Honey Whole Wheat Sourdough Discard Bread

I have always loved honey whole wheat bread–100% whole wheat with that sweet honey flavor. It’s hard to beat, until now that is! I added sourdough discard to my delicious honey whole wheat sandwich bread recipe and it’s amazing. Soft, fluffy, made with delicious whole wheat flour and leftover sourdough discard. This bread comes together quickly and makes the perfect loaf for sandwiches. The subtle sweetness from the honey really comes through and tastes incredible with the whole wheat flavor. If you are looking for amazing whole wheat sandwich bread AND a way to use up your discard, try this honey whole wheat sourdough discard sandwich bread!

Ingredients in Honey Whole Wheat Sourdough Discard Bread

Whole Wheat Flour: I use a hard spring whole wheat flour that is about 12.5% protein content. Honey Whole Wheat sourdough discard bread relies heavily on the flavor of the whole wheat, so choose a wheat you like the flavor of.

Honey: Honey gives sweetness and a delicious flavor to this bread. Since there are only a few ingredients, honey plays an important role. If you substitute sugar in place of honey, you’ll want to add a little more water to the dough to help compensate.

Instant Yeast: This bread requires instant yeast to rise. If you want to use dry active yeast, make sure to activate it in some water/honey before incorporating into the dough. I use SAF Instant Yeast when I bake with commercial yeast.

Sourdough Discard: I use 100% hydration sourdough discard in discard recipes. You can also use fresh, bubbly sourdough starter or discard that’s been in your refrigerator for a week.

Salt: Salt enhances flavor. Don’t forget to add it!

Water: Warm water, around 95-100 degrees F helps activate the instant yeast and influences how quickly the dough will rise.

Vital Wheat Gluten: I add vital wheat gluten to this bread to give a soft and springy crumb which is often hard to come by in whole wheat bread. If you don’t have any on hand, you can leave it out.

Benefits of Whole Wheat Flour

When I started making my own bread, I wanted to find a go-to recipe that was 100% whole wheat. This bread recipe came about because it has ALL the health benefits from the bran, endosperm and germ combined. Through trial and error, I landed on this recipe. I love it for the simpleness of the ingredients (only SIX – seven if you count sourdough discard which itself is made from just flour and water). This honey whole wheat sourdough discard bread makes delicious toast, sandwiches, breadcrumbs and an even healthier alternative to french toast. We love the addition of sourdough as an added health benefit.

Mixing the Dough

To the bowl of a stand mixer add warm water, honey and instant yeast. Wait for a minute to make sure instant yeast is active, bubbly and smells “yeasty” then add in the the sourdough discard, whole wheat flour, vital wheat gluten and salt. I like to reserve about 1/2 cup of flour and add it in as the dough kneads together, making sure I’m not over-flouring the dough. Mix with a dough hook until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. Add a little more flour a Tablespoon or two at a time if needed until the dough is tacky to the touch. Knead for about 8-10 minutes until the dough is elastic and smooth.

Quick Tip: Even though instant yeast doesn’t technically require activation before adding in all the ingredients, I always watch for the yeast to clump together and produce a “yeasty” smell. This way I know my instant yeast is good and will rise.

Rise and Shaping Honey Whole Wheat Sourdough Discard Bread

Remove the dough to a bowl or let dough rise in the mixing bowl. Cover with a kitchen towel and let rise until doubled in size. Because this recipe uses commercial yeast for the leavening, it will take around an hour depending on the temperature. A warmer environment and dough temperature will cause the dough to rise faster. Colder temperature will cause the dough to rise more slowly. Once the dough has risen and doubled, it’s time to shape.


To shape the dough: Pat the dough into a small rectangle about the size of your bread pan (use an 8.5 by 4.5 bread pan for a taller loaf or a 9 by 5 bread pan for a more traditional size). Starting closest to you, roll the dough up tightly, pressing in at the seam with every roll. After it forms a cylinder, pinch the seam closed. Spray a bread pan with cooking spray and place the loaf in the pan. If your pan is non-stick, you may not need to grease the pan.

Proofing and Baking Honey Whole Wheat Sourdough Discard Bread

Once the bread has been shaped and placed in the pan, cover it with a dish towel (or a plastic shower cap) and set in a warm place to rise until doubled in size. This usually takes about an hour. To make sure the dough is fully risen, press your finger into the side of the dough. If the dough springs back just a little bit but leaves an indentation, it is ready to bake. If it springs back all the way, let it keep rising a little bit longer. Preheat the oven to 350 degrees F. Once the oven is preheated, bake the loaf of bread for about 40 minutes. Spread some melted butter over the top if desired right after it comes hot out of the oven. Let the loaf rest for about 5-10 minutes and then place on a cooling rack. Let the bread cool completely before slicing and enjoying!

