The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.
The bread is made of white flour, and the only whole grain comes from the rye sourdough.
Aw that looks gorgeous! You should post that, either here or in another baking community!
I typically just follow the recipe and don't experiment. I find that adding (olive) oil helps with working the dough, makes it more elastic and less sticky. But taste-wise I cannot tell big differences tbh.