Breads (Sourdough) - Soft Loaves
Wholemeal Soft Bread with Sourdough Discard & Yudane – Easy Hybrid Recipe
December 02, 2021
| Recipe by Bake with Paws
Wholemeal Soft Bread (Sourdough Discard Hybrid) – Light, Fluffy & No Waste
Last updated on May 6, 2025
By Bake with Paws
Soft, Fluffy, and Nutritious – With No Starter Discard Waste
This Wholemeal Soft Bread (Sourdough Discard Hybrid) is the perfect solution for anyone who maintains a sourdough starter and wants to reduce food waste.
This Wholemeal Soft Bread is a wholesome hybrid loaf made with a combination of sourdough discard, instant yeast, and the Yudane method. The result? A soft, tall, and slightly chewy sandwich bread with better shelf life and a mild, wholesome flavor.
By combining sourdough discard with instant yeast, you can enjoy the benefits of natural fermentation without long proofing times. Meanwhile, the Yudane technique—scalding flour with hot water—helps create an incredibly moist crumb that stays soft for days.
Why This Bread Works So Well
This loaf brings together three powerful baking methods:
✅ Sourdough Discard – Adds subtle complexity and reduces food waste
✅ Instant Yeast – Speeds up the rise for practical everyday baking
✅ Yudane Method – Boosts moisture retention and enhances softness
It’s a perfect loaf for anyone who wants soft bread with better structure, gentle flavor, and a healthier profile.
What Is the Yudane Method?
The Yudane method is a Japanese technique where a portion of the flour is mixed with boiling water and left to gelatinize. This pre-cooked mixture:
- Increases water absorption
- Improves softness and elasticity
- Extends the bread’s freshness
When combined with wholemeal flour and sourdough discard, it creates a loaf with excellent texture and better keeping quality, without using additives or dough softeners.
Why Use Sourdough Discard?
Sourdough discard still contains wild yeast and organic acids that can benefit your dough, even if it can’t leaven it on its own.
In hybrid recipes like this one, it contributes to:
- A more complex flavor (without tang)
- Improved keeping qualities
- Less kitchen waste
- Natural fermentation support
How To Make Wholemeal Soft Bread
INGREDIENTS (YIELDS: 1 LOAF)
Yudane:
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)
70g wholemeal flour
180g sourdough discard (Please refer note)
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
Egg Wash (Optional for without cover bread):
Balance of whisked egg from the above + 1 tsp water, whisked
Utensil:
450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4")
Note From The Bakers
I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.
STEP-BY-STEP PROCESS:
- Yudane Dough:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cover and rest for at least 4 hours or overnight in the fridge. I prepared the night before.
- Take out from the fridge 30 minutes before using to return to room temperature.
- Kneading:
- Put all ingredients (except butter) into a bowl of stand mixer.
- 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.
- 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.
- 1st Proofing:
- 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.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface. You can divide the dough into 3 equal portions if you like.
- Flatten with rolling pin into a big dish.
- 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.
- Place all dough in a lined loaf pan.
- Final Proofing:
- 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.
- Put on the lid if you prefer a square loaf.
- Baking:
- Preheat oven at 180C - 200C (top & bottom heat) for 15 minutes.
- 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.
- With Cover/Square Loaf - Bake in a preheated oven for about 30 - 35 minutes.
- Remove bread from oven and let them cool on rack completely before slicing.
Pro Tips for Successful Bread
- Gluten Development:
- Gluten forms when flour absorbs water, and it’s essential for creating soft, airy bread with good structure. Techniques like kneading or autolyse help build the gluten network. To check if it’s fully developed, use the windowpane test—stretch a piece of dough gently; it should form a thin, translucent sheet without tearing. In my experience, high-hydration doughs that include a high percentage of fat tend to stretch more easily and achieve a paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- 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.
- Gluten forms when flour absorbs water, and it’s essential for creating soft, airy bread with good structure. Techniques like kneading or autolyse help build the gluten network. To check if it’s fully developed, use the windowpane test—stretch a piece of dough gently; it should form a thin, translucent sheet without tearing. In my experience, high-hydration doughs that include a high percentage of fat tend to stretch more easily and achieve a paper-thin windowpane stage.
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- 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.
Storage
Room Temperature:-
Store in a sealed container or bag for up to 3 days.
Freezer:-
Slice, wrap, and freeze for longer storage. Toast directly from frozen or thaw at room temp.
