1. This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.

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

2. To a mixing bowl add the instant yeast, water, honey, and sourdough discard. Whisk until mostly mixed.
3. Next, add the oil, flour, and salt and mix until a shaggy dough is formed.
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 on a clean surface until it becomes smooth. Not much additional flour should be needed.
2. Place the kneaded dough in a bowl coated with oil, cover it, and let it rest until doubled (60-90 minutes).

Shape and second rise

1. Line a large baking sheet with parchment paper.
2. After the dough has doubled in size turn it out on a lightly floured surface and pat it into an approximately 12x12 inch square.
3. Fold the left and right sides of the dough toward the center.
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. Gently roll the dough to make it a bit longer and if coating with sesame seeds lightly mist the dough with water.
6. 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.
7. Place the shaped discard Italian bread on the parchment paper lined pan, cover it with oiled plastic wrap or a large proofing bag and let it rest 30-45 minutes or until puffed up.

Score and bake the sourdough discard Italian bread

1. For an optimal rise and deep brown color, I recommend preheating the oven to 450 degrees F for 30 minutes before baking the bread.
2. When ready to bake use a sharp knife or bread lame and score 3 diagonal lines down the dough.
3. Place the dough in the oven while simultaneously placing a tray of water below the bread to create steam. This will give the bread that beautiful color.
4. Bake the bread at 450 degrees F for 20 minutes. After 20 minutes rotate the bread and remove the ice tray and bake for an additional 15-20 minutes or until a deep brown color.
5. Allow sourdough discard Italian bread to cool completely before slicing and serving. The toasted sesame seeds add so much delicious flavor, enjoy!

Storing Sourdough Discard Italian Bread

1. Allow the bread to cool completely before slicing and storing it.
2. Sourdough Italian bread lasts 2-3 days at room temperature and stores well in a paper or plastic bag.
3. Additionally, you can freeze a loaf for up to 3 months. Slice it before freezing so you can take out individual slices as needed. Wrap the slices tightly in plastic wrap or aluminum foil and place them in a freezer bag. Frozen Italian sourdough bread can be reheated directly in a toaster or oven.