Whole wheat toast bread | Soft and fluffy homemade bread

Whole wheat baked goods tend to be dry, so in this recipe, we use the Tangzhong method: we lock more liquid into the dough with the help of a paste cooked from flour and milk. Mix 25 g whole wheat flour with 60 g milk in a small saucepan, then cook into a thick cream while stirring continuously. Let it cool to room temperature.

Prepare the starter: mix the remaining lukewarm milk (approx. 70 ml), fresh yeast, and a little flour (approx. 30 g). Place in a warm spot and let it double in size in 10-15 minutes.

In the bowl of a stand mixer, add the cooled Tangzhong paste, the activated starter, and all other ingredients except the butter. Begin kneading. In the first few minutes, the dough may seem dry, but do not add more liquid! After adding the butter, its consistency will be perfect. Knead on low speed for 5 minutes.