Partial Wholemeal Bread Recipe

In this Partial Wholemeal Bread recipe, some of the bread flour for wholemeal. While enhanced with milk, this balance enables us to produce a healthier loaf while remaining soft and fluffy!

The most important element in this Partial Wholemeal Bread is the usage of toasted seeds as a finish. Doing so produces a fragrant and smoky finish while boosting the flavour of the bread. Nonetheless, it is perfectly alright if you prefer not to use the seeds. The using of seeds is more important only if you are eating the loaf on its own without any spread or condiment.

On top of which, I would strongly recommend the use of water roux. Through the usage of water roux (which can be seen in Asian breads), it produces a softer finish that remains through the week!

Sincerely hoping that my insights helped! Without further ado, the recipe!

Partial Wholemeal Bread Recipe
by Javier Tan April-19-2020

This Partial Wholemeal Bread is soft and fluffy with a touch of chewiness from the addition of wholemeal. Healthier, this hearty loaf is easy to savour!

Ingredients
For Water Roux / Tangzhong:

• 3 Tablespoon + 1 Teaspoon or 50ml Water
• 3 Tablespoons or 45ml Milk
• 2 Tablespoons or 18g Bread Flour, Sifted

For Bread:

• 1 and 3/4 Cups or 210g Bread Flour
• 1 Cup or 120g of Wholemeal Flour
• 1/4 Cup + 1 Tablespoons or 60g Raw Sugar (Granulated White Sugar can also be used)
• 1 Large Egg, Room Temperature, 55g each
• 3/4 Teaspoon or 4g Table Salt
• 1 Tablespoon or 7g Instant Dry Yeast
• 1/4 Cup or 60g Melted Butter (or any other unflavoured oil)
• 1/2 Cup + 3 Tablespoon or 165g Milk
• All that was made Water Roux / Tangzhong

For Glaze:

• 1 Egg, lightly beaten
• Assorted Seeds (I used Sesame, Sunflower, Melon with a touch of Oats)

1. Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium low heat until the flour has all dissolved and you form a sticky, slightly thickened gel.
2. Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Wholemeal Flour, Sugar, Salt, and Yeast together in a large bowl. Make sure to put the salt and yeast at separate places before mixing.
3. Mix together the water roux/tangzhong, egg, melted butter and milk and mix well until it forms a single wet mixture.
4. Add in half of the wet mixture into the large bowl containing the dry ingredients and knead using a dough hook attachment at high speed for 1 min 30 seconds or until clumps can be observed.
5. Mix in the second half and knead well for another 6-7 minutes at medium high speed. Once done, the dough will stick only slightly to the bowl and it will pass the windowpane test.
6. Transfer the dough to a large bowl and sprinkle some water on top of the dough. Cover it with a damp cloth or plastic wrap and proof for an hour.
7. Once an hour is up, poke a hole at the center of the dough to release the excess air.
8. Then, transfer to a floured surface and shape it as you would like. Finally, transfer the shaped bread to a baking tray and proof for a final 20-25 minutes in a warm place.
9. Apply egg wash and top with sesame/melon seeds if desired. Then bake for about 19-23 minutes at 180 degrees C. At the 12th minute mark, I placed an aluminium foil to slow down the browning of the top of the buns.
10. Set it aside for 30 minutes before cooling and serving!

• Prep time: 50 mins
• Cook time: 50 mins
• Total time: 1 hour 40 mins
• Yield: 1 Amazing Loaf!

Notes:

1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
2. Store at room temperature for up to 4 days. Optimally, eat it within 4 days!

Enjoy!
– Bakeomaniac, Javier Tan