Whole Wheat Bread By Tangzhong Method

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What is Tangzhong Method?

Chinese use Tangzhong Method to get softer, lighter and fluffier bread. These bread have a long shelf life without using any chemical or preservatives. Japanese originally developed the Tangzhong method. It is also known as Tangzhong Roux or water roux method. In this method, we mix 1 part of the flour with 5 parts of water and make a smooth paste. The gluten in the mixture will absorb the moisture and become leavened. Knead this roux with yeast-based dough and you will get a good rise to the dough.

Autolyse is another different method that I have used in my Multigrain bread.

Tangzhong Method Bread

Until I learned the Tangzhong Method, I was never satisfied with my whole wheat bread bakes. I always used to end up with a dry and dense loaf. My quest to find a possible recipe to bake a fully whole wheat bread made me read many articles talking about different methods to make bread but nothing convincing. Finally, I came across this unique Tangzhong method. I started to read more on the Tangzhong method recipe or so-called water roux bread recipe. I tried my hands on this recipe and surprisingly I was able to get my perfect soft and moist Tangzhong bread loaf in the first attempt.

How to make Water Roux

To make the Roux, mix 1 part of the flour in addition with 5 parts of water to get a smooth paste. Now cook this mixture over medium flame and keep on stirring until the mixture becomes thick. Transfer this mixture into a bowl and cover it with a clean wrap to avoid from drying.  Once it cools, mix this roux with other ingredients to make a bread dough. You can keep Tangzhong only for a day or two in the refrigerator.

Now let’s have the Tangzhong Method bread recipe. It is eggless, non-dairy whole wheat bread recipe.

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Ingredients

Use the Conversion Table to convert cups into grams

For Tangzhong

Items Quantity
Wheat Flour 35 gm
Water 175 ml

For the Dough

Items Quantity
Wheat Flour 400 gm
Water 170 ml
Instant Yeast 1 tsp
Sugar / Honey 2 tbsp
Olive Oil 3 tbsp
Salt 1 tsp
Tangzhong 130 gm

Instructions

Prepare the dough with the Tangzhong method as described above and let it cool down.

In a bowl take water. Dissolve sugar and yeast in it. Keep it aside and let the yeast activates.

Activated Yeast

In another bowl, add Tangzhong, wheat flour, salt, oil, and activated yeast. Mix it well to make a dough.

Take this dough out on a dusted surface and keep on kneading till you get a soft, smooth and non-sticky dough.

Whole Wheat Bread By Tangzhong Soft Dough

Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume.

Whole Wheat Bread By Tangzhong dough

Take out this dough on a dusted surface again and punch it gently to release the air.

To shape the loaf, spread it into a rectangular shape and roll up tightly into a log.

Place the shaped log into a greased loaf tin.

Cover it with a greased cling wrap and let it rise until it doubles in volume.

Whole Wheat Bread By Tangzhong dough second rise

Preheat the oven to 200 degree Celsius. Apply water on the loaf with brush and bake it at the same temperature for 35 minutes.

If the top of your bread is browning faster then cover it with aluminum foil and continue to bake.

Once done, take out the bread from the oven and place it on a wire rack to cool completely. Brush the top with some olive oil and cover it with moist cloth or towel. It will help to cool it faster without losing its moisture.

Whole Wheat Bread By Tangzhong Method

Now cut the slices and enjoy it.

Slices of Whole Wheat Bread By Tangzhong

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Tangzhong method
4 from 4 votes
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 2 hours 45 minutes
Course: Main Course
Cuisine: Baked
Servings: 1 Loaf

Ingredients

For Tangzhong

  • 35 gm Wheat Flour
  • 175 ml Water

For the Dough

  • 400 gm Wheat Flour
  • 170 ml Water
  • 1 tsp Instant Yeast
  • 2 tbsp Sugar You can use Honey as an alternate
  • 3 tbsp olive oil
  • 1 tsp Salt
  • 130 gm Tangzhong

Instructions

  • Prepare the dough with Tangzhong method as described above and let it cool down.
  • In a bowl take water. Dissolve sugar and yeast in it. Keep it aside and let the yeast activates.
  • In another bowl, add Tangzhong, wheat flour, salt, oil and activated yeast. Mix it well to make a dough.
  • Take this dough out on a dusted surface and keep on kneading till you get a soft, smooth and non-sticky dough
  • Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume.
  • Take out this dough on a dusted surface again and punch it gently to release the air.
  • To shape the loaf, spread it into a rectangular shape and roll up tightly into a log.
  • Place the shaped log into a greased loaf tin.
  • Cover it with a greased cling wrap and let it rise until it doubles in volume.
  • Preheat the oven to 200 degree Celsius. Apply water on the loaf with brush and bake it at the same temperature for 35 minutes.
  • If the top of your bread is browning faster then cover it with aluminium foil and continue to bake.
  • Once done, take out the bread from the oven and place it on a wire rack to cool completely. Brush the top with some olive oil and cover it with moist cloth or towel. It will help to cool it faster without losing its moisture.
  • Now cut the slices and enjoy it.

