Sourdough Discard Whole Wheat Sandwich Bread

5 from 1 vote

Sourdough Discard Whole Wheat Sandwich Bread

A delicious recipe for Sourdough Discard Whole Wheat Sandwich Bread that is slightly sweet and perfect for sandwiches. This recipe makes 1 loaf of sandwich bread.

Prep Time15

Cook Time45

Rise Time3

Total Time4

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings:

Calories: 127kcal

Author: Jessica Vogl

Equipment

Ingredients

½ cup + 2 teaspoons water warmed to 110℉
¼ cup + 1 Tablespoon non-dairy or regular dairy milk warmed to 110℉
1 Tablespoon honey
1 ¼ teaspoons active dry yeast
1 ½ cups all-purpose flour
1 ⅔ cups whole wheat flour
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
1 ½ teaspoons kosher salt
4 Tablespoons unsalted butter melted, plus more for finishing

US Customary - Metric

Instructions

Combine warm water and milk in the bowl of a stand mixer fitted with a dough hook attachment*. Add the honey, then sprinkle the active dry yeast on top. Let sit for 5 minutes until the yeast is foamy.
If the yeast does not foam, the yeast is dead and you will need to start over with fresh yeast.
Add both flours, sourdough discard, and salt. With the mixer on low speed, slowly pour in the melted butter. Mix until a rough dough forms. It should wrap around the dough hook and pull away from the sides of the bowl.
Transfer the dough to a smooth work surface. Knead for 4-5 minutes until a soft, smooth dough forms. If the dough seems sticky or stiff, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
Place the dough in a large oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 1 ½-2 hours until doubled in size.
Grease a 9x5-inch loaf pan. Set aside.
Place the dough on a lightly floured work surface. Use a rolling pin to roll the dough into a 9x18-inch rectangle. It's important that this is only as wide as the width of your loaf pan (9 inches wide for a 9x5-inch loaf pan).
From the short side of the rectangle, roll the dough into a log. Think about this like rolling a burrito. Not too tight, not too loose, and the same thickness all the way across (not bigger on one side, etc.). Transfer the dough log into your prepared baking pan, seam-side down.
Loosely cover the pan with a greased piece of plastic wrap or a kitchen towel. Let rise about 1 ½ hours, until the dough has risen about 1 ½ inches above the edge of the pan. Keep in mind that the dough will not rise much more while it's baking (so you're essentially looking at the final height of your loaf).
Preheat the oven to 350℉. Bake the loaf for 45-50 minutes until golden brown and the internal temperature of the loaf reaches 190℉. While the loaf is warm, brush the crust with melted butter (optional).
Let the loaf cool in the pan for about 10 minutes, then transfer to a cooling rack to cool fully (about an hour) before slicing.

Video

Notes

I highly recommend using metric measurements for at least the flours and the sourdough discard, if not all the ingredients. This recipe uses 50% AP flour and 50% whole wheat flour by weight (you'll notice that the amount in grams is the same, but the amount in cups is different). Whole wheat flour weighs less than all-purpose flour.

To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times for the recipe.

Nutrition