Are you tired of bland, store-bought bread that lacks character? Get ready to transform your kitchen into a artisan bakery with this game-changing whole grain sourdough discard sandwich bread recipe! This isn't just another bread recipe - it's a delicious solution for reducing food waste while creating a mouthwatering loaf that will make your taste buds dance. Whether you're a sourdough newbie or a seasoned baker, this recipe promises to deliver a nutritious, flavor-packed bread that will revolutionize your sandwich game and impress everyone at your dining table.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 2 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups whole grain flour
- 1 cup sourdough discard
- 1 cup water
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine 2 cups of whole grain flour and 1 teaspoon of salt. Mix well to evenly distribute the salt throughout the flour.
- Add 1 cup of sourdough discard to the flour mixture. The sourdough discard will provide flavor and help with the rise of the bread.
- Pour in 1 cup of warm water (about 100°F or 38°C) to the bowl. The warm water helps activate the yeast in the sourdough discard.
- Using a wooden spoon or your hands, mix the ingredients together until a shaggy dough forms. Ensure that all the flour is incorporated and there are no dry spots.
- Once the dough comes together, add 1 tablespoon of olive oil. Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
- Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap to prevent it from drying out.
- Let the dough rise at room temperature for about 1 hour, or until it has doubled in size. The time may vary depending on the temperature of your kitchen.
- Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and shape it into a loaf by flattening it into a rectangle and then rolling it up tightly.
- Place the shaped loaf seam-side down in a greased 9x5-inch loaf pan. Cover the pan again with a towel or plastic wrap and let it rise for another 30-45 minutes, or until it has risen just above the rim of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C). This will ensure that the oven is hot and ready when the dough is finished rising.
- Once the loaf has risen, you can optionally score the top with a sharp knife to create a decorative pattern and allow for better expansion during baking.
- Place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
- Enjoy your whole grain sourdough discard sandwich bread fresh or toasted, and store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Temperature is Key: Ensure your water is warm (around 100°F) to activate the sourdough discard effectively.
- Knead with Patience: Take your time kneading to develop gluten and create a smooth, elastic texture.
- Rise Time Varies: Room temperature can impact rising time, so be flexible and watch for the dough to double in size.
- Score Strategically: When scoring the top of the loaf, use a sharp knife at a 45-degree angle for beautiful expansion.
- Cool Completely: Allow the bread to cool entirely before slicing to prevent a gummy texture.
- Discard Storage: Use fresh, active sourdough discard for the best flavor and rise.
- Experiment with Flour: Try mixing different whole grain flours for unique flavor profiles.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 45g
Protein: 10g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
