Whole Wheat Bread By Tangzhong Method

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    Tangzhong method
    Tangzhong method

    What is Tangzhong Method?

    Chinese use Tangzhong Method to get softer, lighter and fluffier bread. These breads have 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 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 with this unique Tangzhong method. I started to read more on 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.

    Ingredients

    Use Conversion Table to convert cups into grams

    For Tangzhong

    ItemsQuantity
    Wheat Flour35 gm
    Water175 ml

    For the Dough

    ItemsQuantity
    Wheat Flour400 gm
    Water170 ml
    Instant Yeast1 tsp
    Sugar / Honey2 tbsp
    Olive Oil3 tbsp
    Salt1 tsp
    Tangzhong130 gm

    Calories Count

    Total Calories1938.65
    Total Servings1 Loaf
    Calories per Serving1938.65

    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.

    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 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.

    Whole Wheat Bread By Tangzhong Method

    Now cut the slices and enjoy it.

    Slices of Whole Wheat Bread By Tangzhong

    If you like what I share, please hit the like button and leave your comments for me.

    Print Recipe
    Whole Wheat Bread By Tangzhong Method
    Course Main Course
    Cuisine Baked
    Prep Time 40 minutes
    Cook Time 35 minutes
    Passive Time 90 minutes
    Servings
    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
    Course Main Course
    Cuisine Baked
    Prep Time 40 minutes
    Cook Time 35 minutes
    Passive Time 90 minutes
    Servings
    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
    1. Prepare the dough with Tangzhong method as described above and let it cool down.
    2. In a bowl take water. Dissolve sugar and yeast in it. Keep it aside and let the yeast activates.
    3. In another bowl, add Tangzhong, wheat flour, salt, oil and activated yeast. Mix it well to make a dough.
    4. Take this dough out on a dusted surface and keep on kneading till you get a soft, smooth and non-sticky dough
    5. Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume.
    6. Take out this dough on a dusted surface again and punch it gently to release the air.
    7. To shape the loaf, spread it into a rectangular shape and roll up tightly into a log.
    8. Place the shaped log into a greased loaf tin.
    9. Cover it with a greased cling wrap and let it rise until it doubles in volume.
    10. Preheat the oven to 200 degree Celsius. Apply water on the loaf with brush and bake it at the same temperature for 35 minutes.
    11. If the top of your bread is browning faster then cover it with aluminium foil and continue to bake.
    12. 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.
    13. Now cut the slices and enjoy it.
    Recipe Notes

    Do you know, you can print my recipe without images and then keep it handy while preparing a dish? Easy! Isn’t it?

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    54 COMMENTS

    1. 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

    2. 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

    3. 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???

    4. 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.

    5. 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 😊

    6. 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!

    7. 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.

    8. 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

    9. 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 ?

    10. 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

    11. 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?

    12. 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

    13. 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

    14. 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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