Whole Wheat Toast Bread

Instructions

• 1
  Whole wheat baked goods tend to be drier due to whole wheat flour, which is why in this recipe we will use the Tangzhong method, where we lock more liquid into the dough thanks to a paste that we create by mixing flour and milk. Whisk and cook. A paste will form, which we will let cool to room temperature.
• 2
  Meanwhile, prepare the leaven by mixing lukewarm milk, yeast, and flour. Place in a warm spot and let rise to double its size for 10-15 minutes. In the meantime, the paste will cool, and we can prepare the dough.
• 3
  Place the Tangzhong, leaven, and all other ingredients except butter into the bowl of a stand mixer and start kneading. For the first minute, the dough will look like it needs more liquid, but resist and do not add any. The ingredients will combine, and after adding the butter, the dough consistency will be ideal. Knead on the first speed for 5 minutes.
• 4
  Then add the butter cut into pieces and knead on the second speed for another 5 minutes. The dough is slightly sticky. Using a spatula or dough scraper, scrape the dough from the sides of the bowl.
• 5
  Let the prepared dough rise in the bowl, covered with a tea towel, in a warm place for 45 minutes. Then gently stir the dough to release almost all the bubbles and let it rise for another 45 minutes.
• 6
  Grease a 22 x 12 cm loaf pan with butter or line it with baking paper.
• 7
  Dust the work surface with all-purpose flour and remove the dough from the bowl using a spatula or scraper. Form the dough into a square, folding its side edges inwards. The width of the dough should be slightly less than the width of your pan. Roll the dough towards yourself. Press the end of the dough and place it into the pan seam-side down.
• 8
  Spray the dough with water, cover it or place it in a bag, and let it proof for about 1.5 hours in a warm place.
• 9
  Preheat the oven to top and bottom heating elements approximately 15-20 minutes in advance, so the oven is ready in time. Set to 220 °C.
• 10
  Brush the risen bread with milk, place it in the oven and bake for 10 minutes, then reduce the temperature to 180 °C and bake for approximately another 20 minutes. When using a probe thermometer, the internal temperature should reach 93 °C.
• 11
  After baking, let it rest for a few minutes, then turn it out of the pan and let it cool on a wire rack.