Here is one from ChefJune ...
And one from AntoniaJames, which you could substitute some whole wheat flour for the bread flour (but not all)
This recipe is from the back of the KAF Wheat Germ package. I make a couple of loaves every week. Even though there's no dairy products, the bread is soft and just slightly sweet. Lovely for sandwiches and grilled cheese! If you use high-gluten flour, there's no need for the additional gluten, but I found it was needed if using 'regular' bread flour.
Mix the dry ingredients together; adding the water and oil last.
2 TBSP brown sugar or honey
2 TBSP vegetable oil
1 Tsp salt
1/4 cup wheat germ
1/2 cup rolled oats
2 cups regular or bread flour
1 cup whole-wheat flour
2 Tsp yeast
1 heaping tablespoon gluten
1 1/4 cup warm water.
Knead until smooth and springy. Put it in a lightly oiled bowl, well-covered, and let it raise until it's doubled.
Punch it down, shape it into a smooth oblong, fit it into a well-greased (or parchment-lined) regular sized bread pan, cover it with a tea towel, and let it rise a 2nd time until it's 1" over the rim.
Bake in a preheated 350 oven 35 minutes or so, until the internal temp is 190. (I usually pull the loaf out of the pan the last ten minutes, to brown the sides and bottom; you may need to cover the top with a sheet of foil.)
Cool the bread for about five minutes in the pan, remove it from the pan, and let it cool completely.
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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