Sourdough Discard Whole Wheat Bread
User Reviews
4.7
Sourdough Discard Whole Wheat Bread
Description
This bread recipe integrates sourdough discard and instant yeast for a reliable rise and added flavor complexity. Whole wheat and bread flours balance nutrition and structure, while honey imparts subtle sweetness and olive oil keeps the crumb moist. Baking soda contributes to the final texture and assists in browning.
The dough is mixed and kneaded to a slightly tacky consistency, then shaped into two loaves and allowed to rise until doubled. An egg and water wash applied before baking gives a shiny, golden crust. Baking in standard loaf pans produces traditional sandwich-style bread with a soft, tender interior and whole wheat character.
This bread serves well for everyday use, including sandwiches and toast. It stores best in airtight containers at room temperature for up to three days, with freezing preserving freshness longer. Measuring the yeast carefully and ensuring water temperature are important for consistent fermentation.
Ingredients
For the bread:
- 1 1/2 cups water 110-115 degrees Fahrenheit 12 ounces, warmed
- 2 1/2 teaspoons instant yeast 7 grams
- 1 cup sourdough starter (discard works great in this recipe) 8 ounces
- 1/4 cup olive oil 2 ounces
- 1 teaspoon salt 7 grams
- 1 tablespoon honey 21 grams
- 1/2 teaspoon baking soda 3 grams
- 2 ½ cups whole wheat flour 338 grams
- 2 cups bread flour 260 grams
For the topping:
- 1 large egg
- 1 tablespoon water
Instructions
- Pour the warmed water into the bowl of a stand mixer. Sprinkle the yeast over the water and give it a few minutes to activate and get frothy. 1 1/2 cups warmed water, 2 1/2 teaspoons instant yeast*
- Add the sourdough starter, olive oil, salt, honey, baking soda and flour. Using the dough hook, mix the ingredients on medium speed until they are barely combined. Then let the mixture sit for 10 minutes. 1 cup sourdough starter, 1/4 cup olive oil , 1 teaspoon salt , 1 tablespoon honey, 1/2 teaspoon baking soda , 2 ½ cups whole wheat flour , 2 cups bread flour
- Set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.
- Divide the dough into two loaves and place them seam side down in greased loaf pans**. Cover the loaf pans and allow the dough to rise for another 20 minutes.
- Preheat the oven to 400ºF.
- Uncover the bread pans. To get a lovely golden brown color, whisk together an egg and one tablespoon of water. Brush this on top of the loaf before baking. This is optional, but gives the bread a shiny golden brown top. 1 large egg, 1 tablespoon water
- Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it. (Ours takes about 27 minutes. The internal temperature of yeast bread should read 190ºF.)
- Allow the loaves to cool 10 minutes in the pans, then move them to a wire rack to cool completely.
Notes
- Use water warmed to 110-115°F to activate yeast properly.
- The recipe produces two loaves in 8.5 x 4.5 x 2.75 inch pans.
- Store bread in an airtight container at room temperature for up to 3 days or freeze leftovers.
- Red Star Platinum Instant Yeast is recommended for consistent results.
- Calories per slice are approximate and may vary with different ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 149mg | 6% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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