100% Whole Wheat Loaf - Yudane Method¶

The yudane method is usually associated with Japanese milk bread. But it works pretty well with whole wheat flour too.

This loaf will fit into a 900g (2lb) loaf tin.

• Prep: 30 minutes

• Rising & kneading: 3.5 - 4 hours

• Bake: 40 minutes

Ingredients¶

For the Yudane¶

• 100g (3.5oz) whole wheat bread flour

• 150g (5.3oz) boiling water

For the main dough¶

• 350g (12.3oz) whole wheat bread flour

• 5g (0.17oz) instant dry yeast or 6g (0.21oz) active dry yeast or 15g (0.52oz) fresh yeast

• 25g (0.9oz) sugar (optional)

• 25g (0.9oz) oil. I used olive oil.

• 2 egg yolks

• 8g (0.28oz) salt

• 150g (5.3oz) water

  • To learn more about dough temperature control - https://www.chainbaker.com/how-to-control-bread-dough-temperature/

• 1 egg for brushing

Method¶

Make the Yudane¶

• Combine the flour and boiling water. Mix until there is no dry flour left. Leave to cool down completely.

  Note

  If your kitchen is quite warm you can refrigerate the yudane to help control the final dough temperature. You can also make it a day ahead of time and keep it in the fridge until you need it.

Make the Dough¶

1. Combine the yudane and the remaining ingredients.

   • In a large bowl combine all the ingredients except the remaining flour.

   • Mix well until the sugare and salt are dissolved, and the yeast is nicely hydrated.

   • Add the flour and mix to a dough.

   Important

   If you have a mixer, combine all the ingredients into the mixing bowl!

2. Knead the dough.

   • Knead it for 6 minutes. It will be extremely sticky, so stop periodically and scrape it together.

   Note

   The stickiness comes from the ingredients used. Egg yolks, sugar, and the oil all make the dough stickier. Combine the mixture with whole wheat flour and you are going to get a stickier than normal dough.

3. Cover and ferment for 1 hour.

   Note

   Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

4. Fold.

5. Ferment for 1 more hour.

6. Divide the dough (optional) & Pre-shape

   • You can divide the dough into 4 equal pieces, 2 equal pieces, or even leave it whole. The design is up to you.

   • Pre-shape each of the pieces using the same method as the fold step above.

7. Leave to rest for 15 minutes.

8. Perform the final shaping and place the dough in a bread tin.

9. Cover and final proof for 1.5 -2 hours or until well puffed up.

   • During the final hour of fermentation preheat your oven to 160C (320F) with the fan on.

Bake the Loaf¶

1. Brush the loaf with egg (optional).

2. Bake it for 40 minutes. The loaf is done when it reaches at least 94C (200F).