Whole Wheat Bread (Water Roux Method)

Whole Wheat Bread (Water Roux Method)

Good Morning!

Baked a whole wheat bread with water roux method / Tangzhong Method. This method gives a soft, crumb texture to the bread. 

In this method make a smooth custard with water and wheat flour. 1 part wheat flour + 5 parts of water...you may use half water + half milk.

Bread tin size 7×3.

Ingredients:

Whole Wheat flour - 200 gms

Instant active dry yeast - 1 tsp

Jaggery powder - 1 tablespoon

Salt - 1 tsp

Oil - 1 tablespoon

Milk - 1/4 cup

Milk + jaggery powder - 1 tsp (brush before baking the bread)

Butter - 1 tsp

Water - 1/2 cup / as required

To make Water Roux

Whole Wheat flour - 1.5 tablespoons

Water - 1/4 cup

Method:

# To make custard with roux method add water and flour without lumps. Cook on a medium flame to form custard. Cling wrap to avoid drying up. 

# Mix whole wheat flour, jaggery powder, yeast, salt, custard (water roux), milk.

# Make a smooth dough by adding little water and oil. 

# Cover it in well greased bowl. It will take 45 minutes - 1 hr to proof. 

# Once it doubles in size remove the bubbles and punch down for 2-3 minutes.

# Grease the baking tin well.

# Give a log shape to the dough. Place the log into the bread tin. Allow it to proof well/ until it reaches the rim of the pan. Cover the pan.

# 10 minutes before it reaches the rim of the baking tin preheat the convention oven @ 190'c.

# Brush milk+ jaggery powder to the bread. Bake at same temperature for 30-35 minutes.

# Once baked apply butter.

# After 10-12 minutes loosen the sides of baking tin and demold the bread on a wire rack.

# Allow it to cool down completely.

# It takes 3-4 hrs. Slice the bread and enjoy.

Please do try and provide your comments.

Thank U!