Notes

Do you know, you can print my recipe without images and then keep it handy while preparing a dish? Easy! Isn’t it?
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia


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80 COMMENTS

80 COMMENTS

  1. Hi Sonia

    Thanks for the great recipe. I have a tin which is 25.5*11.5*7 cm . I used about 750 gms of flour and for roux I used about 65 gms. I have calculated the required ingredients to desired measurements.

    My bread rose well bit when I started baking it became crusty on top and when I demoulded it , it cut in the middle.

    What could be the reason. I have used whole wheat flour.

    • Krithi, its difficult to tell the mistakes as it can happen because of poor shaping, under-proofing, less hydration or over baking. So work with recipe again.

      Happy Baking!
      Sonia

  2. Hi thanks for sharing this.
    Is this whole wheat flour ? The pictures look like plain flour.
    I thought I could use whole wheat. What do you recommend?
    John

  3. 1 star
    I did this twice and both times, first and second rise were very weak..,I made sure the yeast was active…Is it because I used atta flour?

    • There can be many reasons for less/low rise.
      1. poor quality of yeast.
      2. Kneading the dough too rigorously.
      3. Keeping the dough dry and hard.
      4. Cold weather/low temperature.
      So troubleshoot what went wrong in your case.

      Happy Baking!
      Sonia

  4. 5 stars
    Easy to follow recipe with great results! Tender, fine crumb, plenty of moisture without being soggy or dense. A nice change of pace from long fermented artisan bread.

    • Avani,

      There can be many reasons for the same. So without knowing the details Its difficult to answer. Try baking bread following the same recipe once again and Let me know the results.

      Happy Baking!

  5. Hi Sonia,
    Such an awesome blog you have. You recipies are foolproof.. I have made so many of them and all of them are successful.. Thank you very much.

    If possible pls post some healthy whole wheat rusk recipe.

    Raji

    • Hi Raji,

      Thank you so much for liking my work and leaving such an amazing message. I have added your wish to my “to-do-list”. Soon will post the recipe.

      Thanks again,
      Sonia

  6. Dear Sonia,
    I am a fan of your baking. Thanks for sharing the recipes even though you conduct classes!
    Could we use this recipe for buns & garlic knots ? Please share the dimension of your bread tin that was used for the same measurement.
    Take care & Happy baking!

    • Hi Moumita,

      Thank you for your kind words. Feeling Humbled.

      Yes, you can use the same recipe for buns and knots. I have used 9x4x4 inches loaf tin.

      Happy Baking.

  7. what yeast would you suggest? I am lil confused between fresh yeast/ dry yeast/ instant yeast..please suggest one nice brand also. I usually use “blue bird instant yeast”..

    about kneading, how much time should we knead the dough? should it be hard like doing for rotis or soft kneading??

    • Hi Alekya,

      Here is the link to an article that will answer all your questions regarding yeast. Check this https://anybodycanbake.com/buy-best-yeast/

      Blue Bird is the one and only brand that I never recommend to use. A big no for this brand.

      About the kneading part, it depends upon the recipe that you are following. Check my any bread recipe. You will get all the details.

      Happy Baking
      Sonia

  8. Hi Sonia, I tried your tangzhong method for wheat bread,it has become very sticky, I don’t know what went wrong, can you help me….
    After adding tangzhong, yeast, started kneading but couldn’t get the dough shape, help me pls…

    • Hi Padmashree,

      Maybe you added more water to the flour than required. water amount depends upon the quality of flour. Always add water little by little. It will make the dough manageable for you.

      Happy Baking
      Sonia

  9. Hi Sonia,
    Had used fresh yeast the 1st time I tried the above recipe…..the result was so gud. Second time I made with gloripan yeast the bread was a bit dense…plz let me know why???

  10. Hi Sonia,
    I would like to bake your whole wheat bread by Tangzhong method.
    I have a pullman loaf tin 13″”x4.5″x4″
    How much flour can I use.
    Thanks for your lovely recipes.

