Breads (Sourdough) - Soft Loaves

Wholemeal Soft Bread (Hybrid Sourdough Discard)

December 02, 2021 | Recipe by Bake with Paws
Wholemeal Soft Bread (Hybrid Sourdough Discard)

Wholemeal Soft Bread (Hybrid Sourdough Discard)

Wholemeal Soft Bread (Hybrid Sourdough Discard)

I always try to make use of my sourdough discard to make bread.  Sometimes the discard may have been sitting in the fridge for a week already and I am afraid that the bread may turn out sour.   I tried this a few times using a hybrid method (added tiny bit of instant yeast) with egg in the recipe.  The result is a bread that isn't sour at all.  To be honest, I don't think the natural yeast did much with this bread.  I believe instant yeast is doing most of the work.  

If you are looking to bake a quick and easy bread with discard, this is a suitable recipe.   I tried both recipes, Yudane Method and Non Yudane Method.  

For Yudane method, the bread texture is very soft, more moist, fluffy and slightly chewy. It stays fresh longer than the bread that not using yudane method.

Whereas for Non Yudane Method, the texture is soft, fluffy and airy.  It is soft on the first day but by 2nd day it lost a little more of softness and moisture if compared with the yudane method.   

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.


Yields: 1 loaf
450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4") 



65g bread flour (I used Japan high gluten flour, 12% protein)
65g boiling water

Main Dough:
105g bread flour (I used Japan high gluten flour, 12% protein)
65g wholemeal flour
180g sourdough discard, cold (almost a week plus old discard)
1.5g (about 1/2 tsp) instant yeast
15g caster or brown sugar
1 tsp salt
50g full cream milk (whole milk), reserve 10g first, add in later if too dry. I used all 50g
40g egg, whisked (from 1 medium size egg)
30g butter, room temperature


170g bread flour (I used Japan high gluten flour, 12% protein)
65g wholemeal flour
180g sourdough discard, cold (almost a week plus old discard)
1.5g (about 1/2 tsp) instant yeast
15g caster or brown sugar
1 tsp salt
105g full cream milk (whole milk), reserve 10g first, add in later if too dry. I used all 100g
40g egg, whisked (From 1 medium size egg.  Use the balance for egg wash)
30g butter, room temperature

Egg Wash (Optional):
Balance of whisked egg from the above + 1 tsp water, whisked

  1. Yudane (please skip this step for non yudane method)
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cover and rest for at least 4 hours or overnight in the fridge. I prepared the night before.
    3. Take out from the fridge 30 minutes before using to return to room temperature.
  2. Kneading:
    1. Put all ingredients (except butter) into a bowl of stand mixer.  
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.   Scrap down the dough if it sticks to the sides of the bowl.
    3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  3. 1st Proofing:
    1. Let the dough rise in a warm place (room temperature @ 28C -29C) for about 60 minutes until double in size.  I usually left the dough in the same mixing bowl and cover with cling film. 
  4. Shaping:
    1. Punch down the dough to release the air. Transfer the dough to a clean floured surface.
    2. Flatten with rolling pin into a big dish.  
    3. Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
    4. Place all dough in a lined loaf pan.  
  5. 2nd Proofing:
    1. Let it rise at warm place (room temperature around 28C - 29C) for another 45 - 60 minutes or until it reaches about 1 cm - 1.5 cm below the rim of the pan.  
    2. Put on the lid if you prefer a square loaf.
  6. Baking:
    1. Preheat oven at 180C - 200C (top & bottom heat) for 15 minutes.
    2. Without Cover - Brush with egg wash (optional) and bake in a preheated oven for  about 30 minutes, or until golden brown.  You may cover the bread with aluminium foil for the last 10 minutes if the top browning too quickly.
    3. With Cover/Square Loaf - Bake in a preheated oven for about 30 - 35 minutes.
    4. Remove bread from oven and let them cool on rack completely before slicing.



A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.


Why do I use milk powder?  
  1. Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk. 
  2. Milk powder is shelf stable and you can have it anytime when you want to use.  Unlike liquid milk you need to finish within a certain time before it spoils.

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.


The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.


The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 


Please note that the proofing timing may also vary depending on your climate, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

  1. Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.


Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.