📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Charlie. Tell me you're writing a book with these recipes and principles. It would be a bestseller I'm sure. Include a QR code on each recipe that links to each video and you're on to a winner right there.
Tip for your yudane to keep the correct temperature while you're incorporating it (so all your starch gelatinises properly): Fill your bowl with boiling water first, to heat up the bowl itself, then pour it out and make the yudane normally. That way you don't lose heat to the cold bowl.
Bro, you have one of the most underrated channels on youtube. Your content is INCREDIBLE and I refer to your channel for all my baking needs now. Thank you so much for making such quality baking content!!
Prepped yudane yesterday, woke up early to make a double batch of the bread to bake two slightly smaller loaves and six buns for another of your recipes. As recommended, I used the mixing bowl to make the dough and then hooked it up to the mixer for kneading the somewhat sticky dough. I used an egg-milk wash on both the buns and loaves, then sprinkled with sesame seeds prior to baking. The egg wash made for a nice chewy crust with a soft and fluffy interior. I will be making this again. This recipe is a keeper!! Thank you - photos have been posted in "Charlie's Baking Buddies".
Regarding the coconut sugar, its sweet taste comes from inulin, not from saccharose/sucrose (as in granulated sugar). Inulin can also be eaten by the yeast, albeit slower than saccharose, and has a "softer" tasting sweetness and a slightly cool mouthfeel to it - I assume that's why you like it :) Also, interestingly, inulin straight up refuses to caramellize. Instead, the heat breaks fructose molecules off of it and caramelizes those instead - so your final loaf can taste of more maillard browning without burning than a loaf sweetened with granulated sugar!
I have my mom's loaf tins from when I was a kid...I'll be 60 next year....hehehe.... they are plain metal, and she made bread every week... 20lbs of flour at a time... the tins were brushed with olive oil and now have a nonstick patina on them. They were never washed unless something stuck, and then soaked with hot water to release it.. that is the best nonstick pans in my opinion. Treat them like cast iron or carbon steel and make sure they are dry before putting away... good luck and thanks for all the great recipes....
I just wanted to say I made this (with just a few small changes) and it was amazing. I was really surprised at how light and fluffy the bread is and with relatively little effort. I'm sold! The only real change I did was to delay the addition of the fat (oil and egg). I basically formed the dough, let it sit for 20 minutes, then added the fat, mixed and continued on from there. I had to reduce the final proof to an hour (probably because of that change). I'm going to play with this basic recipe some more. It's a real winner. Thank you for this and all your other videos. My wife is astounded at the rapid improvements in my bread recently :-)
It's always such a pleasure to watch a skilled person do their thing. You make it look nearly effortless, but the hours of developing your talent are pretty obvious. Thanks for sharing another great video.
I actually was experimenting with wholewheat flour and made similar bread, but bun shaped. Almost overproofed it. I did use Yudane method, but in a different way. Since bran is acting like a razor cutting gluten, I decided to include more of it in Yudane. Sifted 25g out of 300g flour, added 35g more to get a 60g mass (20%) and combined it with 75g of water. Thought that sifted bran will absorb hot water like a soaker and change its shape to something that doesnt cut gluten. The smell from concentrated hot soaked bran is sure something new to me. Glad you gave us more wholewheat recipes. Got a bunch of that flour to make something tasty out of it.
Thank you for all the whole wheat recipes. I made this loaf today and it turned out as described. Delicious and the texture is wonderful. I had some problems making the dough, I'm not sure what I did wrong, perhaps it was my flour. I had to add about 3 oz of additional water to the recipe, as the initial dough was much too dry. There was flour left in the bowl after mixing. Thankfully it all worked out in the end. 😊🍞🍞
As often as I've tried to make whole wheat bread, I've never been happy with the results. I think it's because I got lost in the kneading process and never just let it be sticky! Charlie, you've inspired me. Let's try this again!!!
add some vital wheat gluten, the extra protein will strengthen the dough, i sometimes add about 20 grams white vinegar also too 500 gram flour, this will also help, or milk powder, I have best luck with a 70% hydration, and i put in some veg oil, makes for soft crumb with nice chew, great for sandwich or toast, good luck.
For my 100% whole wheat loaves, I always let the dough sit 20-30 mins after initial kneading to the shaggy stage to let the flour hydrate. When I come back, it’s no longer sticky. Keep in mind that some flours absorb water much faster or slower than others. It even varies a lot among different types of whole wheat flours.
Thanks. Great channel. You've become my go to for bread recipes. I'm all for the whole wheat/grain recipes. As much as I love white flour, I much prefer the wholegrain options for daily use. Loved the spelt rolls. Keep it up!
Charlie: In one of your other videos you mention some issues with gluten sensitivity. Emmer wheat, Farrow, Einkorn Wheat and Spelt some of the more ancient strains of wheat are often able to be used by people with those types of sensitivities. Sprouted grain flours also help with digestibility. You may want to check with local milling companies or health food stores to see if these grains or flours are available to you. Organic is also important as some folks with gluten sensitivity isn't gluten related but rather related to the chemicals used in farming and the processing and storage of the grain. The strains of wheat mentioned above are more ancient strains and are more easily digested. I have started to mill my own flour out of concern for my family's health. Even the whole wheat meal/ flour in stores is not truly whole wheat, a large portion of the bran has been removed. The wheat germ and bran have been turned into a separate product lines for large commercial milling companies. Then there is the issue of rancidity, another reason why the oily healthy parts of the wheat grain have been removed in commercially produced white bread flour. True whole meal wheat flour has a shelf life of only 3 to 7 days in the refrigerator and 6 months or less in the freezer. I only grind what I intend to use right away. Please continue to experiment and bring us new recipes using more whole grain flours.
Do can't wait to try this recipe - have to get some whole wheat flour. Since I stopped baking about 1:0 years I no longer keep different flours in the freezer. This is a beautiful loaf and looks delicious. Thank you for sharing.
