Tangzhong 100% Whole Wheat Bread/Wholemeal Toast

Tangzhong is one of my favorite methods for extending the shelf life of bread and getting that soft and moist crumbs. Here is my take on applying tangzhong to 100% whole wheat bread that is made without any butter and refined sugar.
Please watch the video for the instructions.
For written recipes & instructions visit: whattocooktoday.com/tangzhong...
RECIPE
Tangzhong roux:
30 gr whole wheat flour (in the video it says bread flour, it should be whole wheat flour)
120 gr whole milk
Main dough:
2 tsp active dry yeast
2 Tbsp water
360 gr whole wheat flour
30 gr milk powder
8 gr salt
40 gr honey
100 gr whole milk or as needed
50 gr oil
Topping: (optional)
1/3 cup oats or more a needed

[@kamranki]

Hello, I just want to add that tangzhong works only really with high hydration doughs (around 75% or more minimum) and your dough seems to be around 64%. In this situation, tangzhong won't have much effect on the final bread. There are some videos on CZcams that explain why tangzhong doesn't work with low hydration doughs. To make use of tanzhong properly, try to increase liquid in your dough or try a recipe with very high hydration. I usually do mine with 89% hydration and that results in a very cloud like structure, even if you use strong whole wheat flour. Hope this helps. Happy baking!