Skip to content


Today I want to share with you, my whole wheat Shokupan.

I have so many kinds of Shokupan video lately, it’s only because I received so many questions!

Whole wheat shokupan is one of the most asked question. Asking, Can I make Shokupan with whole wheat?

Well, it’s not simple question to answer, because, whole wheat bread is not as easy as regular shokupan.

But it’s not too too complecated, all you need is sponge.


205×100×120 mm Shokupan mold

190g bread flour
1g instant dry yeast
120g water
・Bread dough
75g bread flour
115g whole wheat flour
22g sugar
6g salt
4g instant dry yeast
22g unsalted butter
150g whole milk

Full Recipe:

More info
Udemy SHOKUPAN Bread Baking 101

My baking stuff list on Amazon the store:



Check out my store on Amazon!
You will find what I am using in my video.

※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for “Give Away”!

music:youtube music library

Sharing output get better skills.
Thanks! Love from Japan♡


Hi friends welcome to kitchen princess Bamboo Japanese everyday food today i want to Share with you My whole wheat chocolate recipe I have done so many kinds of chocolate Video lately It's only because i received so many Requests Hong wheat shook pam is one of the most Asked Question asking can i make choc pan with Whole wheat Well it's not a simple question to Answer Because whole wheat bread is not easy As regular chocolate but it's not too Too complicated All you need is the sponge what is the Sponge So let's start with making sponge The sponge is also known as Pre-fermented dough Gives more deep aroma and makes more Extensive dough It's made from three ingredients flour Yeast and water mix until combined Lovely then cover with plastic And leave it in a fridge from 6 hour To overnight the sponge should be used Within 24 hours since the whole wheat Weaken the gluten structure it won't Rise so much

Compared to white bread but adding the Sponge Improves aroma and texture as it rises The dough in the process Take out from the fridge an hour before You are making the bread And leave it to room temperature Today i'm kneading in a stand mixer But you can definitely do it by your Hand Put in your flour whole wheat flour Sugar and salt [Music] Run the mixture until all the Ingredients combine Add in the yeast Continue mixing and pour in the milk Milk makes the dough moist and flavorful And mask the too much healthy flavor of Whole wheat pour the milk slowly And steady like this to distribute Evenly Keep the mixer running until it forms The dough For about 1 minute Stop running the mixer and add in the Sponge [Music] We run the mixer on low for about 8 Minutes Until the dough stretches paper thin [Music] [Music] So

So Do you remember why we are adding the Butter at the end We should develop the gluten in the Kneading process Any kind of fat include butter within The gluten structure But by adding it after the gluten Structure is developed It doesn't affect the structure Let's give it a test the dough stretch Paper thing is good to go Shape into a bowl stretch the surface to Keep the gas Inside drizzle just a little bit of Vegetable oil put the dough back in the Bowl Cover with plastic and leave it at warm Spot For about 30 minutes until almost Double in volume Punch the dough and put it back to the Bowl It provides the fresh oxygen to the Dough To activate the yeast even more Leave it another 30 minutes until double In volume After 30 minutes let's do the finger Test Poke the dough with your dusted finger And the hole you have just made is Stay as it is the fermentation Is in a good process

Take out the dough onto the working Surface and Take 10 minutes bench rest Pinch breast relaxes the dough for the Final shaping Dust with a minimum amount of flour and Then Roll it out to release the gas today i Will shape it into one loaf Roll it out to an inch thickness And roll it up give it the tension on The surface Pinch to seal the dough and put it back In a greased mold Cover with the plastic or shower cap And let it rise for 45 minutes or until A little bit over the edge while The final proofing preheat the oven for 100 degrees celsius It took me 15 minutes to fully rise The seam side is appear on my Surface but i decided to give it a go Put it in a 100 degrees celsius oven And reset the temperature to 200 degrees celsius Bake it 40 minutes in total This baking method is called cold stud It rises the dough so much higher Than in a hot oven and the shock pan is A large volume bread so you can cook Through perfectly Cover the dough with aluminum foil Look at that tall bread take out And apply butter on top if you want and

Cool to room temperature The surface is not evil but it's still Good bread It's a very satisfying dairy bread full Of nutrition And keeps you full longer and still Delicious the earthy Aroma makes me feel like I'm doing good things for my body The texture is fluffy and moist just Like my choc bang whole wheat bread Tends to get drier but this bread is not Dry At all thanks to the sponge It tastes so good give it a try and let Me know how You like it thank you for watching the Video Give me a big thumbs up and share the Video with your friends and families And don't forget to subscribe to my Channel if you haven't done so already And go to my website for the printable Recipe and more information And my store on amazon has pretty much Everything that i'm using in my video Thanks again and i will see you soon Bye before i go Let me introduce my new family member Hi friends let me introduce my New family member his name is alex He's a three-month-old Bossian blue kitten He's really really energetic

Hold on a second Cute Hi say hi say hi i couldn't finish The introduction of alex that was a Torture to him If you like to see my baby Please let me know in the comment thanks Again Again and i will see you soon Bye [Music] [Music] You

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *