This is a whole grain, soft bread cut into squares, and the invention of Norwegian pastry chef Elin Vatnar Nilsen. It is a great alternative to regular whole wheat bread - top it with slices of cheese, jam or your choice of spread for a delicious breakfast or lunch!
Add the white whole wheat flour and rye flour into the bowl of a stand mixer fitted with the dough hook and stir tigether, then pour in the boiling water and combine well.
Meanwhile, make the tangzhong mixture. In a small, heavy-bottomed pot, add the water and flour over medium heat, and whisk until you have as smooth mixture. Keep whisking for a few minutes until it thickens, and lightly bubbles.
Add the tangzhong mixture to the flour mixture in the stand mixer bowl until combined. Let the mixture rest for 30 minutes at room temperature.
Add the flour, water and yeast to the dough and knead for 3-4 minutes before adding the sugar, salt and diced butter. Knead on medium speed for another 10 minutes until the dough releases from the sides of the bowl and you have a smooth consistency.
Cover the dough with a towel or cling wrap and let it rise for about 30 minutes.
Prepare two pieces of parchment paper the size of a large sheet pan (whatever you have) and drizzle with a little flour.
Pour the dough onto a lighty floured work surface, divided it in half. Place each half on the prepared parchment paper and roll out each piece to a square fitting the parchment paper. Prick the surface with a fork. Using a pizza cutter, cut the doughs into squares, about 9-12 pieces per sheet.
Transfer onto the individual sheet trays, cover with a towel and let them rest for another 45 minutes.
Preheat the oven to 450℉ (225℃) and place a rack in the middle of the oven.
Brush the top of the dough with a little water and bake, one sheet at a time, in the oven for about 9-10 minutes. Remove and cool on a rack. Freeze the same day they are baked. Pull out whenever you want to enjoy them and re-heat in the oven or place them in the toaster!