This wholewheat bread is absolutely delicious! Not only that, but it’s light and fluffy! Who knew you could make that?!?! I think it’s one I’ll come back to often. And I’ll get better at the final roll stage…a couple of gaps and a slight sideways bulge do not at all affect the flavour😉. Thanks for another great recipe.
I've used Tangzhong for a County loaf and some Italian bread and it lives up to it's claim. Unlike many methods in bread baking, it has never failed. I mill my own WW flour and I'll have to try this. Thanks for the video/recipe.
Learned from one Ukrainian baker: mix equal parts of veg oil, flour and ghee butter to cover bread tins, the dough doesn't stick (still to try it, used the ghee butter alone and it worked).
I tried USA Bakeware Pullman loaf pans, and after a couple of baking sessions, threw out all my pans except a traditional stoneware baking pan. Not an expert like you, so I need all the help I can get. USA pans, with a light greasing and flour coating before inserting dough works beautifully for me. Works great with whole grain or all purpose flour.
This was a HOME RUN!. Used fresh milled Hard White Wheat, and just regular sugar, and corn oil. I had to use the largest loaf pan I had given how much this bread rose. Very soft, tender, slightly sweet tasting with zero bitterness which can come from WW. Seemed to make a loaf almost 2x of what is in the video. I have a home made proofing box and everything was at 77F. Your times seem spot on given that temperature. Guaranteed this will be my go to 100% WW bread going forward. Even my wife who is no real fan of WW loved it.
Looks great. Since I learned about Yudane I have used it to make donuts and other things. I even tried adding it to a rustic loaf (it makes it soft which may or may not be desired, but it also makes the bread keep longer).
My nonstick coating is Butter, I have tried coating the pan with oil but it does not work as well as butter. I am very happy that I found your channel!!
I am now learning how to bake bread exclusively from this channel.. Superb content.. very informative and well structured videos... Thank you for the video..
I agree with Pete Eley in the comments below. I have read dozens of book on bread over the years and no one can touch you. You are showing things and techniques that I have never heard of...you are in a class of your own...except that you torture me with photos right at peak hunger times.😉 Count me in as one of your first customers. If you don't want to do a book, try kindle or some other mechanism. Your knowledge is very valuable in these uncertain times.
Charlie, I have the standard loaf pans sold by the King Arthur Baking Company. I have 2 which get used about 2-3 times per week, over the last 5 or so years. I never have used any spray, oil or butter in them, just pop in the shaped dough, and invert after baking, the breads always just slide right out. They still look like new.
I gave up on “non stick” coatings. I’ve been lining everything with parchment paper or greasing the pan with oil , lard , coconut oil or butter to avoid sticking. My great grandmother used carbon steel pans that were so well seasoned from regular use that nothing ever stuck but they required a lot of attention and care to avoid rusting. She , generally would use olive oil , butter or lard to grease them. Solid silicone pans may work, but I’ve never tried them. That bread is amazing soft after two days! Must try! 🕊👍🕊
I've made this bread yesterday and it's great! Whole wheat definitely has a nice flavor. I've had a little difficulty kneading and folding. I think that was because my flour has between 11% and 12% protein content. I've use some seitán to compensate, but next time I'm going to use a little more. The only thing that was not great was that I burned the crust. My oven doesn't have temperature indicators, so I have to use my guessometer when preheating it. I'm buying an oven thermometer to solve this issue, tho.
I've been looking for a new whole wheat sandwich loaf recipe and this looks like the perfect one ! First time I've heard of Yudane method and can't WAIT to try this !! I look forward to exploring ALL of your whole wheat videos! Thanks so much. ❤
Looks fantastic - you make everything look so easy, I've just got a breadmaker, so starting there to build some confidence and to keep my hands cleaner!
Please don’t use the bread maker do the research it is not healthy. It is loaf of bread usually looking good but it is not healthy. Process is too short. Making by hand is much better and you can put to the fridge over night and bake in the morning better flavor this way
hi Charlie , just baked your wholemeal sandwich loaf and its perfect , my first success with wholemeal and better still , it will toast like white bread does .... fantastic , thank you
Hi Charlie, the best loaf tins I have, which are really old (at least 30 years!) are the tin ones, mine are branded "Bongo" not sure where they are made (I'm in New Zealand). They've built up a lovely patina over the years, and I only ever give them a very light spritz of oil before baking, and wash by hand in hot soapy water and dry in the oven or over the woodstove. I don't like the coated loaf tins, or any other baking tins with that horrible coating, I don't need that in my stomach! Tinware is the best!! Love your channel, I learn so much from you.
That’s a beautiful loaf of whole wheat bread! I’ve been experimenting with different strains of whole wheat flour to get more flavor into my breads. While I much prefer the flavor of whole wheat bread to white bread, there is even variation between different types. I recently bought a 25lb bag of Rouge de Bordeaux whole wheat flour because the flavor is incredible. It’s a very old heirloom variety and just tastes more… wheaty? I also bought some Red Fife flour I have yet to try as well as Expresso (yes, it’s spelled with an X), which is a cross of Express and Yecora Rojo wheat strains. It’s pricier since most of these flours are only available online unless you live near a mill that carries them, but well worth it for the flavor. I intend to only use the special strains when I really want the flavor of the wheat to shine through. Edison White whole wheat flour also makes a really nice, soft bread and I’ll mix that 50/50 with a more flavorful strain to get the best of both worlds. In my whole wheat loaves, I usually use molasses and honey and it really enhances the flavor of the wheat.
I have loaf tins similar to the ones you use. I apply a light coating of oil and semolina to all internal surfaces. The only time I have had a loaf stick is on a new tin where I didn't apply enough oil and semolina on the internal corner seams. Great video 👍
Great loaf! I've just ditched 3 loaf-tins... for the cheap ones, the coating definitely doesn't last... I will try to find them in inox. Like you, nowadays, I'm using non-stick papers (called "butter paper" in my area), but they are expensive so I intend to coat my future inox forms by the old method: butter/oil and flour dust.
