Tangzhong 100% Whole Wheat Bread/Wholemeal Toast

Tangzhong is one of my favorite methods for extending the shelf life of bread and getting that soft and moist crumbs. Here is my take on applying tangzhong to 100% whole wheat bread that is made without any butter and refined sugar. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/tangzhong-100-whole-wheat-milk-bread.html RECIPE Tangzhong roux: 30 gr whole wheat flour (in the video it says bread flour, it should be whole wheat flour) 120 gr whole milk Main dough: 2 tsp active dry yeast 2 Tbsp water 360 gr whole wheat flour 30 gr milk powder 8 gr salt 40 gr honey 100 gr whole milk or as needed 50 gr oil Topping: (optional) 1/3 cup oats or more a needed