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Whole Wheat Bread / Whole Meal Bread Using Tangzhong Method

This whole wheat Bread also called the Whole Meal Bread made using the Tangzhong technique is the softest loaf of sandwich bread you will make. This Tangzhong bread is perfect for breakfast and slices beautifully.
Prep Time10 mins
Cook Time2 hrs 40 mins
Total Time2 hrs 50 mins
Course: Bread, Breakfast
Cuisine: Asian
Diet: Vegetarian
Servings: 12 Slices
Calories: 202kcal

Equipment

  • bowl
  • Oven
  • Stand Mixer

Ingredients

TO MAKE THE TANGZHONG

  • 50 gms Bread flour/All Purpose flour
  • 1 cup Water or water/milk mixture I used water and milk mixed together

TO MAKE THE BREAD –

  • 200 gms Bread flour
  • 150 gms Whole wheat flour I used the regular whole wheat atta
  • 110 gms Milk
  • 45 gms Whisked egg One large egg – I actually weighed the egg and it was about 48 gms
  • 100 gms Tangzhong
  • 40 gms Sugar
  • 5 gms Salt
  • 6 gms Instant dry yeast
  • 40 gms Unsalted butter Room temperature

Instructions

TO MAKE THE TANGZHONG –

  • Mix the flour in water or water/milk combination without forming lumps.
  • Cook this mixture on medium low heat stirring constantly with a spatula or a wooden spoon to prevent lumping or sticking to the bottom.
  • Once the mixtures cook it keeps becoming thicker and thicker and you can see lines forming when stirred. Once this happens the tangzhong is done. If you want to check the doneness by using the thermometer, the temperature has to reach 65 C/149 F.
  • Once the temperature is reached remove from heat and transfer it to a clean bowl and cover with a cling wrap. The cling wrap should be touching the tangzhong lightly to prevent any skin formation on top.
  • Before using this in the bread making process, let it cool down to room temperature.
  • Also the tangzhong can be stored in the refrigerator for 3-4 days or as long as it does not turn grey. The chilled tangzhong should be bought back to room temperature before using.

TO MAKE THE TANGZHONG BREAD –

  • Whisk all the dry ingredients (bread flour, wheat flour, sugar, salt, yeast) in the bowl of the stand mixer or the food processor.
  • Add the milk, egg and the Tangzhong. Mix until they all come together and form dough.
  • Now add the butter and continue to knead on medium high speed until the dough become smooth and elastic. This takes about 15 to 20 mins. To test of the dough has reached the right consistency I used the thin membrane technique. Take a small piece of dough in your hands and stretch it slowly on all 4 sides. If the dough forms a membrane without breaking apart, then you know that the dough has kneaded enough. If the dough breaks into pieces when trying to stretch, knead it for few more minutes and try again.
  • Placed the dough in a well oiled bowl and wrap it with plastic. Let it rise in a warm spot until doubled in volume. The original recipe said about 40 mins, but it took me about 1 ½ hrs to double in volume.
  • On a lightly floured surface deflate the dough and divide into 3 equal parts. Being in a fancy mood, I weighed my three parts and made sure they were of equal weight. Make balls out of the 3 parts and rest it again for about 15 minutes covered with plastic.
  • After resting (for the dough and you), roll each part into long oval.
  • Now fold the dough vertically over each other and then flip the dough over with the seam side under.
  • Now roll it again vertically into a long oval piece about 12 inches long.
  • Starting from the end farthest from you start making a tight roll into a cylinder shape and place it in greased loaf pan seam side down. Repeat this step for the rest of the 2 balls of dough and place them next to one another in the loaf pan.
  • Leave this to proof for the second time, wrapped with plastic, until it rises ¾th of the height of the pan. This took about 45 minutes for me.
  • Brush the loaf with egg wash or milk and bake in a preheated 350 F oven for about 30 -40 mins. The top has to become nice golden brown and the bread would sound hollow when tapped. If the top browns too quickly, tent the pan with foil during the last few minutes of baking.
  • Remove the loaf on a cooling rack and let it cool completely before slicing this whole wheat bread.

Notes

  • If using active dry yeast instead of the instant yeast, make sure that you proof the yeast in warm milk before adding it to the flour. If using instant yeast, it can be added directly to the dry ingredients.
  • All-purpose flour could be substituted for bread flour.
  • Check to see if the yeast is instant or dry active and follow the instructions mentioned above in the notes.
  • Always allow enough proofing time for the best airy bread.
  • Roll the dough very very tight, otherwise, the bread will have pockets in between that might open up when slicing.
  • Let the bread cool down entirely before slicing it open. From experience, I know that if not cooled down enough the slices would end up looking shaggy and sad. They would still taste great, so I guess it is alright after all to be a little impatient.

Nutrition

Calories: 202kcal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 224mg | Potassium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg