Whole wheat Japanese milk bread is a very soft and light-textured homemade bread recipe. This soft & fluffy Japanese milk bread made with tangzhong is a very famous bread all around the world and very easy to make at home.

About Whole Wheat Japanese Milk Bread Recipe

This fluffy japanese milk bread is usually made with the Tangzhong method which makes it cottony soft and airy in texture while the addition of milk provides tenderness and a sweet taste to it.

Traditional milk bread is made with bread flour or all-purpose flour but to make it healthier I have used whole wheat flour and a very little quantity of all-purpose flour also cut down the sugar quantity. This recipe of japanese milk bread is a fool proof recipe and very easy to follow.

Japanese milk bread is originated in Japan as the name suggests and made with a secret step known as Tangzhong or Hokkaido which involves a preparation of water and flour roux that is mix into the rest of the ingredients and gives a soft and chewy texture to the bread.

What is Tangzhong or Hokkaido Method?

In this method, we mix flour and water in a fixed ratio and cook it until it forms a thick paste. Wait till it cools down completely to room temperature and then add to the rest of the ingredients during the making of the dough for japanese milk bread. After that do kneading and proofing, same steps that we follow in the making of other types of bread.

Other bread recipes you would like to try–tutti frutti bread, whole wheat garlic bread, aloo pyaj kulcha recipe

To Check the video on kneading of dough for making a bread click here Japanese milk bread | milk bread recipe with whole wheat flour with Tangzhong method

This whole wheat Japanese milk bread is a simple and easy beginner’s bread, very delicious and flavourful that can be enjoyed as it is or with butter, peanut butter, chocolate spread or mostly used in the making of sandwiches.

Step by Step Preparation of Fluffy Whole Wheat Japanese Milk Bread at Home

Making of flour and water raux (Tangzhong)

1. Put a small pan on the low flame, add 2 tbsp all-purpose flour and 60 ml water in it, mix well to make it lumps free. Stir continuously, cook it till it starts becoming thick. Take off from the flame and put aside. Let it cool completely.

Proofing of yeast for milk bread

2. Take a small bowl, add warm water, yeast and sugar. Mix well and cover it. Put aside for 10 minutes.

Making dough for eggless japanese milk bread

3. Now Take a big mixing bowl, add whole wheat flour, all-purpose flour, condensed milk, curd, proofed yeast mixture milk, and salt. Give a mix. 

4. Then add warm milk to make a soft and sticky dough. Cover the bowl and leave aside for 30-45 minutes.

Kneading of dough

5. After 1 hour, mix the dough once. Then Sprinkle little flour on the clean kitchen counter and transfer the dough on it and start kneading.

6. Knead the dough around 5 minutes then add soft unsalted butter at room temperature and continue kneading. If you feel dough is too sticky and unmanageable sprinkle very little dry flour at time and do kneading.

7. Knead the dough for 13-15 minutes till it becomes smooth and shiny. To check the doneness, push the dough with a finger dipped in dry flour if it bounces back fast dough is ready for first proofing.

Proofing of dough

8. Grease a bowl with oil and place the dough in it. Cover it with a kitchen towel and put it in a warm place for proofing. It took me around 50 minutes in first proofing.

9. Once the dough is proofed, punch it down and knead it again for few seconds. Then divide the dough into four equal pieces. Flatten each piece and fold into a round roll shape.

10. Now grease a bread tin and arranged these rolls in the tin, cover it with a kitchen towel and place it for second proofing. This step took around 50-60 minutes.

Baking of whole wheat milk bread

11. Meanwhile, preheat the oven at 200 degrees C or 400 Degree F. When the second proofing is done, apply melted butter or milk on the rolls and sprinkle some sesame seeds on the top. Now place it in the preheated oven and bake it for 20-25 minutes.

12. Once done, take out from the oven and immediately remove the milk bread roll on the wire cooling rack. Apply butter on the top.

13. Let it cool completely, it will take around 2 to 3 hours. Then store whole wheat japanese milk bread in an airtight bread box and keep it at room temperature. The bread tastes best the next day it is made.

Tips and Tricks

• Instant yeast can be added directly to the dry mixture but I would like to do proof it first to ensure it is active.
• If using dry active yeast instead of instant yeast, increases the amount of yeast to 2 tsp instead of 1.5 tsp.
• Butter can be replaced with olive oil or refined oil but taste with butter is the best.
• Knead the dough for at least 15 minutes to get soft and fluffy bread.
• Place the dough for proofing in a warm place to get a beautiful rise.
• Grease the bread tin with butter it will give a nice flavour and also bread remove very easily from the tin after baking.
• If baking is done in the OTG bake it with both rods on.

Recipe Card

Fluffy Whole Wheat Japanese Milk Bread Recipe(with Tangzhong)

Babita Singh

Whole wheat Japanese milk bread is a very soft and light-textured homemade bread recipe. This soft & fluffy Japanese milk bread made with tangzhong is a very famous bread all around the world and very easy to make at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Resting time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs 35 minutes mins

Course Breakfast

Cuisine International, Japanese

Servings 4 Servings

Ingredients

  

Tangzhong

• 2 tbsp all purpose flour
• 60 ml water

For Proofing yeast

• 1.5 tsp instant yeast
• 1 tsp sugar
• 70 ml warm water

For making dough

• 250 gm whole wheat flour
• 50 gm all purpose flour
• 120 ml toned Milk + 1 tbsp (for applying before baking)
• ¼ cup curd
• 2 tbsp condensed milk
• 2 tbsp unsalted Butter
• ⅓ tsp salt
• 1 tbsp sesame seeds optional

Instructions

 

Making of flour and water raux (Tangzhong)

• Put a small pan on the low flame, add 2 tbsp all-purpose flour and 60 ml water in it, mix well to make it lumps free. Stir continuously, cook it till it starts becoming thick. Take off from the flame and put aside. Let it cool completely.

Proofing of yeast

• Take a small bowl, add warm water, yeast and sugar. Mix well and cover it. Put aside for 10 minutes.

Making dough for milk bread

• Now Take a big mixing bowl, add whole wheat flour, all-purpose flour, condensed milk, curd, proofed yeast mixture milk, and salt. Give a mix.
• Then add warm milk to make a soft and sticky dough. Cover the bowl and leave aside for 30-45 minutes.

Kneading of dough

• After 1 hour, mix the dough once. Then Sprinkle little flour on the clean kitchen counter and transfer the dough on it and start kneading.
• Knead the dough around 5 minutes then add soft unsalted butter at room temperature and continue kneading. If you feel dough is too sticky and unmanageable sprinkle very little dry flour at time and do kneading.
• Knead the dough for 13-15 minutes till it becomes smooth and shiny. To check the doneness, push the dough with a finger dipped in dry flour if it bounces back fast dough is ready for first proofing.

Proofing of dough

• Grease a bowl with oil and place the dough in it. Cover it with a kitchen towel and put it in a warm place for proofing. It took me around 50 minutes in first proofing.
• Once the dough is proofed, punch it down and knead it again for few seconds. Then divide the dough into four equal pieces. Flatten each piece and fold into a round roll shape.
• Now grease a bread tin and arranged these rolls in the tin, cover it with a kitchen towel and place it for second proofing. This step took around 50-60 minutes.

Baking of milk bread

• Meanwhile, preheat the oven at 200 degrees C or 400 Degree F. When the second proofing is done, apply melted butter or milk on the rolls and sprinkle some sesame seeds on the top. Now place it in the preheated oven and bake it for 20-25 minutes.
• Once done, take out from the oven and immediately remove the milk bread roll on the wire cooling rack. Apply butter on the top.
• Let it cool completely, it will take 2 to 3 hours. Then store it in an airtight bread box and keep it at room temperature. The bread tastes best the next day it is made.

Video

Notes

1. Instant yeast can be added directly to the dry mixture but I would like to do proof it first to ensure it is active.

2. If using dry active yeast instead of instant yeast, increases the amount of yeast to 2 tsp instead of 1.5 tsp.

3. Butter can be replaced with olive oil or refined oil but taste with butter is the best.

4. Knead the dough for at least 15 minutes to get soft and fluffy bread.

5. Place the dough for proofing in a warm place to get a beautiful rise.

6. Grease the bread tin with butter it will give a nice flavour and also bread remove very easily from the tin after baking.

7. If baking is done in the OTG bake it with both rods on.

Keyword beginners bread, eggless bread, fluffy japanese milk bread, Japanese milk bread, milk bread recipe, tongzhang, whole wheat japanese milk bread

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