Molasses Marble Sandwich Bread

Each slice of this bread has a unique look, a blend of deep brown from the molasses and white from the plain dough, each bite is packed is flavorful molasses… perfect for toasts, sandwich or just plain.

Last time a baked a molasses loaf of bread, although many of my co-workers and friends like it, I found it to be a bit overwhelmed with molasses, so this time I chose to make half molasses combined with plain dough, and to make it pretty, I made it into marble. It is true that it was a lot of labor since each portion had to be made separately, but well worth it. Every time I slice the loaf I would admire the lines…and my husband will laugh and tease me… u

It was a lot of fun to assemble the loaves as for the first loaf I layered the molasses portion on the white and on the second loaf I reverse the order…but feel free “play” with the dough, I am sure that you will be amazed with the combination of colors that you will come up with, although I must confess that this is a quite elaborate recipe since it is like baking two different kind of bread in one day.

The recipe below is for 2 loaves of Pullman pan (9 x 4in). I hope you get a chance to bake this bread…and because the water roux or tangzhong method was used, the bread fresh for days.

Ingredients:

Water roux or tangzhong

50 g bread flour
250 g water

Molasses Dough

250 g bread flour
50 g oatmeal finely grinded
90 g molasses
3 g salt
3 g yeast
3 g vital wheat gluten
40 g water
25 g butter, unsalted

White Dough

300 g bread flour
25 g sugar
3 g yeast
3 g salt
120 g heavy cream
20 g butter, unsalted

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here.

Oatmeal Molasses Dough

Place ½ of the cooled water roux and all the ingredients listed under molasses dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Plain White Dough

Place remaining water roux and all the ingredients listed under white dough into a mixer except for the butter. Mix until all the ingredients are together, it will be slightly sticky.

Practically repeat the procedure from the oatmeal molasses dough.

Add the butter like the molasses dough and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes.

Place the dough into a medium bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back both dough and split each portion into two balls and let it rest for 5 minutes on the counter.

Flatten the balls using a roller pin into a rectangle of approximately 9 x 12 and layer the white dough over the molasses or vice-versa, roll it like a Swiss roll from the wider side of the rectangle.

Cut into 4 equal portions and roll it on the counter until double its length, twist and place it into the Pullman pan (4 each) and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired recipe for bread you might want to check on Black Sesame Swirl Pumpkin Bread or Matcha Swirl Sandwich Bread recipes.

Did you know that molasses is a by-product of sugar making? Most of the molasses comes from sugar cane or sugar beets. Molasses contain more nutrients that plain sugar, and like sugar contain a lot of calories.

Thank you for visiting Color Your Recipes…have a colorful week!

Sweet Milk Raisin Bread

This sweet bread is almost like a dessert…very rich, buttery, cottony with a touch of raisins in it, and stays fresh for days…

I try to avoid making this kind of bread as I cannot settle for just one slice…but here I am again with another version of it…the bread is so soft, light and yet rich at the same time…I love eating it by peeling the crumb as it come out so thin, almost like paper sheets…very addictive. I must admit that this recipe requires a bit of work, but so well worth it!

I used tangzhong or water roux method as in many of my bread recipes. If you like baking bread you must give this method a try…

This method is widely used in Asian baked goods, as the bread using this method are moist, light and remain fresh and soft longer than the ones using conventional method. One of the hypotheses is that some sort of gelatinization occurs when a small portion of pudding paste made with flour and water is added to the dough and traps the moist.

Ingredients:

Tangzhong or water roux

40 g bread flour
200 g water

Bread

600 g bread flour
100 g sugar
8 g salt
20 g dry milk powder
8 g yeast
2 eggs minus 1 tablespoon for egg wash (107g egg minus 12g)
150 g heavy cream
30 g water
50 g butter
100 g raisin
2-3 tablespoons brandy
Swedish pearl sugar

Method:

Water roux or Tangzhong

Bread dough

Before starting the bread dough soak the raisins in brandy, stir once in a while so the raisins are in contact with the brandy.

