Get ready to bake up a fantastic loaf with our Sourdough Discard Whole Wheat Bread! This recipe gives you the best of both worlds: that wonderfully distinctive, tangy sourdough flavor nestled in a soft-crusted whole wheat bread that slices beautifully for toast, makes amazing sandwiches, and so much more!
Best of all, this recipe uses ordinary all-purpose flour alongside whole wheat flour, comes together quickly and easily, and puts your precious sourdough discard to delicious use.
Why This Recipe Works
This Sourdough Discard Whole Wheat Bread is a brilliant way to enjoy the unique flavor of sourdough in a loaf that fits seamlessly into your everyday routine.
By using sourdough discard, you skip the need for a long bulk fermentation period (usually overnight), making it a more approachable bake. The combination of all-purpose and whole wheat flours creates a delightful texture and a slightly nutty flavor that's simply wonderful.
- Delicious Tangy Flavor: The signature sourdough taste you crave.
- Soft Crust & Crumb: Perfect for sandwiches and toast.
- Uses Sourdough Discard: A fantastic way to reduce waste.
- Relatively Quick & Easy: Enjoy homemade bread without a long fermentation.
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Ingredients Overview
Warm water activates the yeast, the key to a good rise. Sourdough discard, the byproduct of maintaining a sourdough starter, imparts that signature tangy flavor. The bread gains its hearty texture and nutty flavor from whole wheat flour, balanced by all-purpose flour for a softer structure.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Sourdough Discard Whole Wheat Bread
Creating this Sourdough Discard Whole Wheat Bread begins by activating yeast and combining it with warm water, sourdough discard, and other wet ingredients.
You'll then mix in whole wheat and all-purpose flours to form a smooth dough, knead it briefly, and allow it to rise. After shaping the dough into a loaf, a second rise prepares it for baking until golden brown and beautifully tangy.
Mix the Sourdough Starter
- Weigh your sourdough starter into your mixing bowl. Add the warm water and yeast and mix to combine.
Add the Flours
- Add the all-purpose flour, whole wheat flour, and salt to the wet ingredients and mix until all the flour is combined.
Make The Dough
- If too sticky, add a little more flour in 1 tablespoon increments.
- Using a spatula or your hands, scrape the side of the bowl and pull the dough into a ball. Pull the dough from each side (right, left, top, and bottom) up and toward the center. This is called 'stitching' and helps develop the gluten.
- Cover the bowl with plastic wrap or a disposable shower cap (sold cheap on Amazon). Place in a warm location to double in size, about 2 hours.
Shape and Proof Again
- Once the dough has doubled in size, punch down and shape into a log to fit your loaf pan. You'll get the most uniform loaf by stretching and folding like a burrito.
- Place the loaf an oiled 9 x 5 loaf pan and cover with the shower cap again.
- At this point you can refrigerate to cold ferment for 12 to 24 hours before baking, or set in a warm location to almost double in size, about 45 minutes.
Bake and Cool
- Preheat your own to 400℉ and place your rack in the center of the oven.
- Once your loaf has proofed to almost double, place it in the preheated oven and bake for 35 to 40 minutes. To check for doneness, an instant read thermometer should read 195℉ to 205℉ in the center of the loaf.
- When finished baking, remove the loaf from the oven to a rack. Allow to cool for about 5 minutes and then turn out, placing on the rack again. Using a tablespoon, smear 2 tablespoons of butter over the hot crust top of the loaf.
- Cool completely before slicing, as sourdough slices much better when cool.
Serving Suggestions
Slice Sourdough Discard Whole Wheat Bread thick for amazing toast, perfect with a smear of creamy butter, a dollop of your favorite jam, or a layer of ripe avocado. Its sturdy texture makes it ideal for building hearty and flavorful sandwiches packed with your favorite fillings.
Try it grilled with cheese for a tangy twist on a classic, or slice it into cubes, toss with olive oil and herbs, and bake for crunchy croutons. This bread is also a wonderful accompaniment to soups and salads, ready to soak up every last bit of deliciousness.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can adjust the ratio of whole wheat to all-purpose flour, but the texture will change. The more whole wheat used, the denser the loaf.
- Try whole wheat white bread flour with stone-ground whole wheat flour.
- Add flax seeds, chia seeds, or sesame seeds to the dough for extra texture and flavor.
Related Recipes
- Cheesecake Factory Brown Bread
- Brown Butter Cinnamon Rolls
- Brown Bread Cheesecake Factory Rolls
- Frangipane Filled Almond Muffins
- Easy Cheddar Cheese Fondue
Storage Options
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Let the bread cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before slicing.
Tips for Success
Here are a few tips for making this recipe:
- Ensure your yeast is fresh and active for a good rise.
- Knead just until the dough is smooth and elastic.
- A warm environment helps the dough rise properly.
Frequently Asked Questions
Yes, but room temperature discard will activate more quickly in the recipe.
The loaf should be golden brown and sound hollow when you tap on the bottom. An internal temperature of 200-210°F (93-99°C) is also a good indicator.
Yes, sourdough discard recipes are kind of like a hybrid. They use your discard for flavor more than rise. The active or instant yeast allows you to skip the 12 to 24 hour bulk fermentation stage and bake like a typical yeast bread recipe, but with the flavor of a sourdough recipe!
More Bread Ideas
Get the Recipe!
Sourdough Discard Whole Wheat Bread
Equipment
Ingredients
- 150 grams sourdough starter
- 350 grams water warm
- 7 grams yeast
- 300 grams all purpose flour or bread flour
- 200 grams whole wheat flour
- 10 grams salt
- 2 tablespoons butter for the top crust when hot from the oven
Instructions
- Weigh your sourdough starter into your mixing bowl. Add the warm water and yeast and mix to combine.150 grams sourdough starter, 350 grams water, 7 grams yeast
- Add the all-purpose flour, whole wheat flour, and salt to the wet ingredients and mix until all the flour is combined. If too sticky, add a little more flour in 1 tablespoon increments.300 grams all purpose flour, 10 grams salt, 200 grams whole wheat flour
- Using a spatula or your hands, scrape the side of the bowl and pull the dough into a ball. Pull the dough from each side (right, left, top, and bottom) up and toward the center. This is called 'stitching' and helps develop the gluten.
- Cover the bowl with plastic wrap or a disposable shower cap (sold cheap on Amazon). Place in a warm location to double in size, about 2 hours.
- Once the dough has doubled in size, punch down and shape into a log to fit your loaf pan. You'll get the most uniform loaf by stretching and folding like a burrito.
- Place the loaf an oiled 9 x 5 loaf pan and cover with the shower cap again.
- At this point you can refrigerate to cold ferment for 12 to 24 hours before baking, or set in a warm location to almost double in size, about 45 minutes.
- Preheat your own to 400℉ and place your rack in the center of the oven.
- Once your loaf has proofed to almost double, place it in the preheated oven and bake for 35 to 40 minutes. To check for doneness, an instant read thermometer should read 195℉ to 205℉ in the center of the loaf.
- When finished baking, remove the loaf from the oven to a rack. Allow to cool for about 5 minutes and then turn out, placing on the rack again. Using a tablespoon, smear 2 tablespoons of butter over the hot crust top of the loaf.2 tablespoons butter
- Cool completely before slicing.
Notes
- Ensure your yeast is fresh and active for a good rise.
- Use room temperature sourdough discard.
- Knead just until the dough is smooth and elastic.
- A warm environment helps the dough rise properly.
Kelly says
My family loved this!