Print Recipe from here
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）
- 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.
- 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
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.)
- · 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.
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.