This is my new favorite whole wheat bread recipe. I made this last night and it came out super soft, so thank you for that! Baked for a total of 45 minutes but the center is still kinda underbaked, next time I'll probably leave it in the oven for a couple more minutes. Quick question: if I want to substitute sugar with honey, do I need to change the amount of liquid in this recipe?
Hi Charlie, thanks for the superb content,learned volumes from your videos. Regarding tins, aluminium tins are the best for baking either breads or cakes , very light brushing with butter or none at all for breads they never stick and they last for years and years as long as you dry them well after washing.
I made both the no-knead and the knead versions of this recipe, both with freshly milled flour. The no-knead just didn’t rise much at all. I could have let it go longer I suppose. It still tasted great and was soft days later. Just really dense. After that, the kneaded one turned out great! Though I did increase the amount of instant yeast (after not getting the rise I’m used to on the no-knead version). I think I’ll try the no-knead with more yeast next time.
Awesome video, I can't wait to try this recipe! The 9" x 5" Non-Stick Loaf Pan Carbon Steel - Made By Design is one of the best non stick loaf pans I've had for 2 years or so and still works great. I just dry it by hand afterwards, no abrasives and it seems to work great.
Charlie: The Zinker company makes wonderful tin coated steel bread pans this type is my favorite. They are not non-stick pans. The one and only complaint is that the pans are light in color. They have a waffle like texture on the inside of the pan for ease of release, but require greasing before use. They are not dishwasher safe. Another option for bread tins that are not non-stick are old fashioned cast iron, Lodge makes very good cast iron pans that will last a lifetime with proper care they are great for crispy crusts. For ceramic loaf tins, Pampered chef makes a stone wear/ceramic bread loaf pan. Hope these suggestions help.
coconut sugar is widely available in organic or health food stores, well at least in Canada it is, im almost sure in the UK too It doesnt taste like coconut because it's made from the flower nectar and not the fruit since you teach me so much, i can pay it back for all the help you've given me in the vids etc...
My best "loaf tin" is actually a cast iron au gratin pan. It never sticks, heats evenly, and it's so durable that it will outlive the next 5 generations of my family 😂
@@kevinu.k.7042 That does make more sense. I stand corrected. I was just repeating advice that was suggested in previous comments. I'm glad you spoke up, sir.
I inherited my grandmother's loaf pans, along with her cookie sheets, and muffin tins. (My grandma was an incredible baker!) They're all bare metal because they were made before non-stick was a thing. I don't know which ones are for a two-pound loaf, though. They have no measurements or labels on them.
Ive just made this and it is delicious! Just make sure you cover the mix of flour and boiling water as shown in the video cos otherwise it creates a crust on the top. Also one question, can I use brown sugar instead? Will this give darker colour to the bread? Thank you for your content. Im so glad I found you! Here is a fan from Argentina ❤
Southeast Asian cuisines are known for use of palm sugar (though many of the store-bought ones are actually sugar cane sugar). Coconut sugar is collected from flower buds of coconut palm, not the coconut fruit itself. That's why it doesn't smell coconutty.
This is a great recipe. Wheat bread is good and healthy. I was wondering if you also have a recipe using Yudane for the perfect Oat bread using flakes along with the flour. Thank you for all the lessons you share. I am learning a lot from them.
I have never made bread using oat flour, but I have a recipe using oats (th-cam.com/video/7h-Kl6PTzlU/w-d-xo.html). You can convert it to yudane using this video - th-cam.com/video/mD-DWPafMMk/w-d-xo.html
I wonder if the resting will help - after the mixing the final dough on the day 2, let it rest for half hour to 45 mins and it will be much cohesive already to do the kneading instead of the extreme stickiness. this is my experience with other sticky/high hydration dough. I recently switched to eat more whole grain. I have been baking mixed sourdough bread (usually with whole grain or rye no more than 20%-40%). I found this channel is incredible in making 100% whole grain or rye bread.
I just tried the Yudane method for a 100% red fife loaf. It came out perfectly. I have always struggled with 100% whole wheat bread. Some loaves were so hard they would have been better suited to build brick wall. You have rejuvinated my faith in whole wheat baking . Thank You. One question if I may. What results would I expect if I substituted molasses for the sugar?
Yay! I have been using your Japanese milk bread ( while waiting for this recipe) to make 50/50 whole wheat/white wheat flour loaf, only changing the flour and increasing the yeast a bit makes a wonderful loaf. Thank you!!!!
I used to have a stainless steel Lindy's Loaf pan I got off Amazon and it was really sturdy, they still sell them. I moved across the country and pretty much got rid of everything I owned including my loaf pans. I wasn't baking much back then. Anyway, I recently replaced my loaf pan with a Homikit Loaf Pan, (it was a 3 pack on Amazon)...these are definitely a lot cheaper and they aren't as good of quality as my Lindy's was, but they do the job and 3 of them cost as much as 1 Lindy's pan.
Once a non-stick tin loses its mojo simply treat it as you would any ordinary tin: wipe round with a bit of oil and paper towel, dust with flour. Usually do this before last shaping and knock out the excess flour where I'm going to work the dough. That's enough for breads. Only resort to the baking paper with cake batters that are so much wetter.
Hi Charlie. Thanks to this recipe, I have now started baking with whole wheat. More importantly, following your tutorials has helped me maneuver this recipe easily! Question for you -- is whole wheat bread flour the same as the "atta" we use for Indian flatbread? If not, what are the salient differences? Have you ever tried using atta for making bread?
Atta is weaker I think so it may produce a flatter loaf. If you want to use it, then try reducing the hydration perhaps. I have not tried it for anything but flatbreads so far :)
Hi and thank you for the very informative videos. I’m new to your channel and have learned so much already. What I’m looking for specifically are tips on using freshly milled flour. I’m using organic hard spring red wheat and absolutely loving the flavour. I’ve been autolyzing my dough, and now, thanks to your videos, I’ve been incorporating the yudane method as well. I’m wondering if you would be able to include content on freshly milled flour in your future productions? Also, because I have a newly acquired KitchenAid stand mixer, I’m wondering if you would show the kneading method. Thank you again!
