While coming back from work, my hubby asked me “Again you are making bread today?” I replied yes I am. I am addicted to bread baking, and want to try as many different bread types of bread possible. I have a very long list of breads to try and I have done only a tiny percentage. So for this month’s Baking Partner’s challenge I choose two different methods of bread making. The first one is Tangzhong (water roux) method and other is scalded flour method.
Tangzhong method is commonly used in Asian style bread, where the second method is used in Scandinavian bread baking. As a curious student, I did research on each of them and baked 4 types of bread. So you are going to see bread more often on my blog. I found this great recipe of bread with Tangzhong method from Christine’s blog. Asian community especially Japanese and Chinese likes soft fluffy bread. We Indians also make soft white bread, but not as soft as Japanese styled one. This technique was introduced by Yvonne Chen in her Chinese book, entitled “65°C Bread Doctor”. In her book, she described that this water roux method/ tangzhong is the “secret ingredient” which originated from Japan, to make soft bread. Water roux/ tang zhong is made by cooking 1 part of bread flour in 5 parts of water to 65°C.
At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When this water roux/ tangzhong is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread. Bread also stays soft for a few days. I also thought it will be a wonderful idea to try famous sweet stuffed bread from bakeries in India called Dilpasand /Dilkush, so I made that. I also realized Dilpasand /Dilkush is not very healthy bread, so tried rye bread with tangzhong method.
I made tangzhong starter with bread flour and added it to a mixture of rye flour, whole wheat flour, bread flour and flax seed meal. I didn’t add any egg in the bread, but did an egg wash to make the bread shiny. I adapted from this recipe of whole wheat meal toast . This bread turned out to be delicious and soft; it has lots of flavor, heartiness of rye, nuttiness of flax seed and whole wheat and also little chewiness from the bread flour. You can also spice up the bread with caraway, cumin seeds or coriander seeds. I will try that next time.
It makes really good toast. So try it and it won’t disappointment you. Please take a look at the bread creations from fellow baking partner’s creations of breads with this method. If we can, you can also try it. Here comes the recipe.
First make tangzhong.
Print Recipe from here
Rye Bread with Tangzhong Method
Adapted from Christine's Recipes
Prep time: 10 mins
First rise: 3 hours, Second rise, 1 hour, Baking 45 minutes
Yield: 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）
Prep time: 10 mins
First rise: 3 hours, Second rise, 1 hour, Baking 45 minutes
Yield: 1 loaf（one loaf tin sized 20.5cmx10.5cmx9.5cm）
Ingredients:
For Tangzhong
- 50gm/ ⅓ cup bread flour
- 250ml/ 1 cup water (could be replaced by milk, or 50/50 water and milk) ( I used milk and water)
- Formula of 1 parts of flour with 5 parts of water heat at 65 c/ 150F.
For Dough
- 110 gm milk
- 100 gm Tangzhong
- 36gm sugar
- 6 gm salt
- 100 gm bread flour
- 150 gm whole wheat flour
- 100 g rye flour
- 24g flax seed meal
- 6 gm instant dry yeast
- 40 gm unsalted butter, softened at room temperature
Method
First make tangzhong
First make tangzhong
- Mix flour in water and milk well without any lumps. Cook over medium-low heat, stirring constantly with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. If you want to check the temperature of tangzhong it is 65 C/149 F. Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients.)
For making bread
- · Whisk the dry ingredients in the bowl of a stand mixer. Add the milk, and tangzhong.
- Mix until the ingredients come together, and then knead until it forms dough. Add the butter and continue to knead and medium/high speed until the dough becomes smooth and elastic and no longer sticky. To test the dough, pull it until it forms sort of a thin membrane. This could take up to 20 minutes.
- Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise until doubled. First rise took 3 hours.
- On a floured surface, deflate and divide the dough ( 721g) into 3 equal parts and form into balls. Cover with plastic wrap and allow it rest for 15 minutes.
- Take each piece and, using a rolling pin, roll out into an long oval shape. Fold the shorter sides of each oval over like an envelope, into sort of a square. Flip the squares over, and roll out into an oval again. Flip them back over, and roll each oval into a roll/cylinder, from one end to the other.
- .Arrange the rolls in an oiled one-pound bread pan, cover with plastic wrap, and allow to rise to about ¾ of the height of the bread pan. It took about 1 hour.
- Brush the loaf with the egg wash and bake in a preheated oven at 350 degrees for 45 minutes. If the top gets too brown, tent the loaf with foil while baking.
- Remove the loaf from the pan and cool on a wire rack. Let it cool completely
- Enjoy this bread makes a great toast.
I am linking this Yeast Spotting. 
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
~3 Sides of Crazy~ says
These look perfect! Loved this challenge.
Pallavi Purani says
I had a great time making this bread. Rye version sounds very healthy
Pallavi Purani says
I learnt so much from this challenge. Your bread looks absolutely beautiful. Good work Swathi.
Priya Sahasranaman says
Interesting - loved reading about the Tangzhong method - have never heard of it before! Haven't tried rye bread - looks yummy...
Tina (PinayInTexas) says
That's a soft, yummy and healthy looking bread, Swathi!
Marus says
Healthy and delicious bread. I loved learning about these new methods.
Good day
Sanoli Ghosh says
Very healthy and yummy bread. A new method I have seen today. Thanks dear for sharing this.
today's post:
http://sanolisrecipies.blogspot.in/2013/03/mint-coconut-chutney.html
Jehanne says
this looks absolutely gorgeous, I also love the tangzhong method as the bread turns out fluffy. YOur rye bread is exceptionally fluffy looking:-)
Rebecca Subbiah says
looks wonderful love your passion for bread making
Navaneetham Krishnan says
Faithfully love all your baking goodies, another feather to those I have already awarded to you.
