Seven Grain Whole Wheat Sourdough Hokkaido Milk Bread
This is another variation on my 100% whole wheat SD Hokkaido Milk Bread which has become my favourite sandwich bread. It is so soft and fluffy for a 100% whole grain bread and keeps so well because of the tangzhong. In this variation, I use the classic 1:5 ratio of grain to milk for the tangzhong but instead of flour I used an organic steel cut seven grain blend of wheat, barley, rye, oats, flax, millet and buckwheat and cook it as I would the tangzhong until it is nicely thickened. The rest of the procedure is the same as my other SD Hokkaido Milk Breads.