Breads (Yeast) - Loaves
Whole Wheat Sandwich Bread – Soft, Light & Nutritious
December 03, 2024
| Recipe by Bake with Paws
Sourdough Discard Hybrid Method
Scroll to the bottom of the page for "PRINT RECIPE" ⬇
Why I Developed This Recipe
I’ve always loved the idea of baking healthier breads without sacrificing softness or flavor. This whole wheat sandwich bread uses 72% whole wheat flour while remaining light and fluffy, thanks to a combination of the Yudane method and careful dough development. It’s perfect for sandwiches, toast, or snacking with a bit of butter and jam.
What Makes This Bread Work
This recipe uses 72% whole wheat flour, yet the loaf remains soft and tender—not dense or heavy. Here’s why it works:
- Yudane Method: A Japanese scalded dough technique where boiling water is poured over flour. This gelatinizes the starch, helping the bread retain moisture and stay soft longer—without using milk or eggs.
- Sourdough Discard Hybrid: Instead of throwing away your sourdough discard, this recipe repurposes it to boost flavor and fermentation naturally. A small amount of instant yeast is added to support reliable rising and shorten proofing time, especially helpful when using sourdough discard.
Together, these techniques create a nutritious, well-risen sandwich loaf that tastes as good as it looks.
How To Make Whole Wheat Sandwich Bread using Hybrid Sourdough Discard Method
INGREDIENTS (Yields: 1 Loaf)
Yudane:
70g whole wheat flour (I used Bob's Red Mill Organic Whole Wheat Flour)
80g boiling water
Main Dough:
200g sourdough discard *
190g whole wheat flour (I used Bob's Red Mill Organic Whole Wheat Flour)
1 tsp (3g) instant yeast
15g caster or brown sugar
1 tsp salt
45g milk, reserve 10g first, add in later if too dry. I used all 45g
50g egg, whisked (from 1 medium size egg)
35g butter, room temperature
Egg Wash (Optional)
1 egg + 1 Tbsp water, whisked
Utensil:
450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4")
* 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 Instructions
1. Yudane Dough:
4. Shaping:
5. Final Proofing:
6. Baking:
- Add whole wheat flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and leave on the counter for at least 4 hours or overnight in the fridge. I prepared the night before.
- Use directly from the fridge.
2. Kneading:
- Put all ingredients (except butter), including all the yudane (slightly tear the dough) into a bowl of stand mixer.
- Slightly combine the mixture by hand with the paddle or hook attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until the dough comes together and elastic.
- I usually rest the dough for 5 minutes before adding the butter.
- Change to hook attachment if you use paddle attachment earlier, add butter and continue knead for about 7 - 10 minutes or until reach a reasonable window pane stage. 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:
- 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.
- Transfer the dough to a clean floured or slightly oiled surface then divide into 3 equal portions (about 228g per portion). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Rest for 5 minutes.
- Flatten with rolling pin.
- Fold right to centre and fold left overlap it. 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 the prepared loaf pan.
- 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.
- Preheat oven at 180C -190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
- 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.
- Remove bread from oven and let them cool on rack completely before slicing.
Baking Tips For Success Bread
- Windowpane Stage:
- Knead the dough until it stretches thin—like translucent paper—without tearing. Reaching this “windowpane stage” ensures enough gluten development for a soft, airy texture.
- Kneading Time:
- Use the kneading time as a guide—not a rule. It varies depending on flour type and mixer power. High-fat doughs (like brioche) may need 18–20 minutes for proper gluten formation.
- Flour & Hydration:
- For best results, use high-protein bread flour. Always start with less and add gradually depending on your flour.
- 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: Avoid over-proofing during the final rise—it can cause buns to collapse or wrinkle. Aim for 80–90% volume increase. Use the finger poke test:
- Bounces back quickly → Under-proofed
- Leaves a deep dent → Over-proofed
- Slowly springs back → Perfectly proofed
- Don’t forget the oven spring—your dough will rise more once it hits the heat.
- Baking & Oven Temperarate:
- The baking time and temperature listed are based on my oven. Since all ovens behave differently, keep an eye on your bread and adjust as needed for your setup.
- Knead the dough until it stretches thin—like translucent paper—without tearing. Reaching this “windowpane stage” ensures enough gluten development for a soft, airy texture.
- Use the kneading time as a guide—not a rule. It varies depending on flour type and mixer power. High-fat doughs (like brioche) may need 18–20 minutes for proper gluten formation.
- For best results, use high-protein bread flour. Always start with less and add gradually depending on your flour.
- 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.
- Bounces back quickly → Under-proofed
- Leaves a deep dent → Over-proofed
- Slowly springs back → Perfectly proofed
- Don’t forget the oven spring—your dough will rise more once it hits the heat.
- The baking time and temperature listed are based on my oven. Since all ovens behave differently, keep an eye on your bread and adjust as needed for your setup.
Storage & Freezing
Room Temp: Keep in an airtight container for up to 3 days.
Freeze: Slice and wrap individually. Freeze for up to 1 month.
Reheat: Toast slices straight from the freezer or let thaw naturally.
FAQs
Q: Can I make this bread without sourdough discard?
A: Yes! If you don’t have sourdough discard, simply replace the 200g discard with 100g bread flour and 100g water.
Q: Can I use other oils?
A: Yes, you can use any vegetable oil like olive oil but olive oil.
Q: Can I skip the Yudane?
A: You can, but the bread may dry out quicker and have a firmer crumb.
Share Your Bake
Did you make this bread? Leave a comment or tag me on Instagram @Bakewithpaws! I love seeing your creations and answering your questions.
Hello, I've been trying your recipe for awhile and it always turn great. For this recipe I only have 100gr sourdough starter discard. Can I replace the rest with 50gr of breaf flour and maybe 40-50ish more milk/water? I assumed the starter was feed with 1:1:1 ratio. It'll be awesome if I can get some answer to this. Thank you so much
ReplyDeleteHi Annie, Thank you for trying my recipes always. Yes, please replace another 100g of sourdough discard with 50g of flour and 50g of water.
DeleteCheers and happy baking :)
Thank you so much for the answer. I will do that then 💕
DeleteYou are most welcome. Good luck :)
Delete