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Slices of hybrid sourdough bread on a marble board.
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Hybrid Sourdough Bread Recipe

A light, soft and spongy hybrid sourdough bread made with sourdough discard and a small amount of commercial yeast. The added yeast helps the bread proof on your schedule and yields a magnificent loaf that's perfect for dipping into stews and soups or making a sandwich.
Prep Time15 minutes
Cook Time40 minutes
Proofing time3 hours 30 minutes
Total Time4 hours 25 minutes
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 24 slices (1 large loaf)
Calories: 95kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 cup sourdough discard
  • 1½ teaspoons active dry yeast
  • ¾ cup water (lukewarm)
  • 1½ cups soy milk (or other non-dairy milk, lukewarm)
  • 1 tablespoon sugar
  • 2 tablespoons extra virgin olive oil (plus more for oiling the bowl)
  • 2½ cups whole wheat flour
  • ¼ cup vital wheat gluten
  • 2½ to 3 cups bread flour
  • 1 teaspoon salt
US Customary - Metric

Instructions

Make the dough

  • Place the sourdough discard in the bowl of a stand mixer or in a large bowl. Add the yeast, lukewarm water, milk, sugar and olive oil. Stir to mix.
  • Add 2½ cups of whole wheat flour and the optional vital wheat gluten. Start kneading on low speed or mixing by hand, adding one cup, then another, of the bread flour. Continue to knead, adding more flour as necessary, until the dough comes together in a ball and is not sticking to the bottom. Once this happens, knead for five more minutes.
  • Form the dough into a smooth ball. Oil the bowl and place the ball of dough in it, turning it over once to coat the top with oil.

For same-day bread

  • Cover the bowl with cling wrap or a tight lid. Set aside in a warm spot for two hours. The dough should have more than doubled after two hours.

For overnight proof

  • Place the covered bowl in the refrigerator. Remove in the morning (the dough will have risen quite a bit) and let the dough stand at room temperature for two hours.

Shape and bake the bread

  • Place the risen dough on your work surface and use your fingers to spread it into a circle about 10 inches in diameter. Start rolling the dough to form a batard, pressing in the seams after every roll.
  • Pinch in the ends so you have a smooth top and roll out the loaf until it's 12-14 inches long, depending on the size of your baking sheet.
  • Place the shaped loaf on a baking sheet dusted with flour or corn meal, seam side down. Put it in a warm spot for the second proof, for a total of 1½ hours. The bread should more than double during this time.

Score and bake

  • Preheat the oven to 450 degrees Fahrenheit/235 degrees Celsius.
  • Use a bread lame or sharp knife to make two or three scores in the risen loaf, taking care not to deflate the loaf.
  • Bake the bread for 10 minutes, then turn the oven heat down to 350 degrees F/180 degrees C and continue to bake for 30 minutes more.
  • Remove the bread from the oven and after 15 minutes transfer it to a cooling rack. Let the bread cool thoroughly before slicing.

Nutrition

Serving: 1slice | Calories: 95kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 106mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg