The Fresh Loaf

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Benny's SD Hokkaido Milk Bread - PBV

CalBeachBaker's picture

Benny's SD Hokkaido Milk Bread - PBV

Today's bake:  Benny's SD Hokkaido Milk Bread w/Walnut, Sesame and Poppy Seed & Whole Spelt  - Plant Based Version


Note: Increased  TDW to1665g  from 950g, Pan to 15.75x4x4 from 9x4x4, Water % to 20.4% from 15.4%

Substitutions: Aqua faba for egg, used flax-egg for egg wash.

Discussion: I have been watching Benny impress us with his various versions of this bread for some time now and was inspired to attempt this impressive bread. I decided to make plant based version by substituting aqua faba for egg and a flax-egg for the wash.

The original recipe is located here:

Here is Benny's video showing the shaping of the rolls:

This is a fun to make, and very tasty bread. An option that Benny mentions is that you can cold-retard the dough for an increase in tang. I opted to go for a 20 hour cold-retard an all I can say is wow does it ever have a tang.

I really like this bread. The crumb has a creamy quality, the spelt flour provides a touch of sweetness and the nuts and seeds provide a nice rustic taste with a crunchy texture. Overall this is a nice, soft, rich tasting bread that can be eaten alone or with a mild cheese or other mild topping.

Make again? - Yes, definitely.

Changes/Recommendations: Decrease the hydration level a little, I'd increased it to accommodate the fresh ground flour but I'd roll it back to the original % next time. I would also try to space the rolls more evenly next time, I think the erratic spacing caused uneven rise.



Flax-egg applied. Note the uneven spacing - the first rolls were at the bottom and the latter one up top got squeezed.





Benito's picture

Tony that looks and sounds delicious.  Getting the rolls evenly spaced is much harder with your long Pullman pan than it is with my smaller one.  I made a vegan version of this bread as rolls once where I used ground flax seed in the place of the egg whites, toasted walnut oil to sub for the egg yolk/butter and then soy milk instead of cow’s milk.  That turned out quite well, but your substitutions turned out great.

Here’s what I tried.


CalBeachBaker's picture

As always, thanks for the kind words. Everyone who has  sampled this bread has been impressed with the taste and texture. Thanks for the link too.

Definitely a 'bake again' bread.