Easy Whole Wheat Sandwich Bread | No Additives Needed! With Yudane
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
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Recipe ➡️ lovelybellbakes.com/easy-whol...
Products used:
Ankarsrum mixer➡️ www.pjatr.com/t/8-12416-33990...
Grain mill (use code LOVELYBELLBAKES20 for $20 off!)
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Baking scale
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Loaf pans
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Loaf pan cover for rising
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Bread knife
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Music: Walk
Musician: @iksonmusic
I bought the mixer in the early 1990's to use for my children, I am still using it, hasn't changed! If you are on the fence, think my Ank about 34 years old and still running well!
Awesome! I’m considering getting a newer one.
Best I've baked so far, but I will use a little more wheat flour next time. I used 50 % hard red and 50 % hard white in a Bosch mixer. I used lecithin instead of eggs and didn't use the optional Vitamin C powder. Also, instead of two 2 pound loaf pans, I used three 1 pound USA pans and this worked ok. I though there was just a little too much moisture in it but it is July and I do live in South Carolina close to the beach. Also, I love the way LovelyBellBakes explains her recipes. Straight and to the point. I strongly urge you to try this recipe. The bread is great and will be my go to bread from now on. A lot more baking on my part, I will be giving a lot of loaves away. I am trying to get everyone I know off store bought bread.
Thank you for your feedback!
I got this mixer several years ago and I love it.
I just made this yesterday - and froze it after it cooled. I pulled it out of the freezer today - delicious! Great recipe, thank you!
I’m happy to hear you enjoyed it! Thank you for sharing.
I just made a loaf of fresh milled with yudane. It works fabulously! Super soft
This is a great recipe! Thank you!
My pleasure!
You’re so smart! I just love watching your channel!
You are so kind! Thank you!
Thank you , great video
Glad you enjoyed it
Can’t wait until I try this recipe this weekend it was nice seeing you using your ank 👍🏼😊
Thank you. I hope you enjoy it.
Oh so cool so happy you got an Ankarsrum. It’s a powerhouse. You don’t have to put the flower a little bit at a time. It can handle much more than the KitchenAid can. Of course you know about mstbe not needing all the flour depending on your humidity and temperatures
Ok. That’s good to know. Someone told me to add the flour gradually for the Ank but I’d certainly prefer to dump it all in at once. I dump it all in for the kitchenaid.
I have that mixer and I add most of my flour at once then once it's mixed well I can tell if I need to add more.
I’m looking forward to trying your recipe! By the way “yudane” is pronounced YOU-DUH-NAY 😊
Wow! I never knew that! 😅 Thank you.
Thank you, Monique. I enjoy your recipes. Is it OK to use VITAL WHEAT GLULEN w the YUDANE method? Also, what is your dosage in mg of VITAMIN C in your package?
You are a GOOD teacher, have ACCURATE measurements & a LOVELY relaxing voice. I’m happy to see you using the Ankarsrum, too. God bless you & your family. From 🏖Long Island, NY.
You can use vital wheat gluten but I find it unnecessary with yudane. To me, the yudane is a replacement for vital wheat gluten. According to my vitamin c powder, 1/4tsp is 1000mg.
Thanks for the recipe. How can I change it to sourdough?
I have a sourdough fresh milled bread recipe. Use this recipe but remove the vital weight gluten and add the yudane. 30g flour + 60g boiling water.
lovelybellbakes.com/super-soft-fresh-milled-sourdough-sandwich-bread/
Can I use this guidance technique with other sandwich bread recipes?
Sure
Hi, LBB! I have two 4.5 X 8.5 loaf pans that i use; no Pullmans. I'm thinking my measurements would change with the smaller pans. Do you have the measurements for that size? Or, can you tell me how to figure it out? I appreciate you.
Send me a message on my Facebook page and I’ll get those measurements for you. Please specify if you will be using the egg version or lecithin.
Lovely bell bakes Facebook page:
facebook.com/share/KwC6LrYJ9RwZN6U1/?mibextid=LQQJ4d
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Great video. Are there any substitutions for the vitamin c powder
Yes, 1 Tbsp of lemon juice per loaf.
Why does the yudane make a difference if it is used right away with no wait period. Is it a temperature thing?
The yudane helps the loaf to retain moisture due to the gelatinization of the starches that takes place when the boiling water mixes with the flour. making it soft and keeping it soft for longer.
I do all my bread by hand - is this possible with this recipe?
Sure
My question is why does your dough always look so soft. Mine never looks like that. I have the Ank and I cannot seem to reach that nice windowpane and get that soft dough. I went over 30 minutes kneading in Ank today and just didn’t get it. But my first rise doubled pretty quick. I am in my second rise now. I have read so much stuff and watched so many videos including yours and Dr Mel’s. It gets frustrating. Maybe it all boils down to experience. I won’t give up! Fighting!!
Well the first rise was good but it didn’t do well when I cooked it. 🤪
There’s a learning curve with the Ank (a bigger curve than I imagined). Every loaf I made in the Ank after these didn’t do well. Even rolls and burger buns.
I think you’re using too much flour.
@@christinew7728 I think you are right but I was going by the recipe to the grams. I will cut down on the flour. 😊
Your written recipe for eggs says 500g water, but in the video you said 523g. Which is correct? Or does it matter?
I reduced it from people saying that their dough is too wet. Go with 500 to be on the safe side. I have no issues as you can see in the video but I think the difference in egg size may be throwing some people off.
What mixer are you using?
Ankarsrum mixer. It is linked in the description.
I'm curious why you don't use all boiling water on all of the flour. I do that with my bread recipe, but I don't really know why. I haven't heard of a yudane. I'll look that up.
More is not better in this case. I don’t see the benefit. Plus I wouldn’t want to cook my eggs 😅
Oh of course but I add my eggs & yeast at the end. Good to know I don't have to use boiling water on all of the flour.
Beautiful loaf! I’ll have to try this method. I let my first rise over proof and it collapsed some after baking. It more than doubled in less than an hour. Usually takes over an hour