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Rye Bread via tangzhong (water roux) method

bread 16 Responses »
Jul 052011

There was once i had bread so often that the friends in school started calling me ‘min pao po’, loosely translated as bread girl. That happened when i was just 9 years old.

Today, i’m no different.

I still love bread as much as i did then, if not more.

In my bid to shed some pounds off, i have pledged myself to making healthier bread than the usual suspects. Not sure if it’ll work but it’s better than not trying at all aye? I know what many will say. Cut the carbs out! The thing is, i can’t. I cannot live without my carbs. I’ll probably be so deprived that i’ll just go mad? Hehehe.

I’m so so glad that i finally got hold of Alex Goh’s Magic Bread book in Malaysia. Ever since i started using water roux (tangzhong) method for bread making, it’s tangzhong bread all the way for us. Though this recipe uses tangzhong method, but being a rye bread, never expect the texture to be cottony soft and fluffy because it will never be that way. If anything, the bread is rather chewy actually, which i quite fancy. ;)

Fyi, according to one of the staff at Popular Bookstore, Singapore, this book is no longer available in Singapore. So if you have any plan to get it, a trip to Malaysia is a must.

“Magic Bread uses “gelatinized dough” as its main ingredient for making breads and the baked breads are particularly soft and supple” – Magic Bread, Alex Goh.

Rye Bread

Ingredients

(A)
60g bread floor
45g boiling water

(B)
170g bread flour
70g rye flour
15g sugar
5g salt
4g instant yeast

(C)
1 tsp molasses
140g cold water

(D)
15g butter

(E)
70g raisins

Method

1. Add boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to for rough dough. Add in A and knead until well.
3. Add in D, knead to form elastic dough. Add in E, mix well. Cover the dough and let it proof for 40-60 mins or until it doubles in size.
4. Divide the dough into 2 equal pieces. Mould it round and let it rest for 10 mins.
5. Flatten the dough and roll it up to form long oblong shape. Brush it with water and sprinkle some flour onto its surface. Place it onto a well floured pan. Proof for 40 mins.
6. Use a sharp knife and cut the top. Bake at 200C for 20-25 minutes.

*Recipe adapted from Magic Bread, Alex Goh.

Submitting this bread to YeastSpotting | Wild Yeast

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