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Drain the raisins and set aside.

Knock back doughs and split the dough into two portions and each portion to 10 small balls. Flatten the balls using a roller pin, spread some raisins on it and fold into thirds. Roll it like a Swiss roll and flatten again with the roller pin. Place the flatten Swiss rolls side by side in the loaf pan.

Let the dough rise until triple of its original size.

Just before placing the loaves in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).

Bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

I hope you enjoy this bread recipe using tangzhong method.

Did you know that raisins are rich in iron and potassium? Moreover, raisins are high in fiber but should be eaten in moderation due to its sugar content.

Thank you for stopping by Color Your Recipes…have a colorful day!

Oatmeal Molasses Sandwich Bread

This is a very soft, fluffy and lightly sweet oatmeal molasses sandwich bread which uses water roux or tangzhong method, therefore the bread stays fresh for many many days…

I always wanted to try using molasses in my baking, but somehow never got into it until I bumped into a bottle of molasses when looking for something else in the market isle. No surprise that bread was the first item that came to my mind…so here it is another adaptation of the bread recipes that I usually use, tangzhong method.

Tangzhong is a roux made with water and flour and it is added to the rest of the ingredients. The pre-cooked roux adds a sort of gelatinization to the bread, therefore keeping it soft and fluffy for many days. This technique is widely used in Asian bread making.

Since it was my first attempt using molasses, after searching intensively the internet I decided to base my recipe from BudgetBytes. The bread came pretty soft and fluffy, I just felt that the molasses was overwhelming, so next time I will reduce the amount of molasses to ⅓ cup. Although when sharing the bread to some of my co-workers, they like it and enjoyed the strong molasses flavor in the bread, so it is up to your personal taste.

This recipe was based on Budget Bytes.

Ingredients:

Water roux or Tangzhong

50 g bread flour
250 ml water

Oatmeal Molasses

500 g bread flour
100 g oatmeal, finely grinded
175 g molasses (½ cup)
7 g salt
7 g yeast
6 g vital gluten
95 ml water
50 g butter (room temperature)

Method:

Water roux or Tangzhong

Oatmeal Molasses Dough

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

Did you know that molasses is a by-product of sugar extraction? The good news is that molasses contains some vitamins and minerals which cannot be found in refined sugar.

Thank you for stopping by Color Your Recipes…have a colorful day!

Dark Rye and Flaxseed Sandwich Bread

Don’t you love when you have a bite of bread and you cannot tell that it is a “healthy version” of it?

Well, I found the perfect combination of dark rye and flaxseed meal in this recipe. If it was not for the color and the little flaxseed meal specks you would not say that this sandwich bread contains “healthy ingredients”, in another words, if you close your eyes and eat the bread you would definitely say that it is “white” bread…

Because we like so much bread, I am constantly testing different ratios between white flour and “so-called” healthy flours therefore feel less guilt when gobbling through a loaf of bread…the big challenge is for the bread to looks of whole grain and taste like white bread.

Since rye flour and flaxseed meal contain less and no gluten I had to replace the “missing” gluten so it will not compromise the formation of air bubbles which triggers the dough to raise.

This recipe will make 2 loaves, and to achieve perfect square loaves I baked them in these USA Pullman Loaf Pan.

Ingredients:

Water roux or Tangzhong

50 g bread flour
250 ml water

Dark Rye and Flaxseed Dough

550 g bread flour
60 g dark rye flour
30 g flaxseed meal
80 g sugar
8 g salt
8 g yeast
8 g vital wheat gluten
50 g whipping cream
160 ml water
60 g butter (room temperature)

Method:

Water roux or Tangzhong

Dark Rye and Flaxseed Dough

Place all the cooled water roux and all the ingredients listed under rye dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired bread recipe you might want to look at Sweet Milk Bread with Raisin recipe.

Did you know that gluten is formed when these two proteins glutenin and gliadin form a bond? Moreover, gluten gives bread a chewy texture and traps carbon dioxide during fermentation.

