The Discard Diaries - Sour Dough Discard Bagel Dough Bread Machine

Bread Machine Sourdough Discard Bread (No Oil, With Honey)

This easy recipe uses sourdough discard, no oil, and a touch of honey for a soft, chewy loaf with a rustic feel — perfect for sandwiches or toast.

Stuff to Gather:

• 500g bread flour (about 3 1/3 cups)

• 160 g sourdough discard (about 2/3 cup)

• 260g warm water (about 1 cup + 1 tablespoon)

• 2 tablespoons honey (about 30g)

• 10g salt (about 1 1/2 teaspoons)

• 1 1/2 teaspoons instant yeast

The putting together:

1. Add the ingredients to the bread machine in this order:

   • Water

   • Sourdough discard

   • Honey

   • Bread flour

   • Salt (off to one side)

   • Yeast (in a small well on top of the flour)

2. Set your bread machine to:

   • Dough Cycle  (usually 1:30)

3. Start the machine and let it do the work!

4. It will have risen very well. It will also be a little sticky, or sometimes a bit sticky. I pulled it out and put on a floured surface and just worked it a bit to make it better to handle. 

5. I gently formed a rectangle and fold the side in to meet each other and then rolled up from one end and gently pinched and tucked the ends. I pulled mine out a bit to fit a sandwich bread container. 

6. Boil water with a little sugar, honey.

7. Lay the loaf in the water gently for 1 minute or so on one side and gently with two spatulas flip it over and get the other side. Lift out and lay on a piece of parchment paper.

8. Lower the entire parchment paper with the loaf into your bread pan (if the paper doesn't cover the inside ends, spray the entire pan before lower the paper and loaf in.)

9. Brush top with egg and a little water and seasoning.

10. Bake at 350 for 35 minutes ( I checked at 30 and took a temp. It needs to be 200)

11. Remove when finished and pull out of pan and put on a rack to cool. Cool completely before storing.

12. I sliced this and kept in a Ziplock with a paper towel to keep nice.  

 

*If you like that kind of sandwich bread, my pan has a lid you oil and slip on top and then about 15 minutes before you bake you take it off. Then you don't get the big hump like mine. But I enjoyed it. 

Tips:

• The honey softens the crumb slightly and enhances the crust color without making the bread taste sweet.

• Leaving out oil gives the loaf a more rustic, chewy texture, similar to a bagel-style bread.

• The sourdough discard adds a light tangy flavor and depth to the bread.

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I wanted to share ways that we are beating the prices, here at my house. Yes, cooking and making from scratch is a lot of time, planning and work, but in reality the food is of a better quality and fresher. If you ever need to save money first take a look at your food budget.

I will coming back hopefully every week to share a new thing we are doing at our house, to beat that dollar.

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