Wholemeal Loaf

110 gm milk
45 gm whisked egg
100 gm Tangzhong/ Water Roux
40 gm sugar
5 gm salt
200 gm bread flour
150 gm wholemeal / whole wheat flour
6 gm instant dry yeast
40 gm unsalted butter, softened at room temperature

Add all ingredients (except butter) , first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)

When all ingredients come together, add the butter.  Knead until the dough becomes elastic.

Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.

Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes. Cover with plastic wrap, let rest for 15 minutes at room temperature.

Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly . Seal faces downward. Roll out each portion to 30cm in length with your rolling pin . Seal faces upward and roll into a cylinder shape . The seal faces down . Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside. Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)

Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Adapted from christinesrecipes