If you enjoy working with ancient grains and want to try a different bread-baking method, you might enjoy this Einkorn Spelt Tangzhong Bread. It is fluffy and light on the inside due to the inclusion of a tangzhong roux.
Tangzhong Whole Wheat Bread was the challenge for the Bread Baking Babes this month. I made Checkerboard Tangzhong Rolls a couple of weeks ago using regular bread flour and Hokkaido Milk Bread a couple of years ago using this same technique so this time, I decided to try it with ancient grains.
The roux makes enough for two loaves so I made an all Einkorn bread and a Spelt and Einkorn version. The loaf made with Einkorn (shown in the photo below) needs a bit more experimentation because it didn’t turn out light and fluffy.
I ran out of Einkorn all-purpose flour so I decided to add a different flour to the mix and save the Einkorn experiment for later.
For the second loaf, I used the remaining Einkorn roux, but this time, I added all-purpose Spelt and wholegrain Einkorn flour to the final dough. The Einkorn Spelt version turned out well in terms of texture and flavor.
If you are wondering why there are no photos of the intact loaf, it’s because it stuck to the loaf pan. This loaf is meant to be eaten, not showcased. Isn’t that what breaking bread is all about? It’s the perfect pull-apart bread to enjoy with soup or your favorite comfort food. Spread it with butter or your favorite jam.
Notes from Karen of Karen’s Kitchen Stories, our host kitchen this month:
Have you ever seen the bread in Asian markets? It is the fluffiest bread I’ve ever seen, and it is so tall. The crumb is amazingly soft, and the bread stays fresh for a long time. The white version of this bread is wonderful, so I wanted to try this whole wheat version.
It’s sometimes called Japanese milk bread, or Hokkaido milk toast (when toasted, buttered, and topped with condensed milk). The bread uses a Tangzhong, a concoction of cooked flour and water that is cooked to 65 degrees C or 149 degrees F. If you don’t have an instant-read thermometer, cook, stirring constantly, until the mixture thickens and your spoon forms lines in the pan. It will have a pudding-like consistency. It happens fast!!
This recipe is based on the book 65 degrees C by Yvonne Chen, and adapted by Christine Ho. She has great photos of the shaping technique. Christine baked this bread in a Pullman pan with the lid, but when I tried that, the lid popped off. If you use a Pullman, use the smaller one, and leave the lid off.
You will never believe when you put this bread in the oven that it will grow so tall. It starts out below the top of the pan and ends up several inches above the top. It’s kind of magical. This is the kind of bread that kids will love.
Einkorn Spelt Tangzhong Bread
Tangzhong mixture (makes enough for two loaves)
- 50 g/1/3 C all-purpose Einkorn flour
- 1 C water
Directions for the Tangzhong Mixture:
- Mix the flour and water until there aren’t any lumps.
- Cook, stirring constantly, until the mixture thickens and registers 149 degrees F or 65 degrees C. If you don’t have a thermometer, look for lines in the mixture made by your spoon as you stir. Remove from the heat immediately.
- Scrape the mixture into a bowl, and cover with plastic wrap, pressing it onto the surface of the tangzhong. Let it cool, and then refrigerate it for several hours.
- Bring it back to room temperature when you are ready to use it.
I always say the proof of something is in the eating, and looking at the texture of your bread, I’d say it was very good.
I really appreciate how you incorporate other flours and make such wholesome bread.
The proof is in the eating… I like that! Thanks Aparna!
I love the photo of the fluffy crumb (well all of the photos are pretty). How cool that you experimented with spelt and einkorn… something I’m definitely going to have to try. So happy you baked along!
Thanks for the challenge Karen! Loved this!
The combo bread not only is gorgeous, but it looks perfect for serving with a good hearty soup or stew. Yum!
Thanks! Yes, it went really well with soup.
Aha! I like your attitude! If the bread sticks to the pan, make it seem as if that was the plan all along.
I love the look of the outer crust on your bread. It’s nice and dark. And the inside is beautifully fluffy. Clearly, I’m going to have to try making this again!
Ah Elizabeth! You guessed my secret. Yes, you do need to try these again.
Made for eating…. with soup in this early cold weather I think
I agree Katie.
Haha, yes, all bread is baked to be eaten and that is more than reward enough.
I remember the first time I used spelt, I was so afraid it wouldn’t do well…and then I was blown away at how amazingly beautiful it rose. I need to try it with this recipe. You seem to have gotten a wonderfully fluffy loaf.
More than reward enough… so very true.
i love this page it makes me so hungry though i wish i could try that bread my mouth waters when i look at it
i need some of this to go with my moms home made chilly beans
yes, this would go well with chili.
That looks lovely and fluffy, I can hardly see that it is part whole grain; so light and fluffy.
Thanks Lien! It was light and fluffy. So good.
Hello! Could you recommend a way to replace the instant yeast with sourdough starter?
Thanks! I keep trying to make a whole grain einkorn sandwich loaf with tangzhong and an einkorn sourdough starter, and I’m getting a few results, but it either cracks down the middle or it does not get the height that I want it. Yours looks really good!
Hello Amy, I haven’t tried using a sourdough starter with the tangzhong method although I have heard that some people have. Keep in mind that you probably won’t get the nice rise with einkorn especially if you are using whole grain einkorn.
Hi! I am fine using spelt and einkorn, but have you tried using 100% whole grain einkorn and spelt with this recipe? If you have or not, can you offer some opinions or suggestions? I would be very grateful! Thanks
Hi Amy,
If you want to use whole grain flour, I would sift out some of the bran to make it lighter.
I have made tangzhong rolls using whole grain einkorn. Refer to this post https://www.breadexperience.com/kefir-milk-einkorn-tangzhong-buns/ For that bread, I sifted a portion of the whole grain to make it lighter and I added kefir milk to help soften them.
Happy Baking!
Cathy
Do you have a suggestion about how to store the rest of the tangzhong we aren’t using for this loaf? Thanks!
The extra tangzhong will keep in the refrigerator for a couple of days covered tightly with plastic wrap.