Breads (Yeast) - Loaves
Soft Flaxseed Sandwich Bread
February 18, 2020
| Recipe by Bake with Paws
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This Soft Flaxseed Sandwich Bread is made using Yudane Method. The bread texture 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.
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.
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. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Soft Flaxseed Sandwich Bread (Yudane Method)
Yields: 1 loaf
INGREDIENTS:
Yudane Dough:
65g bread flour (Japan high gluten flour)
65g boiling water
Main Dough:
260g bread flour (Japan high gluten flour)
1 1/2 tsp instant yeast
28g brown sugar
3/4 tsp salt
13g butter
175g fresh milk or full cream milk
2 tbsp flaxseed, slightly blended
1 tbsp poppy seeds (optional)
2 tbsp flaxseed, slightly blended
1 tbsp poppy seeds (optional)
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
METHOD:
- Yudane:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
- Cling film and place in the fridge for at least 4 hours or overnight.
- Use directly from the fridge.
- Kneading Main Dough:
- 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. 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.
- 1st Proofing:
- 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.
- Shaping:
- 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.
- 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.
- Place all dough in the prepared loaf pan.
- Final Proofing:
- Let the dough rise for 30 minutes or till 90% of the size, slightly below the rim of the pan (about 1 cm from the tip of the dough). Cover the pan with lid.
- Baking:
- Then preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
- After 10 to 15 minutes after preheating oven, bake for 30 - 40 minutes or until golden brown. Open the lid after 30 minutes to check. Remove from oven if already golden brown or bake for another 5 - 10 minutes more without lid accordingly to your oven.
- Remove bread from oven and let them cool on rack completely before slicing.
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
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.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
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:
- 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.
- 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 until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
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.
Labels:
Breads (Yeast) - Loaves,
Hi, I would like to try your recipe. What size of loaf pan you are using? I have 7.5x4.5x3.8 inch pan, do I have to scale the recipe? Thanks.
ReplyDeleteHi, thank you for asking.
DeleteI used Pullman pan (20 X 10 X 10 cm) or (8" X 4" X 4") or 450g loaf pan.
Do you know what is the capacity of your pan? Maybe the above recipe can fit into your pan.
Cheers :)
I tried today but the loaf did not come out square. But the taste is really good though.
DeleteMy pan capacity is 450 g, it should be the same. any suggestion?
Hi, Thanks for trying this recipe. You can either increase the amount of recipe or wait a little longer before putting in the oven.
DeleteThe total flour for the above recipe is 325g. Maybe you can increase to 345g total flour and increase the rest of the ingredients accordingly.
Cheers :)
Thanks, I have waited 30 min before put it in the oven. The dough rise nicely almost to the rim of loaf pan, so I thought it should be enough
DeleteCan I substitute white bread with whole-wheat bread in this recipe?
ReplyDeleteHi, you can. But, you may not get this fluffy and soft bread. The bread can be shorter and denser.
Deletehttps://www.kingarthurbaking.com/blog/2019/07/12/types-of-flour#:~:text=Whole%20wheat%20flours%20contain%20all,those%20made%20with%20white%20flour.
Hi, how do you do so that the dough doesn't stick to the lid? I did it once and when the loaf increased volume it got stuck to the lid and had to remove it with a knife which broke it completely ..
ReplyDeleteHi, thanks for reading this recipe and your question. If your pan is not a non-stick pan, please line the lid too with parchment paper. Cut a parchment paper that can fit into the lid.
DeleteCheers :)