Whole Wheat Sourdough Discard Sandwich Bread
Soft, fluffy sourdough discard sandwich bread is perfect for everything from pb&js to grilled cheese sandwiches. My kids love this bread and it's a staple in our kitchen!
Ingredients
- 100 grams Sourdough Discard 1/2 cup
- 120 grams Water 1/2 cup
- 1 Egg
- 5 grams Salt 1 teaspoon
- 1 gram Instant Yeast 1/4 teaspoon
- 50 grams Maple Syrup 1/4 cup
- 210 grams Unbleached Bread Flour 1 3/4 cup
- 210 grams Whole Wheat Flour 1 3/4 cup
- 1 stick Butter Room Temp
Instructions
- In the bowl of a stand mixer, add in all ingredients. Mix using a bread hook for 10 minutes. This may seem like a long mixing time, but the mixer is really doing all the work, and this will result in a beautiful dough. After 10 minutes, the dough should form a ball and be cleaning the sides of the mixer.
- Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 6 hours.
- Dump the dough onto the counter. Roll into a rough rectangle, about 8inx12in. Roll from the bottom up into a log and pinch the seam to seal. Place seam side down into a greased bread tin.
- Allow the dough to rise for 2 hours. It should rise above the top of the loaf pan by about 3/4 of an inch. About thirty minutes before baking, preheat your oven to 325 degrees.
- Bake for 30-35 minutes until golden brown and the internal temperature reads 190 degrees.
- Allow the bread to cool for 5 minutes in the loaf pan before removing it to a cooling rack. Cool completely before cutting.
- Enjoy warm with butter! Happy Baking!