While traveling in Japan I became enamored with Hokkaido milk bread and decided to learn to bake a sourdough version of this bread. Contrary to what the name suggests, you don’t need to use milk from Hokkaido (the second largest island of Japan), although that milk is felt to be of great quality. Instead you can use any cow’s milk available to you. I tried Melissa’s refined flour sourdough version of this bread not too long ago, and that got me addicted. The milky-sweet, fine and shreddable crumb melts in your mouth and keeps you coming back for more. I didn’t see many whole grain versions of this bread anywhere I looked, so I decided to develop my own formula.
Making a good whole grain Hokkaido milk bread presented some challenges: how to achieve the tall loft of the bread and the fine, soft shreddable crumb with whole wheat flour, and how to minimize the sourness in the final flavor because sourness isn’t typical for Hokkaido milk breads.
In order to attain the great rise and the feathery crumb of this bread, you need to develop the gluten in the dough until you have a windowpane, and you need a strong flour such as ’s whole grain bread flour, yecora rojo flour, or rouge de bordeaux flour. You can also mix wheat varieties; for example, Melissa tried the recipe with an 80:20 mix of home-milled yecora rojo flour and white sonora flour.
Honey Wheat Bread
For many of us who don’t have access to strong whole wheat flours, the addition of a small amount of vital wheat gluten (VWG) can compensate for the relatively low protein of our local whole wheat flours. The recipe will work without the addition of VWG but you may not have the oven spring to attain a very tall loaf, and you may want to decrease the milk by 10 grams or so.
This formula also uses a tangzhong, a simple roux (cooked milk and flour) which allows you to increase the hydration significantly in the dough without the dough becoming much more difficult to handle. Tangzhong makes the bread more tender and allows it to stay fresh much longer too.
Excessive sourness isn’t characteristic of milk bread, and I find it a negative in sweetened enriched breads in general. You can limit sourness from the sourdough leavening process by using a stiff sweet levain. How does this type of levain impart less sourness to the bread? The acids in sourdough are primarily produced by the lactic acid bacteria (LAB) and these LAB are more sensitive to low hydration and osmotic pressure than the yeast. By using a low hydration sweetened starter, we favour the yeast over the LAB and produce a levain that has proportionately more yeast than LAB than usual. This then creates a bread that has less acid than usual and avoids excessive sourness.
How To Make Whole Wheat Shokupan (fluffy Japanese Milk Bread)
This dough is very flexible. I used a small Pullman-style pan that is 9 x 4 x 4 inches but you can shape the dough into pull-apart buns, hamburger buns, sweet rolls, or even braid it.
Hokkaido milk bread is soft and delicious with an amazing feathery crumb. Usually made with refined white flour, this recipe makes a lofty and soft milk bread using whole grain wheat flour for more nutrition and flavor.
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.Tangzhong is one of my favorite methods for extending the shelf life of bread and getting that soft and moist crumbs. Here is my take on applying tangzhong to 100% whole wheat bread that is made without any butter and refined sugar.
Sour Milk Bread Recipe
If you are looking for a healthy loaf of whole wheat bread, 100% whole wheat at that! then you may like this tangzhong 100% whole wheat bread.
I know 100% whole wheat/wholemeal bread is not a favorite by many people, especially kids. I’m not saying that this 100% whole wheat bread is as soft as this tangzhong milk bread I made. Nope, it’s not possible! We are working with 100% whole wheat here. So, we need to be realistic. BUT, with the tangzhong method, the bread stays moist and soft for a longer period of time compared to regular 100% whole wheat made from the straight-dough method (without tangzhong or any preferment!)
I used the regular whole wheat flour made from hard red wheat. If you prefer a milder taste of whole wheat, you can use white whole wheat flour
Dan Lepard's Recipes For Milk Bread
I use whole milk. You can use low-fat or skim milk, or other non-dairy milk. Keep in mind that milk helps to add more flavor to the bread and if you use whole milk, expect much richer, tender crumbs because of the higher fat content vs if you use low-fat milk
Milk powder also helps to add flavor. I used this because this is milk bread and I want more flavor of that in a pleasant way
Not only honey helps to lightly sweeten the loaf, it also adds moisture to the loaf. Not to mention that I love a bit of that honey aroma in a baked bread
Easy Milk And Honey Whole Grain Bread
Unless you are really watching your sodium intake, I suggest not cutting down on the amount of salt. It does help to bring out the overall flavor of the bread
I use neutral-tasting oil. Any oil of your choice would work here. The oil’s primary role is to keep the crumb moist. I would not skip this if I were you, especially with 100% whole wheat bread
1. Place milk and whole wheat flour in a small saucepan. Whisk until there are no more lumps. Cook this mixture over low-medium heat until it reaches 65 C (149 F). Remove from the heat and cover with a plastic wrap, touching the tangzhong so the skin won’t form. You can use it once it has cooled down completely but if you have the time and patience, I highly suggest using this the next day instead of using it on the same day. Store this in the fridge
Whole Wheat Sourdough Hokkaido Milk Bread, Japanese Inspired
2. If you use active dry yeast, dissolve the yeast in 2 Tbsp of water and let it bloom. Put the flour, milk powder, salt in a mixing bowl of a stand mixer. Roughly stir to combine. Add the milk, honey, tangzhong, yeast, and oil
3. Turn the mixer fitted with a dough hook attachment, on to the lowest speed to let it mix until just combined and no dry bits of flour. Cover and let it rest for 20 minutes. This gives the whole wheat flour some chance to hydrate, making it easier to knead later
4. After resting, turn the mixer back on and knead on speed 2 for about 6-8 minutes or until the dough is smooth and just slightly tacky, but not sticky. Due to different brands of flour, you may need to adjust by adding a bit more milk if you find the dough is a bit too dry. Add 1 teaspoon at a time if you need to. You won’t reach the window pane stage, not with 100% whole wheat flour anyway
Japanese Milk Bread
6. It may be close to double, not necessarily double the size. This may take somewhere from 1-2 hours depending on the temperature. Observe the dough, not the time
7. Gently deflate the dough and give it a few knead and round it up into a ball. Cover and let it rest for 15 minutes before shaping. Grease your loaf pan on all sides. Shape it into a log, about the same length as the length of your pan.
8. Mist with some water on the top. Roll and gently press the surface on some oats. Kind of gently press them onto the dough.
Milk & Honey Whole Wheat Bread
9. Put this inside the prepared pan. Gently press the dough to fit the size of the pan. Cover and let the dough proof for the second time
10. Let the dough proof in the pan until it crowns about 1-inch above the rim of your loaf pan. This may take about 1 hour or longer. 10 minutes before the end of proofing time, preheat the oven to 350 F. Position the oven rack in the middle rack
11. Put the loaf pan on the middle rack and bake for the next 40 minutes. You may want to tent with a foil, shiny side up, after 20 minutes of baking if the loaf gets browned too quickly. Remove from the oven and turn the bread out from the pan onto a cooling rack. Brush with some oil while it is warm if you want a softer crust. I also like to wrap the bread in a clean tea towel to preserve moisture. This really helps to keep the bread moist and tender
A Traditional Irish Soda Bread Recipe With Whole Milk
I love it when you guys snap a photo and tag to
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