All About that Bread
I don’t know about you, but I love bread. One of my favorite sandwich breads is Paris Baguette’s Omega Grain Bread. Ever since the first day my mom brought that bread home, it was over for all the other sandwich breads in the world. This bread is thick cut and a lot more hearty than the skinny bread slices you get at the supermarket. And even though these slices are pretty large, they’re surprisingly light. I always wanted to recreate the Omega Grain Bread, but I never had a reason to — until now. So, I present to you, my Multigrain Tangzhong Bread recipe!
Tangzhong
So what in the heck is Tangzhong? Tangzhong is a “water roux,” and it’s often used to make Asian breads. It’s made from cooking water and flour together, which creates a thick paste. When this is incorporated into the dough, it helps to absorb more moisture, producing a softer and moister end product. Now, I don’t know know for sure if Paris Baguette uses the tangzhong method to make their Omega Grain Bread, but I have an inkling that they do, so I decided to incorporate it into my Multigrain Tangzhong Bread recipe.
Let’s Get this Bread
As I mentioned, I have always wanted to recreate Paris Baguette’s Omega Grain Bread. Before I started my blog, it kind of felt pointless to go through all the trials and errors when I didn’t really have a purpose for the recipe afterwards. But now that I have my blog, it’s allowed me to release my creativity and these ideas to recreate foods that I love.
I tested this Multigrain Tangzhong Bread recipe over my winter break back in December. My family is the type of family to have little to no food in the house besides granola bars. And ever since my sister and I left the nest, this situation has only intensified because now it’s only my parents in the house. With that said, I tested this recipe a few times when I was home. And in a food desert of a home, having loaves and loaves of homemade bread was not an issue.
#NoBreadgrets
This bread is so incredibly soft and delicious! My family and I literally ate it for days on end. I didn’t even feel guilty about eating so much of it because it’s healthier than white bread, and it has no preservatives. I’m only speaking for myself, but I have #nobreadgrets about it.
If you want to try making your own bread at home, definitely give this Multigrain Tangzhong Bread a try! As weird as it is to say, it has been a dream of mine to finally recreate Paris Baguette’s Omega Grain Bread, and I finally did it! This Multigrain Tangzhong Bread turned out better than I expected, so I am so excited to share this recipe with you all! I hope you try this recipe out or at least feel inspired to make some bread at home! Thanks for joining me today, and I’ll catch you in my next post!
Multigrain Tangzhong Bread
Ingredients
For the Bread
- 62g Spelt Flour
- 62g Oat Flour
- 105g Whole Wheat Flour
- 330g Bread Flour + more for dusting
- 5.66g (2 tsp) Active Dry Yeast
- 138g Warm Whole Milk + more for egg wash
- 138g Warm Water
- 27g Vegetable Oil + more for greasing
- 35g Honey
- 12g Kosher Salt
- 18g Hemp Seeds
- 18g Black Sesame Seeds
- 22g Chia Seeds
- 1 Egg
For the Tangzhong
- 32g of Flour Mix
- 194g Water
- 39g Whole Milk
Instructions
- Combine the spelt flour, oat flour, whole wheat flour, and bread flour in a large bowl. Mix the flours together with a whisk until the flours are evenly distributed. Measure out 32g of the flour mixture to use for the tangzhong.
- To make the tangzhong, add in the 32g of flour mix, 194g of water, and 39g of whole milk into a small pot. Heat it over medium high heat and stir constantly with a whisk until it becomes a thick gel or paste like consistency.
- One the mixture has thickened, use a rubber spatula to scrape the tangzhong out of the pot and into a bowl. Cover the bowl with plastic wrap, lightly pressing the plastic wrap onto the surface of the tangzhong. Set it aside to cool.
- In your stand mixer, combine the yeast, warm whole milk, warm water, vegetable oil, and honey. Give the mixture a quick mix then set it aside to allow the yeast to activate, about 5-8 minutes. The yeast should become foamy and float at the top of the mixture.
- Once the yeast has activated, add in the tangzhong, remaining flour mixture, and kosher salt. Begin mixing the dough with the dough hook attachment on a low speed. Once most of the flour has been incorporated into the dough, add in the hemp seeds, black sesame seeds, and chia seeds. Increase the mixer to a medium high speed and allow it to knead the dough for about 15-20 minutes.
