Following up on my final loaf, I made a tangzhong milk bread once more utilizing the identical components however utilizing 200 grams of Anita’s 60/40% complete grain flour. So it finally ends up between 10-20% complete grain.
It nonetheless got here out fairly good and light-weight, about like your cheapo grocery retailer “wheat” loaf. Not fairly as gentle as final time with all AP flour.
On the proper, the all AP flour model. On the left, the one with some complete grain flour.
These aren’t essentially the most complicated loaves I’ve ever made however it has been enjoyable to reset and begin easy. Additionally, they nonetheless style nice and I’ve no guilt about slicing into them whereas they’re nonetheless heat. 🙂
