It happens more often than I care to admit—I send my husband my daily “thoughts on dinner text"—our lunchtime ritual of deciding what’s for dinner. Sometimes, it’s an easy answer, and I can work with what I’ve got. But then, there are those days when he throws me a left curve. “Pasta sounds good.” Pasta? That requires bread. And not just any bread—a good, hearty, sliceable sourdough loaf. But the problem? Regular sourdough would have required me to start yesterday, and I am a busy mama with a newborn and a toddler, most definitely did not start yesterday.
Enter: Sourdough Discard Artisan loaf
It’s made with fresh-milled flour, so you’re still getting all the nutrient-dense goodness of whole grains, but it bakes up light, soft, and sliceable in just 3 hours. No overnight fermentation, no long bulk rise—just a simple, reliable, delicious loaf that saves dinner (and saves me from having to pivot to a sad, store-bought alternative).
Why You’ll Love these sourdough discard Artisan Bread
- Light & Fluffy: Fresh-milled whole wheat usually means dense bread, but not here! This loaf has a soft, airy crumb, perfect for slicing.
- Quick & Easy: From start to finish, this bread takes only 3-4 hours, making it a lifesaver when you need fresh bread on short notice.
- No Waste: If you’ve got extra sourdough discard, this is the perfect way to use it up.
- Deliciously Versatile: Whether you need a side for soup, a base for sandwiches, or just something to slather in butter, this loaf delivers.
Equipment Needed:
- Grain Mill (I love my nutrimill classic)
- mixing bowl and mixing tools
- dutch oven
Ingredients for Sourdough Discard Artisan Bread
- 350g Hard White Wheat Berries
- 100g of Spelt
- 130g sourdough discard
- 2 ¼ teaspoon of instant yeast
- 1 TBS vital wheat gluten
- 330g water
- 12g salt
If you love the Sourdough Discard Artisan Bread, you may also like:
- Fresh Milled Flour Sourdough Bread
- Croissant Sourdough Loaf (Fresh Milled Flour or Bread Flour Option!)
- Fresh Milled Flour Sourdough Waffles
Instructions
Mill your Flour & mix ingredients
Mill your flour and mix all the ingredients together
Cover and let it rise
Cover with a tea towel or shower cap, let it rise for 1.5-2 hours (FMF rises faster. If it's cold it takes longer).
Preheat the oven & prepare your dough
Preheat the oven to 500 degrees, with the Dutch oven and lid on. Shape your dough by putting it on the parchment paper and shaping into a ball.
Bake, Cool, and slice
Bake for 20 minutes with the lid on at 500 degrees, and then remove the lid, tur the oven to 450, and continue to bake for 20 minutes, or until it reaches 200-210 degrees. Then pull it out and place on a cooling rack for 2 hours. Slice when it is cool!
Sourdough Discard Artisan Bread
Equipment
- 1 Grain Mill
- 1 Dutch Oven
- 1 Mixing Bowl
- measuring spoons and cups
Ingredients
Flour
- 350 G hard white wheat berries
- 100 G Spelt Berries
Additional ingredients
- 130 g sourdough discard
- 2.25 teaspoon instant yeast
- 12 g salt
- 1 TBS Vital Wheat Gluten optional but highly recommended for a light and airy loaf
- 330 g water
Instructions
Mill Grains
- Mill wheat berries
Mix the ingredients
- Mix all the ingredients together with a spatula or dough whisk. Finish by mixing with your hands until ingredients are combined a shaggy ball is formed.
- Rest
- Cover the dough with a tea towel or shower cap and let it rest for 1-2 hours depending on temperature
bake
- Preheat the oven to 500 degrees Fahrenheit with the Dutch oven and lid on
- Shape and score your dough. It will be wet and lose so just get it into a ball and score it easily
- when it's preheated, add your dough (on a parchment paper) to the dutch oven, cover it, and bake it for 20 minutes
- remove the lid and turn the oven to 450. Continue to bake for 20 minutes or until the top is golden brown and the internal temp is 200-210 degree Fahrenheit.
- Cool for 1-2 hours
- slice and enjoy!
Notes
- Store on the counter for two days and then slice and freeze the bread
- Yeast is required for this recipe
- VWG is not required, but makes it lighter and more airy
- I highly recommend hard white wheat and spelt but you can experiment with other berries (i.e. swap hard white for hard red or kamut for spelt). I have not tried those combinations, but as long as you are using a hard berry it will work.
Final Thoughts
So, the next time dinner requires bread at the last minute, you don’t have to settle for store-bought or skip it altogether. This fresh-milled sourdough discard loaf is here to save the day—fluffy, nourishing, and ready in just 3 hours.
Trust me, if you’re a busy mama (or just someone who forgets to start their sourdough the day before), this recipe is a must-have in your back pocket.
Now, go forth and make bread—even if it’s already noon!
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