Whole-Grain Japanese Milk Bread

shokupan recipe made with spelt & rye flour

Just as everyone was doing a deep dive into sourdough bread baking 14 months ago, I found myself going in the opposite direction, leaning into yeasted bread recipes. Perhaps I sensed the pandemic was going to be a long haul event, and needed the more instant gratification yeast provides? I still keep my sourdough starter, and maybe as we ease back into …