1. This recipe can be mixed by hand or using a stand mixer.

   If using active dry yeast: Warm the 300 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy.Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.

   If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.

2. After the yeast is activated whisk in the sourdough discard and honey until combined.
3. Next, add the bread and whole wheat flour, oil, and salt and mix until a shaggy dough is formed (instant yeast can be tossed in at this point).
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
2. Once kneaded, place the dough in a buttered bowl, cover, and let rise until doubled and puffy (about 2 hours).

Shape the honey wheat sourdough discard sandwich bread

1. Once the dough has doubled in size, grease your loaf pan and set aside.
2. Turn the dough out onto a lightly floured surface and pat it into a 12×12 inch square.
3. Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!
4. Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
5. Lightly mist the dough with water, then coat it in rolled oats. Spread about 1/2 cup of oats onto a plate and gently roll the top of the dough over the oats until it’s evenly covered.

6. Once coated, place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap and allow to rest until doubled in size at least 1 inch above the rim of the pan). Tip: place the sandwich loaf in the oven with the light on to help move it along.

   Need more time? The shaped sandwich loaf can be placed in the fridge overnight and proofed/baked the following day.

Second rise

1. The honey wheat sourdough discard sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer (this takes about 1-2 hours).

Bake the honey wheat sourdough discard sandwich bread

1. Once the bread is ready to be baked preheat the oven to 375 degrees F and bake it for 40-45 minutes.

2. If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.

   Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.

3. Allow it to rest in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
4. Sourdough discard sandwich bread can be stored in a bread bag for up to 3 days on your counter.
5. To freeze, let the bread cool completely, then slice and place in an airtight bag. Freeze for up to 3 months. Toast straight from frozen.