Monday 30 November 2015

Wholemeal Bread Using Yudane Method

First time read about Yudane (日本汤种) was from  a Hand-Made Bread book (手工QQ面包) which I bought a few years ago. However, I have not use yudane in bread until this day.

In a FB group,  Lynn Lim introduced this yudane method and many had tried and have good result. It encourages me to try on my 3 weeks old BM. Thank you Lynn Lim for introducing yudane method of making soft bread.

Even with added wholemeal flour, it remains very soft. It is unlike wholemeal bread without yudane. Yudane is a dough that is made of flour with 100°C hot boiling water with equal amount. That is 50/50 of water and flour. According to blogger Rie's Bento, "Yudane 湯種” (fairly similar to chinese湯種) was invented by Mr Saito of Japanese flour company for industrial use  to make fluffy soft bread.

Chinese湯種 uses 1:5 ratio. That is mixing 50g flour and 250g water and cook over stove until it reaches 65°C or when the mixture thichen like glue texture.

Yudane Japanese湯種 uses 1:1 ratio. That is, 50g flour mix with 50g 100°C boiling water to form a dough. For this loaf, I have adopted the yudane method.

From the above picture, you could see the texture of bread is so soft.  One of the picture shown my loaf of bread with "irregular" shape. I didn't expect the loaf to be so fluffy and soft, so I didn't handle it with extra care. I just shake it out like normal loaf from the baking tin. When it dropped onto the rack, then I realised how soft the bread was....the bread was "injured" :)

It is fluffy and very soft. Becareful when you shake the bread out of the baking tin.

150g Cold fresh milk
30g Soft butter(room temperature)
3/4 Tsp salt
1 3/4 Tbsp sugar
1 Tbsp milk powder
160g Bread flour
60g Wholemeal flour

1 Tsp Instant yeast

60g bread flour
60g 100°C boiling hot water
Combine flour and boiling water to form a dough.

This is how it looks :
Covered and store it in refrigerator overnight or at least 4 hours.*** (Rie's bento method kept the yudane in the refrigerator). When you want to use, bring the yudane out from refrigerator and leave it at room temperature for 40 mins to an hours before use. I adopted this method.

In the hand-made bread book, after mixing flour and boiling water, the author set the yudane aside in room temperature until it is lukewarm. I have yet to try this method.

***Note : DO NOT  keep yudane in refrigerator more than 3days. Discard when it turns greyish. Recommended to make this yudane the day before and use it for the next day.

Sweet bread mode 1 light crust  750g. 2.40hr

1.In the BM baking tin, add milk, salt, sugar, yudane, milk powder, butter and flour in sequence. Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

2. Set "Sweet Bread", "Light" crust, weight 750g. My bread maker take 2hrs 40min.

3. When the bread is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. 1-2 hour. Slice it and serve.

You may be interested in these recipes too
1. wholemeal-cranberry-and-walnuts-bread
2. no-knead-sandwich-buns.
3. buns-for-breakfast (hand knead and oven baked buns)
4. yoghurt-bread-happy-loaf
5. wholemeal-rolled-oat-bread (yudane)

This is the book and the author wrote about 汤种:

The wholemeal flour which I used in this recipe :

There are different types of wholemeal flour.
A friend in a FB group used a different type of wholemeal flour (coarse) resulted dry crumpy texture.


  1. This only uses a total of 280 grams of flour. Does this make a very small loaf?

    1. The measurement of big and small is very subjective. This bread last us 2days😊