Frequently Asked Questions

How do you store leftover honey whole wheat sourdough discard bread?

I slice my loaf and store the slices in a bread bag in the freezer. When I want a piece, I toast it up or let it thaw to make sandwiches. It can last in the freezer for a couple months.

Can I make this 100% sourdough, not just discard?

Yes. Leave out the instant yeast in the recipe and substitute 100 grams ripe/active sourdough starter or levain for the sourdough discard. Allow for much longer rising times. The combination of sourdough and whole wheat flour will most likely give a more sour flavor to the bread. Make sure the bread rises completely before baking.

Can I substitute half bread flour for half whole wheat flour?

You can do that. The bread may not have quite the same whole wheat flavor, but will still taste delicious.

Do I have to use vital wheat gluten?

You don’t have to. I like using vital wheat gluten with whole wheat bread because it helps soften the crumb and makes the bread tender and delicious. If you don’t want to use it, you can leave it out.

Looking for More Delicious Sourdough Discard Recipes?

Honey Whole Wheat Sourdough Discard Bread

The best whole wheat sandwich bread with a sweet taste of honey, a subtle nutty flavor from the whole wheat and a little tang from the sourdough discard. This bread is sure to be a new favorite!
Prep Time 20 minutes
Cook Time 40 minutes
Rise Time 2 hours
Course Bread
Cuisine American
Servings 1 loaf

Ingredients
  

  • 310 grams warm water 90-95 degrees F, about 1 1/4 cups
  • 84 grams honey about 1/4 cup
  • 14 grams instant yeast about 1 Tablespoon
  • 100 grams sourdough discard 100% hydration, see recipe notes, about 1/2 cup
  • 500 grams whole wheat flour 12.5% protein content
  • 15 grams vital wheat gluten about 1 1/2 Tablespoons
  • 6 grams salt about 1 teaspoon

Instructions
 

  • Mixing: To the bowl of a stand mixer add warm water, honey and instant yeast. Watch for the instant yeast to activate. It will begin to cling together and you will notice a sweet "yeasty" smell.
  • Add in the sourdough discard, salt, whole wheat flour and vital wheat gluten. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. I like to reserve about 1/2 a cup of the whole wheat flour and add it in as the dough kneads together, making sure that I'm not adding too much flour to the dough.
  • Knead for 8-10 minutes until the dough is smooth and elastic. Add more flour a Tablespoon at a time if needed, being careful not to over-flour the dough. Find out more about readiness of the dough here.
  • First Rise: Cover the dough and let it rise in a warm place for about an hour or until just about doubled in size. The temperature of your dough and ambient temperature will determine how quickly the dough rises.
  • Shaping: Once risen, turn the dough out onto the countertop. Pat the dough into a small rectangle about the size of a 9 by 5 bread pan (use your bread pan as a guide). Starting closest to you, roll the dough up tightly, pressing in at the seam with every roll. After it forms a cylinder, pinch the seam closed.
  • Second Rise: Spray the bread pan if it's not non-stick and place the dough into the bread pan. Cover with a shower cap or kitchen towel. Let the dough rise again, for about an hour until just about doubled in size. Once doubled, take your finger and press it gently into the side of the dough. If the dough springs back just a little but leaves a small indentation, it's ready to bake.
  • Bake: Preheat oven to 350 degrees. Bake loaf in preheated oven for 38-40 minutes. Brush top of warm bread with butter. Let the bread cool completely before slicing the bread with a bread knife. Enjoy!

Notes

Whole Wheat Flour:  The type of whole wheat flour you use will have a large impact on the flavor of this bread. Choose a 12.5% protein content, hard whole wheat flour that you like the flavor of.
Instant Yeast: This recipe uses instant yeast to leaven the bread. I like the SAF instant yeast.
Sourdough Discard: I use 100% hydration sourdough discard. If you are using a different hydration you may need to increase or decrease the amount of flour in this recipe. The older the discard, the more sour notes the bread will have. You can also substitute fresh, bubbly, sourdough starter.
Vital Wheat Gluten: Vital wheat gluten softens the crumb of the bread and gives the dough a better rise. You can read more about it here. If you want to make this bread without vital wheat gluten, leave it out and increase the amount of flour a couple Tablespoons.
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Hi! I’m Amy. Sourdough lover and Kentucky based mama, sharing my best recipes and tips, one bake at a time. So glad you’re here!

Rating: 1 out of 5.

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One response to “Honey Whole Wheat Sourdough Discard Bread”

  1. Kris Avatar
    Kris

    Deliciousness!! We love this recipe!! 😍🍞

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Amy Bakes Bread

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

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