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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  49 Responses to “Rye Bread via tangzhong (water roux) method”

  1. Yet to try the tangzhong method which everyone seems to rave about these days. So little time, so many recipes pending!

  2. ‘Bread girl’ – how cute :)
    I’m a fan of bread, more so since becoming a vegetarian…its filling and good and hearty. Your rye bread looks really delicious…and the technique sounds very good.

  3. i am a big fan of rye bread. And yours looks great!

  4. I agree! Tangzhong is the way to go :) Really, the book is no longer available here? I just bought it about a month ago at Popular…

  5. I just knew about Tangzhong method one month ago when I joined the baking class. I’m so behind hehehe … Your rye bread looks so perfect! Really admire your baking skills (^.^)

  6. That bread looks divine, did you know I love RYE bread? I use all rye flour, similar to German rye, but this looks freak’n delish.

  7. pickyin : tell me about it.. my list gets longer and longer everyday!

    joyti : *smile* i gotta agree. nothing fills the stomach like the bread does in the morning. best of all, i feel good there after! try the method, you’ll be hooked.

    anh : it’s my first rye bread and i’m loving it!

    shirley : yeahhhhhhhh.. i checked twice! and the staff actually checked the PC terminal and told me so. grrr!!

    lia : and i, admire your bento making skill! :D

    elle : i didn’t know but now i do! *wink*

  8. Very similar to Dan Lepard’s baking recipe too. Love this type of moist, tangy artisan bread. You did an excellent job!

  9. tangzhong is getting more and more popular! i like how the recipe you used doesn’t have the temperature you need to heat the dough too. btw a group of my friends in high school were dubbed “sandwich club” because we would never fail to bring a sandwich made by mum everyday

  10. Sedapnya….Very rustic, gorgeous looking bread…
    I have yet to try tangzhong method…

  11. OOh look at that beautiful crust! Mmm … soft and crusty

  12. angie : thank you!

    grub : no need for the thermometer for sure. you can gauge with your naked eyes. hey, sandwich club sounds a lot better than “bread girl”! :P

    lisa : u must try!

    john : sending some over!

  13. Wonderfully interesting….had great results with this over the weekend. Thanks for sharing…seems that book or any other by Goh is impossible to find in the USA anyway.

  14. matt : so lovely to hear that! glad you like the recipe. hmmm.. i would think so too. don’t think they have the book there in the USA unfortunately.

  15. Delicious, thanks for sharing such a unique recipe.

  16. Thank you for sharing your recipes.
    I’ve been making bread with TangZhong lately. The TangZhong in your recipe
    is in dough form and doesn’t look like water roux. Is it right?

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  21. dok I hate to be the one to tell you this butthe inrnediegts you have listed will not make a loaf of bread that you would want to eat,one thing there is very little to nogluten in the flours you listed. You need at least a small amount of gluten to help the bread to rise and to hold its shape.If you want to use all these inrnediegts in a loaf of bread the main base ingredient would need to be a high gluten white bread flour then you could use from 2 to 10% of each ingredient that you listed. I’m sorry Icouldent help you. jim bretired professional baker

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