Thank you for stopping by Color Your Recipes…have a colorful week!

Black Sesame Swirl Pumpkin Bread

This is a fun bread to bake using tangzhong method. It is so tasty with swirls of sesame paste in a pumpkin dough…and stay fresh and soft for days.

This is a fun recipe to make, especially that is Halloween…the combination of the sweet sesame swirl in between the soft, cottony pumpkin bread is just divine. Initially, people find a little skeptical because of the “black” swirl in the bread…no it is not mold…

The combination of the colors as well as the rolling and folding makes this recipe a fun process from the beginning to the end. But, don’t let me dictate how you should roll and fold…go ahead and handle the dough and the sesame filling however you wish.

Oh! Before I forget, I will be out for a couple of weeks and I am not sure if I will be able to “visit” you during this time, but I will make sure to catch up with you once I am back…

Ingredients:

Tangzhong or water roux

15 g bread flour
75 ml water

Bread dough

300 g bread flour
40 g sugar
3 g salt
4 g yeast
125 g pumpkin puree
15 g dry non-fat milk
30 ml water
30 g butter

Black sesame filling

45 g sesame paste
30 g sugar
10 g all-purpose flour
7 g corn starch
45 g water
10 g butter

Method:

Black Sesame Filling

In a small pan add the sesame paste, sugar, flour, corn starch and water. Mix well and cook under medium heat until a ball forms.

Remove from the heat and add the butter. Mix well until all the butter is incorporated into the sesame dough.Let is cool.

Set two sheets of plastic film and place the sesame dough in the middle. Gently roll the sesame dough with a roller pin to form a thin square of approximately 20 x 20cm.

Place the sesame sheet in the freezer until it is time to use as a bread filling/insert. For this particular recipe I used half of the sesame sheet.

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 10 minutes. The dough will be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Knock back the dough and roll the dough into a rectangle of approximately 20 x 30cm. Place the sesame insert into the middle and fold the dough over. Seal the extremities and fold into third and then into half. Again roll into a 20 x 30cm rectangle. Roll like a Swiss roll and cut into 6 into the baking pan.
into the Pullman pan (23 x 10 x 10 cm) and let it rise until almost 90% to reach the rim of the pan.

Bake in a preheated oven of 350F for approximately 25 to 30 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

Slice the bread after is cool.

Store the bread in an airtight container.

If you enjoy this bread recipe using tangzhong or water roux method you might want to check on Frangipane Rolls or Milk Bread with Raisin.

Did you know that sesame seeds come from a fruit called sesame? Moreover, sesame seeds come in many colors such as white, yellow, tan and black. Sesame seeds are rich in protein and good fat, which can help to lower cholesterol.

Thank you for visiting Color Your Recipes…have a colorful week!

Frangipane Rolls

If you love anything almond you will love this rolls. Layers of creamy frangipane in between soft and cottony bread made with tangzhong method.

Here I am with another recipe for bread…this time I made two kind of bread using the same batch of dough. This is a super versatile dough as you can all kind of rolls and buns with it, sweet or savory version and even a sandwich loaf, which I did.

This dough taste almost like brioche without all the butter…very soft and rich in flavor due to the heavy cream and eggs. Since I baked these rolls, I already used this same dough recipe for cinnamon rolls and cheese and caramelized scallion rolls…so good!

I love everything almond…and frangipane which is merely an almond cream is one of my favorite way to enjoy almond…I love frangipane in tart, pies, cake and in rolls.
Each bite of this roll is loaded with fragrant almond cream in between a soft and cottony bread dough…heavenly!

When mixing all the ingredients, initially the dough will be very “wet”, do not panic as gluten develops you will see how “miraculously” the dough will all come together in a very soft and elastic ball. As a matter of fact when the dough reach the windowpane stage, you will be able to stretch so thin as the dough is so soft.

Please note that I had some frangipane left which I used to make frangipane toast…recipe coming soon.

