Oat Milk & Olive Oil Sourdough Tangzhong Shokupan Healthy Japanese Milk Bread 天然酵母オリーブ油の体に優しい生成り食パン

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories while still providing moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sourdough starter

🥗Healthier: yogurt starter

💰Cheaper: store-bought yeast

Yogurt starter offers a tangy flavor, while yeast is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Mix 30g active sourdough starter, 35g bread flour, 35g whole wheat flour, and 70g water several hours before to activate until it doubles in size.

Prepare Tangzhong by mixing 25g bread flour and 25g boiling water, stir well, and let cool.

Combine 120g oat milk (with 1 egg), 30g light olive oil, 30g cane sugar, 215g bread flour, and 3.5g sea salt in a stand mixer or bread dough kneader until a thin gluten film forms.

Tip out the dough, roll it up, and return to the bowl to let it rise until it doubles in size.

Tip out the dough again, divide in half, pre-shape, and rest for 20 minutes.

Shape the dough as shown in the video, place it in a Pullman pan, and let it rise to an inch below the rim.

Cover with a lid and bake at 190℃ (325°F) for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens