Tangzhong Whole Wheat & Rye Bread
Ingredients
Tangzhong
30 g bread flour
150 g water
Final Dough
200 g bread flour
75 g whole wheat flour
75 g dark rye flour
5 g instant yeast
55 g light brown sugar
5 g salt
125 g whole milk, heated to 95 to 100 degrees F
120 g of the tangzhong
1 egg
30 g very soft butter
Instructions
a.. Prepare the tangzhong by whisking the water and the flour together in a
sauce pan over low heat. Constantly stir the mixture until the it reaches 149
degrees F. It should thicken and resemble a roux. Using an instant read
thermometer is really helpful.
b.. Move the mixture to a bowl and let the tangzhong cool completely.
c.. Whisk the bread, wheat, and rye flours in the bowl of a stand mixer (you
can also use a bread machine to make the dough).
d.. Add the yeast, brown sugar, and salt and whisk.
e.. Add the milk, tangzhong, and the egg and mix with a spoon or a dough
whisk to blend.
f.. Add the butter and knead with the dough hook for 15 to 20 minutes. You
might need to stop and scrape down the bowl a few times before the dough hook
can really work the dough.
g.. You will know when the dough is ready when you tear off a small piece and
can stretch it into a thin membrane.
h.. Place the dough in a greased bowl or dough rising bucket, cover it, and
allow the dough to double. It took about two hours in my case.
i.. Preheat the oven to 350 degrees F and degas the dough.
j.. Divide the dough into 3 pieces.
Form each ball into a rectangle and fold the long ends of the rectangle over
each other like an envelope.
With a rolling pin, roll the dough the long way into another long rectangle.
Roll up the three rectangles and place them seam side down into a one pound (8
1/2 inch by 4 1/2 inch) loaf pan.
a.. Cover the loaf with plastic wrap and let rise until it reaches the top of
the loaf pan (or just under the top). This took 40 minutes for me.
b.. Brush the loaf with milk, egg, or the rest of the tangzhong, and bake for
about 35 minutes, until the bread is golden brown.
c.. De-pan and cool completely on a cooling rack.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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