If you’ve been to Cheesecake Factory, you probably know about the Brown Wheat Bread that they serve before your order arrives. They are addictive! There were times I ate so much of this bread that I couldn’t even finish 1/3 of my entrée. I’ve been searching high and low over the internet for the recipe, but with no luck. As you know, I love baking bread at home especially with the TangZhang method (湯種法). If you’re not familiar with the TangZhong method, please refer to my posts here, here and here. You’ll see why I love this method so much. Lately, I’ve been experimenting this recipe to incorporate the TangZhang method for this brown wheat bread. The result was Ah—mazing!
Product Picture from Amazon
I used this baking pan as shown from the picture above to make these baguettes. They are perfect for this recipe. The perforated pan keeps the bread baking evenly and the unique shape helps the loaves stay in their round shape. For more details about this pan, please to go the “Equipment” tab above this post or simply click here.
Just like how they'd serve it in Cheesecake Factory, a small tab of butter or margarine is all you need for this amazing brown wheat bread. Its flavor is rich and complex. You’ll taste a hint of molasses and rye in the background along with the cocoa. The texture is smooth and soft (thanks to the TangZhong method, the bread stays soft and tender for a few days) with a bit of crunch from the oaks on top. Hm…now, I can enjoy this wonderful bread anytime at home without the wait and the noise from Cheesecake Factory!
Brown Wheat Bread - Cheesecake Factory Style using TangZhong Method (湯種法):
Printable Recipe
Makes 3 (16 inch) loaves
Ingredients for TangZhong湯種:
3/4 cup boiling water
1/4 cup plus 2 tablespoons bread flour
Ingredients for Brown Wheat Bread:
1 cup warm milk
1 teaspoon salt
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons vegetable oil
3 tablespoons molasses
3/4 cup whole wheat flour
1 cup bread flour
1 cup rye flour
1 tablespoon active dry yeast
Ingredients for the top:
1 Egg
1/4 cup old fashion oaks
To Prepare the TangZhong湯種:
Place bread flour in a small bowl, pour boiling water over the bread flour and stir quickly with a fork to combine until no lumps.
When it’s slight cooled, wrap the mixture (it'll be a very wet dough) with plastic wrap, form dough in ball/round shape and leave in a bowl in the refrigerator overnight.
To Make The Bread:
1. Take out the TangZhong 湯種 from the fridge at least an hour before use (I usually leave it on countertop until it's room temperature).
2. In a bread machine, pour in ingredient in this order, warm milk, TangZhong 湯種, salt, sugar, cocoa powder, vegetable oil, molasses, whole wheat flour, bread flour, rye flour, and yeast. Set bread machine to dough setting according to its user menu.
3. When dough is ready, spray baking pan and your hands with a little cooking spray. Take dough out from bread machine and punch it a few times to deflate it. Divide dough into 3 equal portions and shape them into balls. Leave them in a warm place to rest for 15-20 minutes.
4. Knead each dough ball a few times and roll each into a 16 inch long log. Place them onto the 17x9x-inch baguette loaf pan. Let dough proof the 2nd round for 45 minutes to an hour in a warm and moist place.
5. Preheat oven 425°F. Brush egg wash on top, sprinkle oaks on top and bake for 20-22 minutes
Tips: When proofing the dough, make sure it's in a warm place and covered with a towel or plastic wrap so it won't dry out. I usually place it in the oven (uncover and off the heat) with a bowl of hot water.
Note: The dough setting on my bread machine kneads the dough for 27 minutes and keeps the dough warm to proof for 1 hour. If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for a hour until the dough double in size before you move on to step 3 from above.)
This recipe is shared with:
Foodie Friday
Melt in Your Mouth Monday
On The Menu Monday