  11. Hi Sonia is instant yeast nd instant dry yeast the same. can I use jaggery instead of sugar..will the yeast get activated if I use Jaggery.. thank u .. waiting for ur reply 😊

  12. I tried this recipe. Bread came out so wonderful!!
    Had tried so many whole wheat breqds earlier but never came this close . Thanks for sharing your knowledge!

  13. I read about adding vital gluten to whole wheat bread but its not easily available in Shimla well even dry yeast not easily available any of the good brands. We have what is called nashasta in local language. It white uneven broken pieces . its made by soaking wheat in water n then removing water and again n again soaking it in water n removing outer layers till u get pure white inside stuff. this is dried in big chunks n then broken. its made into halwa n is considered very health. its very spongy. could this be vital wheat gluten thats added in whole wheat bread to make it soft n rise well. I think i have not been able to explain it well. heres a you tube link showing uncooked nashasta n how halwa is made frm it.

  14. Hi Sonia,
    I have been trying to bake whole wheat bread for quite some time…Tried this recepi, it was the best so far.. still it is not as moist as market ones. The sides break…Please tell me how to cut nice ,even ,not so thick slices ?

    • Dear Seema,

      It is not correct to compare your whole wheat bread with market bread. Market-bought bread are not 100% whole wheat, please check the ingredient list. Hence the texture of both the bread will be different. To get nice slices, you must ensure that you have allowed the bread to cool down properly before slicing. Slice them with only a bread knife.

      Hope this helps
      Sonia

  15. Hi,
    this bread looks awesome !!!
    i just have a few queries:
    How long does it approximately take for the first and second proof
    Can i know ur wheat flour’s brand ?

  16. Hi
    Thank u so much for whole wheat bread recipe..
    When I bake the bread sides of the bread are not as brown as we get bread in bakery stores..what is the reason behind this?otherwise bread bakes perfect..

      • Thank u soniaji..can we get cast iron tin easily?
        I have one more query regarding gluten..I read in so many articles that we need to add extra gluten(vital wheat gluten) to make whole wheat bread or multigrain bread..so is it really necessary? I heard vital wheat gluten is good protein source for vegetarians..need ur expert opinion on GLUTEN..
        Waiting for ur sourdough starter and bread recipe..
        TIA..?

        • Dear Lata,
          Cast iron tins are available, however, they are going to be expensive. They are worth to buy if baking is your passion and if you care about the appearance of the end products. Check this link: http://amzn.to/2obURam
          Vital Wheat Gluten: Gluten is naturally available in wheat and the %age depends on the quality of wheat. So adding extra gluten is not harmful unless you are allergic to gluten. Remember, Gluten is protein.
          Sourdough starter and bread recipe shall follow in coming future.
          Regards
          Sonia

  17. I followed ur recipe but I didn’t get high loaf after 2nd rise. I used rapid rise instant yeast. What went wrong with my baking?

  18. Hi Sonia,

    My dough didn’t rise during the 2nd round. And the bread ended up being flat although the taste and the texture seem fine. Also it didn’t sound hollow on knocking after I finished baking. Where did I go wrong?

    • Dear Stuti,

      It is impossible to give you a direction at this point in time because I have no clue what changed between the first and second rise. Assuming that the first rise was proper and the yeast was working fine, please observe the following during your next bake:
      1. Do not overproof during any rising process.
      2. climatic condition may slow down the proofing process. Be aware of the climatic condition and if required wait for those extra minutes.

      Sonia

  19. Hi Sonia, I missed your live session on whole wheat bread on 21st July. Is there a way to post the tips out?. I followed this whole wheat bread recipe , it came out a bit dense and hard on top. Pls let me know where I went wrong?. (Guessing I should have kneeded for longer) )

    • Hi Kaveri,

      Within a weeks time, you will have a post on our website with all the tips and tricks shared during the live session.

      Bread could be dense for two reasons:
      – Overproofing
      – Less moisture content
      – After kneading if the dough was not elastic enough.

      However, the whole wheat bread will always be denser than all-purpose flour bread.

      Hope this helps
      Sonia

  20. hi sonia.sonal here. just a query…… the water used to dissole yeast is to be taken from 170ml of water from the recipe or is it extra?

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Sonia Gupta

Baking Instructor & Food Blogger

I am an award-winning baking instructor and my baking courses are recognized by all baking enthusiastic. I am a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding my forte as one of the top baking instructors when it comes to whole wheat baking, I have gained mastery in eggless and healthy baking. I have trained more than 2000 people in the last 3 years and continues to satisfy my desire to transform "HomeMakers into HomeBakers".

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