Whole Grain Sourdough Discard Bread

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This bread is an excellent way to use up discard, while creating a delicious and healthy everyday bread. While it is whole grain, the addition of almond flour helps keep it soft, locking in moisture. It makes a great sandwich bread, and also makes amazing toast. It’s a perfect bread for using up discard when you forgot a feeding too. I’m not the only one that does that right? Right?

If you cannot find white whole wheat flour, you can easily sub regular old whole wheat flour. I just like the final look when using some white whole wheat flour. In the end though, both are whole wheat and either can be exchanged for the other without changing the final outcome of the bread.

If you do not have a lame to split the top, you can use a serrated knife in its place. I did for a long time until I finally treated myself to a lame. They do make a difference and I highly encourage you to buy one if you haven’t. They aren’t super expensive either so it’s a nice, little treat for your baking self.

Whole Grain Sourdough Discard Bread

Ingredients

1 cup sourdough discard

½ cups warm water

1 Tbls salt

2 tsp maple syrup (you can also use sugar, honey, or Swerve)

2 tsp granulated yeast

2 cups white whole wheat flour

2 cups whole wheat flour

½ cup almond flour

Instructions

Add all dough to a mixer and mix with a dough hook at medium speed, scraping the sides. Once dough is mixed together, allow the machine to knead the dough for five minutes on medium-low speed.

Alternatively, if you do not have a mixer, add all the ingredients to a large bowl and stir together until the dough forms. Turn out onto a floured surface and knead by hand for ten minutes.

Place dough into a bowl and cover with a damp kitchen towel. Allow to rise in a warm spot for an hour and half.

Once dough has doubled, punch it down and divide the dough into two equal portions. Shape two loaves and place them onto a greased baking sheet. Cover again and allow to rise for another hour.

Preheat the oven to 425F. Slice three deep slashes into the top of each loaf. Brush the tops of your loaves with water or plant based milk. Bake uncovered for 30 min. Remove to cooling racks and cool completely before slicing.