I have been wanting to bake a 100% whole wheat bread for ages. Last week i came across a wonderful recipe on Sumod Tom’s blog. I had heard quite a lot about the ‘tangzhong’ method of bread baking, courtesy the baking groups i am a part of, on facebook. It basically uses a mix called ‘roux’ , which is made of flour and water. This gives the bread, its ‘soft’ and pillow like texture. I am glad, i gave this one a shot!
Whole Wheat Tangzhong Milk Bread
I have been wanting to bake a 100% whole wheat bread for ages. Last week i came across a wonderful recipe on Sumod Tom's blog. I had heard quite a lot about the 'tangzhong' method of bread baking, courtesy the baking groups i am a part of, on facebook. It basically uses a mix called 'roux' , which i
For the Roux / Tangzhong - Mix the whole wheat flour and water. Cook on a low flame, stirring continuously, until the mixture starts to thicken [ and looks like a paste]. Remove from heat and allow to cool. Stir occasionally, to avoid the top from drying out.
For the Bread dough - Sift the whole wheat flour, milk powder and salt together. Set aside.
Yeast activation- Mix the yeast, 1/4 cup of warm milk and 1 tbsp of sugar together in a tall glass. Set aside for 10 -15 minutes, until the mixture gets frothy.
In a large mixing bowl, mix the mashed potato, the remaining milk [3/4 cup], 1 tbsp sugar and the cooled roux [ prepared in step 1]. Set aside for 10 minutes.
Add the frothy yeast to the above mix.
Stir well , with a rubber spatula, for 3-5 minutes.
Add the sifted flour, 1/2 a cup at a time, stirring it in continuously with the rubber spatula.
After adding all the flour, start kneading the dough gently with your hands.
Add the melted butter.
Knead for 5- 10 minutes until the dough feels smooth.
Place the dough, in a large greased bowl. Brush the top of the dough with butter or oil / turn the dough in the greased bowl, to coat its surface evenly.
Cover the bowl with a damp cloth and keep it in a warm place, until the dough doubles in size. [ it took mine about an hour]
Gently deflate / punch down the dough and knead it gently for 2-3 minutes.
Fashion it into a loaf and keeping the seam side down, place it in a greased and lined loaf tin.
Cover with a damp cloth and allow to double . [ It took about half an hour for me]
Pre heat the oven at 180 degrees for 10 minutes.
Brush the top with milk and bake at 170-180 degrees for 45 minutes.
If the top starts to brown faster, tent it with aluminium foil.
Remove from the tin and allow to cool completely, on a cooling rack.
Slice, once it is completely cooled.
I used instant yeast , that can be added directly to the flour. But i followed the above steps. I simply prefer doing it this way. In case you add the yeast directly to the flour, do make sure it doesn't come in direct contact with salt.
Oven temperature and time may vary.
I used the bake mode [ only lower heating coil was switched on] and kept my loaf tin on the lower rack.
The original recipe was that of pull apart rolls/ Pav buns. You can choose to make those too.