Shama Nagarajan says
yummy recipe..thanks for sharing
Ongoing event:
Celebrate - Easter
in my blog.
Elisabeth says
Swathi, your breads are always such a fabulous and successful part of your food blogging, from day #1 they have been such favorites of mine. The Tangzhong starter method is awesome and I can see the beautiful result of your perfect and super moist and delicious bread!
Gayathri Ramanan says
healthy and perfect bread swathi...
Reeni Pisano says
Your bread is beautiful Swathi! I loved learning about these new methods! I will try this one at some point - scalded flour is my new favorite.
Zoe says
Hi Swathi,
Can I ask if I can link up with you just once? Otherwise, please ignore my comment.
Zoe
Zoe says
Hi Swathi,
Co-incidentally, I just posted a bread recipe that can link with your event too.
Zoe
Vineetha says
ur bread look super swathi...I m glad that i joined the group, we all loved our bread.BTW is next months challenge ready ? pls do let me know...
Saraswathi Tharagaram says
Inviting and healthy recipe..Love to try this also..
Latha Madhusudhan says
So tempting and well made dear.
Arthy Suman says
bread looks so perfect and healthy...
Amrita Vishal says
wow such an interesting use of rye flour in bread..love it and yes we all have enjoyed this bread!!
PT says
bread looks awesome dear..
Nagashree says
Wow, rye bread is my favorite and this looks great. First time here, and you have a great space. Will come back to explore more. Thanks for stopping by at my blog.
Angie's Recipes says
A very soft and moist rye bread with tangzyhong starter. Well done!
Home Cooked Oriya Food says
delicios bread... i am not brave to make bread yet, yours looks so yum...
wow - wonderful...
divya says
wow, this looks extremely healthy n perfect...
Jayasri Ravi says
A very healthy bread swathi, I love Rye flour, I use them a lot, looks really delicious with the addition of flax meal makes it more healthy. sorry for posting mine a bit late as something happened when I tried to post yesterday.., Enjoyed the challenge thoroughly.., will visit everybody soon.
PriyaVaasu says
Healthy Bread recipe Swathi, Thoroughly Enjoyed Baking it!!!
Eric Pepple says
This rye bread looks and sounds absolutely amazing. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Nivedhanams Sowmya says
So healthy and so delicious bread!!! hope to do this soon:)
Sowmya
Ongoing Event - HITS - Diabetic Friendly
Ongoing Event + Giveaway - Italian Dishes
Marisa G says
I'll try to make rye bread because is better for my diet. Love your beautiful shape!. Only to remind yo that I haven't received the link tool. Cheers from Valencia in Fallas, our Festival.
http://thermofan.blogspot.com.es/2013/03/hokkaido-buns-with-tangzhong-sugar-free.html
Janani says
Thank you swathi for this wonderful challenge loved baking it.
Gheza e shiriin says
Delicious & healthy. Waiting to try out with whole wheat. Thanks again Swati for giving us this challenge
TC,
Humi
Gajus kitchen says
Love your blog and I am happy to pass on the " Very inspiring blogger" award to you .
http://gajuskitchen.blogspot.ae/2013/03/i-am-very-happy-to-receive-my-first.html
Achu says
Amazing And it is one of the best bread ever seen 🙂 It is so challenging 🙂
Hema says
Wow, Swathi, looks so awesome dear, really want to join this group, putting it off till August, when I'll be more settled..
Suja Manoj says
Healthy and delicious bread,yet to try making with rye flour.Thanks so much for this challenge Swathi,really enjoyed.
Priya Suresh says
Seriously i loved this challenge Swathi,thanks for introducing this method,i know i'll be making my breads quite often with these both methods,btw rye bread looks fabulous and healthy.
Vimitha Anand says
Soft and healthy bake
Kaveri Venkatesh says
The bread looks perfect Swathi...It was great doing this challenge...I'm glad I joined you guys.
Vidhya Viju Govind says
I dedicate this challenge to u Swati - as i have said many time over - u built my confidence in bread making - thanks !
Gajus kitchen says
Bread looks perfect and awesome. I like the fact that you din't add any egg in the bread and good to know about these different techniques
Gauri says
Ma going to try this bread after my showcase... bookmarked it!
Reshmi Mahesh says
Your bread looks perfect..It was a fantastic bake..Loved it..Thanks dear..
Jeya Jemini says
healthy bread...good challenge
DivyaGCP says
Healthy and delicious bread..
Enjoyed this months challenge.. Thank you,Swathi
Sebeena Loyd says
this is such a nice method to try ....your bread looks very healthy. good one.
Veena Theagarajan says
bread looks great! so yummy
Julie says
very healthy bake dear,Yummy bread..haven't tried rye before,must try:)
Participate & win e gift vouchers (worth Rs 1000& Rs 500)in Flavors Of Cuisines-"Chinese"
Rita Bose says
Rye bread looks so awesome!! I have never tried the tangzhong method, sounds interesting!!
http://www.rita-bose-cooking.com
Anu says
Bread looks lovely and soft
Divya Shivaraman says
Perfectly baked swathi - its so good to see dedication in your work 🙂
Sandhya Ramakrishnan says
Awesome recipe Swathi! thanks to you for introducing us to this bread making technique. I am going to be using this a lot in future. I have to start taking all your inspiration and start playing with different flours.
Shailaja Reddy says
Wow yummy bread. We learn different methods. Thank you so much Swathi for sharing this recipe with us.