Ingredients

    • Tangzhong
      • 35 g bread flour
      • 175 g water

  • Dough

    • 250 g bread flour
    • 200 g whole wheat flour
    • 28 g plain potato flakes
    • 6 g instant yeast
    • 10 g kosher salt
    • 1 large egg, about 50 g without shell
    • 100 g plain whole milk yogurt, unstrained
    • 35 g water, plus 15 to 30 g more as needed
    • 40 g honey
    • 28 g neutral oil or melted unsalted butter

  • Egg wash

    • 1 egg
    • 1 tsp water
    • Small pinch of salt

Directions

  1. Make the tangzhong:
    • In a small saucepan, whisk together 35 g bread flour and 175 g water until smooth.
    • Cook over medium-low heat, stirring constantly, until thickened into a pudding-like paste, about 150°F to 160°F.
    • Scrape into the mixer bowl and let cool until warm but not hot.
  2. Load the dough mixer:
    • Add the yogurt, 35 g water, egg, honey, and oil or melted butter to the cooled tangzhong.
    • Add the bread flour, whole wheat flour, potato flakes, instant yeast, and salt.
  3. Mix and hydrate:
    • Mix on low until no dry flour remains.
    • Let the shaggy dough rest for 20 minutes. This helps the whole wheat and potato flakes fully hydrate.
  4. Knead:
    • Knead on low to medium-low until the dough becomes smooth, elastic, and slightly tacky, about 8 to 12 minutes depending on your mixer.
    • If the dough feels firm, dry, or resistant after the rest, add extra water 5 to 10 g at a time.
    • The finished dough should be soft and supple, not stiff, but it should still hold together as a dough rather than a batter.
  5. First rise:
    • Cover and ferment at about 78°F to 82°F until roughly doubled, about 60 to 90 minutes.
    • If using the Joydeem fermenter, avoid going much above 85°F.
  6. Shape:
    • Lightly oil or flour the counter.
    • Turn out the dough and gently press it into a rectangle about the width of your loaf pan.
    • Roll it up tightly into a loaf, pressing out large air pockets as you go.
    • Pinch the seam closed and place seam-side down in a greased 9 x 5-inch loaf pan.
  7. Final proof:
    • Cover and proof until the dough rises about 1 inch above the rim of the pan, about 45 to 75 minutes.
    • It should spring back slowly when gently poked.
  8. Egg wash:
    • Heat the oven to 350°F.
    • Beat together the egg, 1 tsp water, and pinch of salt.
    • Brush the top of the loaf gently with egg wash.
  9. Bake:
    • Bake at 350°F for 35 to 45 minutes.
    • Tent loosely with foil after 20 to 25 minutes if the top is browning too quickly.
    • The loaf is done when the center reaches 195°F to 200°F.
  10. Cool:
    • Remove the bread from the pan and cool completely on a rack before slicing, ideally at least 2 hours.

Notes

  • This loaf is about 40% whole wheat, not counting the potato flakes. That is a good balance for a soft sandwich loaf that still has meaningful whole grain flavor and fiber.
  • The potato flakes are worth keeping. They help make the crumb softer, moister, and slower to stale. I would not increase them much beyond 28 g for this loaf, or the texture may become a little gummy.
  • To use yogurt whey, yogurt can replace water in every part of the recipe, except for the the tangzhong, where you should only use water.
  • If your yogurt is very thick, expect to use the extra 15 to 30 g (1-2 Tbsp) water/whey. If it is loose and pourable, you may need little or none.
  • For a softer, slightly richer loaf, use melted butter. For a cleaner everyday sandwich loaf with longer room-temperature keeping, use neutral oil.
  • For storage, let the loaf cool fully, then keep it in a bread bag at room temperature for 3 to 4 days. For longer storage, slice and freeze. Avoid refrigerating, which makes bread stale faster.