Fluffy Whole Wheat Toast Bread (Tangzhong Method)

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Fluffy Whole Wheat Toast Bread (Tangzhong Method)

Name: Fluffy Whole Wheat Toast Bread (Tangzhong Method)
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 1 Piece
Cuisine: Deutsche Küche
Ingredients: 280 g Whole Wheat Flour; 70 g Wheat Flour Type 405; 250 ml Whole Milk 3.5% Fat; 10 g Fresh Yeast; 30 g Unsalted Butter; 25 g White Sugar; 1 Egg; 6 g Fine Salt

(0)

210 min

Under an hour

Knuspr-Küche

Entdecken Sie das Geheimnis für das fluffigste Vollkorn-Toastbrot, das Sie je probiert haben! Durch die japanische Tangzhong-Methode – ein einfaches Mehlkochstück – bleibt dieses Brot unglaublich saftig und weich, ganz ohne künstliche Zusatzstoffe. Perfekt für ein gesundes Frühstück oder als Basis für Ihre Lieblings-Sandwiches. Frisch gebacken duftet es herrlich und überzeugt durch seine feine Krume und den vollen Geschmack des Korns.

Preparation method

Preparing the Tangzhong

Whole wheat pastries tend to be a bit drier. To prevent this, we use the Tangzhong method: Mix 25 g of the whole wheat flour with 60 g of the milk in a small saucepan. Heat, stirring constantly, until a pudding-like consistency is formed. Let this cooked mixture cool to room temperature.

Preparing the Dough

Prepare the pre-ferment by mixing 70 ml of lukewarm milk with the fresh yeast and a pinch of sugar with a whisk. Let the mixture rise in a warm place for approx. 10-15 minutes until it foams significantly.

Add the cooled Tangzhong, the yeast pre-ferment, and all remaining ingredients (225 g whole wheat flour, 30 g whole wheat flour, 70 g wheat flour, 120 ml milk, sugar, egg, and salt) except the butter to the bowl of a stand mixer. Knead the dough on low speed for approx. 5 minutes. Resist the urge to add more liquid – the dough will come together during kneading.