Spinach Loaf (Yudane Method)

by - April 05, 2019

Spinach Loaf

Spinach Loaf

Spinach Loaf

Few years ago, I baked Spinach Bread with a straight dough method.  It is soft and nice but I discovered that the bread can be even softer, moist and stay fresh longer with the Yudane method.  I would highly recommended this recipe if you want to try Spinach Bread.

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.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

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 - Spinach Loaf  (Yudane Method)

Yields: 1 loaf 


90g bread flour  (I used Japan High Gluten Flour)
80g boiling water

Main Dough:
360g bread flour (I used Japan High Gluten Flour)
1 3/4 tsp instant yeast
3 tbsp (30g) brown sugar
1 1/4 tsp salt
18g butter, room temperature
150g fresh milk or full cream milk 
80g spinach 

450g Loaf pan (20 X 10 X 10 cm)


  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.
I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too.

  1. Blend spinach and milk in a food processor until fine.
  2. 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. 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 (I normally left it on the same mixing bowl).
  4. 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. 
  5. Place all dough in the prepared loaf pan.  Let it rise for another 45 to 60 minutes or until double in size. 
  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.
The temperature and baking time are guidelines.  Adjust accordingly to your oven.

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  1. Can i make a plain flavour? What do i use to replace the spinach?

    1. Hi there,

      Thank you for your questions. If you prepare plain flavour bread, please use the following recipe instead:


      Cheers and happy baking :)

  2. Hihi, what's the taste of this spinach bread? Can tell if spinach was used? Thanks!

    1. Hi, thank you for asking. The texture is soft, fluffy and moist with very mild spinach flavor. If you look at the colour and taste it then can tell it is spinach. Otherwise, by taste itself is a bit hard as the flavor is very mild.

      Cheers :)

    2. Thanks a lot for the detailed description! Am going to make it today 😊

    3. You are most welcome :) Hope you will like it. Happy baking.

  3. Helooo can i use spinach powder? And the measurement thankyou

  4. Hii..can i use spinach powder? And the measurement. Thankyou

    1. Hi, thank you for asking.
      Yes, of course. Sorry, I do not know the measurement because I never used Spinach Powder before. I guess you have to experiment with it. You should use 200g - 230g of milk in total. But, not sure how much spinach powder.

      Cheers :)

  5. Thank you for the great recipe. I wonder if I can use the spinach stem also. I hate to waste food.

    1. Hi, thanks for asking. Yes, of course. The reason I didn't use is because the spinach didn't come with stem.

      Cheers :)