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–+ servings
honey wheat bread

Honey Wheat Bread with Optional Sourdough Discard

Honey Wheat Bread with Optional Sourdough Discard produces a slightly sweet, wheat-y loaf. Great as a side, for toast or sandwich bread. 
Author: Inger
5 from 10 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes
Course Breads & Muffins
Cuisine American
Servings 12
Calories 166 kcal

Ingredients
  

  • 1/2 cup water
  • ¼ c honey
  • 2 T oil
  • 1 scant T yeast (this is equivalent to 1 packet yeast)
  • 1 cup sourdough starter see note for sub
  • 2 1/2 cups whole wheat flour
  • ½ teaspoon salt

Instructions
 

  • Combine water, honey and oil and heat to about 110 F. Dissolve yeast in mixture and let sit until foamy, about 5 minutes.
  • Add flour, sourdough discard and salt to mixer bowl, then pour in yeast mixture. Mix with dough hook until you have a soft, slightly sticky dough. Knead in the machine for 5-10 minutes until dough pushes back/doesn't dent when pressed. Add a little additional water or flour if needed to make a nice consistency.
  • Cover dough with a wet dish towel and let rise in warm place until doubled, 1-2 hours.
  • Spray an 8 x 4 loaf pan with nonstick spray. Punch down dough then form into a loaf and place in pan.
  • Let rise until almost double, about 30-45 minutes.
  • Bake 30 minutes at 350 F until golden. Remove from pan to cool.

Notes

Instead of the sourdough starter you can use an an extra half cup each water and flour.

Nutrition

Serving: 1sliceCalories: 166kcalCarbohydrates: 32gProtein: 5gFat: 3gPolyunsaturated Fat: 3gSodium: 90mgFiber: 4gSugar: 6g
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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