Multigrain Bread

by - April 24, 2019

This is my second attempt at making Multigrain Bread using the Yudane method.  My first attempt was not successful as I scalded the multigrain which I think resulted in a very dense and wet loaf.  I believe this is due to the double scalding process of bread flour and multigrain.  For this attempt, I did not scald the multigrain and the bread turned out much better. Very soft, fluffy and just moist enough.  Bread using Yudane method will stay fresh longer than most other ordinary homemade bread.

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.

Multigrain Bread Recipe - Yudane Method

Yield:  1 loaf


50g bread flour
45g boiling water

Main Dough:
200g bread flour
50g multigrain (9 grains), blend with food processor
1 1/4 tsp instant yeast
2 tbsp brown sugar
3/4 tsp salt
10g butter
180g full cream milk or 90g full cream milk + 90g water

Egg Wash:
1 egg, whisked

Chia seeds

250g loaf pan  (17cm X 9cm x 9cm  or 7" X 3.5" X 3.5")


  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. Take out from the fridge 30 minutes before using to return to room temperature.
Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

  1. Put all ingredients (including the yudane dough) except butter into the bowl of stand mixer. Using the dough hook, knead for 8 minutes or until a smooth dough is form.  Add butter and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.  
  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 ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  5. Brush egg wash on top and sprinkle some chia seeds and flaxseeds.
  6. 15 minutes before baking, preheat the oven to 180C.
  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.


  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.

You May Also Like


  1. hi! the amount of butter isn't listed with the ingredients, but is mentioned in the instructions.

    1. Hi there,

      Thank you for informing me. I just added in the ingredient.

      Cheers :)

  2. Hi! I just made this and it was delicious! However, I have a slightly larger pan than specified here (21x11x7). What's the best way to adjust the ingredients to match the size of the pan? Should I just find the ratio of the volumes of the pans and multiply everything by that? Thank you!

    1. Hi Angela,
      Thank you for trying this recipe and your feedback
      I don't have this size of pan. But, I usually use 365g total flour for my 20 X 10 X 10 cm of pan. I think you can use 365g total flour for your pan.

      You may also want to refer to this recipe:

      Cheers :)

  3. Can I substitute multi grain flour with buckwheat flour?

    1. Hi, thank you for asking. I think should be fine. But, I never tried and afraid the result will be different. It is fun to experiment different flours.
      Cheers :)