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!
