Fluffy Whole Wheat Toast Bread | Tangzhong Method

Preparation of Tangzhong & Pre-dough

• 1
  First, prepare the Tangzhong (flour roux): Mix 25 g whole wheat flour with 60 ml milk in a small saucepan. Heat, stirring constantly, until a thick, pudding-like paste forms. Remove from heat and let cool to room temperature. This step ensures the bread's special moistness.
• 2
  For the pre-dough, mix 70 ml lukewarm milk with the crumbled fresh yeast and a pinch of sugar. Let the mixture proof in a warm place for about 10–15 minutes until it clearly foams.

Making the Dough & Proofing

• 1
  Add the cooled Tangzhong, the yeast pre-dough, the remaining flour (255 g whole wheat and 70 g Type 405), the remaining milk (120 ml), sugar, the egg, and salt to the bowl of a stand mixer. Knead the dough on low speed for about 5 minutes. Don't be alarmed if the dough initially seems dry – do not add any additional liquid!
• 2
  Now add the soft butter in pieces and knead the dough on second speed for another 5 minutes until it is smooth and elastic. The dough may be slightly sticky. Release the dough from the sides with a dough scraper.
• 3
  Cover the bowl with a cloth and let the dough proof in a warm place for 45 minutes. Then briefly press the dough together to remove air bubbles, and let it proof for another 45 minutes.

Shaping & Baking

• 1
  Grease a loaf pan (approx. 22 x 12 cm) with butter or line it with baking paper. Dust the work surface with a little flour. Shape the dough into a square, fold in the sides, and roll it up tightly. Place the dough seam-side down into the pan.
• 2
  Spray the dough with a little water, cover it, and let it rise in the pan for approx. 1.5 hours in a warm place until its volume has significantly increased. Preheat the oven in good time to 220 °C (top/bottom heat).
• 3
  Brush the bread with a little milk and bake it first for 10 minutes at 220 °C. Then reduce the temperature to 180 °C and bake it for another 20 minutes until done. The core temperature should ideally reach 93 °C. After baking, let it rest briefly in the pan, then let it cool completely on a wire rack.