Wednesday, November 27, 2013

100% Wholemeal Bread

Wholemeal Bread
Wholemeal Bread

Adapted from Carol's  湯種100%全麥吐司


(A) Tang Zhong Dough (mix together and chill overnight in the fridge)
50ml scalded milk
50g wholemeal bread flour

(B) Main Dough
100g Tang Zhong
255g wholemeal bread flour
1 egg (50g)
1 tsp instant yeast
1/2 tsp salt
30g honey
90g cold milk

30g butter

  • In a mixer fitted with a dough hook, combine all ingredients (B) together.  Then add in (A), knead until well combined.  Gradually add in butter and continue to knead until dough is smooth and elastic. 
  • Place dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until at least doubled in volume.
  • Once the dough has doubled in size, punch it down and divide into two equal portions.  Shape into balls.  Cover and rest for 20 minutes. 
  • Flatten the dough into rectangular shape and roll them up like swiss rolls.
  • Place the two rolls  into a greased loaf pan; cover and let it proof again until almost doubled or 90%.
  • Bake in a preheated oven (175 deg C) for about 40 minutes or until brown.
  • Remove the bread from the pan immediately and brush the top with melted butter if you wish.


  1. Hi Veronica
    There was a time I grab one wholemeal bread loaf from a bakery shop nearby, and....oh my, the bread was a said wholemeal bread and it looks more like using plain flour in the making! Your bread looks so soft in texture and this is what I am looking for! I can eat this as it own but of course with a cup of coffee ot hot chocolate! I have bookmarked this!

  2. My husband and I like wholemeal bread but not for my children. After seeing your bread, I must give it a try. Thanks for sharing.

  3. Hi Veronica, can I know if there is a way to make this using bread machine?

    1. Hi Poppy, refer to your machine manual and take note of the order of adding the ingredients. Add the overnight starter dough once the main dough come together in the machine. Hope this helps.

  4. Hi Veronica, can you briefly describe how to make the Tang Zhong Dough?
    I have come across tang zhong using room temp. water/milk but have not tried on scalded water/milk.
    What is the temp. for scalded milk (roughly)?
    Do u advise to double up the recipe ?

    1. Hi Lynn, I don't use a thermometer to test the temperature of the milk. Once you see tiny bubbles forming around the edges of the pan, that means the milk is scalded.

  5. Ok, it is 1 way to check on scalded milk.
    so to make Tang zhong, we shall mix the flour + scalded milk, heat up and stir to 65deg. right?
    Next, do u advise to double up the recipe if I wish to make 2 loaves?

    1. Hi Lynn, this tangzhong is different from the cooked one. This one just required you to mix the scalded milk and the flour into a dough. Then chill it overnight in the fridge. If you want to make 2 loaves, just double the recipe. Good luck!


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