Yamagata Wholemeal Loaf Bread / 山形全麦吐司面包

The word of Yamagata (山形) means mountain shape in Japanese. This mountain shape loaf is baked with 35% of wholemeal flour, direct method. The texture is so much better than I expected, not only moist but also soft and fluffy. I had it the next day (not toasting it) with the homemade Kaya and butter, it tasted heavenly!

My preferred ratio of wholemeal flour to white flour in a wholemeal bread is from 3:7 to 4:6. Using 30%~40% of whole meal flour produces the best flavor, texture and volume. Well, you may bake with higher ratio of wholemeal flour for the extra fiber.

在日本，虽然正方形和山形吐司面包都普及但正方形的较受欢迎。一斤的吐司面包有四，五，六，八，和十片装供选择。八和十片装的只有正方形，三明治用。我的自家烘焙面包通常都是厚度不一的切片，个人喜欢厚一点的烤吐司，也会切几片薄的给哥弟俩做三明治吃。

这个全麦吐司面包是用了35%的全麦粉和65%的面包粉。个人觉得用30～40%全麦粉做出来的面包无论是发酵，口感，和味道都最佳。可能是加了些炼奶的关系，成品比我预料中的更好。第二天搭配咖椰酱和奶油吃，无烤，还是一样松软湿润。

Yamagata Wholemeal Loaf Bread

山形全麦吐司面包

(2斤/kin, pan size: H11xW11xL23cm)

Ingredients:
80 g Fine wholemeal flour
80 g Coarse wholemeal flour
290 g Bread flour (protein 12%)
160 g Fresh Milk, 40°C
160 g Water, 40°C**
20 g Sweetened condensed milk 
20 g Sugar
8 g Salt
5 g Instant dry yeast
35 g Butter, room temperature

**Depending on the flour type, may not need all. 因粉而异可能不需要全量，请自行拿捏。

Methods:

1. In a large mixing bowl, combine the fresh milk and water. Add in the yeast, condensed milk, sugar and salt. Mix well.
2. Mix in the all the flours, knead until a soft dough is formed. Then, add in the butter and continue to knead until smooth and elastic. When pull a thin film is visible.
3. Cover with a plastic wrap, proof until it is doubled in size.
4. Turn the dough onto a lightly floured working surface. Gently press the dough to remove air bubbles. DO NOT KNEAD at this stage or your bread will be hard.
5. Divide and shape the dough into 2 equal size balls. Cover with plastic wrap, rest for 10 minutes.
6. Roll out the dough ball into long rectangle shape, then roll up from the short side to form a thick cylinder shape. 
7. Please the dough into a well greased pan. Cover with a plastic wrap, let it rise up to 90% of the mold. 
8. Preheat oven at 180°C, then turn the temperature down to 170°C. Bake for 30-35 mins.
9. Remove from the pan, allow to cool on a wire rack.

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