Whole Wheat Bread with Sourdough Discard
A staple sandwich bread if there ever was one. Soft and delicious, this whole wheat with sourdough discard sandwich bread is perfect for sandwiches and toast. Using a mix of all purpose flour and whole what flour makes it light, soft, and gives it a boost in nutrients.
Ingredients
- 100 grams sourdough discard
- 275 grams warm water 1 and 1/5 cups
- 8 grams active dry yeast 2 tsp
- 10 grams honey 1/2 T
- 225 grams whole wheat flour 1 3/4 cups
- 225 grams all purpose flour 1 3/4 cups
- 9 grams salt 1 1/2 tsp
- 56 grams butter 1/2 stick
Instructions
- In the bowl of an electric mixer, weigh out the discard, water, yeast, honey and give it a quick mix with a spoon.
- Weigh in both flours and salt. Using a dough hook, mix until shaggy (about 1 minute). Scrape the sides of the bowl if there is still loose flour.
- Add in butter and knead 4 minutes on setting 3 or 4 of your mixer. It should form a ball and not be sticking the sides of the bowl. This can also be done by hand, but you'll want to make sure the butter is fully mixed in
- Cover with plastic and let rise until doubled, about 1 hour.
- Butter, oil, or spray a long sandwich loaf pan* and set aside.
- Once your dough has doubled, dump the dough onto a clean surface and flatten it with your hands. Roll the dough into a log and pinch the seam. Fold the ends under and pinch to seal. Roll the dough back and forth to seal the seams.
- Place the dough into a long loaf pan, seam side down, spray/grease your plastic wrap and cover again to let rise until almost doubled, about 1 hour.
- Preheat the oven to 400 degrees.
- Take the plastic off, and bake for approximately 18-22 minutes until golden brown. Remove from oven but leave the bread in the pan for about 10 minutes.
- Optional: When the bread comes out of the oven, you can take a stick of butter and swipe it over the top. This gives a nice shine and makes the crust that much softer.
- Gently ease the bread out of the pan and cool on a wire rack. Enjoy!
Notes
This recipe uses a long loaf pan for smaller pieces of bread.
*If you have a standard 9"x5" pan, you may want to take a piece of the dough out, when you are flattening it, and make 2 buns with it. Simple roll them into a ball, flatten a bit, and bake for 12-15 minutes. Swipe a bit of butter across the buns once they're out of the oven.