Uploaded June 2026 | Updated September 2026, 3 weeks ago
Learn how to make the ultimate Rye Sourdough Shokupan! This recipe combines the incredibly soft, pillowy texture of Japanese milk bread with the deep, complex, and mildly sour flavors of a rye sourdough starter. It’s rich, slightly sweet, and makes the absolute best grilled cheese sandwich you will ever taste!
Note: The video demonstrates a double batch for 2 loaf pans, so feel free to cut the measurements in half if you are only making a single loaf!
🍞 Key Baking Steps Highlighted in This Video:
The Night Before: We kick things off by making a scalded Tangzhong using boiling water, rice flour, and rye flour. This keeps the bread incredibly soft and locks in moisture.
The Levain: Mixing our peak sourdough starter directly into the cooled Tangzhong along with more rye flour.
The Dough: We use a stand mixer to easily incorporate the butter and handle this sticky dough until it perfectly passes the windowpane test.
Baking: Baked in closed pullman loaf pans at 180°C for a perfectly tight, even crumb structure.
⚠️ Baker's Tip: Make sure to coat the sides of your baking pans and lids incredibly well with oil or a non-stick coating. This is a sticky dough, and you don't want your beautiful bread getting stuck!
Also, let it cool completely on a wire rack before slicing to avoid a gummy interior.
If you enjoyed this baking tutorial, don't forget to Like, Comment, and Subscribe for more sourdough recipes!
Ingredients
Ingredients Weight (g) | %
Total Flour 340
Total Hydration 240.94 70.9%
Tangzhong
Rye Flour 35 | 10.3%
Rice Flour 15 | 4.4%
Boiling Water 100 | 29.4%
Levain
Sourdough Starter 45 | 13.2%
All of the Tangzhong
Rye Flour 35 |10.3%
Final Dough
Bread Flour 240 | 70.6%
Sugar 20 | 5.9%
Milk 60 | 17.6%
Butter 22 | 6.5%
Salt 6 | 1.8%
Water 70 | 20.6%
Total Fat 20.44 | 6.0%
Milk Water Replacement 24.9%
Total Dough 648
#sourdough
#Shokupan #Baking #RyeBread #MilkBread #SourdoughRecipe #BreadMaking
Learn how to make the ultimate Rye Sourdough Shokupan! This recipe combines the incredibly soft, pillowy texture of Japanese milk bread with the deep, complex, and mildly sour flavors of a rye sourdough starter. It’s rich, slightly sweet, and makes the absolute best grilled cheese sandwich you will ever taste!
Note: The video demonstrates a double batch for 2 loaf pans, so feel free to cut the measurements in half if you are only making a single loaf!
🍞 Key Baking Steps Highlighted in This Video:
The Night Before: We kick things off by making a scalded Tangzhong using boiling water, rice flour, and rye flour. This keeps the bread incredibly soft and locks in moisture.
The Levain: Mixing our peak sourdough starter directly into the cooled Tangzhong along with more rye flour.
The Dough: We use a stand mixer to easily incorporate the butter and handle this sticky dough until it perfectly passes the windowpane test.
Baking: Baked in closed pullman loaf pans at 180°C for a perfectly tight, even crumb structure.
⚠️ Baker's Tip: Make sure to coat the sides of your baking pans and lids incredibly well with oil or a non-stick coating. This is a sticky dough, and you don't want your beautiful bread getting stuck!
Also, let it cool completely on a wire rack before slicing to avoid a gummy interior.
If you enjoyed this baking tutorial, don't forget to Like, Comment, and Subscribe for more sourdough recipes!
Ingredients
Ingredients Weight (g) | %
Total Flour 340
Total Hydration 240.94 70.9%
Tangzhong
Rye Flour 35 | 10.3%
Rice Flour 15 | 4.4%
Boiling Water 100 | 29.4%
Levain
Sourdough Starter 45 | 13.2%
All of the Tangzhong
Rye Flour 35 |10.3%
Final Dough
Bread Flour 240 | 70.6%
Sugar 20 | 5.9%
Milk 60 | 17.6%
Butter 22 | 6.5%
Salt 6 | 1.8%
Water 70 | 20.6%
Total Fat 20.44 | 6.0%
Milk Water Replacement 24.9%
Total Dough 648
#sourdough
#Shokupan #Baking #RyeBread #MilkBread #SourdoughRecipe #BreadMaking
