Whole Wheat Hokkaido Milk Loaf

Just out from the Breadmaker. I set it to medium dark crust color. Should have set it to light.


Soft and fluffy!


Spread with my brown sugar kaya.

Yum!

I wanted to try this Hokkaido milk loaf because everyone who tried it gave it a thumb up. Little did I know I didn't have bread flour in my pantry when I set everything out on the counter. Thus, the whole wheat flour was used and this whole wheat Hokkaido milk loaf was created.

I baked mine in a breadmaker using Sweet function just like Peony. I also brought it out during proofing to punch it, knead a little and shape it before putting it back to the breadmaker and let it did the rest. I really satisfied with this whole wheat version and will definitely make it again. What's great about this recipe is it doesn't require bread improver and butter and can bake with a breadmaker.

My adapted version: Click here for the original recipe.

270g whole wheat flour
30g cake flour
1 tsp. dry active yeast
2 1/2 Tbp. milk powder
40g sugar
1/2 tsp. salt
1 large egg
125g fresh milk
75g heavy whipping cream

Method:

Put everything according to your breadmaker instruction. Set to Sweet mode and you are set. You can also take it out and give it a few punch and shape it during proofing.

Or use Dough function, when done, take it out, shape it and let it double proof and bake in a preheated 340'F oven for 40 mins. Use this method if you don't like crust on your bread or like to freeze half of the dough for later.