In a medium saucepan, combine 1/4 cup all-purpose flour with 1/2 cup plus 2 tablespoons almond milk.

Whisk the mixture over medium-low heat until it starts to thicken.

Stir continuously until it becomes thick and paste-like. Remove from heat and set aside.

In a large bowl, combine the tangzhong with 3/4 cup almond milk. Stir until mostly smooth and ensure the mixture is around body temperature.

Add the all-purpose flour, whole wheat flour, granulated sugar, and instant yeast to the bowl. Mix until a rough dough forms.

Add the vegetable oil and sea salt, then stir until incorporated.

Transfer the dough to a lightly floured surface and knead for 7-10 minutes until it is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and allow it to rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.

Grease a 9x5-inch loaf pan and line it with a strip of parchment paper for easy removal.

Turn the dough out onto a clean surface. Press it into a large rectangle and roll it tightly from a short edge.

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

Cover and allow the dough to rise for 45 minutes to 1 hour, or until it is about 1 inch above the top of the pan.

Preheat the oven to 400°F during the final rise.

Uncover the risen dough and bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Remove the loaf from the oven and let it cool in the pan for at least 15 minutes. Transfer to a wire rack to cool completely before slicing.