This Asian yeast bread technique — which has origins in Japan's yukone (or yudane) and was popularized across Asia by Taiwanese cookbook author Yvonne Chen — enhances both moisture and keeping quality when applied to soft bread (think sandwich loaves, dinner rolls, cinnamon buns, and their ilk). You know how your homemade toasting bread starts to dry out and crumble after a few days? Or your cinnamon buns seem to harden up within just a few hours? Tangzhong will solve both of those issues.
In previous posts I’ve explained the science of tangzhong, as well as showed you how to apply it to your own favorite yeast recipes. Now, after so many of you have asked, I’m going to see how tangzhong works with both whole wheat and gluten-free loaves.
“I'm curious how you think this method would work with whole grain bread or rolls? A soft, tender dinner roll with something like 50% whole wheat that stayed moist a day or two would be amazing!”
Whole Wheat Sandwich Bread
First, a very short explanation of tangzhong (for details, read our introduction to tangzhong). A small part of your yeast bread recipe’s flour and liquid is cooked into a slurry before starting. Typically, tangzhong calls for using about 6% of the flour and 45% of the liquid in the slurry. In a normal-sized sandwich loaf using 3 cups of flour, this translates to 3 tablespoons of the flour and 1/2 cup of the liquid.
This slurry, due to heat-related changes in the starch particles, holds onto its liquid a great deal more effectively than ingredients mixed in the regular manner. The slurry distributes itself throughout the dough during kneading, and once baked helps keep the bread soft and fresh.
Now there’s not nearly as much starch in a cup of whole grain flour as there is in all-purpose flour; whole wheat includes bran and germ along with its starch, while all-purpose flour is mostly starch.
Tangzhong Wholemeal Bread
I make one of our most popular bread recipes, Classic 100% Whole Wheat Bread. I start with my 6% slurry; despite its lesser amount of starch, the slurry made with whole wheat cooks up just fine.
Since I'm using a slurry, which basically holds onto its liquid during the kneading process, I increase the water in the recipe by 2 tablespoons in order to keep the dough nice and soft.
Perhaps it's just that the particular recipe I chose to test already makes a soft, moist loaf, but I can't see or taste any difference in the tangzhong vs. standard versions — right out of the oven, or overnight. So that's the no.
Whole Wheat Milk Buns (tangzhong Method)
And the yes? Two days later, the tangzhong loaf is softer and moister than the standard loaf. So in this particular recipe, tangzhong helps with shelf life.
The dough for these rolls is made with 50% white whole wheat flour, 50% unbleached all-purpose flour. I make the slurry from the whole wheat flour.
And just as with the 100% whole wheat bread above, the dough for both versions is seemingly identical. Soft and quite sticky initially, once it's risen the dough is easy to work with and shape.
Whole Wheat Hokkaido / Tangzhong Milk Bread/rolls
Both doughs rise nicely, filling their respective Dutch ovens: the tangzhong rolls in their stoneware pot, the standard rolls in enameled cast iron.
Both bake into beautiful golden rolls. The rolls bake more quickly in cast iron than stoneware, understandably, but I make sure both sets reach an internal temperature of 190°F for a fair comparison.
Three days later, though, the standard (non-tangzhong) rolls are starting to become just a tiny bit crumb-y; while the tangzhong rolls are still just as soft as the day I baked them.
Whole Wheat Marble Milk Bread(tangzhong Method) Recipe By Sabrina Yasmin
Ah, gluten-free yeast bread — the Holy Grail of gluten-free bakers everywhere! Unlike brownies, cookies, muffins, and a number of other treats that can easily transition to gluten-free simply by substituting our Gluten-Free Measure for Measure Flour for any regular flour in the recipe, yeast bread is more complicated.
Think about it: it's a culinary oxymoron. Gluten is what makes yeast bread rise; it's the keystone of any loaf. So gluten-free yeast bread? It's like saying, I'll have a hot fudge sundae, but hold the hot fudge.
Still, those of us baking gluten-free soldier on, perpetually in search of GF yeast bread that's a dead ringer for our favorite homemade toasting bread. Maybe tangzhong can help prevent two notable downsides of gluten-free bread: its crumbliness and short shelf life.
Wholemeal Bread Using Tangzhong Method
I start with the slurry: as usual, I use 6% of the flour and 45% of the liquid in the recipe (which in this case is milk).
And here's the question of the day: Will the tangzhong loaf be softer and less crumbly? Will it resist becoming stale as quickly as the standard loaf?
As time passes, they stale at the same rate; while still good for toast, they've lost that just-baked freshness. So tangzhong doesn't seem to make any appreciable difference in gluten-free bread's texture or shelf life.
Whole Wheat Tangzhong Bread Knots Recipe
That said, I've only tested tangzhong with this single recipe. If you'd like to try tangzhong in your favorite recipe, read our post — How to convert a bread recipe to tangzhong — then have at it!
Meanwhile, if you're into whole wheat yeast rolls or bread, tangzhong can be a definite step up, especially when it comes to shelf life. And after all, who wouldn't love to make their Thanksgiving dinner rolls two or three days ahead of time — with no drop-off in quality?
Have you tried tangzhong yet? If not, here's a great place to start: Soft Cinnamon Rolls. Let us know what you think!
Sandwich Bread With Tangzhong
PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee. ...
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Can I refrigerate my bread dough and bake it later? The answer is yes! And you can do it with almost any recipe. Here's how.I don’t know about you, but I love bread. One of my favorite sandwich breads is Paris Baguette’s Omega Grain Bread. Ever since the first day my mom brought that bread home, it was over for all the other sandwich breads in the world. This bread is thick cut and a lot more hearty than the skinny bread slices you get at the supermarket. And even though these slices are pretty large, they’re surprisingly light. I always wanted to recreate the Omega Grain Bread, but I never had a reason to — until now. So, I present to you, my Multigrain Tangzhong Bread recipe!
So what in the heck is Tangzhong? Tangzhong is a “water roux, ” and it’s often used to make Asian breads. It’s made from cooking water and flour together, which creates a thick paste. When this is incorporated into the dough, it helps to absorb more moisture, producing a softer and moister end product. Now, I don’t know know for sure if Paris Baguette uses the tangzhong method to make their Omega Grain Bread, but I have an inkling that they do, so I decided to incorporate it into my Multigrain Tangzhong Bread recipe.
As I mentioned, I have always wanted to recreate Paris Baguette’s Omega Grain Bread. Before I started my blog, it kind of felt pointless to go through all the trials and errors when I didn’t really have a purpose for the recipe afterwards. But now that I have my blog, it’s allowed me to release my creativity and these ideas to recreate foods that I love.
Multigrain Tangzhong Bread
I tested this Multigrain Tangzhong Bread recipe over my winter break back in December. My family is the type of family to have little to no food in the house besides granola bars. And ever since my sister and I left the nest, this situation has only intensified because now it’s only my parents in the house. With that said, I tested this recipe a few times when I was home. And in a food desert of a home, having loaves and loaves of homemade bread was not an issue.
This bread is so incredibly soft and delicious! My family and I literally ate it for days on end. I didn’t even feel guilty about eating so much of it because it’s healthier than white bread, and it has no preservatives. I’m only speaking for myself, but I have #nobreadgrets about it.
If you want to try making your own bread at home, definitely give this Multigrain Tangzhong Bread a try! As weird as it is to say, it has been a dream of mine to finally recreate Paris Baguette’s Omega Grain Bread, and I finally did it! This Multigrain Tangzhong Bread turned out better than I expected, so I am
Tangzhong Whole Wheat & Rye Bread
Excited to share this recipe with you all! I hope you try this recipe out or at least feel
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