Wheat Sourdough Discard Sandwich Bread

This recipe is a great way to use up some of that discard and the finished product is crunchy on the outside and soft and delicious on the inside! It is definitely denser and more filling than store bought bread. I love this for a peanut butter and jelly sandwich!

Servings: 2 Loaves (10 slices each)

Ingredients:

• 1.5 c warm water

• 2.5 tsp yeast

• 1 cup wheat sourdough discard

• 1/4 c olive oil

• 1 tsp salt

• 1 Tbsp raw honey

• 1/2 tsp baking soda

• 2.5 c whole wheat flour

• 2 c all-purpose flour

• Bread topping- 1 egg and 1 Tbsp water

Directions:

1. Pour warm water into mixer bowl and sprinkle the yeast on top. Let it activate and get frothy.

2. Add the sourdough discard, olive oil, salt, honey, baking soda, and flour.

3. Mix with the dough hook until the ingredients are barely combined. I let the dough sit for 10 minutes.

4. Mix again on medium speed with the dough hook for 5 minutes.

5. Grease your 2- 9x5 loaf pans.

6. Take the large doughball out and divide it into two. Form it into a loaf shape and place directly in the greased pan.

7. Place the loaf pans in a warm place and allow the bread to double in size. This may take around 1-1.5 hours. I cover the bread with a kitchen towel.

8. Once your dough is doubled, preheat the oven to 400F. Right before placing the pans inside, brush the top of the bread with egg wash for a golden-brown color.

9. Bake for 27 minutes.

10. Take your bread out and let it cool before slicing. Enjoy!

* I freeze this bread with no problem. Since it does not contain any preservatives, it will go moldy much faster than storebought bread so keep that in mind*

Nutritional information: 1 slice

141 calories, 23g C, 3g F, 4g P, 1.5g sugar