Start by milling your grain. Boil water for yudane. While that’s milling, to your mixer bowl add room temperature water, egg, oil, honey, vitamin c (optional), and lecithin if using.

Once your flour is down milling, take 30g of the flour and put it into a bowl. Pour 60g of boiling water over the flour and mix quickly with a spoon or rubber spatula until the flour is fully incorporated. You should be left with a thick paste. This is your yudane.

Add the yudane to the liquid ingredients. Mix in with a spoon or whisk. Now add in the rest of the fresh milled flour. Mix in your mixer until all of the flour is well incorporated. This usually takes about 2-5 minutes. Once the flour is fully incorporated, cover the dough with a lid or damp cloth and allow to rest for at least 20 minutes.

Place the dough into a lightly oiled bowl and allow it to rise until it has doubled in size. This can take 20-45 minutes depending on the temperature in your home.

After it has doubled, gently deflate your dough. Divide the dough into 2 equal portions. Shape each portion into a log and place into the loaf pans. Cover with plastic or a damp cloth. Allow to rise until the dough is about a half inch over the pan or doubled in size. I bake my loaves in USA Pullman pans.

While your loaf is rising, preheat your oven to 350 degrees. When you loaf is done rising, bake for 35-40 minutes or until the internal temperature reaches 190-200 degrees. Allow the loaves to cool completely before slicing. This usually takes about 2 hours. Enjoy!