I am planning on getting a mill this year. And once I start playing with it, I will definitely make videos about it. Convert recipes to mixer - th-cam.com/video/a0sbfWRhSU8/w-d-xo.html Don't knead bread at all - th-cam.com/video/1knjFj923MQ/w-d-xo.html
I've been using my Pampered Chef stoneware loaf pan. It is fantastic at releasing the bread. I give it a light brush or spray with oil, and the bread falls right out when I tip it over.
Made this bread today, with a lot of help from the Principles of Baking series. Had to double all the amounts for my ~2kg loaf tin. Worked wonderful and tastes delicious, except that I had to bake it for slightly more than an hour to achieve 90C. Took it out then, for the crust was already getting very thick and I was afraid of burning it too much. Has a bit of undone sourness though, so perhaps I should have let it to bake up to 94C. Did I do something wrong? Should I have increased the temperature (from comparisons with recipes I always considered my oven pretty strong)? Should scoring be performed here ('cause the bread broke up at quite random points)? Thanks a lot ChainBaker, love your channel and learn a lot from you! P.S: I'd be most greatful for a video covering operation of the oven (i.e. which modes, temperatures should be used, where (at which height) to place the bread etc.). I think it would be a great addition to the Principles of Baking series (e.g. in my oven, I have an option to turn the fan on with only the top heater, only the bottom or both. Didn't know what to use here so turned on both bottom and top with fan ON).
If the bread tore open it means you could have let it proof for longer. Letting it rise more before baking would also make it bake quicker as it would be more airy inside and the heat would more easily penetrate it :)
My loaf pans are Lodge cast iron. I bought them in 2014 and have made hundreds of loaves with them. Initially, there might be a slight residue after baking, which I could remove by brushing with an old toothbrush under running water. After a short time, the loaves simply fell out, leaving no residue. I do not know if this brand is available where you are but other brands may also perform well. A good pair of cast iron bread pans will out last your grandchildren.
I do like rich soft sandwich breads like this, its mostly the reason I got a stand mixer so kneading is less messy, will definitely be trying this one, you can get coconut sugar on Amazon by the way.
Hey Charlie, I love your videos man. I rarely ever comment but your content has made come out from the woodworks just to let you know how great your videos are. Also, quick question: why have fan on? I thought convection can dry out the bread?
In answer to your query about what kind of loaf tins we use, as for me, my favorite by far is the Norpro 8-inch pan, made in Chile. It is non-stick, but I like to rub 1/4 tsp of olive oil in it before putting a 24-ounce loaf of dough into it. It seems to allow the bread to slide up the sides more easily while it is rising so it gets a better rise. I have never had my bread stick in these pans, whether I oil them or not. They are not cheap, at around $20 Canadian each, but they are worth it. My first one is at least 25 years old and still going strong. A similar pan made in the States is called the USA pan. I have not had that brand myself but a lot of fellow bakers of fresh-milled flour breads swear by them.
Try Caraway cookware/baking pens. They are not cheap but pretty good. About new recipe: it is outstanding! Will try along the Kiser rolls. I am literally drooling just thinking about this :)
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📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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Really only 160c and 40minutes?
Charlie. Tell me you're writing a book with these recipes and principles. It would be a bestseller I'm sure. Include a QR code on each recipe that links to each video and you're on to a winner right there.
I wish I had the time 😅 I've definitely got enough material. Perhaps one day. Cheers! :)
@@ChainBaker please Charlie, take in serious consideration the idea to write a book! Your recipes are amazing and they always turn out excellent! 👍😘😘
@@ChainBaker maybe cooperate with one of your fans? There might just be an expert amongst us??
pete i allready told him years ago to write a book we all waiting for it ..hhhh dont know when its gonna happen .😁🙈
Title: CHAINED LOAFS
Tip for your yudane to keep the correct temperature while you're incorporating it (so all your starch gelatinises properly): Fill your bowl with boiling water first, to heat up the bowl itself, then pour it out and make the yudane normally. That way you don't lose heat to the cold bowl.
I use a plastic bowl, so it doesn't become cold!
Bro, you have one of the most underrated channels on youtube. Your content is INCREDIBLE and I refer to your channel for all my baking needs now. Thank you so much for making such quality baking content!!
🙏
Prepped yudane yesterday, woke up early to make a double batch of the bread to bake two slightly smaller loaves and six buns for another of your recipes. As recommended, I used the mixing bowl to make the dough and then hooked it up to the mixer for kneading the somewhat sticky dough. I used an egg-milk wash on both the buns and loaves, then sprinkled with sesame seeds prior to baking. The egg wash made for a nice chewy crust with a soft and fluffy interior. I will be making this again. This recipe is a keeper!! Thank you - photos have been posted in "Charlie's Baking Buddies".
Regarding the coconut sugar, its sweet taste comes from inulin, not from saccharose/sucrose (as in granulated sugar). Inulin can also be eaten by the yeast, albeit slower than saccharose, and has a "softer" tasting sweetness and a slightly cool mouthfeel to it - I assume that's why you like it :)
Also, interestingly, inulin straight up refuses to caramellize. Instead, the heat breaks fructose molecules off of it and caramelizes those instead - so your final loaf can taste of more maillard browning without burning than a loaf sweetened with granulated sugar!
Thank you. That's a great bit of interesting information :)
I have my mom's loaf tins from when I was a kid...I'll be 60 next year....hehehe.... they are plain metal, and she made bread every week... 20lbs of flour at a time... the tins were brushed with olive oil and now have a nonstick patina on them. They were never washed unless something stuck, and then soaked with hot water to release it.. that is the best nonstick pans in my opinion. Treat them like cast iron or carbon steel and make sure they are dry before putting away... good luck and thanks for all the great recipes....