Ingredients:

Water roux or Tangzhong

40 g bread flour
200 ml water

Bread Dough

550 g bread flour
85 g sugar
7 g salt
7 g yeast
50 g heavy whipping cream
2 eggs slightly beaten (minus 1 tablespoons, for egg wash), complete with water to reach 120g
60 g butter (unsalted)

Frangipane (almond cream)

200 g almond paste (store bought or homemade)
2 eggs
50 g butter, unsalted
½ teaspoon almond extract

Topping

Egg wash: 1 tablespoon egg (from the dough), 2 drops of water, 1 drop vanilla extract
¼ to ⅓ cup almond, sliced

Method:

Water roux or Tangzhong

Bread Dough

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Frangipane (almond cream)

In the mixing bowl, add almond paste. Beat on medium speed, scrape the sides of the mixing bowl.

Add the eggs, one at the time and beat well after each addition. Always scrape the sides of the mixing bowl.

Add the butter and the almond extract, beat until the butter is incorporated in the cream.

Now the frangipane is ready to be use. It can be store in the refrigerator for a couple of days.

Assembling the Frangipane Rolls

Knock back the dough and weigh 550g (for the Pullman loaf) and the remaining for the frangipane rolls.

For the Pullman loaf, follow HERE.

For the frangipane rolls, roll the dough it out to form a rectangle of approximately 35x28cm (14x11in).

Spread the frangipane, leaving approximately 1cm (½ in) in the border along the wider edge.

Starting at the covered edge, roll the dough up like a Swiss roll.

Press the edges together and cut the roll into 12 slices and then place these cute side up in the pan.

Cover with clear film. Leave to rise in a warm place for 40 to 45 minutes, or until the dough slices have doubled in size.

In the meanwhile, preheat the oven to 350F.

Just before placing the buns in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).

Brush the top of the buns with the egg wash and sprinkle with sliced almonds.

Bake the buns for approximately 20 minutes and the Pullman loaf for 25 minutes.

Remove from the oven and flip the rolls and loaf into a wire rack to cool.

Serve the buns warm or room temperature.

Wait for the Pullman loaf to cool completely before slicing.

Store both the buns and the bread in an airtight container.

Did you know that frangipane can be used like a pastry cream? Next time baking any tart that requires pastry cream you can substitute it with frangipane.

Thank you for visiting Color Your Recipes…have a colorful week!

Matcha Swirl Sandwich Bread

This is a fun sandwich bread where layers of matcha dough can be found in each slice of bread. Tangzhong method is used in this recipe to accomplish a soft and cottony texture.

Somehow I am in the mood of rolling and twisting…and this bread is a perfect example. I made two loaves with this recipe, a matcha swirl and a black sesame swirl, but I only have the details for the matcha swirl sandwich bread.

Honestly the matcha pattern is a lot of fun and in reality is much simpler that it looks. You can roll and twist anyway you want, and I can guarantee you that no slice will look the same.

Lately, matcha has been added into all kind of food, especially drinks. What is matcha? Matcha is powdered green tea and because of the way it is grounded, drinking matcha or adding to food, means that you actually eating the green tea.

Matcha contains high levels of antioxidants and is an energy booster since contains caffeine. Many studies suggest drinking green tea may protect skin, heart and bones, therefore matcha might exhibit similar benefits.

In my opinion, the key word is “moderation”…everything should be eaten in moderation no matter what claims are.

Anyway, enough of talking…lets head to the recipe.

Ingredients:

Water roux or Tangzhong

45 g bread flour
225 ml water
600 g bread flour
60 g sugar
7 g salt
8 g yeast
60 g half and half (or heavy cream, or water)
20 g dry non-fat milk
140 ml water
60 g butter
4g matcha

Method:

Water roux or Tangzhong

Bread dough

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter and the matcha powder. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

In a small bowl weigh the matcha and add 1 to 1 ½ tablespoon of water and make a thick paste. Remove the dough from the mixing bowl and weigh 250g of dough . Add matcha paste to the dough and knead well until all the matcha is incorporated into the dough.

Place the doughs into 2 separate bowls. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back doughs and weigh 330g of the white dough. Split into 4 small balls. Split the matcha dough into 4 little balls.

Flatten the ball white dough into a square and do the same with the matcha dough, using a roller pin. Layer the matcha dough onto the white dough and roll making sure that the air is removed and roll it like a Swiss roll. Twist the roll around it. Place the rolls in a Pullman pan with lid. Repeat with the remaining 3 balls of white and matcha dough.

Let the dough rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

Did you know that green leaves for the production of matcha are placed in shade during growth in order to slow it? Moreover, during this process, there is a stimulation of chlorophyll production, turning the leaves into a dark green.

Thank you for visiting Color Your Recipes…have a colorful week!

Rye Sandwich Bread with Gluten

This is an Asian inspired sandwich bread made with rye and a bit of gluten. Because I use tangzhong or water roux in the dough, the bread stay soft and cottony for days.

First of all, I hope you all had a great Memorial Day weekend and had a chance to take a moment to remember all the people that fought for our freedom…

This week I am sharing a recipe that is adapted from the one that I posted here. I decide to add some gluten to make the dough a bit pliable, for the horror of the gluten free dieters. Sorry it is nothing personal, since we do not have any problem with gluten I decided to “abuse” a little.

The original recipe that I used was pretty good, but the addition of gluten made it softer and silkier. Since rye flour contains less gluten it was logical just to replace the “missing” gluten as it was for using regular flour. With all this said, I can assure you that if you close your eyes and bite into this bread you will never say that the bread was made with rye flour.

The good thing is that all the goodness of rye flour will not compromise the texture of this bread.

Ingredients:

Water roux or Tangzhong

50 g bread flour
250 ml water

Rye Dough

550 g bread flour
100 g dark rye flour
90 g sugar
8 g salt
8 g yeast
5 g vital wheat gluten
120 ml whipping cream
90 ml water
60 g butter (room temperature)

Method:

Water roux or tangzhong

Rye Dough

Place all the cooled water roux and all the ingredients listed under rye dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

For more bread recipes, please check HERE.

Did you know that gluten is formed when these two proteins glutenin and gliadin form a bond? Moreover, gluten gives bread a chewy texture and traps carbon dioxide during fermentation.

Thank you for visiting Color Your Recipes…have a colorful week!

Rye Sandwich Bread

Simple recipe for Asian inspired rye sandwich bread using tangzhong or water roux method. The bread is cottony and fluffy and stays soft for days.

We love bread, and I love baking bread…and yes, I know that too much bread is not good, especially the ones that uses only white flour, therefore I try to balance them by using “healthy” flours in my bread baking trek. Honestly, I still like my white bread the best…you know what I mean…the ones that use only white flour…I know…somehow I still have to find a recipe that uses “healthier” flour and gives me the same texture of a white bread…

This recipe is pretty good, I incorporated rye flour into the dough. Because rye contains less gluten, it was expected that the dough will not rise as much…and indeed it did not. Nevertheless the texture was acceptable. I made two loaves, one we used as regular sandwich bread and the other I made them into toasts, which were great.

So if you care to add a bit of extra soluble fibers into your slice of bread, rye is a good alternative.

Ingredients:

Water roux or Tangzhong

35 g bread flour
175 ml water

Rye Dough

400 g bread flour
200 g dark rye flour
90 g sugar
7 g salt
8 g yeast
120 ml whipping cream
90 ml water
60 g butter (room temperature)

Method:

Water roux or Tangzhong

Rye Dough

Place all the cooled water roux and all the ingredients listed under rye dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

If you enjoy this Asian inspired bread recipe you might want to check on my Recipe Box under Bread.

Did you know that rye is a good source of soluble fiber? Rye contains lower gluten than wheat flour due to its higher levels of gliadin and lower levels of glutenin.