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If you’re looking for a fast and easy whole wheat sourdough discard sandwich bread with a delicious flavor – you’ve found it! This easy recipe utilises nutritious whole wheat flour to create a soft loaf, perfect for sandwiches.
Why You’ll Love This Recipe!
Quick and Easy – This bread takes around 2 to 3 hours from start to finish, depending on how warm your house is. It utilises 100 grams of sourdough discard and is perfect for slathering in homemade butter!
Ingredients
- Sourdough Discard
- Warm Water
- Whole Wheat Flour
- Bread Flour or All-purpose Flour
- Salt
- Granulated Sugar – You can use honey or maple syrup if you prefer.
- Butter – Softened at room temperature. You can substitute olive oil or even avocado oil if you want to make this loaf dairy free.
- Commercial Yeast – I’ve used instant yeast to create this recipe, but you can use active dry yeast if you prefer.
How To Make Sourdough Discard Whole Wheat Sandwich Bread
In the bowl of a stand mixer, add the sourdough discard, warm water and bread flour and mix until it forms a shaggy dough. Leave the dough to rest for 30 minutes.
Now add the salt, sugar, soft butter and yeast to the bowl and knead the dough for around 3 to 6 minutes using the dough hook attachment.
You want the dough to be elastic, silky and slapping the sides of the bowl.
Once the dough is sufficiently kneaded, you’ll need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, so the first rise will happen very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). The dough needs to double.
While you’re waiting for the dough to double, lightly butter a loaf pan.
Kate’s Pro Tip
What Size Loaf Pan To Use?
The dimensions of the pans I’ve used are 2.75 x 4.72 x 7.87-inches (7 cm x 12 cm x 19 cm). This loaf also fits into a single loaf pan measuring 9 x 4 x 4-inches.
Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle.
Fold each side of the dough into the middle, then roll the dough into a tight log with the seam-side underneath. Tension the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
Once the dough is shaped, gently place it into your prepared loaf pan. Leave the dough to rise until it’s just above the rim of the pan. This will take around an hour, depending on the temperature of your home.
Once the dough has risen, spray the top of the loaf with some water mist and place into a preheated oven. Bake your bread at 180ºC/350ºF for around 40 to 45 minutes or until the loaf is golden brown. Remove from the loaf pan and allow to cool on a cooling rack.
DEFINITION
Whole Wheat Flour
Whole Wheat flour (or wholemeal flour in some parts of the world) is generally considered more nutritious. Whole wheat flour is different to wheat flour because the bran and germ are not removed before grinding into flour – meaning that it contains the whole wheat kernel. Because this type of flour contains more parts of the grain, it absorbs water differently than regular wheat flour. For this reason, this recipe contains a little more water than a sourdough discard sandwich loaf made with white flour.
Flavor Variations
There are lots of ways to vary the flavor of this easy whole wheat sourdough discard sandwich bread. Here are a few suggestions:
- Honey Whole Wheat – Add 40 g of honey to the recipe (add it at the beginning when you add the water). The honey will give this bread such a delicious taste – and oh the aroma that will fill your kitchen!
- Multigrain Sandwich Loaf – Add 50 to 100 g of your favorite seeds to the mixture when you add the butter, sugar and salt. Seeds like sesame, sunflower, pumpkin and flax work really well.
- Oat & Rye – Substitute 20 g of whole wheat flour with rye flour. Before you bake the bread, spray the top with water and sprinkle on a few handfuls of oats. Spray the oats again before baking to ensure they don’t burn in the oven.
How To Store and Freeze
Store at Room Temperature – I use large ziplock bags to store sliced loaves at room temperature. It lasts around 48 hours at room temperature once sliced. After that, it’s suitable for toast.
Freezer – I store unsliced loaves in large ziplock bags for convenience. I tend to slice them once thawed.
More Whole Wheat Sourdough Recipes
Whole Wheat Sourdough Discard Sandwich Loaf Recipe
Equipment
- Stand Mixer
- Digital Scales
- Bread Pan
Ingredients
- 100 g Sourdough Discard , unfed sourdough starter
- 265 g Water
- 400 g Whole Wheat Flour
- 100 g Bread Flour, or All-purpose Flour
- 10 g Salt
- 20 g Sugar
- 60 g Butter, room temperature
- 7 g Instant Yeast
Instructions
- Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.See recipe notes for using a stand mixer vs hand kneading.
- Now add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes. You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
- Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
- While you're waiting for the dough to double, lightly butter a sandwich loaf or pullman pan so it's ready to go when the dough is shaped.
- Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
- Now you want to shape your dough into a sandwich loaf. This is fairly easy. Make sure that the short side of the rectangle is in front of you. Fold each side of the dough into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
- Once the dough is shaped, gently place it into the buttered loaf tin. Leave the dough to rise until it's just above the rim of the tin. This will take around an hour, depending on the temperature of your home.
- Once the dough has risen, you'll need to bake your loaf. Turn your oven on and set the temperature to around 180ºC/350ºF. Let it warm for around 10 minutes. Spray the top of your dough with some water mist and place into the oven. Make sure that there's plenty of room for it to grow in the oven as it will generally keep rising.
- Bake your bread at 180ºC/350ºF for around 40 to 45 minutes or until the loaf is golden brown.
- Remove from the loaf tin and allow to cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
I would love to make this but without the added yeast and a longer ferment (health purposes) . . . . Can this change be made?
