Sourdough Discard Sandwich Bread

🧂 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

• 1 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.)
• 2 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.
• 3 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.
• 4 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.

Nutrition Info