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Soft Tangzhong Wholemeal Bread with Cheese

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Adjust Servings:
100g Bread Flour
75g Super fine Wholemeal Flour
3 tsp Ground Flax Seeds
1 tsp Yeast
3g Salt
25g Egg Whisked
20g Sugar
20g Unsalted Butter cubed at room temperature
55ml Milk
50g Tang Zhong
1/2 cup Cheddar Cheese shredded
3 tbsp Parmesan Cheese grated strips
1 Egg Yolk
1 tsp Milk
3 tbsp Parmesan Cheese grated strips

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Soft Tangzhong Wholemeal Bread with Cheese

Soft, fluffy and bouncy wholemeal bread at last!

  • Serves 9
  • Medium


  • Dough

  • Cheese

  • Topping



Ok, soft and wholemeal does not sound right together, you may say. Well, I have been on the search for a soft wholemeal bread for a long time and finally managed to get one thanks to Christine’s tangzhong wholemeal bread recipe. But it can also only taste so good thanks to the availability of finely ground wholemeal flour available in the market as well. I use Prima Extra Fine Wholegrain Flour. It was so fine, I could not see the flecks of wholegrain on the bread so I added a little (like a tbsp) of the coarse type into the flour while baking this bread. I used to try the coarse ones and well, the bread was still far from perfect. So now that this flour is available, I am really happy. I asked someone from Prima if it is really wholegrain as it is so fine, and he confirmed that this is really wholegrain as they have a new machine to grind this super fine to get a better texture.

This wholemeal bread recipe I use is from Christine’s Recipes. I made a bit of modifications to the recipe and have tried making variations of this recipe by adding cheese, almond flakes, walnuts, dried cranberries, flaxseeds, etc.

Today I will share a recent alteration I tried – Soft Wholemeal Bread with Cheese. Ed complained that I did not make enough. It was so soft, my MIL did not realise it was wholemeal bread.

So what is this tangzhong method? I have been on a quest to bake breads that stay soft, bouncy and fluffy like those from local bakeries. I tried countless recipes and yes the results are soft and delicious but still a little different. After 2 days, they usually become stale too. Until I came across the Tang Zhong method (汤种法)This is a Japanese method kept secret till someone revealed it in a Chinese cookbook some years back. It is essentially preparing a flour roux mixture that is 1 part flour, 5 parts water and cooking it to 65C. Click here for tangzhong recipe.

Making your own bread is really not difficult. Some say that bread is so cheap. Why make yourself? Well, besides the satisfaction, you can also have control on what is in your bread. Yes, store bought breads can stay soft for a longer period of time, but do you wonder why?

Over the 3 years that we bake our own bread, we have learned a lot. From baking different types of bread to storing bread or how to have fresh batches easily, etc. I hope to share these tips with you so that more will try.

Some people say eating bread is not healthy. Yes, white bread has high GI and is not the healthiest. So choose from other alternatives and I cannot stress enough on everything in moderation. I bake a variety and we switch between the different breads every few days. Furthermore, you can always add healthier ingredients to make your bread a healthy and tasty option. Some of my favourites are multi-grain, nuts, seeds, dried fruits, sun dried tomatoes, olives, cheese, onion, herbs… And you can use a mix of bread flour with wholemeal, dark rye, cornmeal, etc. I stick to wholemeal for now as I don’t want to stock up on too many varieties of flour. But I have been wanting to do dark rye.

Ok, back to this recipe. My friend, Eunice tried another cheese bread recipe and told me how good it tasted. Been a long time since I baked with cheese so I thought why not? But I decided to use my usual wholemeal recipe as a base.

You can easily double to triple this portion to bake more loaves and store the excess bread by wrapping in cling wrap and freezing it. Simply spray lightly with water and stick into a 120C oven for 10 minutes depending on the size of the loaf. And because you are filling each bun individually, you can even alternate different fillings or create loaves of different fillings.

If like us, you are looking for a healthier lifestyle and would like to have other ideas on healthy food (some of the recipes may not be super healthy, but you can always balance it out by having other healthy side dishes) and activities for a happy and healthy heart and soul, do visit our homepage to explore more.

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Mix dry ingredients

Scoop the flours, flaxseeds, yeast, sugar and salt into a big mixing bowl, making sure that the yeast and salt are evenly distributed.


Wet Ingredients

Add in whisked egg, milk and tang zhong. If tang zhong is still warm, use cold milk. If the tang zhong is already cooled, use room temperature milk. The mixture should be about room temperature.


Stir together

Stir the ingredients together so that everything is incorporated. Set aside to autolyse or rest for 15 minutes. This allows the flours to absorb the liquids so the mixture is not so sticky.



Knead the dough at high speed with your mixer it is soft and smooth.


Add butter and knead

Add unsalted butter and continue kneading at high speed until all the butter is incorporated and smooth. Do a window pane test by taking a piece of dough about the size of a ping pong ball and roll it into a ball. Then stretch it thin with your fingers. If it can be stretched thin enough for light to shine through without breaking, the dough it ready. If not, continue mixing.

Tip: For larger quantities of dough, the mixer may vibrate violently. Place a wet kitchen towel under the mixer so that it does not move that much and keep an eye on the mixing while you are doing your washing up.


Form a ball and rest

Dust the table top with flour and scrape the dough out of the mixing bowl, and form it into a ball. Place the dough back into the mixing bowl and cover with a wet kitchen towel or shrink wrap to rise till it is double in size. This takes usually anything from 40 min to 2 hours depending on room temperature. Generally in SG room temperature, it will take 40min to 1 hour.


Portion and second rest

Dust the table top with flour and scrape the dough out of the mixing bowl. Weigh out 70g portions of dough. Roll each portion into a ball and spacing them out so that they can expand a little. Cover with the same kitchen towel or cling wrap and rest for 10 min. You should have about 5 portions.


Shape and add filling

Lightly dust the table top with flour again. Take a portion of dough and roll out with a rolling pin into a long oval shape. Fold in the sides of the dough so that it forms a skinny long strip. Roll out to a longer strip.

Then add a mix of the cheeses onto the dough generously.

Roll up the dough from top to bottom, tucking the tail by pinching it into the dough so so to seal it. Lightly pat the sides so that nothing is spilling out too.

Place this dough in a non-stick bread 30cm bread pan.

Repeat and place the doughs evenly apart, leaving room for expansion.


Final rest and topping

Cover with kitchen towel or cling wrap and let the doughs rest for 40 min.

Prepare an egg wash with egg yolk and milk. Mix thoroughly and apply egg wash with a stiff brush. Make sure to cover all the top parts evenly and gently so as not to deflate the bread.

Scatter the grated parmesan over the top of the egg wash evenly.


Preheat oven

Preheat oven 20 minutes into the rise.


Bake for 15-20 minutes at 170C.

Bake till the cheese turns brown and dough is cooked. Test dough by inserting a toothpick into the middle crease and it should come out clean.

Once done, turn the bread out on a rack to cool thoroughly before packing.


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5 Comments Hide Comments

Pls advise what is the ingredients for tanjoong to make the flaxseed bread. I cannot access to the link.

I can’t see the recipe for Tang Zhong for making flax seed bread. Can u share. Is it necessary to add superfine whole meal flour plus whole meal flour? Thxs n rgds

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