I just wanted to say I made this (with just a few small changes) and it was amazing. I was really surprised at how light and fluffy the bread is and with relatively little effort. I'm sold! The only real change I did was to delay the addition of the fat (oil and egg). I basically formed the dough, let it sit for 20 minutes, then added the fat, mixed and continued on from there. I had to reduce the final proof to an hour (probably because of that change). I'm going to play with this basic recipe some more. It's a real winner. Thank you for this and all your other videos. My wife is astounded at the rapid improvements in my bread recently :-)
It's always such a pleasure to watch a skilled person do their thing. You make it look nearly effortless, but the hours of developing your talent are pretty obvious. Thanks for sharing another great video.
I actually was experimenting with wholewheat flour and made similar bread, but bun shaped. Almost overproofed it. I did use Yudane method, but in a different way. Since bran is acting like a razor cutting gluten, I decided to include more of it in Yudane. Sifted 25g out of 300g flour, added 35g more to get a 60g mass (20%) and combined it with 75g of water. Thought that sifted bran will absorb hot water like a soaker and change its shape to something that doesnt cut gluten. The smell from concentrated hot soaked bran is sure something new to me.
Glad you gave us more wholewheat recipes. Got a bunch of that flour to make something tasty out of it.
Thank you for all the whole wheat recipes.
I made this loaf today and it turned out as described. Delicious and the texture is wonderful.
I had some problems making the dough, I'm not sure what I did wrong, perhaps it was my flour. I had to add about 3 oz of additional water to the recipe, as the initial dough was much too dry. There was flour left in the bowl after mixing. Thankfully it all worked out in the end. 😊🍞🍞
As often as I've tried to make whole wheat bread, I've never been happy with the results. I think it's because I got lost in the kneading process and never just let it be sticky! Charlie, you've inspired me. Let's try this again!!!
add some vital wheat gluten, the extra protein will strengthen the dough, i sometimes add about 20 grams white vinegar also too 500 gram flour, this will also help, or milk powder, I have best luck with a 70% hydration, and i put in some veg oil, makes for soft crumb with nice chew, great for sandwich or toast, good luck.
For my 100% whole wheat loaves, I always let the dough sit 20-30 mins after initial kneading to the shaggy stage to let the flour hydrate. When I come back, it’s no longer sticky. Keep in mind that some flours absorb water much faster or slower than others. It even varies a lot among different types of whole wheat flours.
Thanks. Great channel. You've become my go to for bread recipes.
I'm all for the whole wheat/grain recipes. As much as I love white flour, I much prefer the wholegrain options for daily use. Loved the spelt rolls. Keep it up!
Charlie: In one of your other videos you mention some issues with gluten sensitivity. Emmer wheat, Farrow, Einkorn Wheat and Spelt some of the more ancient strains of wheat are often able to be used by people with those types of sensitivities. Sprouted grain flours also help with digestibility. You may want to check with local milling companies or health food stores to see if these grains or flours are available to you. Organic is also important as some folks with gluten sensitivity isn't gluten related but rather related to the chemicals used in farming and the processing and storage of the grain. The strains of wheat mentioned above are more ancient strains and are more easily digested. I have started to mill my own flour out of concern for my family's health. Even the whole wheat meal/ flour in stores is not truly whole wheat, a large portion of the bran has been removed. The wheat germ and bran have been turned into a separate product lines for large commercial milling companies. Then there is the issue of rancidity, another reason why the oily healthy parts of the wheat grain have been removed in commercially produced white bread flour. True whole meal wheat flour has a shelf life of only 3 to 7 days in the refrigerator and 6 months or less in the freezer. I only grind what I intend to use right away. Please continue to experiment and bring us new recipes using more whole grain flours.
Do can't wait to try this recipe - have to get some whole wheat flour. Since I stopped baking about 1:0 years I no longer keep different flours in the freezer. This is a beautiful loaf and looks delicious. Thank you for sharing.
This wholewheat bread is absolutely delicious! Not only that, but it’s light and fluffy! Who knew you could make that?!?! I think it’s one I’ll come back to often. And I’ll get better at the final roll stage…a couple of gaps and a slight sideways bulge do not at all affect the flavour😉. Thanks for another great recipe.
Baker charlie thanks to you; am from Nigeria and watching your videos has made me a more confident and industrious baker...thanks once again.
Cheers! ✌️
I've used Tangzhong for a County loaf and some Italian bread and it lives up to it's claim. Unlike many methods in bread baking, it has never failed. I mill my own WW flour and I'll have to try this. Thanks for the video/recipe.
Learned from one Ukrainian baker: mix equal parts of veg oil, flour and ghee butter to cover bread tins, the dough doesn't stick (still to try it, used the ghee butter alone and it worked).
absolutely and without a doubt the best bread making channel on youtube! thanks for another super video.
😍
This was so good, I'm definitely making this again. Thank you so much, please write a book!
just finished making this and it literally turned out so good 😭 thank you so much for this recipe
I tried USA Bakeware Pullman loaf pans, and after a couple of baking sessions, threw out all my pans except a traditional stoneware baking pan. Not an expert like you, so I need all the help I can get. USA pans, with a light greasing and flour coating before inserting dough works beautifully for me. Works great with whole grain or all purpose flour.
This was a HOME RUN!. Used fresh milled Hard White Wheat, and just regular sugar, and corn oil. I had to use the largest loaf pan I had given how much this bread rose. Very soft, tender, slightly sweet tasting with zero bitterness which can come from WW. Seemed to make a loaf almost 2x of what is in the video. I have a home made proofing box and everything was at 77F. Your times seem spot on given that temperature. Guaranteed this will be my go to 100% WW bread going forward. Even my wife who is no real fan of WW loved it.
Looks great. Since I learned about Yudane I have used it to make donuts and other things. I even tried adding it to a rustic loaf (it makes it soft which may or may not be desired, but it also makes the bread keep longer).
I’ve been waiting for a recipe like this. THANK YOU! Praying you and all are well
There is one major problem with your channel...and that is picking what to bake. So so many great recipes... :) Thank you for your continuous effort.
😁
Thanks for telling me to have a great day. I hope you had a great day too bud. I'm watching this with my mom and we absolutely love your videos
👋😊
My nonstick coating is Butter, I have tried coating the pan with oil but it does not work as well as butter. I am very happy that I found your channel!!
