Soft Flaxseed Sandwich Bread

This bread is very fluffy, soft and moist.  It stays fresh longer than most other ordinary homemade bread.  This bread still stay soft on the 3rd day.

I increased the Yudane to 23% instead of 20% that I always used.  The bread is even more moist and soft.

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.

Soft Flaxseed Sandwich Bread Recipe – Yudane Method

Yields: 1 loaf
75g bread flour  (Japanese high gluten flour)
75g boiling water
250g bread flour (Japanese high gluten flour)
1 1/2 tsp instant yeast
27g brown sugar
3/4 tsp salt
13g butter
178g fresh milk or full cream milk
2 tbsp flaxseed, slightly blended
1 tbsp poppy seeds (optional)
Pullman pan (20 X 10 X 10 cm) or (8″ X 4″ X 4″)

  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.
  1. Put all ingredients together with yudane dough (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in 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. Please use a kitchen scale if you want to be exact.
  4. Form each portion to a ball.  Flatten with rolling pin into a dish.  
  5. 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.
  6. Place all dough in the prepared loaf pan and cover with the lid.  Let it rise for another 45minutes. Room temperature at my place is around 32C – 35C.
  7. 15 minutes before baking, preheat the oven to 190C (top and bottom heat) or 170C (fan-forced).
  8. Bake in preheated oven for 35 – 40 minutes.  Open the lid and check.  If the bread top still not golden brown, bake for another 5 minutes or until golden brown.
  9. 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.

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