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Aomori Dattan Sobacha Bread

Reiko Taichi |

仕上がり1-1Recipe by Reiko Taichi

Servings: 6 pieces
*This recipe uses baking machine.


2 Tablespoon Aomori Dattan Sobacha
200g Bread flour
10g Wheat bran (optional so can be omitted if not in stock)
15g Cane sugar (or granulated sugar if not in stock)
140cc Warm water
15g Unsalted butter
3g Dry yeast
3g Salt (Salt from Okinawa)

*Optional – for finishing touches:
Olive oil as desired
White sorghum (or bread flour/strong flour) as desired


1) Put all the ingredients in baking machine and set to finish first rise cycle.
2) After first rise, let out gas, divide dough into six pieces, then form into round shape.
3) Prepare parchment paper on a flat surface and place dough. Cover with wet towel or plastic wrap and let it rest for 15 minutes.
4) After 15 minutes, shape dough into round shape once again. Place on baking pan for second rise. Let rise for 30 minutes in 45C (113F) oven. Take the dough out once it’s twice the original size.
5) After second rise, make slash on the center. Drip olive oil if preferred. Use strainer and sprinkle bread flour lightly on the dough (white sorghum used in this recipe).
6) Bake for 12 minutes in 190C (374F) oven. Baking time varies depending on the oven so please check inside the oven at around 10 minutes.

Pic of 2)

Pic of 2)

Pic of 5)

Pic of 5)


※ I used sobacha and was particular about other ingredients in order to create healthy bread this time.
※ Sobacha: Sobacha is caffeine-free so can be drank at night to relax before going to bed. It is known as kenko-cha 健康茶 (health tea) in Japanese, categorized as tisane in the west, that can be enjoyed by children and/or pregnant women. Other than drinking as is, you can add sobacha when cooking rice, soup, or baking cookies; it will add an extra toasty flavor to the dish.
※ Wheat bran: Hard outer layer of wheat grain and is often used as an alternative for flour. Just like brown (unpolished) rice, it is abundant in vitamins, minerals, and dietary fibers. Compared to flour, wheat bran is rich in carbohydrate.

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