|This hot cross bun loaf from Izy Hossack uses a blend of wholemeal wheat and rye flour to create a rich and wholesome dough, high in fibre, packed with flavour and with a deliciously light texture thanks to the tangzhong method. It's wonderful eaten fresh or cut into slices and toasted the next day.|
At Hodmedod we only sell wholemeal flour. Not only is it more nutritious and flavourful, but it's less wasteful than white roller-milled flour. However, achieving a fluffy open crumb without the help of white flour can be a tricky business, especially when it comes to enriched dough. We love this recipe from Izy Hassak, where she uses the tangzhong method to achieve a pillow-soft loaf with only wholemeal wheat and rye flour!
The tangzhong method starts the loaf off with a simple flour-water mixture heated together to make a kind of roux. This means the dough contains some pre-gelatinised starch before baking, helping to lock in extra moisture in and achieve a lighter crumb.
Makes 1 large loaf
Make the paste:
Make the dough:
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