Whole Wheat Bread By Tangzhong Method

Ingredients
Instructions
- To make the Roux, mix 1 part of the flour in addition with 5 parts of water to get a smooth paste.
- Now cook this mixture over medium flame and keep on stirring until the mixture becomes thick. Transfer this mixture into a bowl and cover it.
- In a bowl take water. Dissolve sugar and yeast in it. Keep it aside and let the yeast activates.
- In another bowl, add Tangzhong, wheat flour, salt, oil and activated yeast.
- Mix it well to make a dough. Take this dough out on a dusted surface and keep on kneading till you get a soft, smooth and non-sticky dough.
- Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume.
- Take out this dough on a dusted surface again and punch it gently to release the air.
- To shape the loaf, spread it into a rectangular shape and roll up tightly into a log.
- Place the shaped log into a greased loaf tin. Cover it with a greased cling wrap and let it rise until it doubles in volume.
- Preheat the oven to 200 degree Celsius. Apply water on the loaf with brush and bake it at the same temperature for 35 minutes.
- Once done, take out the bread from the oven and place it on a wire rack to cool completely.
- Brush the top with some olive oil and cover it with moist cloth or towel.
- It will help to cool it faster without losing its moisture. Now cut the slices.
Recipe Nutrition
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