Whole Wheat Sourdough Bread {With Discard}

closeup of a slice of whole wheat sourdough bread

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4.66 from 44 votes

Whole Wheat Sourdough Bread {With Discard}

Use sourdough discard to make this Whole Wheat Sourdough Bread. This recipe has a hint of honey and makes two loaves.

Prep Time20

Cook Time30

Rise Time1 20

Total Time2 10

Course: Bread

Cuisine: American

Keyword: bread recipe, sourdough bread, sourdough discard

Servings:

Calories: 143kcal

Author: Julie Clark

Ingredients

For the bread:

1 1/2 cups warmed water 110-115 degrees Fahrenheit 12 ounces
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.
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.
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 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.
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.
Store in an airtight container for up to 3 days at room temperature. Freeze any leftovers.

Notes

*Red Star Platinum Instant Yeast works great for us in all of our yeast breads.

**I used 1 pound loaf pans that measured 8.5 x 4.5 x 2.75 inches.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 2 loaves of bread and each being cut into 10 slices, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition