Honey Wheat Bread with Optional Sourdough Discard
User Reviews
5
Honey Wheat Bread with Optional Sourdough Discard
Description
This recipe blends whole wheat flour with honey and oil to create a gently sweetened bread dough. The yeast is activated in warm water with honey and oil, then mixed with flour, sourdough discard (which can be omitted or substituted), and salt to form a soft dough. Kneading the dough develops gluten and creates a smooth, elastic texture.
After an initial rise until doubled, the dough is shaped into a loaf and proofed again before baking at 350°F. The final bread emerges golden brown with a tender crumb and mildly sweet flavor from the honey, balanced by the whole wheat flour.
This bread is versatile enough for everyday use, ideal for sandwiches, toast, or as an accompaniment to soups and salads.
The optional sourdough starter adds complexity but can be replaced with additional flour and water to maintain dough hydration. Proper kneading and proofing times ensure good volume and texture.
Ingredients
- 1/2 cup water
- ¼ c honey
- 2 T neutral cooking oil generic cooking oil
- 1 yeast this is equivalent to 1 packet yeast, scant Tablespoon
- 1 cup sourdough starter see note for sub
- 2 1/2 cups whole wheat flour
- ½ teaspoon salt
Instructions
- Combine water, honey and oil and heat to about 110 F. Dissolve yeast in mixture and let sit until foamy, about 5 minutes.
- Add flour, sourdough discard and salt to mixer bowl, then pour in yeast mixture. Mix with dough hook until you have a soft, slightly sticky dough. Knead in the machine for 5-10 minutes until dough pushes back/doesn't dent when pressed. Add a little additional water or flour if needed to make a nice consistency.
- Cover dough with a wet dish towel and let rise in warm place until doubled, 1-2 hours.
- Spray an 8 x 4 loaf pan with nonstick spray. Punch down dough then form into a loaf and place in pan.
- Let rise until almost double, about 30-45 minutes.
- Bake 30 minutes at 350 F until golden. Remove from pan to cool.
Notes
- You can omit the sourdough starter and instead add an extra ½ cup each of water and flour to the dough.
- Knead the dough until it becomes elastic and springs back when pressed for better texture.
- Let the bread cool completely on a wire rack before slicing to avoid gummy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 166kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 90mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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