Breads (Yeast) - Loaves

Multigrain Bread

April 24, 2019 | Recipe by Bake with Paws
Multigrain Bread

Multigrain Bread

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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. 

This bread is 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. 

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

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.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Multigrain Bread (Yudane Method)

Yield:  1 loaf


Yudane Dough:
50g bread flour (I used Japan High Gluten Flour)
45g boiling water

Main Dough:
200g bread flour (I used Japan High Gluten Flour)
50g multigrain (9 grains), blend with food processor
All yudane dough
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 + 1 Tbsp water, whisked

Chia seeds

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

  1. Yudane Dough:
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cling film and leave on the counter for at least 4 hours or overnight in the fridge.  I prepared the night before.
    3. Use directly from the fridge.
  2. Main Dough:
    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 a very thin window pane  with Yudane method dough. It could be due to the gelatinization of its starch.  It is fine if your window pane is not very thin as long as you have 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.
  3. 1st Proofing:
    1. Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Shaping:
    1. 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. 
    2. Place all dough in the prepared loaf pan.  
  5. Final Proofing:
    1. Let it rise for another 45 to 60 minutes or until double in size. 
  6. Baking:
    1. Preheat the oven to 180C for about 15 minutes.
    2. Brush egg wash on top and sprinkle some chia seeds and flaxseeds.
    3. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
    4. Remove bread from oven and let them cool on rack completely before slicing.


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

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.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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 until it rises 80 - 90% in size 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.


  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 :)

  4. Hi, thanks for the amazing recipes, have tried a few and all of them have come out brilliant.
    One question- why does my dough break on the top in the second proofing? the loaf does not hold its shape from the top and breaks open even after just 15 minutes of proofing.

    1. Hi, thanks for trying the recipes and your kind feedback. It is due to over kneading. Did you read the GENERAL NOTES on the above post before baking? Please read as it is very useful.

      BTW, 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 necessary as long as you kneaded the dough long enough.

      Cheers :)

  5. Hi if I don’t have 9 multigrain, what can I use instead? Is chai seed, sunflower seed, flex seed enough? I don’t really where to buy multigrain😭

    1. Hi, Thanks for reading this recipe. These are the 9 grains - brown flax, anthograin wheat, rye, triticale, barley, sesame, spelt, quinoa & millet. You don't have to follow exactly what was used here. Use what you have.

      Thanks and happy baking:)

  6. Thanks for all the wonderful recipes. Do you think this will work with breadmaker?

  7. Hi thsnks for the wonderful recipes do you think it would work in a bread maker?

    1. Hi, thanks for reading this post. Yes, it is possible to use bread maker machine.

      Cheers :)


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