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Whole wheat Shokupan

Delicious and Nutritious Daily Bread
Prep Time 3 hrs
Cook Time 40 mins
Sponge fermentation time 6 hrs
Total Time 9 hrs 40 mins
Course all
Cuisine Japanese

Equipment

  • stand mixer
  • bowl
  • oven
  • 205×100×120 mm Shokupan mold

Ingredients
  

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

Instructions
 

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)

  • The next day, take out from the fridge an hour before you are making the bread and leave it room temperature. 
  • Put in your flour, whole wheat flour, sugar and salt into a stand mixer bowl.
    Run the stand mixer until all the ingredients combine, then add in the yeast.
    Continue mixing, and pour in the milk.
    Milk makes the dough moist and flavorful, and mask the too much earthy flavor of whole wheat.
    Keep the mixer running, until it forms a dough for about 1 minute.
  • Stop running the mixer, and add in the sponge. 
    Rerun the mixer, on low for about 8 mins, until the dough stretches paper thin.
    Add in unsalted butter and run the mixer for about 3 mins. 
  • Let's give it a test, the dough stretched paper-thin, it's good to go.
    Shape into a ball, stretch the surface to keep the gas inside.
    Drizzle just a little bit of vegetable oil, put the dough back in the bowl.
    Cover with plastic, and leave it at warm spot for about 30 mins, until almost double in volume.
  • Punch the dough and put it back to the bowl.
    Leave it another 30 mins until double in volume.
    It provides the fresh oxygen to the dough to activate the yeast even more.
  • Take out the dough onto the working surface, and take 10 mins Bench rest.
    Banch rest relaxes the dough for the final shaping.
    Dust with a minimum amount of flour, and then roll it out to release the gas.
    Today, I will shape it into one loaf.
    Roll it out to an inch thickness, and roll it up give it a tension on the surface.
    Pinch to seal the dough and put it in a greased mold.
    Cover with plastic or shower cap, and let it rise for 45 mins or until a little bit over the edge.
  • While the final proofing, preheat the oven for 100℃.
    It took me 50 mins to fully rise.
    The seam side is appeared on my surface but I give it a go!
    Put it in 100℃ oven, and reset the temperature to 200 ℃.
    Bake it 40 mins in total.
  • Cover the dough if it starts browning.
    Take out and apply butter on top if you want and cool to room temperature.
Keyword baking, japanese bread, japanese cake, japanese recipe, shokupan