Tangzhong Whole Wheat Bread
This recipe uses the Tangzhong Method to create a wonderfully light and fluffy loaf! It stays fresh for days because of this unique technique!
Equipment
- Stand Mixer with dough attachment
- Measuring Cups
- Small Saucepan
- Small Bowl
- Whisk
- Large bowl
- Spatula
- 8x4 Loaf pan
Ingredients
Tangzong Roux:
- 1/2 Cup Water
- 3 Tbsp Unbleached all-purpose flour
Dough Ingredients:
- 1/2 Cup + 2 Tbsps Warm water
- 1 1/2 Tbsps Molasses not blackstrap
- 1 1/2 tsps Active dry yeast
- 1 tsp Fine sea salt
- 1 Tbsp Olive oil plus more for greasing
- 1 Medium Egg
- 2 tsp Apple cider vinegar or white vinegar
- 1 1/4 Cups Whole wheat flour
- 1 Cup + 1 Tbsp Unbleached all-purpose flour
Instructions
Tangzhong Roux:
- Combine the roux ingredients in a small saucepan and turn it on to low-medium heat. Whisk it constantly, until it begins to thicken into a pudding-like texture.
- Use a spatula to transfer the roux into a small bowl. Place plastic wrap on top of the roux itself, so it does not form a skin. Then place the bowl in the fridge to cool it to room temperature.
Dough Instructions:
- To activate the yeast, combine the warm water, molasses, and yeast to the bowl of your stand mixer. Cover with a clean kitchen towel and let it sit for 5 minutes. The yeast should be bubbling at this point.
- To the yeast mixture, add the whole wheat flour, egg, olive oil, apple cider vinegar, and salt. Once everything is mixed together, cover the bowl with a clean kitchen towel, and let it sit for 30 minutes.
- Add the rest of the all-purpose flour and the tangzhong roux to the mixing bowl, and combine lightly. Attach your dough hook to the mixer and turn it on to a medium speed. Knead the dough for 7 minutes. It should start to pull away from the sides of the bowl and be soft but not sticky.
- Grease a large bowl with baking spray or olive oil and then transfer the dough to the bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let it proof in a warm place for 45 minutes.
- Uncover the dough and punch it down a bit. Cover again and let it proof for 45 minutes, or until it is fully doubled in size.
- Preheat oven to 350 degrees F.
- Grease an 8x4 loaf pan with baking spray. Take the doubled dough out of the bowl and shape it into a loaf. Place it in the tin and cover it with plastic wrap. Proof it for 30 more minutes, or until an inch above the sides.
- Bake the loaf in the preheated oven for 30 minutes, or until it's golden brown and it sounds hollow when you tap the top. Let the bread sit for 10 minutes before you remove it from the pan.
- Remove bread from the pan and finish cooling it on a wire rack or large plate.
Notes
- To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way.
- I recommend not keeping it in the fridge because it will dry it out.
- Bread can be frozen by wrapping in plastic wrap and placing it in a zip-top freezer bag. (Keeps good up to 6 months) Defrost on the counter for a few hours when you're ready to use it.
- If you're kneading the dough by hand it will take about 10 minutes.
