I make my Tangzhong bread exclusively with whole wheat flour, in fact hard red spring wheat which I grind myself. I make 4 loaves at a time now, but started with one loaf using AP flour. The bread stays fresh for a long time, the longest it lasts is 10 days, but is usually gone much faster. At 10 days it is as soft as first made, but sometimes feels a little moist at 7-10 days. I usually make one loaf a cinnamon swirl loaf and that is super as well. I have. I have not tried commercial whole wheat flour, and I suspect it won’t work as well because it is sometimes a little bitter. This bread also freezes well. I started making this in the 4 mini loaves as the directions show, and now skip that step as superfluous, unless you want it to look cool. It makes for uneven sandwich slices. The whole wheat version is obviously darker, but just as soft and tastes wonderful.

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