Healthy Sourdough Discard Whole Wheat Bread

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Like many home bakers, I used to throw away my sourdough starter discard without a second thought. That’s just what the recipe blogs told me to do. When my neighbor mentioned she uses her discard in bread, I felt a bit silly for wasting it all those years.

Turns out making bread with sourdough discard isn’t just doable – it’s actually pretty simple once you know how. While regular sourdough needs precise timing and plenty of attention, this whole wheat version is much more forgiving. And honestly? It’s become my go-to way to use up that extra starter sitting in my fridge.

What Kind of Whole Wheat Flour Should I Use?

When it comes to whole wheat flour, you’ve got a few good options for this bread recipe. Traditional whole wheat flour will give you that classic hearty texture and nutty flavor, while white whole wheat flour (made from white wheat berries instead of red ones) offers a milder taste that some people prefer. If you’re new to whole wheat baking, you might want to start with white whole wheat flour since it tends to produce a lighter loaf. Just make sure your flour is fresh – whole wheat flour can go rancid more quickly than all-purpose flour due to its higher oil content, so give it a quick smell test before using. For the best results, look for flour labeled “stone-ground” as it retains more of the grain’s nutrients and tends to create a better texture in your finished bread.

Options for Substitutions

While some ingredients are key to this bread’s success, there’s room for several substitutions:

• Sourdough discard: This is pretty important for the recipe’s flavor and texture, but if you’re completely out, you can use 1 cup of yogurt or buttermilk instead. Keep in mind the flavor won’t be quite the same.
• Olive oil: Any neutral oil like canola or vegetable oil works fine here. You can even use melted butter for a richer taste.
• Honey: Feel free to swap honey with maple syrup, agave nectar, or regular sugar. The sweetness helps feed the yeast and adds a subtle flavor.
• Whole wheat flour: You can use all bread flour if you prefer a lighter loaf, or try other whole grain flours like spelt. Just note that changing the flour mix might affect the water absorption – you may need to adjust the water slightly.
• Egg wash: If you’re out of eggs, brush the top with milk or cream instead. You can also use melted butter, though the shine won’t be quite the same.
• Instant yeast: Active dry yeast works too – just proof it in the warm water first. Use 3 teaspoons since active dry yeast is less concentrated.

Watch Out for These Mistakes While Baking

The temperature of your water is crucial when making sourdough discard bread – too hot will kill the yeast, while too cold won’t activate it properly, so stick to lukewarm water between 110-115°F for the best rise. A common mistake is adding salt directly to the yeast mixture, which can slow down or kill the yeast activity – instead, mix the salt with the flour first, then combine with the wet ingredients. When kneading this bread, resist the urge to add extra flour even if the dough feels sticky at first – whole wheat flour takes longer to absorb moisture, and adding too much flour will result in a dense, dry loaf. The final proof time can vary significantly based on room temperature, so rather than strictly following a time guideline, use the finger-poke test: gently poke the dough with your finger, and if it springs back slowly leaving a small indentation, it’s ready to bake.

What to Serve With Sourdough Wheat Bread?

Fresh homemade bread like this is perfect for so many meals – I love using it for sandwiches with turkey, lettuce, and tomato, or making it into thick slices for French toast on weekend mornings. For dinner, it’s great alongside soups and stews, where you can use it to soak up all those tasty broths and sauces. When the bread is still slightly warm, I like to keep things simple with a pat of good butter and a drizzle of honey, or use it to make bruschetta topped with diced tomatoes and fresh basil. You can also cube it up the next day to make homemade croutons for salads or bread pudding if it starts getting a bit stale.

Storage Instructions

Keep Fresh: Once your sourdough whole wheat bread has completely cooled, wrap it in a clean kitchen towel or paper bag and keep it at room temperature for up to 3 days. The crust might soften a bit, but the bread will stay fresh and tasty. If you notice it getting a bit dry, just pop it in the toaster to bring back that lovely crusty exterior.

Freeze: This bread freezes really well! Slice it before freezing, then pop it in a freezer bag with pieces of parchment paper between the slices. It’ll keep in the freezer for up to 3 months, and you can grab just what you need when you want it. Perfect for having homemade bread on hand whenever you need it!

Revive: To bring frozen slices back to life, either let them thaw at room temperature or pop them straight into the toaster. If you want to refresh the whole loaf, sprinkle it with a bit of water and warm it in the oven at 350°F for about 5-10 minutes – it’ll taste almost like fresh-baked!

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	55-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 290-310 g

Ingredients

• 1 1/2 cups lukewarm water (around 110-115°f, 12 ounces)
• 2 1/2 teaspoons instant yeast (7 grams)
• 1 cup sourdough starter (discard is perfect)
• 1/4 cup olive oil (2 ounces)
• 1 teaspoon salt (7 grams)
• 1 tablespoon honey (21 grams)
• 1/2 teaspoon baking soda (3 grams)
• 2 1/2 cups whole wheat flour (338 grams)
• 2 cups bread flour (260 grams)
• 1 large egg
• 1 tablespoon water

Step 1: Activate the Yeast

Pour 1 1/2 cups of warmed water into the bowl of a stand mixer.

Sprinkle 2 1/2 teaspoons of instant yeast over the water.

Allow it to sit for a few minutes until the yeast becomes frothy, indicating it has activated properly.

Step 2: Combine Ingredients

Add 1 cup of sourdough starter, 1/4 cup of olive oil, 1 teaspoon of salt, 1 tablespoon of honey, 1/2 teaspoon of baking soda, 2 1/2 cups of whole wheat flour, and 2 cups of bread flour to the yeast mixture in the bowl.

Using the dough hook attachment on the stand mixer, mix the ingredients on medium speed until they are just combined.

Let the dough mixture sit for 10 minutes to allow the flour to absorb the liquid.

Step 3: Knead the Dough

Set the stand mixer to medium speed and knead the dough for 4-5 minutes.

The dough should be slightly tacky to the touch.

If it feels too wet, add more flour 1 tablespoon at a time, taking care not to add too much.

Step 4: First Rise

Transfer the kneaded dough to a large bowl sprayed with cooking spray.

Cover the bowl and place it in a warm location.

Allow the dough to rise for about 30 minutes or until it has doubled in size.

Step 5: Shape and Second Rise

Divide the risen dough into two portions and shape them into loaves.

Place each loaf seam side down into greased loaf pans.

Cover the pans and let the dough rise for another 20 minutes.

Step 6: Preheat and Egg Wash

Preheat your oven to 400ºF.

If desired, prepare an egg wash by whisking together 1 large egg and 1 tablespoon of water.

Brush this mixture over the tops of the loaves for a golden brown finish, although this step is optional.

Step 7: Bake the Bread

Uncover the loaf pans and place them in the preheated oven.

Bake the loaves for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Aim for an internal temperature of 190ºF.

Step 8: Cool the Bread

Once baked, allow the loaves to cool in the pans for 10 minutes.

Then, remove them from the pans and transfer to a wire rack to cool completely before slicing and serving.