Archive for February, 2018

65C Savory Wheat Loaf 65C湯種咸香麥片土司

I made wheat bread before using all wheat flour. It turned out denser than regular white loaf, but I would like it fluffier. The solution? Replace with some bread flour– 1.5 cup wheat flour/2.5 cup bread flour combination works for my large loaf recipe. This bread is marked savory but please don’t let it intimidate you– the savory is very subtle because the seasoning is very little and thin.

Chia seeds is a superfood, and I just bought a big bag from Costco (and wonder when am I gonna finish it) so why not add some to the bread… It turned out that chia seeds is a nice addition~ when the bread is toasted and buttered, it tastes just like the savory fried dough snack 咸煎餅 I had in Malaysia. The chia seeds resembles sesame seeds on the fried dough, adding a little texture to the bite …. mmm, the food memory…

By the way, 65C refers to the bread starter called TangZhong, which is cooked to 65C before adding to remaining ingredients. TangZhong bread starter makes the bread moist and soft that last for a longer period of time.

65C Savory Wheat Loaf 65C湯種咸香麥片土司

65C Savory Wheat Loaf 65C 湯種咸香麥片土司 (makes 1 large loaf)


Bread starter:
1/4 cup bread flour
250ml water

1 egg– beaten
6 tbsp milk, plus 2 tbsp
6 tbsp whipping cream
2 1/2 cup bread flour
1 1/2 cup wheat flour
2 1/2 tsp dry yeast
6 tbsp sugar
3 tbsp milk powder
1 tsp salt
2 tbsp chia seeds
4 tbsp unsalted butter– melted and cooled

Seasoning (to sprinkle/rub on dough before rolling up):
1 tsp oil
Dashes of sea salt
Dashes of ground white pepper
Dashes of five spice powder


  1. While bread starter is cooling, beat egg in a bowl, then add in 6 tbsp of milk and whipping cream. Mix well.
  2. Combine bread flour and wheat flour. When measuring be sure to use a knife to scrap off extra flours so you have a leveled cup.
  3. Pour in egg mixture to the bottom of bread machine loaf pan, followed by bread starter.
  4. Add flours to loaf pan.  Make an indent in the middle, and add dry yeast to the indent. Add sugar, milk powder and salt to different corners of the loaf pan.
  5. For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF
    1-2 minutes after the knead cycle starts, add in 2 tbsp milk (the dough will be very wet– add more milk if needed). Add melted butter and chia seeds in 2-3 batches before knead cycle completes.
  6. When the final rise cycle is completed, transfer bread dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle. Gently rub oil over the surface. Dash a very thin layer of salt , ground white pepper and five spice powder. Gently rub all seasoning to coat evenly. Roll the dough up like a jelly roll, pinch the end to seal.
  7. Transfer dough to a greased Pullman loaf pan (do not use lid), cover with plastic wrap and let it rise almost to the rim.
  8. Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 45-50 minutes. Remove from the pan. The bread should be nice and brown, with a hollow sound when tap the bottom.
  9. Cool bread completely on a rack before slicing. To keep bread moist for longer time, put bread in a Ziplog bag then inside bread box.

Regina’s Note:

  • When the bread is toasted and buttered, it really tastes like savory fried dough咸香餅. Chia seeds adds texture with its slightly crunch.

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