Fluffy Whole Wheat Toast Bread (Tangzhong Method)

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.

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.