Whole Wheat Toast Bread

Whole wheat baked goods tend to be drier due to whole wheat flour, which is why in this recipe we will use the Tangzhong method, where we lock more liquid into the dough thanks to a paste that we create by mixing flour and milk. Whisk and cook. A paste will form, which we will let cool to room temperature.

Meanwhile, prepare the leaven by mixing lukewarm milk, yeast, and flour. Place in a warm spot and let rise to double its size for 10-15 minutes. In the meantime, the paste will cool, and we can prepare the dough.

Place the Tangzhong, leaven, and all other ingredients except butter into the bowl of a stand mixer and start kneading. For the first minute, the dough will look like it needs more liquid, but resist and do not add any. The ingredients will combine, and after adding the butter, the dough consistency will be ideal. Knead on the first speed for 5 minutes.