100% Whole wheat bread

Whole wheat bread – 100% whole wheat flour bread using tangzhong method.  I have tried wheat flour bread many times earlier, but never got a satisfaction . But this recipe gave me confidence that it will turn out good and IT DID!!

This is the first time I am using tangzhong and it has given me a self confidence that I can also make good breads. 🙂

I was able to slice it thinly, it were not dense at all. It was soft yet firm. We made egg omlettes with it. I shall share that recipe later. 

Let me quickly give the 100% whole wheat bread recipe here.

Ingredients:

For tangzhong

• Wheat flour – 2 and half tbsp
• water – 1/2 cup

Other ingredients for bread

• Whole wheat flour-2 cups
• Instant dry yeast – 1 tsp
• Salt – 1 tsp
• Sugar – 2 tbsp
• Fresh cream – 3 tbsp
• Egg – 1
• Oil – 1 tbsp
• Milk – 1/2 cup

Method:

1. To make the tangzhong, mix wheat flour and water and cook over medium heat till it becomes like a thick paste.
2. Allow it to cool completely.
3. Mix all the other ingredients except oil, then add the tanzghong to it and knead for 10 to 12 minutes.
4. Add oil and knead further to get a soft dough.
5. Cover it and allow it to rise in a warm place till it becomes doubled in size.
6. Then, punch the dough and knead for a couple of minutes.
7. On a well floured surface roll it out and make a log shape with sealed edges.
8. Place it in a well greased bread pan.
9. Cover it and allow it to rise again till it reaches the brim of the pan.
10. Preheat the oven at 180 degrees with both the coils on.
11. Covered with an aluminium foil, bake the bread at 180 degrees with only the bottom rods on for 25 minutes.
12. After 25 minutes, remove the bread from the oven, give milk wash on the top and bake for 5 more minutes without the aluminium foil.
13. Cool completely and then cut into slices.
14. 
15.