Tangzhong milk bread with some whole grain flour

Following up on my last loaf, I made a tangzhong milk bread again using the same formula but using 200 grams of Anita's 60/40% whole grain flour. So it ends up between 10-20% whole grain.

It still came out quite nice and light, about like your cheapo grocery store "wheat" loaf. Not quite as light as last time with all AP flour.

On the right, the all AP flour version. On the left, the one with some whole grain flour.

These aren't the most complex loaves I've ever made but it has been fun to reset and start simple. Also, they still taste great and I have no guilt about slicing into them while they are still warm. 🙂