Whole wheat Bread

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I like it when I am not working on Saturday so that I can plan ahead a lot of things especially cooking and baking. As usual Saturday morning, I send my car for car wash then heading to Whole Food to do grocery shopping, usually I will buy poultry and meat from there because I find that the meat are more fresh and hormone free.
Is my Sam's birthday in three days so I decided to make her a birthday cake today and I baked some whole meal breads as well...they both turned out very nice especially these whole wheat bread, we love it and it's our morning breakfast almost every morning...:)!

Whole Wheat Bread (Tangzhong)
Ingredients:
100g bread flour
130g whole wheat flour
40 g plain flour
20g milk powder ( I use soy flour)
1/4 tsp salt
6g yeast
75g Tangzhong
100g water
25g butter

Method:
Tangzhong : 50g bread flour and 250g water
Mix flour and water together under low heat, stirring all the time until it reaches 65°C ( the mixture should be starchy by now), remove from heat and let it cool down before store in the refrigerator for later use.
1. Mix all the ingredients together (except butter) to form a dough.
2. Add in butter and knead it to become a smooth, elastic and stretch dough.
3. Leave the dough cover for 1st prove to double size.
4. Punch the air out from the dough and round it up again to rest for 15 mins.
5. Now punch the air out again and divide the dough as your desire shapes.
6. Leave it cover for 2nd prove about 50 mins or more ( depend where you
live...cold weather country or tropical country).
7. Then egg brush the dough and put into the preheated oven at 350°F for
35 mins (if make a loaf of bread), or if shape it into small bun it takes
about 16 mins (depend individual oven).