Whole Wheat Flour Bread (Tangzhong Method)

To make Tangzhong take a small pan, whisk water and whole wheat flour together without any lumps. Heat the mixture over medium heat and stir continuously till translucent. Remove from heat and let it cool.

Bloom yeast with lukewarm milk.

Add cooled Tangzhong in a wide bowl with 4tablespoon of sugar, salt and bloomed yeast and 21/2cup whole wheat flour. Knead for 5minutes (I used electric hand beater)

Knead well till everything combines together. The dough should pull off the side of the bowl. If it's sticky add tablespoon of flour at a time.

Add softened butter and flour alternatively to the dough. Knead till it becomes shiny and pull off the side of the bowl. Use only 3 cups of flour as mentioned. Knead well for 15 minutes.

Make a ball out the dough and place it in a greased bowl. Cover the dough with a kitchen towel for the first proofing.

When it's doubled divide the dough into equal parts and roll and shape the dough as shown. Place the shaped dough in a greased loaf tin.

Let it proof for 45 minutes or until doubled in size. Preheat oven to 180 degree centigrade. In a small bowl whisk egg yolk with milk for egg wash.

With a pastry brush apply egg wash on top of the rolled bread dough. This will ensure a golden brown top for the loaf.

Bake for 20 minutes, rotating the baking tray to 180 degree half way through baking for even distribution of heat. When baking is done cool it on a wire rack.

Demould from tin and cool completely.

Using serrated knife slice the healthy bread evenly and serve with jam, butter or with any accompaniment.