Eggless Nasturtium Greens Sandwich Bread is a soft and light milk bread recipe that uses the Tangzhong method and uses Nasturtium leaves and stems for flavour and color.
Once you start baking with the Tangzhong method you will never stop. Each and every time the bread comes out so light and surprisingly soft. The texture of the bread is just wow. I have now baked bread using this technique multiple times. Made dinner rolls and sandwich bread and each and every time I was amazed by the results. So finally I decided to experiment a bit further and make this with Nasturtium greens.
What is Tangzhong Method
In The Tangzhong method one basically first cooks a portion of water and dough together to make a roux starter. This causes the starch to gelatinize and the dough absorbs more water. This helps the bread to be softer.
There are a lot of recipes using the Tangzhong method. Most of the recipes call for egg and I have baked this bread with egg too. But I wanted to try an eggless version and hence I replaced the egg with curd/yoghurt. I simply replaced the egg with an equal quantity of curd/yoghurt and the bread came out perfect.
Secondly, a few recipes call for refrigerating the roux or the starter for 6 hours overnight and a few just mention it to cool and one can use. I have always refrigerated it overnight and used it. I believe this helps strengthen and make a nice fluffy bread. So with a little planning, I could bake the bread for brunch or for lunch the next day.
Why Nasturtium Greens?
Now one can either make this bread plain or with any herbs like oregano or garlic. I used nasturtium as I have been growing that in my garden and was looking for ways to use my organic produce. Yes, if you are following my blog, I have already shared a few recipes with Nasturtium.
I also wanted to give this bread a different taste and colour. Wanted to colour it naturally so I used greens. As for the taste, as Nasturtium had a peppery taste I wanted to add it. The bread had a light peppery taste but not something like I could just taste Nasturtium. So a slightly savoury breakfast bread.
Recipes with Nasturtium
Replacements of Nasturtium leaves and stems
I have used nasturtium leaves and stems, one can skip it completely or replace it with other herbs like coriander or parsley. However, they might go less as some herbs are strong, for example, oregano.
Replacement of Curd
If you use egg, one can use 1 large size egg instead of curd.
I have yet to try this with oil, but I think it should work. However, as I have not tried yet, I cannot comment 100 per cent. Again Vegan yoghurt like coconut can be used. It might add a little flavour to the bread.
Why Tangzhong Method?
I wanted to bake with this method for ages but not sure why I did not. But when Karen from Karen’s Kitchen Stories asked us to bake bread with Tangzhong Method I was determined to do so. I started my experiments with this method 2-3 months back, and finally, I could post a nice sandwich bread. Thank You Karen for this. Karen has a wonderful blog and I am always surprised by her wonderful bread creations. Do check her bread recipes out.
Recipe process of Eggless Nasturtium Greens Sandwich Bread
The recipe involves first creating a roux or a starter. I start by mixing the dough and the water in a pan. Warm it and let it cook on medium to gelatine like consistency. The starter is done when it no longer sticks to the pan. The starter is then allowed to rest for 6 hours overnight.
The next day flour, water, yeast, roux, nasturtium leaves, yoghurt and butter are mixed and the dough is formed. The dough is allowed to rest until doubled. It is then shaped and again allowed to prove. Once doubled in size we bake the bread.
Unlike other bread baking The Tangzhong method bakes the bread at 180 Deg C against 200 Deg C for a minimum of 30 minutes.
The dough rises quite well and I would need to invest in a good tall size loaf tin like this Pullman Loaf tin.
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So here goes the recipe of Eggless Nasturtium Greens Sandwich Bread
Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method)
- 435 grams Plain Flour/All purpose flour/ Maida
- 1 tablespoon Sugar -One can add up to 2 tablespoons or 45 grams, I added a bit less
- 9 grams salt
- 7 grams Instant Rapid rise yeast -Normal Yeast can be used too
- 180 Lukewarm Milk
- 37 grams Yoghurt/Curd at room temperature
- 37 grams Unsalted Butter at room temperature
- 1 Cup of Nasturtium Leaves & Stems -more or less can be used – any other herbs can be used
- 1 tablespoon of Milk for brushing
- 1 tablespoon of butter for brushing
For the Roux
- 30 grams Plain Flour/All purpose flour/ Maida
- 150 ml Water
Making of Roux or Starter
- In a pan add in the flour and water. Mix it.30 grams Plain Flour/All purpose flour/ Maida, 150 ml Water
- Now on slow to medium heat cook this mixture breaking all the lumps.
- Make it a lump-free mixture.
- Once it attains a gel-like structure switch off and remove it in a bowl.
- Cover and refrigerate for 6 hours or overnight.
Making & Proofing dough
- I am using Instant rapid rise yeast so I have added it directly to the flour. If using other, first proof the yeast in ¼ cup of milk and 1 teaspoon of sugar (Use part milk and sugar from the ingredient mentioned above)7 grams Instant Rapid rise yeast, 180 Lukewarm Milk, 1 tablespoon Sugar
- Rinse the nasturtium leaves and stems thoroughly and remove all the excess water.1 Cup of Nasturtium Leaves & Stems
- In a blender blend the nasturtium leaves and stems along with the yoghurt and keep it aside.37 grams Yoghurt/Curd at room temperature, 1 Cup of Nasturtium Leaves & Stems
- In a bowl of your standing mixer or a bowl add in the flour, sugar, salt and yeast.435 grams Plain Flour/All purpose flour/ Maida, 9 grams salt, 7 grams Instant Rapid rise yeast, 1 tablespoon Sugar
- Give everything a mix.
- Now add the roux and start mixing at a slow speed. Mix the mixture until well incorporated.
- Now add the yoghurt and nasturtium mix and mix again until well incorporated.
- Add the milk and mix and knead the dough for 5 minutes from a slow speed to medium.180 Lukewarm Milk
- Add the butter and knead the dough until a smooth elastic dough forms.37 grams Unsalted Butter at room temperature
- It would take 4-5 minutes more.
- Lightly grease your hands and shape the dough into a ball shape.
- Let it rise until doubled. (around 1-1.5 hours)
- After 1.5 hours, deflate the dough and knead it with your hand for a min or two.
- Shape into a loaf form.
- Grease a loaf tin and slide the dough into it.
- Let it rise for 1-1.5 hours or until doubled.
Baking of the bread
- Preheat the oven at 180 Deg C or 350 Deg F
- Brush the bread with a little milk.1 tablespoon of Milk for brushing
- Bake this in a preheated oven for 30 minutes.
- Once done remove and brush it with milk. This is optional but it gives a nice sheen to the bread.1 tablespoon of Milk for brushing
- Let the bread cool in the loaf tin.
- Let it cool completely before slicing.1 tablespoon of butter for brushing
- Standard US Size cups and spoons used
- Baking time varies so do keep an eye out, however this bread will take 30 minutes to bake.
- The dough is quite wet, so you might feel that you are not able to shape it. It will eventually come. If not lightly grease your hand with butter and work.
One can add a little flour like a tablespoon or two if too wet, but do not be tempted to add too much.
- I have used nasturtium leaves and stems, one can skip it completely or replace it with other herbs like coriander or parsley. However they might go less as some herbs are strong, for example oregano.
- Read above for vegan substitutions
Linking this withWelcome to Bread Bakers! This month, our theme is Baking Bread with Tangzhong and our host is Karen of Karen’s Kitchen Stories
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