Sourdough Discard Sandwich Bread
Serves 12
270 mins prep
28 mins cook
298 mins total
Sourdough Discard honey whole wheat sandwich bread recipe, makes two loaves.
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Combine ¾ cup of warm water, sugar or honey, and yeast together. Let sit and bubble/foam for about 5 minutes. In a stand mixer, on low speed, add flour and salt to the yeast mixture. Slowly add second ¾ cup warm water, honey and sourdough discard to the stand mixer. Add the cubed softened butter and mix on a low speed for 10 minutes. (You don’t need a stand mixer for this, I have kneaded this dough by hand many times and it works just fine). Knead until a smooth ball forms.
Transfer the dough into a greased bowl and let rest for 2 hours, or until it has doubled in size. After resting, punch the air out of the dough to release the gas and transfer onto a clean surface. The dough should not be sticky so extra flour isn’t necessary. Cut the dough into two equal parts, and shape into two oval loaves by tucking the ends towards the middle, rolling into a log and tucking the ends together pinching the seams shut. Place the loaves into two greased bread pans, cover and let rest for an additional hour or until it has doubled in size.
Preheat the oven to 390 degrees and bake for 27-30 minutes. Let cool slightly then transfer onto a cooling rack, brush with melted butter and honey to make the crust deliciously sticky and sweet.
TIP: I usually keep one on the counter to eat for lunch and freeze the other. This bread freezes beautifully, I wrap it in cling wrap or place it into a gallon freezer bag and when I want to use it or know we’re going to have it for lunch the next day, I’ll take it out of the freezer the night before and it’s ready to go by morning
