Rye Fruit Loaf (Yudane Method)

by - October 29, 2018

Rye Fruit Loaf

This loaf came out with a beautifully moist and soft texture.  The dried fruits gave it a bit of substance and delicious sweetness that everyone at home enjoyed.

Yudane method is quite similar to Tangzhong (water-roux) method.  Both methods are scalding method. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have other Yudane Method recipes that you may like to try too.   Yudane Method Bread recipes.

It is advisable to read the following notes before starting baking.


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.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

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. 

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 dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

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.

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.

Recipe - Rye Fruit Loaf (Yudane Method)

Yields: 1 loaf 



70g bread flour  (I used Japan High Gluten Flour)
60g boiling water


200g bread flour (I used Japan High Gluten Flour)
80g rye flour
1 1/2 tsp instant yeast
2 1/2 tbsp (25g) brown sugar
1tsp salt
2 tbsp flaxseed, ground in food processor (optional)
20g olive oil or butter
200g - 230g full cream milk (start with 200g first, reserve 30g/2 tbsp to add in slowly if the dough too dry.  I used 200g in this bread)
50g dried figs, cut into small pieces
50g apricot, cut into small pieces


Baking tray


  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 (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage.  I noticed that it is harder to achieve window pane stage with Yudane method dough. It could be due to the gelatinization of starch.  Window pane is not really neccessary as long as you kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  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 and transfer to a floured top.  Shape it into a ball.  Flatten the dough with your hand. 
  4. Spread some cut dried fruits on top, then make the 1st fold (fold the side to the centre), spread some dried fruits on top, then make the 2nd fold (fold like a letter). Spread some dried fruits again and make the 3rd fold (fold from bottom to the centre), spread some dried fruits and make the final fold (fold from top to the bottom). 
  5. Slightly flatten the dough, then roll like swiss roll firmly to form a log.  Tuck in the both end.
  6. Spread some cornmeals on the table top. Brush the top of the dough with water and then roll on the cornmeals. Transfer the dough into a baking tray lined with parchment paper.  Let the dough rise for second proofing about 50 to 60 minutes or until double in size.
  7. Preheat oven at 190C (top & bottom heat) 170C (fan-forced)  for 10 - 15 minutes.
  8. Bake at preheated oven for 20 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack completely before slicing.

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  1. Can I replace the fruits with nuts instead? Or totally omit the fruits and bake kosong?

    1. Hi Mabel,

      Thank you for dropping by. Yes, of course. You can play around with this... In fact, I just baked a kosong rye loaf :).

      Cheers & happy baking...

  2. Hi. Can I skip the cornmeal as I don't have them at home? Also, when you mention baking tray, what shape should I use?

    1. Hi, thanks for reading this recipe. Any baking trays that can fit for this bread will do. You may also use the baking tray that come with the oven.

      Cheers :)

    2. Thank you for the quick response :) What about the cornmeal? Can I skip it because I dont have any or any substitute?

    3. Yes, you can omit cornmeal. Cornmeal is a meal ground from dried corn.
      Cheers :)