Hi and thanks for another great recipe! I want to make this with no sugar and no butter, and I wonder what your thoughts are? Thanks again!
It took extra water to hydrate my whole wheat flour but came out extremely well.
Today I made the second loaf using this recipe. The taste is delicious. It rose well above the tin. I baked it for 40 minutes and it was very brown…the temperature with an instant read was 198 F. However, the bread was still not completely done, after cooling for about 2.5 hours. What should the final internal temperature be for this bread? Thank you.
This recipe worked wonderfully. The bread tasted great and the crumb was perfect. Will definitely make it again!
I know this sounds like a beginner question, but, could you please explain the best way to prepare the 7g of yeast for the recipes? Am I measuring out the grains before activating them in warm water or am I preparing the yeast with warm water and then measuring out the 7g of yeast-activated water?
I made this today, adding the honey and the rye flour. I used my stand mixer and the 9X4X4 pan. Wow, so delicious and so easy. My house smelled wonderful. This is definitely a keeper.
I have made this several times and it is perfect. I use half whole wheat and half bread flour. It comes out perfect every time and makes fantastic sandwiches and toast. I increased the sugar to 30 grams to add a touch of sweetness. My husband eats it plain! Thank you for this and all your fantastic recipes!
I am not able to do white flour. I use only sprouted flour. Could I use only whole wheat or substitute rye for the ap flour?
Did you use the honey AND the sugar or just the honey?
Easy and delicious. Will make this again!
Easy and delicious. I will definitely make this again. Came out beautifully.
LOVE this loaf recipe! I’ve made this loaf several times now and it always turns out wonderfully.
I love this bread…I make a loaf pretty much every week. The problem I am having is that when it rises in the oven, it bursts out on one side. What am I doing wrong?
My dough doubled in 1 and a half hours. Wondered if I could have reduced amount of yeast?
Great recipe: I’ve made this loaf, with the additional yeast, at least half a dozen times, and it turns out well consistently. Good use for my sourdough discard. Thank you 😊
I made the version with 40 grams of honey; it was delicious. My plan is to double the recipe next time. Sooooo good!
I wonder of i can use oil instead of butter because of ny kid’s dairy allergy?
My granddaughter and I made this version the other day and it is a keeper! She loved it her mom who does not like wheat bread said “I guess we don’t need to buy wheat bread anymore” and she has continually eaten with just butter or made toast with it.
I am wondering if some buttermilk in it would be a good choice? I think I will try it today.
I don’t have a loaf pan but do have a bread pot . Can you shape the loaf round and bake the loaf in a bread/ potato pot like you do for true sourdoguh bread ?
What size bread tin shoud I use?
Never mind, found the measurements above! Thank you
I baked as directed and added the honey. It tastes like a good honey wheat sandwich bread from the grocery store EXCEPT the flavor is deeper and more complex and the crumb is a little heavier. Definitely worth the effort.
Did you use the sugar AND the honey or just the honey?
I want to try the honey wheat version. Do you still add the sugar as well as the honey? Is that super sweet?
Thanks!
Just wondering the purpose of the first 30 minute rest period ?
Hey moma! Just wondering if it would be okay to replace the butter with some olive oil?
My first recipe using discard.
It cam out perfect and tasty!
I love the discard sandwich loaves. I make on a regular basis. I would like to try olive oil I instead of butter. Will that work & what would be amount for the substitution?
Yes olive oil will work x
Equal swap for the butter?
I am vegan and cannot digest oil. I know sometimes in baking I can use applesauce as a replacement. Do you have any idea if that works with bread?
Could I use active starter and omit the yeast? My favorite thing about sourdough is the fermentation process “eating” the less healthy parts of bread so I’d like to avoid the yeast if possible.
Yes absolutely you can do this 🙂 TPM x
If you omit the yeast how much active starter would you use ? 100g ? I’m researching and keep seeing 100g is about the same as 5-7 grams of commercial yeast ?
If you omit yeast and use the active starter (my preference as well) does it change the measurement for the starter or is it still 100gram?
Great Bread.
Can I use 20grams of honey instead of the sugar?
Beautiful recipe and bread. Made it and it came out perfect, fluffy, grear for sandwiches and nice thick french toast.
Has anyone tried doubling the recipe so that you can produce 2 loaves? I am assuming I would just double all ingredients?
I love your recipes as they’re straight forward and not finicky. Could I add some soaked bulgar wheat to this recipe please?
If I use my bread machine to make the dough, how long do I let it rise in the loaf pan before baking?
If using a thermomix, what settings do you use for the first step of combining the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix? Thanks!
Wow I made a wonderful sandwich bread for the first time using this recipe. Easy peasy. I just need to shape better. Thank you
Wow wow wow this is a fantastic bread! I even forgot to add the honey in the beginning so I threw it in before kneading and it still came out delicious!!! The texture is so soft and the flavor is slightly sweet to offset the whole wheat. Yummy and thank you for sharing this recipe!
Is there a substitute if I want to omit the butter … or oil? Vegan diet with no dairy, oils or sugars. Thank you.
Barbie
You’d need to substitute with something similar so vegan butter or olive oil. You need the fats for the texture of this loaf 🙂
Newbie here. I have my accumulated discard in the fridge. How long can I keep the unfed starter in fridge and still use it? Thank you.
You can find info on how long sourdough discard lasts in the fridge here 🙂
Wondering if you use both the sugar AND honey for your Honey Whole Wheat version? Thank you!