Whole wheat Shokupan
Delicious and Nutritious Daily Bread
Prep Time 3 hours hrs
Cook Time 40 minutes mins
Sponge fermentation time 6 hours hrs
Total Time 9 hours hrs 40 minutes mins
Course all
Cuisine Japanese
Sponge
- 190 g bread flour
- 1 g instant dry yeast
- 120 g water
Bread dough
- 75 g bread flour
- 115 g whole wheat flour
- 22 g sugar
- 6 g salt
- 4 g instant dry yeast
- 22 g unsalted butter
- 150 g whole milk
Sponge
Mix all the ingredients until it forms a dough.It is a dry dough, but it's OK. Cover with a plastic, leave in a fridge for at least 6 hours to overnight.※Sponge should be used within 24 hours.
Bread dough (Stand mixer)
Keyword baking, japanese bread, japanese cake, japanese recipe, shokupan