Wow! Time flies! It’s been 3 weeks since I bake something. As we were busy with the kids having their online classes and nursing Lex who was hospitalized for a week back to his health. Will post about his hospitalization in another post. 🥺 

Saw this recipe posted by @sonianll and could not resist baking this whole wheat bread. As always… to make it dairyfree , I’ve changed the butter to vegan butter and omitted the milk powder too.

This recipe have both yudane and sponge dough which are prepared a night before. Resulting in a super soft and chewy texture. It’s so soft that I had a hard time slicing the bread! 😅👍🏻 I love the slight wholemeal taste to the bread. Even though only 5g+1g of instant yeast was used, the bread rises very well. In addition, there’s only 30g of sugar for two loaves! I really love this low sugar and less yeast recipe! 👏🏻 thank you @sonianll 💖

I was planning to wake up at 5am to bake this bread, but the littlest decided to wake up with me 😥 so I ended up only able to start making at 7am. I had to go out at 9.15am so shaping was done in a rush and the dough is very tacky 🤪 in the end, I had to send the dough to fridge after final shaping till 1.30pm😅 immediately took it out to proof when I came home. So it took longer for the proofing as the dough need to warm up. Luckily it still turns out fine. 💃

Happy to report that this bread remains soft even on the third day! 👍🏻

Go checkout @sonianll ‘s reel post for this recipe.

Dairy-free Wholemeal bread

<for 2 loaves of 450g Pullman tin>

Yudane dough

• 120g whole wheat flour
• 160g hot water

-mix it and wrap with cling film, store in fridge overnight

Sponge dough

• 80g bread flour
• 50g water
• 1g instant yeast

-mix it till a soft dough, wrap with cling film, store in fridge overnight

Main dough

• 380g bread flour
• 1 egg ( 50g)
• 200g room temperature water
• 5g instant yeast
• 30g caster sugar
• 6g salt
• 40g vegan butter

Method

1. Put all ingredients from main dough in a mixing bowl except butter, tear Yudane and sponge dough into small pieces and mix with main dough.
2. Mix and knead till soft and smooth dough , then add in butter and continue to knead till smooth. Proof till double. (About 45 mins in 30deg Celsius)
3. Degas the dough, lightly flour the dough and divide the dough to 6 portions (total dough 1085g I.e. 180g each) shape into round balls. Rest for 10mins.
4. Lightly floured the working surface and dough. Use a rolling pin to roll the dough into a rectangle, flip the smooth side down, roll up like a swiss roll and rest for 10mins.
5. Dust some flour and flatten the dough and flip smooth side facing down, roll up like a Swiss roll then place seam-side down in a non-stick loaf tin (if use normal loaf tin, buttered and floured the tin). Let it proof for another 30-45mins. [I sent these loaded loaf tins to fridge as I was going out. Then took it out to continue proofing when I was back home, so it took 1h 15mins to proof]
6. Bake at pre-heated oven at 190C for 30mins-40mins. Cover with aluminum when top started to brown (at about 20mins).