ml vegetable oil  (we prefer butter)
1 teaspoon/12g sugar
1 egg, beaten
1 teaspoon/5ml/5gsalt
1/2 cup/70g Whole Wheat/Grain Flour
2 1/2 to 3 cups/300-375g all-purpose flour, I make a special blend to be more European like

preheat oven to 425F/218C/Gas  7

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches/7.62cm apart on parchment lined baking sheets. Cover and let rest for 10 minutes.  Bake for 8-12 minutes or until golden brown.  The internal temperature will be 190F/ 88C.  Remove from pans to wire racks to cool.