Soft and Fluffy Whole Wheat Bread with Tangzhong
1 hour 15 minutes
1366 reads
About Soft and Fluffy Whole Wheat Bread with Tangzhong
Imagine sinking your teeth into the softest, fluffiest slice of whole wheat bread. With this Tangzhong method, also known as water roux, you can easily create a loaf with an unbelievably tender crumb and a longer shelf life. It's pure bread-making magic!This recipe walks you through every step, from making the Tangzhong to kneading and shaping your perfect loaf. This Japanese technique transforms ordinary whole wheat bread into a delightful experience.Whether it's the base for a hearty sandwich, a crispy piece of toast, or simply enjoyed on its own, this homemade bread is a healthy and delicious addition to any meal. Get ready to bake the best whole wheat bread of your life!
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Recipe Time & More
Prep40 minutes
Cook35 minutes
Total1 hour 15 minutes
Ingredients
Tangzhong
- 35 gm Whole Wheat Flour whole
- 175 ml Water
Instructions
- In a saucepan, whisk together the whole wheat flour and water for the Tangzhong until smooth. This mixture is called a roux.
- Cook the roux over medium heat, stirring constantly, until it thickens and forms a paste. This creates a soft, fluffy texture in the final bread.
- Transfer the Tangzhong to a bowl, cover, and let it cool to room temperature.
- In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for a few minutes until foamy, indicating the yeast is active.
- Add the cooled Tangzhong, whole wheat flour, salt, olive oil, and yeast mixture to the bowl.
- Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Kneading develops the gluten, which gives the bread structure.
- Place the dough in a greased bowl, turning to coat. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the risen dough to release the air. This helps create an even texture.
- On a lightly floured surface, shape the dough into a loaf. Place the loaf in a greased loaf pan.
- Cover the loaf pan with greased plastic wrap and let it rise for another 30-45 minutes, or until almost doubled.
- Preheat oven to 200°C (400°F). Brush the top of the loaf with water. This creates a crisp crust.
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 90-95°C (195-205°F).
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Brushing with olive oil and covering with a moist cloth helps retain moisture and soften the crust.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 217kcalCarbohydrates: 45gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 325mgPotassium: 73mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 1mgCalcium: 10mgIron: 3mg
Sonia Gupta
Articles: 39
3 Comments
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This is a fantastic recipe! Thanks for sharing.
Looks incredible! Thanks for the details.
Such a flavorful dish! Can’t wait to taste it.