Whole Wheat Sourdough Japanese Milk Bread, aka Hokkaido Milk Bread

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

whole milk

🥗Healthier: low-fat milk

💰Cheaper: water + milk powder

Low-fat milk reduces calories, while the alternative is budget-friendly.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, and sugar syrup is cost-effective.

Combine bread flour, sugar, and salt in a large mixing bowl.

Dissolve instant yeast in warm milk and let it sit until frothy, about 5 minutes.

Add the yeast mixture, egg, and honey to the dry ingredients.

Mix until a shaggy dough forms, then knead in softened butter until smooth, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place until doubled, about 1 hour.

Punch down the dough and divide it into equal portions.

Shape each portion into a ball and let them rest for 15 minutes.

Roll each ball into a rectangle, then fold into thirds like a letter.

Place the folded dough into a greased loaf pan, seam side down.

Cover and let rise again until doubled, about 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the bread for 25-30 minutes until golden brown.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Cooking Techniques

Spice Level:

Allergens