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.
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 proving 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
1/2 tsp. salt
1 large egg
125g fresh milk
75g heavy whipping cream
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.