In a medium saucepan, combine ¼ cup/30g all-purpose flour and ½ cup + 2 tbsp/150ml almond milk.

Whisk over medium low heat, until the mix begins to thicken.

Stir until thick and paste like. Remove from heat.

In a large bowl, combine the tangzhong and almond milk**. Stir until mostly smooth. Check the temperature and make sure the mix is around body temperature.

Add in the flours, sugar, and instant yeast. Stir until a shaggy mass forms.

Add the oil and the salt. Stir and work until well combined.

Turn out onto a lightly floured surface. Knead for 7-10 minutes until smooth and elastic.

Place in a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel.

Place in a warm area to rise until doubled, about 1 – 1 ½ hours. Rising time will vary depending on how warm the area is.

Grease a 9” x 5”/22cm x 12cm loaf pan. For easiest release place a strip of baking parchment one direction in the pan.

Turn dough out on a clean surface. Press out into a large rectangle and roll tightly, starting from a short edge.

Place in the prepared pan seam side down, tucking the ends underneath.

Cover and allow to rise for 45 minutes to 1 hour until the dough is 1”/2.5cm above the top of the pan.

During the last rise, preheat the oven to 400°F/200 C.

Once risen, uncover the dough and place in the oven. Bake for 25-30 minutes until well browned on top and sounds hollow when tapped.

Remove from oven and allow to cool for at least 15 minutes before removing from the pan and transferring to a rack to cool completely.

Stores for up to 3 days at room temperature in a low humidity environment or sealed in the fridge for up to 1 week.