Discard Diaries - Rye Bread Sourdough Discard Bread Machine

 

The Discard Diaries: Simple Sourdough Discard Rye Bread

Welcome back to The Discard Diaries, where we celebrate the magic of sourdough discard — turning what might be “leftover” into something delicious and wholesome! Today, I’m excited to share a simple and flavorful rye bread recipe you can easily make in your bread machine using your sourdough discard.

This recipe is perfect if you want to reduce waste, enjoy homemade bread, and savor the natural tang of sourdough combined with hearty rye flour. Plus, it’s made with straightforward ingredients and just a little help from instant yeast to give it a perfect rise.

Grab your ingredients and let’s get baking!

🍞 Simple Sourdough Discard Rye Bread

Perfect for a 2 lb bread machine loaf

Ingredients:

• 240g sourdough discard (100% hydration)

• 320g bread flour

• 80g rye flour

• 180g warm water (reduce to 160g if your discard is very wet)

• 20g olive oil (about 1.5 tablespoons)

• 20g honey or molasses (about 1 tablespoon)

• 8g salt (about 1¼ teaspoons)

• 6g instant yeast (about 2 teaspoons)

Instructions:

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

   • Warm water

   • Sourdough discard

   • Honey or molasses

   • Olive oil

   • Bread flour and rye flour (mixed together)

   • Salt (place on one side of the pan)

   • Instant yeast (place on the opposite side of the salt)

2. Select your bread machine settings:

   • Program: Basic or White Bread

   • Crust: Your preference (Medium crust recommended)

   • Size: 2 lb loaf

3. Let the machine mix, knead, rise, and bake the bread.

4. When baking finishes, remove the bread promptly and let it cool completely before slicing. This ensures the best texture.

   
   
   

Tips:

• If the dough seems too wet or sticky during mixing, sprinkle in 1–2 tablespoons of extra bread flour.

• For a deeper, richer flavor, use molasses instead of honey.

• Optional: Add 1 teaspoon of caraway seeds for a classic rye flavor.

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as per Chat GPT a comparison of a random rye bread I chose.

Rye Bread Ingredients Comparison

Ingredient Category	Your Homemade Sourdough Discard Rye Bread	Sara Lee Russian/Jewish Rye Bread
Flours	Bread flour (320g), rye flour (80g)	Enriched wheat flour (wheat flour + vitamins), rye flour
Leavening	Sourdough discard (240g, 100% hydration) + 6g (2 tsp) instant yeast	Commercial baker’s yeast
Sweetener	Honey or molasses (20g, ~1 tbsp)	High-fructose corn syrup, sugar
Water	Warm water (160–180g, adjusted based on discard moisture)	Yes
Oils/Fats	Olive oil (20g, ~1.5 tbsp)	Vegetable oil (soybean or canola oil)
Salt	8g (1¼ tsp)	Salt
Additives	None	Dough conditioners (DATEM, monoglycerides, etc.), preservatives (calcium propionate), artificial flavors, enzymes
Other	No preservatives or artificial additives	Preservatives and artificial additives included

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Summary:

Your homemade loaf uses mostly natural, recognizable ingredients — simple flours, natural sourdough starter with a small amount of added yeast, honey or molasses, olive oil, water, and salt. No preservatives, dough conditioners, or artificial additives are included.

Sara Lee’s rye bread contains processed sugars (high-fructose corn syrup, sugar), vegetable oils, preservatives, dough conditioners, artificial flavors, and enzymes to extend shelf life and improve texture.

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I’m always happy to share recipes and ideas with you—baking is such a wonderful way to bring comfort and creativity into our lives. 

Remember to always find little moments of joy in your day, and be the light that brightens someone else’s. 

Thanks so much for stopping by, and until next time, happy baking and take care!