Multigrain Bread (Yudane Method)

by - April 24, 2019

Multigrain Bread

Multigrain Bread

Multigrain Bread


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.

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

GENERAL NOTES:

KNEADING TIME
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.

OVER KNEADING
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.

FLOUR
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.

HYDRATION
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. 

PROOFING
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. 
WRINKLE TOP OR SHRINKING
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.

BAKING
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 - Multigrain Bread (Yudane Method)

Yield:  1 loaf

INGREDIENTS:

Yudane:
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
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

Topping:
Chia seeds
Flaxseeds

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

METHOD:

Yudane:
  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.

Bread:
  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 45 - 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.


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8 comments

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

    ReplyDelete
    Replies
    1. Hi there,

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

      Cheers :)

      Delete
  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!

    ReplyDelete
    Replies
    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:
      https://www.bakewithpaws.com/2020/01/gula-melaka-and-walnut-bread.html

      Cheers :)

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

    ReplyDelete
    Replies
    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 :)

      Delete
  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.

    ReplyDelete
    Replies
    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 :)

      Delete

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