Frequently Asked Questions
Can I make this without sourdough discard?
Yes. Replace discard with 90g of bread flour and 90g of water.
Can I skip the Yudane method?
Technically yes, but you’ll lose the extra softness and moisture it adds. Highly recommended for best texture.
Is this bread tangy?
No. The sourdough discard adds complexity, but the flavor is mild and well-balanced.
Final Thoughts
This Wholemeal Soft Bread using sourdough discard, instant yeast, and Yudane is a fantastic way to bake smarter—not just tastier. It combines health, convenience, and traditional baking techniques into one reliable, fluffy, and satisfying loaf.
If you try this recipe, I’d love to hear from you! Share your loaf on Instagram and tag @Bakewithpaws, or leave a comment below with your thoughts and variations.
Can I ask, if I'm using a square loaf tin, can I just half the quantity or will it affect the overall bread? And what if I don't have enough discard eg. Only 100g, what should I adjust in the recipe? Thanks!
ReplyDeleteHi, thanks for reading this post. May I know what is the size of your square loaf tin? If your square loaf tin is 250g then you can half the recipe. Actually this recipe is to get rid of the discard that we have in the fridge. However, you still can bake this bread if you don't have enough discard. You can add 40g of bread flour and 40g of liquid more for the above recipe. Maybe you can also use 2g of instant yeast instead. I have not tried with 100g discard. I am just giving you the guideline and hope it will work.
DeleteIf you are half the recipe then you need only 90g of discard.
Cheers
Cheers :)
Thanks for the advice! Managed to half the recipe to fit my tin. But it was all gone in one morning! Might need to do the full recipe next time. Lol
DeleteHi, My pleasure..Glad that the recipe work for you. Yes, actually half of the recipe is too little, lol..
DeleteCheers :)
Hihi, I have been trying to use discard to make loaf bread. However, it is always at the second proof that the structure of my bread starts to break down and bread start to deflate. I usually quickly put it into the oven to bake, and there is no oven spring at all.
ReplyDeleteI do not think my second proof is too long because the bread didn't rose to even 3/4 of the tin. I kneaded the dough to window pane as well.
Do you think you can help me out here?
Hi Evelyn, Did you use this recipe? How old is your sourdough discard?
DeleteUsually the dough break during second proofing is because the dough has been over kneaded and the gluten broken. It could be also the starter already too long and lost it gluten.
Cheers :)
I made this last weekend. Normally I would shy away from using stiff starter because of the pre-preparation work. But the bread turned out so soft and fluffy, all the work is well worth it.
ReplyDeleteThanks for a wonderful recipe.
Hi, thank you for trying and your kind feedback. May I know which recipe that you try? This recipe does not use stiff starter? lol
DeleteCheers :)
This looks awesome! I was wondering have you ever thought about trying a 100% whole wheat sourdough version of this bread? What would be really awesome is a 100% whole wheat, sourdough potato bread! Even being whole wheat, I am sure it would taste so good with the addition of potato, and the health benefits of whole wheat, sourdough and potato would be awesome too!
ReplyDeleteHi, thank you for your comment. I have not tried 100% wholewheat flour because the bread will not turn out fluffy and very soft. However, it will be very healthy. By the way, I used wholemeal instead of wholewheat flour in this recipe.
DeleteYa, maybe I should try your suggestion one day :)
Cheers and happy baking :)
Hihi, I have a few questions on this hybrid method. I tried 3x but everytime the bread will tear when profing and baking. I don't think i overknead it. My bread with usual yeast method turns out fine. Can you advise pls? Thanks!
ReplyDeleteHi Yin, Thank you for trying this recipe. It could be the sourdough discard. How is your discard looks like? If it is runny and no gluten strength then it could be the reason.
DeleteI stored my discard in the freezer and my discard is quite thick and a lot of gluten strength. If the discard is kept in the refrigerator for weeks or months it could turn to runny and lost the gluten strength.
I hope this is the reason.
Cheers :)
Thank you for your reply..my discard is usually about a wee or more old. It did seem to be quite runny. Maybe tbat is why. I will store them in the freezer and try. THank yiu!
DeleteBtw, if you store the discard in the freezer, when you want to use it, di you bring it to the fridge to defrost?
DeleteYou are most welcome...
DeleteI transfer it from freezer to refrigerator one night before baking. Sometimes I left it outside on the counter for 1 - 2 hours when I forgot.
Cheers :)
Thank you!
Delete