Sourdough Discard Whole Wheat Sandwich Bread

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This Sourdough Discard Whole Wheat Sandwich Bread is irresistibly soft, tender, and made entirely from 100 percent whole wheat flour. Adding yeast speeds up the baking process and is so delicious it will make you ditch white bread in your turkey sandwiches and PB&J.

This recipe was originally published on Jan, 2024. I have since updated it with an easy to follow format and more tips for success.

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Making a fluffy whole wheat loaf
Why I love this recipe
What you need
Sourdough Bread vs. Sourdough Discard Bread
Baking with sourdough discard
Step-by-step instruction
Baker's Tips
Make-ahead Instructions
Why I developed this recipe
Recipe FAQs
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Whole Wheat Sourdough Discard Sandwich Bread Recipe

This is a wonderful recipe and now my most favorite sourdough whole wheat bread recipe.. The bread is fluffy and light, tastes good and is so easy to make. It is hard to believe that this bread is 100% whole wheat.

- Joan

Making a fluffy whole wheat loaf

In the past, I've steered clear of 100% whole wheat flour recipes because they usually turn out dense and heavy with a a little bit of a bitter flavor. I didn't want to compromise on flavor and texture in the pursuit of a "healthy recipe."

Imagine my delight when I sliced into this loaf and discovered it was wonderfully pillowy and soft, reminiscent of the fluffiest white bread! To achieve this delightful texture, I increased the water content and added olive oil for a softer crust and interior. The inclusion of maple syrup provides a touch of sweetness that complements the nutty flavor of the whole wheat.

While I used hard red wheat flour in this recipe, you can substitute white wheat flour. However, it's important to note that different types of wheat have distinct molecular structures and varied protein content, so it's best not to substitute flours like einkorn, spelt, rye, etc.

Want to try baking with other types of wheat? Try my recipes for Sourdough Spelt Bread and Sourdough Discard Marble Rye Bread.

Why I love this recipe

Great way to use up a lot of sourdough discard.
Soft and fluffy texture with a deep and nutty whole wheat flavor.
Made with 100 percent whole wheat.
Delicious sourdough flavor without the long rise times.
Mixed by hand, no stand mixer required!

What you need

Whole wheat flour: This recipe uses whole wheat flour made with hard red wheat, which contains more protein than flour made with white wheat. This allows the loaf to retain its structure, do not substitute whole wheat pastry flour.
Sourdough discard: Both a whole wheat starter and white starter will work for this recipe. If you don't keep discard, active sourdough starter or simply adding 56 grams water and 56 grams flour will work.
Active-dry yeast: You can use instant yeast for this recipe, feel free to skip the blooming step.
Maple syrup: Helps activate the yeast, using maple syrup makes this recipe vegan. Substitute cane sugar, brown sugar, molasses or honey (if you do not follow a vegan diet).

Tip

Commercial yeast has a shelf life, make sure yours is not expired before starting this recipe or it will not be able to make your dough rise.

Sourdough Bread vs. Sourdough Discard Bread

Sourdough discard bread combines discarded starter with either active-dry or instant yeast, dramatically reducing proofing time. In contrast, traditional sourdough bread relies solely on an active sourdough starter, leading to a longer fermentation time of about 2 days due to the reliance on wild yeast.

Love quick and easy sourdough recipes that use commercial yeast? Check out my recipes for Sourdough Discard Sandwich Bread, Vegan Sourdough Discard Sandwich Bread and Sourdough Discard Rosemary Olive Oil Bread.

Baking with sourdough discard

The addition of sourdough discard contributes a rich and nuanced flavor to this bread. As the sourdough starter is used solely for flavor enhancement, there's no need to feed it; you can use it directly from the refrigerator.

Using older sourdough discard intensifies the flavor compared to a freshly fed starter, though both work well in this recipe.

Tip

Opting for a white starter means your loaf won't be entirely 100% whole wheat. Don't worry, the addition of a small amount (11%) of white flour from your starter to your dough won't significantly alter its flavor or texture.

Step-by-step instruction

STEP 1: Make the dough

]Bloom the yeast in water and maple syrup. Fold in the sourdough discard and dry ingredients until a cohesive dough forms. Knead the oil into the dough.

STEP 2: Knead the dough

Place the dough on a clean surface, then fold it in half and use the heels of your hands to push and stretch it away. Rotate the dough a quarter turn and repeat. Continue for 5 to 10 minutes until the dough is smooth and elastic. Round the dough into a tight ball.

Tip

If the dough feels too sticky, cover it with plastic wrap and let it rest for another 10 minutes before continuing to knead.

STEP 3: First proof

Return the dough into a lightly greased bowl and cover it with plastic wrap. Let the dough rise, untouched until doubled in size.

STEP 4: Shape the dough

Divide the dough into 5 portions. Round flatten each portion into a rectangle, and fold the corners into the center. Turn the dough over and round it into a tight ball. Brush the top of the dough with water. Roll the dough in a mixture of seeds, optional.

Tip

Feel free to use a different type of seed such as flax seeds, poppy seeds or pumpkin seeds. If you don't like seeds, then simply leave them out.

STEP 5: Final rise

Arrange the dough in a zigzag pattern in a 9 by 4-inch Pullman pan (image 13). Let the dough rise in a warm place until puffy and the dough fills the pan (image 14).

Tip

You can shape this dough however you like, I find that this method helps prevent dough from bursting as it bakes.

STEP 6: Bake

Bake at 400F for 10 minutes, turn down the heat to 350 F for another 30 to 40 minutes. Let the loaf cool for at least 2 hours before slicing.

Baker's Tips

Weigh your ingredients: Measuring by weight is much more accurate than by volume (with tablespoons and cups).
Watch the dough not the clock: I'll be giving time cues throughout the recipe, but since fermentation is highly dependent on temperature, this may differ based on the conditions of your kitchen.
Be patient: Be patient and wait until your dough is bubbly and well-risen. Otherwise, your bread will be dense and gummy
Use an instant-read thermometer: The best way to determine whether your loaf is fully baked is to probe the center of the cinnamon loaf with an instant-read thermometer. The internal temperature of your loaf should be between 180F to 190F.

Make-ahead Instructions

The best way to enjoy this bread is by serving it the day after its baked. This allows the crumb of the bread to fully set and prevents the loaf from drying out.

The dough can be made 1 day in advance.

Shape the dough according to the instructions.
Cover the pan with plastic wrap and refrigerate the unbaked dough overnight.
The next day, take the pan out of the refrigerator. Allow the dough to come to room temperature or rise until the dough is puffy and fills the pan.
Bake as instructed.

Why I developed this recipe

This Sourdough Discard Whole Wheat Sandwich Loaf recipe is another collaboration with Mimi at Mimi's Organic Eats. Each month we collaborate on a sourdough recipe we think our readers will love! We wanted to create a healthy, whole grain bread that was just as delicious as Sourdough Discard Sandwich Bread made with white flour.

Check out the other recipes from our collaboration, like Sourdough Wheat Crackers, Sourdough Rosemary Lemon Bread and Sourdough Discard Hot Dog Buns.

Recipe FAQs

What is sourdough discard?

Sourdough discard is any portion of your starter removed during the feeding process or any part not used to leaven sourdough bread. You can use it in other bakes and dishes or store it in the refrigerator.

My dough is too wet and sticky, what can I do?

Allow the dough to rest for 10 to 15 minutes before proceeding with kneading. Knead gently, avoiding rough handling that could break down the dough's surface, making it stickier.

If the dough remains excessively sticky, add flour gradually, don't be tempted to add too much or your loaf may end up too tough and dry.

Why isn't my dough rising?

There are a few reasons why your dough isn't rising:

Your yeast is expired and can no longer make dough rise. If your yeast has been in your pantry for quite some time, activate it by mixing it with water and sugar first before mixing it in your dough. The mixture will look bubbly and smell yeasty if it's still viable.
Your kitchen is too cold, cool temperatures will drastically slow down fermentation or the rate at which your dough rises. If your kitchen is too cold your dough will eventually rise, it may just take longer than the times cued in this recipe.
You used hot water and you may have killed your yeast. Water hotter than 115 F will kill yeast, if you accidentally add hot water to your yeast, start over.