Soft and Fluffy Spelt Bread

by - July 17, 2018

After successfully making several Shokupan Breads using the Yudane method, I tried the same recipe with some modification to make this super soft Spelt Bread. I used 25% spelt flour and 75% strong bread flour. As I explained in my previous post, the Yudane method is quite similar to Tangzhong (water-roux) method.  For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire.  The ratio of the flour and water is almost 1 to 1.  The scalded dough may only be used 4 hours later (at least) or overnight in the fridge.  

The Yudane method produces super soft and fluffy bread.  The cooked gelatinized starch in the flour retains moisture with a higher water absorption.  It yields a soft bread that also keeps well, lasting a longer.

Please click here to see the differences between Yudane vs Tangzhong Method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft and Fluffy Spelt Bread Recipe

Yields: 1 loaf 


50g bread flour 
45g boiling water

140g bread flour
60g spelt flour
1 1/8 tsp instant yeast
1 1/2 tbsp brown sugar
3/4 tsp salt
2 tbsp flaxseed, ground in food processor
1 tbsp chia seed
10g butter
150g fresh milk or full cream milk (I used full cream milk)

1 1/2 tbsp black sesame seeds
1 1/2 tbsp white sesame seeds

Loaf pan (8" X 3" X 3")


  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. If you do it the night before, take out from the fridge 30 minutes to return to room temperature before using.

  1. Put all ingredients into the bowl of stand mixer. Using the dough hook, knead until the dough comes together, become elastic and tacky but not sticky.  It takes around 15 minutes at medium speed.   
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Spread the sesame seeds on the table top.  Brush the dough surface with water and roll over the dough on the sesame seeds.  Place all dough in the prepared loaf pan.  
  5. Let it rise for another 45 to 60 minutes or until double in size. 
  6. 15 minutes before baking, preheat the oven to 190C.
  7. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  8. Remove bread from oven and let them cool on rack completely before slicing.


I have received feedback from readers who have tried the recipe that the dough is too sticky and wet.  It could be due to the flour.  Some flour absorb less water.  If you find your dough mixture wet please reduce the water to 40g in Yudane and reduce milk to 120g.  If too dry then add 1 tablespoon of milk at a time until you achieve the desired consistency.  In this recipe, I used Japanese high gluten flour.


  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. Hi Yeanley

    Your bread look very soft.i have questions about yudane method

    1)is this method only work for japanese flour?

    Cause i always fail when make with indonesian bread flour/indonesian ap flour

    2)how to calculate yudane with math formulation?

    I mean like tangzong math formulation is 5-10% take

    flour from total flour which use to make the bread and

    the ratio of flour:water is 1:5

    3)and about the softness,between tangzong vs yudane.which one is the softest?

    Thank you

    1. Hi Nikolai,

      Thank you for your questions.

      1) I used Japanese High Gluten Flour for my bread. I can't give you the answer because I do not use other type of flours. Maybe, you should look for other high gluten flour instead of Indonesia bread flour.

      2) For Yudane, it is about 20% of flour from the total flour. The ratio of flour:water is almost 1:1

      Please get more information from my previous post on the Shokupan Bread as below:

      3) I can't give you the accurate answer. I find both are soft. But, I personally like more Yudane than Tangzhong.

      Please let me know if you need more information.

      Thank you
      Cheers :)

  2. Hello,
    Can I only using bread flour instead of mixing with spelt flour