Yakitate! Japan ...
Thanks for sharing.
Just finished this one, very beautiful loaf, nice and soft. The kneading wasn't so bad, it's worth it in the end. It's a winner 🍞🍞
I'll post a no-knead version in the near future ;)
@@ChainBaker That sounds awesome! I'll be patiently waiting :)
I am now learning how to bake bread exclusively from this channel.. Superb content.. very informative and well structured videos... Thank you for the video..
I have to say everything you do is wonderful. Thank you for a job well done.
I agree with Pete Eley in the comments below. I have read dozens of book on bread over the years and no one can touch you. You are showing things and techniques that I have never heard of...you are in a class of your own...except that you torture me with photos right at peak hunger times.😉 Count me in as one of your first customers. If you don't want to do a book, try kindle or some other mechanism. Your knowledge is very valuable in these uncertain times.
Fabulous sandwich pan super tasty even with only butter
Thank you for your videos! I use cast iron baking pans for my loaves . I grease them and the bread never sticks. They are made by Lodge in the USA.
Norpro 3952 Nonstick Bread Pans are hands down the best pans I’ve used by far. Thank you for this amazing recipe.
Charlie, I have the standard loaf pans sold by the King Arthur Baking Company. I have 2 which get used about 2-3 times per week, over the last 5 or so years. I never have used any spray, oil or butter in them, just pop in the shaped dough, and invert after baking, the breads always just slide right out. They still look like new.
Great recipe. I too found my tins stuck after a while so I line mine with a piece of silicone paper which I reuse every bake.
I gave up on “non stick” coatings. I’ve been lining everything with parchment paper or greasing the pan with oil , lard , coconut oil or butter to avoid sticking.
My great grandmother used carbon steel pans that were so well seasoned from regular use that nothing ever stuck but they required a lot of attention and care to avoid rusting. She , generally would use olive oil , butter or lard to grease them.
Solid silicone pans may work, but I’ve never tried them.
That bread is amazing soft after two days! Must try! 🕊👍🕊
I have become a convert to ceramic. Either for coating as in coated steel like le creuset or just ceramic bakeware.
Ooooo, ive been wanting a whole wheat recipe from you
You can find a lot of them in the Whole Wheat Breads playlist 👍
Thank you for your recipe ☺️
I will try this tomorrow.
How brilliantly you did this! Simply wow! Thanks for uploading this. Stay connected. 😍
gorgeous bread my dude.
I've made this bread yesterday and it's great! Whole wheat definitely has a nice flavor.
I've had a little difficulty kneading and folding. I think that was because my flour has between 11% and 12% protein content. I've use some seitán to compensate, but next time I'm going to use a little more.
The only thing that was not great was that I burned the crust. My oven doesn't have temperature indicators, so I have to use my guessometer when preheating it. I'm buying an oven thermometer to solve this issue, tho.
I've been looking for a new whole wheat sandwich loaf recipe and this looks like the perfect one ! First time I've heard of Yudane method and can't WAIT to try this !! I look forward to exploring ALL of your whole wheat videos! Thanks so much. ❤
Looks fantastic - you make everything look so easy, I've just got a breadmaker, so starting there to build some confidence and to keep my hands cleaner!
Please don’t use the bread maker do the research it is not healthy. It is loaf of bread usually looking good but it is not healthy. Process is too short. Making by hand is much better and you can put to the fridge over night and bake in the morning better flavor this way
looks good and tasty for sandwiches.
Beautiful loaf! And two days later, still soft and springy! What's the best way, in your opinion, to store home-baked breads?
@@kevinu.k.7042 Thanks for the tips!
You can find a video about that in the Steps of Baking playlist 👍
hi Charlie , just baked your wholemeal sandwich loaf and its perfect , my first success with wholemeal and better still ,
it will toast like white bread does .... fantastic , thank you
Another great video! Keep up the good work! 👍🏿👍🏿
Will try and let you know. Thanks for the recipe. Your new subscriber. Stay blessed. Love from India.
Welcome to the channel 😎
Just what I needed! Thanks for anticipating my auturmnal needs! My pans are pre- non-stick era; one learns to adjust.
so simple easy and to the point ...just love ur vidios 👍👏
Hi Charlie, the best loaf tins I have, which are really old (at least 30 years!) are the tin ones, mine are branded "Bongo" not sure where they are made (I'm in New Zealand). They've built up a lovely patina over the years, and I only ever give them a very light spritz of oil before baking, and wash by hand in hot soapy water and dry in the oven or over the woodstove. I don't like the coated loaf tins, or any other baking tins with that horrible coating, I don't need that in my stomach! Tinware is the best!! Love your channel, I learn so much from you.
That’s a beautiful loaf of whole wheat bread! I’ve been experimenting with different strains of whole wheat flour to get more flavor into my breads. While I much prefer the flavor of whole wheat bread to white bread, there is even variation between different types. I recently bought a 25lb bag of Rouge de Bordeaux whole wheat flour because the flavor is incredible. It’s a very old heirloom variety and just tastes more… wheaty? I also bought some Red Fife flour I have yet to try as well as Expresso (yes, it’s spelled with an X), which is a cross of Express and Yecora Rojo wheat strains. It’s pricier since most of these flours are only available online unless you live near a mill that carries them, but well worth it for the flavor. I intend to only use the special strains when I really want the flavor of the wheat to shine through. Edison White whole wheat flour also makes a really nice, soft bread and I’ll mix that 50/50 with a more flavorful strain to get the best of both worlds. In my whole wheat loaves, I usually use molasses and honey and it really enhances the flavor of the wheat.
