Healthy, easy and delicious 100% Whole Wheat Japanese Milk bread recipe.
Prep Time 1hour20minutes
Bake time: 30minutes
26gwhole wheat flour(6.45%)
385gFlour (320 g whole wheat flour + 65 g Vital wheat gluten)(93.35%)
7gYeast (active dry)(1.6%)
33g Condensed milk(8.06%)
The day before
Make the tangzhong:
In a heavy bottom saucepan, take 26g whole wheat flour and 132 g water, mix till there are no lumps.
Put on medium heat and whisk constantly for 2-3 minutes till the mixture is almost bubbling and very thick and stretchy.
Place in a heat safe container and refrigerate overnight or at least 6 hours.
Take a bowl, add the remaining whole wheat flour + vital wheat gluten, add the milk (180 ml, leave 10 ml for the next day for activating the yeasmix till the water is absorbed by the flour. The mixture will be quite dry, it’s okay. Cover with plastic wrap and leave in the fridge overnight.
Make the bread:
In a large bowl (if using a stand mixer, use the bowl of your stand mixeadd the remaining room temperature milk, molasses and yeast. Mix and let it sit for 5 minutes till the mixture is foamy and smells like yeast.
Add the flour+water mixture (room temperaturand tangzhong (I used it cold because the temperature in my kitchen was 36°C)
Start kneading on a low speed. If by hand, gently start incorporating the dough. Knead for 2-4 minutes till a dough ball forms.
Only once this happens add the salt. Knead again for 2-4 minutes.
Now add the condensed milk and room temperature butter (I purposely used colder butter to balance the heat of my kitchen)
Keep kneading till your dough is elastic. Check your dough's strength by doing the window pane test. (If you have read the entire post you will know what this is, if not kindly read the entire posIn case your is too dry add 1 tablespoon of water. Do not add too much water beware.
Once the dough passes the windowpane test. Roll it into a smooth ball and place it in a slightly greased bowl to ferment. It took my dough approximately 40 minutes to ferment perfectly (to know how to determine if you have proofed your dough enough please read the entire blog post above.)
Once proofed. Prepare your loaf pan. I line my pan with parchment paper. Take your dough and divide into three equal pieces.
Roll each of these pieces into smooth balls, place them on a clean surface and let them rest for 10 minutes. Cover them with a damp tea towel so that they don't dry out.
After ten minutes, take one ball at a time and using a rolling pin roll it out into a circle about 1/2 inch in thickness. Very lightly flour the surface if your dough is sticking. It shouldn't stick, but sometimes on rare occasions it does.
Once your roll it out, take the top end and fold it downwards so that the seam comes to the center. Pinch it in. Now fold the bottom end upwards so that the seam touches the center and pinch again. It will look like an envelope.
Now turn the dough 90° so that the seam is a straight line and gently start rolling the dough from top down. Pinch the seam and place the dough into the prepared loaf pan.
Repeat with the other two pieces.
Let the dough proof till it fills 80-90% of the pan. Meanwhile preheat your oven to 190°C
Once proofed, bake your loaf for 30 minutes. If your loaf is browning too much then tent it with foil. I personally like a brown coloured loaf so I have never covered it with foil.
Remove the bread from the pan 5 minutes after removing it from the oven. Let it cool, enjoy!