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Pandan Rye Bread



I remembered chancing upon this Wu Pao-Chun champion milk toast recipe when I just started out baking bread years ago. It was 1 of my favourite bread recipe (and even remained so now!) because it is just so straightforward and simple!

You don't need a lot of ingredients - just simple ingredients that you can find in your pantry - and you can make a loaf of really soft bread!

This time round, I tweaked the bread to a pandan flavored bread. Since I was also trying to finish up the dark rye flour in my fridge, I replaced some bread flour with the dark rye flour.

You can use all bread flour, or sub with some wholemeal/plain/cake flour, if you do not have the dark rye flour. 





The dough was originally light green in colour, and I have no idea why the green faded off after being baked! Was it because I used the dark rye flour?! Hahaha!

Despite that, it still retained a nice pandan fragrance. I super love the pandan leaves I got from Market Fresh!

We also tried this new kaya spread, and was so delighted at the brown sugar fragrance! Anyone has other favourite kaya spread brands?




This time round, I only rolled up the dough once as I wanted a fluffier crumbed bread. If you would like a tighter crumbed one, you can roll the dough up 2x after first proof.

Yield: Makes One 450g Loaf Bread

Pandan Rye Bread

prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins

INGREDIENTS:


  • 50g pandan leaves + 100g water
  • 170g bread flour
  • 30g dark rye flour (or fine wholemeal/plain/cake flour)
  • 24g sugar
  • 1 tsp salt
  • 3/4 tsp instant dry yeast
  • 14g unsalted butter
Topping
  • Dessicated coconut
Glaze
  • Milk

INSTRUCTIONS:


  1. Cut the pandan leaves into smaller pieces and place into food processor. Add in water and blend. Extract out the pandan juice and weigh out 198g of juice. If not enough, top with some fresh milk.
  2. Place all ingredients in bread pan; yeast into yeast compartment, start bread dough cycle. I am using Panasonic SD-P104, Mode 9, Bread Dough. It takes about 1 hour from kneading to first proof (I waited 15 mins further after proofing is done).
  3. After first proof is completed, divide dough into 2 portions. Roll the dough into balls, cover with cling wrap or clean damp towel, and let rest for 10 mins.
  4. Press out air using your rolling pin. Roll each dough into rectangular sheet, and swiss roll it up. Place into bread tin and proof for 60-90 mins, or until it's 90% full.
  5. Preheat oven to 180C. Brush the top of the bread dough lightly with milk wash. Sprinkle dessicated coconut and using your finger tips, press it onto the dough gently, to secure the toppings.
  6. Bake in preheated oven 180C for about 30-35 mins. Let cool completely before storing in air-tight container.
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