Honey Wheat Sourdough Discard Sandwich Bread

Soft, fluffy sourdough discard sandwich bread, with the addition of honey and whole wheat. Great for sandwiches, toast, and more.

Simple, quick and flavorful honey whole wheat sandwich bread. This loaf is great for any level baker, and you’ll be enjoying a fresh wheat loaf in just a few short hours. Similar to my Sourdough Discard Sandwich Bread, the bread is light and fluffy and made with sourdough discard. No need to wait all day for longer rise times.

If you prefer a more traditional sourdough sandwich bread, check here for my sourdough sandwich bread post.

The mixture of all-purpose and whole wheat flour gives this honey whole wheat loaf a lovely flavor and texture. Great as toast, French toast, sandwiches, or slathered with peanut butter or butter. Like any out dated bread, this honey wheat loaf makes great croutons as well.

Tools

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bread pan
mixing bowl
mixing spoon
measuring cups and spoons
beeswax wrap or tea towels.
stand mixer

Step-by-Step Instructions

1. In a mixing bowl, mix together warm water and package of yeast. Let sit for 10 minutes until bubbles form on the surface.

2. In the bowl of a stand mixer, add the yeast mixture, flour, salt, sourdough discard, honey, and oil. Using a dough hook attachment, mix on medium speed for approximately 10 minutes, or until the dough no longer sticks to the sides.

3. Cover with beeswax wrap or damp tea towels, and let it rise for one hour. The dough should double in size.

4. Punch the dough down. Roll the dough into a log shape and tuck in the sides. Place in a greased bread pan seam side down. Allow to rise an additional hour. The loaf should double in size and be at least one inch above the pan.

5. Preheat the oven to 350 degrees. Bake the bread for25-30 minutes, or until golden brown in color.

6. Allow to cool 10 minutes before removing from the pan. Then allow to cool completely before slicing.

Tips

Rub butter across the top of the loaf after pulling out of the oven. Cover and let sit 10 minutes before removing from the pan. This will give it a nice buttery and soft exterior.
If using measuring cups make sure to scoop and level your flour so you don’t end up with too much.
Always allow the bread to cool completely before cutting.
Store in a bread bag at room temperature for up to 5 days

There is something special about a homemade loaf of bread. Let me know if you give this recipe a try. Or take a look at some of my other discard posts.

I’d love it if you would follow along with my other homemaking and sourdough journeys. You can find me @overeasyhomestead on the following social accounts. Or simply subscribe to receive new recipes weekly in your inbox.

Recipe

Cook Time: 30 mins. Fermentation Time: 2 hours. Total Time: 2 1/2 hours

Servings: 16 slices Author: Elizabeth Loveday

Ingredients

1 cup warm water
2 ¼ teaspoons of dry active yeast (or one package)
1/3 cup of honey
1 1/2 cups of all-purpose flour
2 cups of whole wheat flour
1 tsp salt
2 tbsp. oil (I used coconut)
1/3 cup of sourdough discard

Instructions

1. In a mixing bowl, mix together warm water and package of yeast. Let sit for 10 minutes until bubbles form on the surface.

3. Cover with beeswax wrap or damp tea towels, and let it rise for one hour. The dough should double in size.

5. Preheat the oven to 350 degrees. Bake the bread for25-30 minutes, or until golden brown in color.

6. Allow to cool 10 minutes before removing from the pan. Then allow to cool completely before slicing.

Over Easy Homestead