- To test when the dough is done kneading, you can do the window pane test. Take off a small piece of dough. With both hands, use your thumbs, index fingers and middle fingers to stretch the dough into a square (or like a window pane). If you are able to stretch the dough thin enough to see light pass through from the other side without the dough ripping, the gluten has developed and your dough is done kneading.
- Once your dough has finished kneading, lightly oil your hands and a large bowl with vegetable oil. Use your hands to remove the dough from the mixing bowl and shape it into a ball. Place the dough into the greased large bowl, making sure to lightly oil the top side of the dough as well. Cover the bowl with plastic wrap that has also been lightly greased with oil. Place the bowl in a warm area to rise. I like to place my bowl in the oven with the oven light on. Allow the dough to rise until it has doubled in size, about 1 to 1 1/2 hours.
- When the dough has risen, lightly dust a work surface with bread flour. Take the dough out of the bowl and place it onto the floured surface. Gently press onto the dough to remove any gas then divide the dough into three even pieces.
- Take one of the pieces of dough and press it into an oval shape. Fold the top of the oval down to the center and press the seam into the dough. Then fold the bottom of the oval to the top, pressing the seam down into the dough. Rotate the dough 90 degrees and flatten it into an oval again. Fold the top half of the dough to the center then roll the dough, from the top down, so that the seam is underneath. Flip the dough over and pinch the seams together then place the dough, seam side down, into a greased 9×5 inch loaf pan. Repeat this process with the remaining two pieces of dough, placing each piece next to the other in the loaf pan.
- Cover the loaf pan with a sheet of lightly greased plastic wrap and place it in a warm area to rise for 30 minutes. To make the egg wash, whisk together the egg and 2 tbsp of whole milk. Mix until combined and set it aside.
- Preheat the oven to 350˚F.
- When the dough has risen and the oven has preheated, remove the plastic wrap from the pan, and use a pastry brush to coat the surface of the bread with the egg wash.
- Place the loaf pan into the oven for about 35-40 minutes. When done, the bread should sound hollow when tapped on and it should reach an internal temperature of 190˚F. Immediately remove the bread from the loaf pan and transfer it onto a wire rack to cool completely. Once the bread has cooled, slice and enjoy!
Excellent bread! Staying moist for days after. My husband keeps commenting on it and he’s a tough critic.
I didn’t have any spelt, so I replaced that with more whole wheat flour. The dough was extremely sticky so I added 20 grams more flour in the kneading stage. I think that was needed because of the additional whole wheat. After letting it rest and continuing to knead, it improved and I was able to get a perfect window.
Loaf was a perfect fit in my 9x4x4 Pullman pan.
Thank you for those recipe!
Yes!! I’m so glad you both enjoyed it and it turned out well!
From the ingredients list it says 138g water but for the tangzhong it says 194g of water. I made it with the 194g of water and noticed the tangzhong never became a paste, is that a mistake? Is it 138g or 194g of water for the tangzhong?
Thanks
So sorry that you ran into this issue! Yes for the tangzhong you will use 194g of water. The 138g of water is used to activate the yeast. Perhaps try cooking the tangzhong a bit longer for the flour to thicken the mixture.
Can I use whole wheat flour instead of oat flour and spelt flour?
You can definitely try it out! The change in flour may change the the texture/density of the bread a bit!
Really good bread. Light and soft and real tasty! Also a good base recipe. I have tried replacing some of the bread flour with more whole wheat flour, added some black rice flour and almond flour and it still turned out great, albeit denser and heavier on the stomach. This is a keeper!
So glad you enjoyed it!! 🙂
Hurray! Thank you! I’m gonna try this recipe and not feel guilty for eating so much bread. I’ve made tangzhong bread only with white flour and they are lovely, but… white flour. Question, for the tangzhong you took flour from the above list, did you also take water and milk from the list or use a whole different 134gm and 39gm?
You will start by mixing all of the flours listed in the ingredient list for the bread in a bowl. Then measure out 32 g of that flour mixture for the tangzhong. The measurements for the milk and the water for the tangzhong are separate measurements from the ones listed for the bread. Hope this clarifies things and happy bread-making!!