Multigrain Soft Bread (Hybrid Sourdough Discard)

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I love the hybrid method (combination of instant yeast and sourdough) because it is a great way of using the sourdough discard to bake a delicious bread without any sourness. It is also quick and easy.

Please check out my Soaked Multigrain Soft Sourdough Bread here if you prefer the non hybrid 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.

How To Make Multigrain Soft Bread (Hybrid Sourdough Discard)

Yields: 1 loaf

INGREDIENTS:

Soaked Multigrain:

90g multigrain (9 grains - brown flax, anthograin wheat, rye, triticale, barley, sesame, spelt, quinoa & millet)

115g boiling water

Main Dough:

255 bread flour (I used Japan High Gluten Flour)

190g sourdough discard, cold

All soaked multigrain

2.8g dried instant yeast

10g brown sugar or honey (I used brown sugar)

6g salt

70g cold milk/water (Reserve 10g and add in later if needed. I used 70g milk. You may need less if water is used)

25g extra virgin olive oil or butter (I used olive oil)

Utensil:

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

METHOD:

Soaked Multigrain:

In a bowl, pour the boiling water over the multigrain, cover with cling film and soak overnight.

Kneading:

Put all ingredients (except olive oil) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.
Change to hook attachment and knead for another 3 minutes or until the dough comes together.
Add in olive oil in 2 batches and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches a reasonable window pane stage. Do not need to be like very thin membrane.
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 @ 29C - 30C) for about 60 minutes until double in size. I usually left the dough in the same mixing bowl and cover with lid.

Shaping:

Punch down the dough to release the air. Transfer the dough to a clean floured surface. You can divide the dough into 2 or 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 loaf pan.

2nd Proofing:

Let it rise at warm place (room temperature around 29C - 30C) for another 45 - 60 minutes or slightly below the rim of the pan.
Put on the lid if you prefer a square loaf. Let it proof for another 10 minutes for 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.

Soaked Multigrain