Yes, on the honey and molasses additives to bring out the richness of the wheat. ❤
Can't wait to try this! I've been on the hunt for the perfect whole wheat sandwich loaf recipe
So far I have made this loaf twice and it is officially my go to sandwich bread! So happy to have found a whole wheat loaf that doesn't feel heavy
This is a great recipe, could you possibly do some videos over using freshly ground grains? Thank you for all the videos
Once I get a mill I'll definitely do it ✌️
I have loaf tins similar to the ones you use. I apply a light coating of oil and semolina to all internal surfaces. The only time I have had a loaf stick is on a new tin where I didn't apply enough oil and semolina on the internal corner seams. Great video 👍
Great loaf! I've just ditched 3 loaf-tins... for the cheap ones, the coating definitely doesn't last... I will try to find them in inox. Like you, nowadays, I'm using non-stick papers (called "butter paper" in my area), but they are expensive so I intend to coat my future inox forms by the old method: butter/oil and flour dust.
Bro.. Thank you so much.. You are the best
I like it. I'm making it as soon as I get time. Thank you
This is my new favorite whole wheat bread recipe. I made this last night and it came out super soft, so thank you for that! Baked for a total of 45 minutes but the center is still kinda underbaked, next time I'll probably leave it in the oven for a couple more minutes. Quick question: if I want to substitute sugar with honey, do I need to change the amount of liquid in this recipe?
Keep it the same! 😉
Hi Charlie, thanks for the superb content,learned volumes from your videos. Regarding tins, aluminium tins are the best for baking either breads or cakes , very light brushing with butter or none at all for breads they never stick and they last for years and years as long as you dry them well after washing.
I made both the no-knead and the knead versions of this recipe, both with freshly milled flour. The no-knead just didn’t rise much at all. I could have let it go longer I suppose. It still tasted great and was soft days later. Just really dense.
After that, the kneaded one turned out great! Though I did increase the amount of instant yeast (after not getting the rise I’m used to on the no-knead version). I think I’ll try the no-knead with more yeast next time.
Awesome video, I can't wait to try this recipe! The 9" x 5" Non-Stick Loaf Pan Carbon Steel - Made By Design is one of the best non stick loaf pans I've had for 2 years or so and still works great. I just dry it by hand afterwards, no abrasives and it seems to work great.
Awesome I need more like this
Charlie: The Zinker company makes wonderful tin coated steel bread pans this type is my favorite. They are not non-stick pans. The one and only complaint is that the pans are light in color. They have a waffle like texture on the inside of the pan for ease of release, but require greasing before use. They are not dishwasher safe. Another option for bread tins that are not non-stick are old fashioned cast iron, Lodge makes very good cast iron pans that will last a lifetime with proper care they are great for crispy crusts. For ceramic loaf tins, Pampered chef makes a stone wear/ceramic bread loaf pan. Hope these suggestions help.
Cheers for the suggestions! I've got my hands on a couple anodized aluminium pans. Will be testing them soon :)
Great Job... I use an old tin from a baker. Put some oil on the sides, works well.
coconut sugar is widely available in organic or health food stores, well at least in Canada it is, im almost sure in the UK too
It doesnt taste like coconut because it's made from the flower nectar and not the fruit
since you teach me so much, i can pay it back for all the help you've given me in the vids etc...
My best "loaf tin" is actually a cast iron au gratin pan. It never sticks, heats evenly, and it's so durable that it will outlive the next 5 generations of my family 😂
This is beautiful! Do you know a way to replace the egg yolks so it can be vegan?
Use more oil. Leave the eggs out & shoot for 40 to 45g olive oil.
@@kevinu.k.7042 That does make more sense. I stand corrected. I was just repeating advice that was suggested in previous comments. I'm glad you spoke up, sir.
Use a bit more oil perhaps 10g or so, or leave the yolks out without replacing them.
@@ChainBaker Thank you!
I inherited my grandmother's loaf pans, along with her cookie sheets, and muffin tins. (My grandma was an incredible baker!) They're all bare metal because they were made before non-stick was a thing. I don't know which ones are for a two-pound loaf, though. They have no measurements or labels on them.
@@kevinu.k.7042 thank you!
Ive just made this and it is delicious! Just make sure you cover the mix of flour and boiling water as shown in the video cos otherwise it creates a crust on the top. Also one question, can I use brown sugar instead? Will this give darker colour to the bread? Thank you for your content. Im so glad I found you! Here is a fan from Argentina ❤
Brown sugar will work great! :)
Hi, may I know if this recipe is suitable to knead using a mixer ? And any advice on the kneading time ? Thank you so much.
th-cam.com/video/a0sbfWRhSU8/w-d-xo.html ✌️
Southeast Asian cuisines are known for use of palm sugar (though many of the store-bought ones are actually sugar cane sugar).
Coconut sugar is collected from flower buds of coconut palm, not the coconut fruit itself. That's why it doesn't smell coconutty.
I'll definetely try to do this loaf for a croque monsieur, it might be really good !
and thanks for putting temps in Fahrenheit!
Super sick…love your channel!🫶
This is a great recipe. Wheat bread is good and healthy. I was wondering if you also have a recipe using Yudane for the perfect Oat bread using flakes along with the flour. Thank you for all the lessons you share. I am learning a lot from them.
I have never made bread using oat flour, but I have a recipe using oats (th-cam.com/video/7h-Kl6PTzlU/w-d-xo.html). You can convert it to yudane using this video - th-cam.com/video/mD-DWPafMMk/w-d-xo.html
I wonder if the resting will help - after the mixing the final dough on the day 2, let it rest for half hour to 45 mins and it will be much cohesive already to do the kneading instead of the extreme stickiness. this is my experience with other sticky/high hydration dough.
I recently switched to eat more whole grain. I have been baking mixed sourdough bread (usually with whole grain or rye no more than 20%-40%). I found this channel is incredible in making 100% whole grain or rye bread.
I just tried the Yudane method for a 100% red fife loaf. It came out perfectly. I have always struggled with 100% whole wheat bread. Some loaves were so hard they would have been better suited to build brick wall. You have rejuvinated my faith in whole wheat baking . Thank You. One question if I may. What results would I expect if I substituted molasses for the sugar?
