Sourdough Discard Brown Bread
Sourdough baking has become a recent obsession now that I'm retired. When I give my sourdough starter a weekly feeding, I try to find ways to avoid tossing some starter into the trash. This recipe was perfect timing because this recipe was successful and incredibly delicious!
Equipment
- Digital Kitchen Scale much preferred way to accurately weight bread ingredients
- Stand Mixer with dough hook (dough can also be kneaded by hand)
- Proofing Box Not mandatory but a GREAT investment
Ingredients
- 450 grams water warmed about 1 3/4 cup plus 2 Tablespoons
- 80 grams molasses about 1/4 cup
- 175 grams honey about 1/2 cup
- 9 grams instant yeast 1 Tablespoon
- 200 grams sourdough discard heaping 3/4 cup
- 30 grams cocoa powder
- 14 grams salt about 2 teaspoons
- 460 grams whole wheat flour f about 3 1/3 cups (freshly milled can be used)
- 550 grams bread flour about 4 cups
Instructions
Make the dough:
- To the bowl of a stand mixer add the warm water, molasses, honey and instant yeast.
- Add the sourdough discard, cocoa powder, salt, whole wheat flour and bread flour. Reserve a little of the flour (a little less than a cup) and add it in as needed. Knead the dough for 8-10 minutes until cohesive and strong. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. This dough can also be kneaded about 10-20 minutes by hand.
Bulk Rise:
- Transfer the dough to a large container and cover (with a plastic shower cap or kitchen towel). Let rise for about an hour or two until doubled in size. The warmer you keep the dough, the faster the dough will rise.
Divide the dough:
- Once the dough has doubled in size and is light and airy, dump the dough on the countertop and separate into two equal portions.
Shape the dough:
- Pat one of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5-by-4.5 loaf pan and cover. NOTE: I use USA Bread Pans that are non-stick, so no need to grease. Repeat with remaining portion of dough. You can watch a shaping video here.
- Rise: Let the bread rise in the pan until the dough has risen over the edge of the loaf pan. Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back just a little bit, it is ready to bake.
- Note: Keeping the dough at a warm temperature will encourage this bread to rise more quickly. Do not bake the bread until it has at least doubled in size.
Bake the bread:
- Pre-heat oven to 350ºF. Bake the loaves of bread for 40-45 minutes until the loaf is baked through and the internal temperature is about 200ºF. Spread melted butter on the tops of the loaves if desired. Let bread cool completely before slicing for sandwiches. This bread freezes well.
Notes
Recipe source: Amy Bakes Bread
Notes from Amy:
Sourdough Discard: I use 100% hydration sourdough discard in discard recipes. You can use fresh, bubbly sourdough starter or discard that’s been in your refrigerator for a week. The older the discard, the more sour your bread will taste.
Yes, you can make sourdough brown bread with active starter, but know that it will take MUCH longer. The honey and molasses slow down the fermentation of the bread and it can take a very long time to rise.