Monday, October 5, 2020

Wholemeal Japanese Milk Bread ,Shokupan

 I was wondering if it was possible to make a healthier version of this delightful bread.  I had some plain Wholemeal flour, NOT bread flour. This recipe is equally soft and keeps that way for about 5 days. As the flour is not ‘hard’ bread flour I have added bread improver and a little extra yeast. Every thing else is the same. Again I have made the recipe to fit the Jumbo Bread tin with a sliding lid.  ( see previous recipe for measurements). You could make a small loaf by making 1/3 of the ingredients and ever place a baking tin on top of a loaf tin to give a flat top.  However it does freeze extremely well if wrapped in foil. 


Yudane, to be made the night prior to making bread. ( mixed and kept in covered dish, anywhere between 6 hours and 24 hours)

135g Bread/ Bakers flour

110 g boiling water

Weigh into TMX bowl, mix 20 seconds/ speed 4


600g of Plain Wholemeal flour, ( cost about $2 a kilo)

400g warm milk, 30 degrees C.

15g sugar

5 g salt

12 g instant yeast

12g bread Improver

30g soft butter

Topping, egg wash or seeds


Use digital scales to weigh sugar, salt, yeast and improver. 

Add these to Yudane, flour and warm milk to TMX bowl and knead 4 minutes.

Add butter and knead for further 2 minutes. 

Tip into an oiled dish and cover with plastic, allow to double in a warm place. 

Tip onto lightly floured bench and form in to 3 even balls. Stretch the dough over firmly and pinch underneath. 

Set oven at 170 degrees.

Cover and allow to rise to double in a warm place. 

Bake 35 minutes with lid on.

Bake 10/ 15 minutes with lid off. 

Cool on rack. 

No comments: