Low-Sugar Whole Grain Bread with Crispy Crust and Soft Center

Original title: 【低糖.無奶】一定試試！💯全麥雜糧麵包食譜，薄脆皮柔軟芯、低糖低油、好吃極了！新手一次完成✅，簡單實用的家庭早餐食譜，結果太棒了！【阿栗食譜547】

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Greater ChinaPosted: Aug 1, 2026

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Editor's note

Low-sugar bread combining tangzhong (water roux) with roasted mixed grains. The contrast between crispy crust and soft crumb is visually appealing for home cooks. Practical as a quick breakfast with room for grain variations—applicable to café menus and catering.

Key ingredients

Original caption

食譜：麵包6個 1杯=200毫升燙種：全麥麵粉100克（3/4杯+4小勺）沸水100克（1/2杯）麵糰：燙種全部200克高筋麵粉400克（3杯+1/3杯）水200克（1杯）酵母 5克（1+1/4小勺）奶粉20克（可省略）（3大勺）雞蛋1個（蛋液50克）糖20克（4小勺）鹽7克（1+1/6小勺）無鹽黃油30克（2大勺）烤過（或炒過）的雜糧120克（其中燕麥片40克、南瓜籽仁40克、亞麻籽30克）麵包入烤爐前表面割口擠黃油烤箱預熱後 200°C烘烤20～24分鐘 Recipe: 6 loaves of bread 1 cup = 200 ml Tangzhong (water roux): 100g whole wheat flour (3/4 cup + 4 tsp) 100g boiling water (1/2 cup) Dough: 200g tangzhong 400g bread flour (3 cups + 1/3 cup) 200g water (1 cup) Instant yeast 5 grams (1 1/4 teaspoons) 20g milk powder (optional) (3 tbsp) 1 egg (50g egg liquid) 20g sugar (4 tsp) 7g salt (1 1/6 tsp) 30g unsalted butter (2 tbsp) 120g roasted (or fried) mixed grains (including 40g rolled oats, 40g pumpkin seeds, and 30g flax seeds) Score the surface of the bread and pipe butter on it before baking. Preheat oven to 200°C and bake for 20-24 minutes.