Sourdough Discard Sandwich Bread
In addition to whole grains, this bread has flaxmeal and sourdough discard, making it healthy, long-lasting, and downright delicious. Oh, and it can easily be made dairy-free. (Adapted from Bob's Red Mill.)
Ingredients
- 122 grams warm water, between 105°F to 110°F (½ cup)
- 7 grams active dry yeast or instant yeast* (2¼ teaspoons)
- 226 grams sourdough discard (1 cup)
- 245 grams milk, at room temperature; for dairy free, use oat milk (1 cup)
- 85 grams honey (¼ cup)
- 2 Tablespoons oil (olive oil or any neutral oil, such as vegetable, canola, sunflower or grapeseed)
- 112 grams ground flaxmeal (¾ cup)
- 304 grams whole wheat flour (2¼ cup)
- 187 grams all purpose flour (1½ cups plus 3 teaspoons)
- 17 grams fine sea salt; table salt also works (1 Tablespoon )
Instructions
- If using active dry yeast, sprinkle it over warm water, stir and allow it to get foamy, approximately 5 minutes. (If using instant yeast, you can just mix the yeast in, and the warm water, with all the other ingredients in the next step.)
- Add discard, milk, honey, oil, flours, flaxmeal, whole wheat flour and all purpose flour. If using a mixer, knead on medium speed approximatley 5 minutes. (If kneading by hand, it will take a couple minutes longer.) Reduce the mixer speed to low and slowly add in the salt. Continue kneading approximately 2 minutes. The dough should be smooth. Form dough into a ball and place into a lightly greased bowl. Cover with plastic wrap and allow it to double in size for 1¼ to 1½ hours.
- Lightly coat two 8½" x 4½" pans. De-gas the dough by folding it onto itself. Divide the dough in half, preferably by weight. Cover one half with plastic wrap while you shape the other half. Flatten the dough to a square, approximatley 8½" x 8½". Fold the dough like folding a letter, pinching the seam to close it. Place the dough into one of the prepared pans, seam side down. Repeat with the remaining dough. Cover loosely with plastic wrap and allow to rise for an hour. Meanwhile, preheat the oven to 425°F.
- Just before baking, slash each loaf three times. Place in oven and immediately reduce the heat to 375°F. Bake for 35-40 minutes, until the tops are deep golden brown. Remove from pans immediately and allow to cool on wire rack.
Notes
*If using instant yeast, decrease the amount of yeast to 5 grams.
- To make without sourdough discard, increase the water to 235 g. (1 cup) and the all purpose flour to 300 g. (2½ cups).
- This recipe also makes wonderful rolls. When shaping, take approximately 100 g. to 120 g. of dough, form each into a ball and place on parchment lined baking sheet, several inches apart from each other. There's no need to slash the rolls.
Nutrition
Calories: 133kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 281mg | Potassium: 110mg | Fiber: 3g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
