Fluffy Whole Wheat Toast Bread | Tangzhong Method

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.

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.

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!