You can use any sweetening. It will work the same way. It's just about personal taste :)
My husband might like this. Maybe. Just maybe i will be trying this recipe;-)
Yay! I have been using your Japanese milk bread ( while waiting for this recipe) to make 50/50 whole wheat/white wheat flour loaf, only changing the flour and increasing the yeast a bit makes a wonderful loaf. Thank you!!!!
by the way, I use a stone baking loaf pan that once cured it will not stick!
Fantastic
I used to have a stainless steel Lindy's Loaf pan I got off Amazon and it was really sturdy, they still sell them. I moved across the country and pretty much got rid of everything I owned including my loaf pans. I wasn't baking much back then. Anyway, I recently replaced my loaf pan with a Homikit Loaf Pan, (it was a 3 pack on Amazon)...these are definitely a lot cheaper and they aren't as good of quality as my Lindy's was, but they do the job and 3 of them cost as much as 1 Lindy's pan.
Cast Iron baking pans never wear out...Lodge has some great ones. Not cheap with shipping now but can last generations.
Once a non-stick tin loses its mojo simply treat it as you would any ordinary tin: wipe round with a bit of oil and paper towel, dust with flour. Usually do this before last shaping and knock out the excess flour where I'm going to work the dough. That's enough for breads. Only resort to the baking paper with cake batters that are so much wetter.
Hi Charlie. Thanks to this recipe, I have now started baking with whole wheat. More importantly, following your tutorials has helped me maneuver this recipe easily! Question for you -- is whole wheat bread flour the same as the "atta" we use for Indian flatbread? If not, what are the salient differences? Have you ever tried using atta for making bread?
Atta is weaker I think so it may produce a flatter loaf. If you want to use it, then try reducing the hydration perhaps. I have not tried it for anything but flatbreads so far :)
Hi and thank you for the very informative videos. I’m new to your channel and have learned so much already.
What I’m looking for specifically are tips on using freshly milled flour. I’m using organic hard spring red wheat and absolutely loving the flavour.
I’ve been autolyzing my dough, and now, thanks to your videos, I’ve been incorporating the yudane method as well.
I’m wondering if you would be able to include content on freshly milled flour in your future productions? Also, because I have a newly acquired KitchenAid stand mixer, I’m wondering if you would show the kneading method.
Thank you again!
I am planning on getting a mill this year. And once I start playing with it, I will definitely make videos about it. Convert recipes to mixer - th-cam.com/video/a0sbfWRhSU8/w-d-xo.html
Don't knead bread at all - th-cam.com/video/1knjFj923MQ/w-d-xo.html
@@ChainBaker That’s exciting and welcome news! I’m looking forward to watching and learning more from you in the months to come. Thank you!
I've been using my Pampered Chef stoneware loaf pan. It is fantastic at releasing the bread. I give it a light brush or spray with oil, and the bread falls right out when I tip it over.
Made this bread today, with a lot of help from the Principles of Baking series. Had to double all the amounts for my ~2kg loaf tin. Worked wonderful and tastes delicious, except that I had to bake it for slightly more than an hour to achieve 90C. Took it out then, for the crust was already getting very thick and I was afraid of burning it too much. Has a bit of undone sourness though, so perhaps I should have let it to bake up to 94C.
Did I do something wrong? Should I have increased the temperature (from comparisons with recipes I always considered my oven pretty strong)? Should scoring be performed here ('cause the bread broke up at quite random points)?
Thanks a lot ChainBaker, love your channel and learn a lot from you!
P.S: I'd be most greatful for a video covering operation of the oven (i.e. which modes, temperatures should be used, where (at which height) to place the bread etc.). I think it would be a great addition to the Principles of Baking series (e.g. in my oven, I have an option to turn the fan on with only the top heater, only the bottom or both. Didn't know what to use here so turned on both bottom and top with fan ON).
If the bread tore open it means you could have let it proof for longer. Letting it rise more before baking would also make it bake quicker as it would be more airy inside and the heat would more easily penetrate it :)
My loaf pans are Lodge cast iron. I bought them in 2014 and have made hundreds of loaves with them. Initially, there might be a slight residue after baking, which I could remove by brushing with an old toothbrush under running water. After a short time, the loaves simply fell out, leaving no residue. I do not know if this brand is available where you are but other brands may also perform well. A good pair of cast iron bread pans will out last your grandchildren.
I have a Lodge combo cooker and it's great. I'll definitely have a look at those pans. Cheers!
Great video Charlie ! any chance can you make a video of how to get rid of sticky dough from your hands, tools and work surface ?
Use flour. Rub your hands in it and it will come off easily.
I do like rich soft sandwich breads like this, its mostly the reason I got a stand mixer so kneading is less messy, will definitely be trying this one, you can get coconut sugar on Amazon by the way.
Hey Charlie, I love your videos man. I rarely ever comment but your content has made come out from the woodworks just to let you know how great your videos are. Also, quick question: why have fan on? I thought convection can dry out the bread?
Cheers! 😁 I use the fan for lower temperature bakes to ensure the loaf bakes evenly. At least that's the idea.
In answer to your query about what kind of loaf tins we use, as for me, my favorite by far is the Norpro 8-inch pan, made in Chile. It is non-stick, but I like to rub 1/4 tsp of olive oil in it before putting a 24-ounce loaf of dough into it. It seems to allow the bread to slide up the sides more easily while it is rising so it gets a better rise. I have never had my bread stick in these pans, whether I oil them or not. They are not cheap, at around $20 Canadian each, but they are worth it. My first one is at least 25 years old and still going strong. A similar pan made in the States is called the USA pan. I have not had that brand myself but a lot of fellow bakers of fresh-milled flour breads swear by them.
I've been using the USA Pan for a while now. It's great. Cheers for the input. I might have a look at Norpro too.
Try Caraway cookware/baking pens. They are not cheap but pretty good.
About new recipe:
it is outstanding! Will try along the Kiser rolls. I am literally drooling just thinking about this :)
Thank you for sharing such a great recipe. Is there any alternative for egg yolks?
You can add 20g butter instead to make up the difference in richness.
Thank you very much, will try that today
Thanks!
Thank you! ✌