Fresh Milled Sourdough Discard Sandwich Bread

Close up photo of a slice of sandwich bread.

Fresh Milled Sourdough Discard Sandwich Bread

Fresh milled sourdough discard sandwich bread is soft, flavorful, and perfect for everyday sandwiches and toast. Made with freshly milled whole wheat flour and sourdough discard, this homemade loaf is a delicious way to put your extra sourdough discard to good use!

Course Bread

Cuisine American

Keyword Easy Bread Recipe, Easy Sourdough Recipe, fresh milled, fresh milled flour, Fresh Milled Sandwich Bread, Freshly Milled Flour, Sourdough, Sourdough Bread, Sourdough Discard

Prep Time 20

Cook Time 35

Rising Time 2

Total Time 2 55

Servings slices

Calories 152kcal

Author Mary Rose

Equipment

Ingredients

1 cup Warm Water (227 grams) Warmed to 100-105 degrees F.
1/2 cup Sourdough Discard/Starter (137 grams)
2 tbsp Olive Oil (25 grams)
1 tbsp Honey (19 grams) Optional
1 Egg
3 cups Fresh Milled Flour (390 grams)
1 tsp Salt (7 grams)
2 tsp Yeast (6 grams) May use active dry or instant yeast

Instructions

Mill your wheat berries on the fine setting of your grain mill.
Warm the water to 100-105 degrees F.
Mix the water, sourdough starter/discard, egg, oil, honey, and flour in the bowl of a STAND MIXER.
Mix on speed one just until the dough comes together and no dry bits of flour remain.
Cover and let this dough soak for 20-30 minutes to soften the bran and germ.
While this dough is soaking, measure out your salt and yeast in a small bowl.
After the dough has soaked, sprinkle the salt and yeast over the dough.
Turn the mixer on speed 2 and knead the dough for 8-15 minutes or until it becomes smooth, glossy, and stretchy. You can knead up to 20 minutes. Just keep an eye on the dough and stop the kneading if the dough starts sticking to side of the bowl.
This dough is a bit tackier, even after kneading. This leads to a very moist, soft loaf.
You can check the gluten development by doing the "windowpane test".
Pinch off a small piece of dough and stretch it between your fingers gently. If it stretches until it is almost see-through without tearing, the dough is properly kneaded.
Once the dough has been kneaded, cover and let rise for 1-1/2 hours or until doubled in size.
Prepare a 8.5x4.5 loaf pan by spraying with oil or spreading with butter.
After the dough has risen, turn the dough onto a work surface. I like to spritz the work surface with a little water.
Turn the dough a few times to deflate the dough.
Shape the dough by rolling the dough up into a log shape.
Place in the loaf pan and cover with a bowl cover or piece of parchment paper and let rise until the dough is over the top of the pan by 1-2 inches.
Preheat the oven to 350 degrees F.
Bake the loaf for 35 minutes or until the internal temperature is at least 200 degrees F.
Let the loaf cool completely on a wire rack before slicing to avoid a gummy crumb.

Notes

Store cooled loaf in a bread bag or airtight container on the counter for 3-4 days.

Freeze loaf in a freezer bag for up to 3 months.

Nutrition