Wholemeal loaf

Makes 1 loaf. Takes 2 days. This is a solid recipe. Original recipe here.

When it's warm rest times are ~1 hour.

Ingredients

Tangzhong

• 125 gm water
• 25 gm flour

Method

• Add water and flour to pan and heat on low, stir constantly for 10 mins.
• Get it to 85 C or higher, this gelatinizes the starch and creates sweetness and flavour.
• Put in Pyrex container, fridge overnight.

Dough

Original recipe had sugar.

• 300 gm water (was 250 gm)
• 8 gm yeast
• 250 gm white flour (was 350 gm)
• 250 gm wholemeal flour (was 160 gm)
• 8 gm salt (recipe 5 gm)
• 30 gm butter

Method

1. Room temp butter and tangzhong.
2. Warm water to 35 C.
3. Add water and yeast to bowl, leave 10 mins.
4. Add flours and salt and mix with spoon. It will be very scraggy.
5. On bench, mix well until combined.
6. Add butter and mix well.
7. Add tangzhong and mix well. (10 mins)
8. In bowl 1-4 hours until doubled.
9. Oil the tin.
10. Rolling pin dough into big oval.
11. Fold in sides, then roll up into width of tin. This gives a hump shape.
12. Add seeds if using then put in tin.
13. Rest until dough is sticking out ~5 cm from tin (1-4 hours).
14. Bake with steam 35 mins @ 180 C.