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Close-up of a rustic egg sandwich on thick brown bread cut in half on a wooden board.

Sourdough Discard Molasses Brown Bread

A rustic and flavorful brown bread made with unfed sourdough discard, delivering a tender crumb with a subtle tang and sweet hint of molasses. Perfect for sandwiches or toast.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf (approx. 16 slices)
Course: Bread
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Sourdough Discard 100% hydration, unfed (approx. 240g)
  • 1/2 cup Warm Water approx. 120ml (100-110°F / 38-43°C)
  • 2 tbsp Molasses
  • 2 tbsp Unsalted Butter melted and cooled slightly (approx. 28g)
Dry Ingredients
  • 1 1/2 cups All-Purpose Flour approx. 180g
  • 1 1/2 cups Whole Wheat Flour approx. 180g
  • 1.5 tsp Salt approx. 9g

Equipment

  • Large mixing bowl
  • Stand mixer (optional)
  • Dough Scraper
  • 9x5 inch Loaf Pan
  • Wire cooling rack

Method
 

Mixing the Dough
  1. In a large mixing bowl, whisk together the sourdough discard, warm water, molasses, and melted butter until well combined.
  2. In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or sturdy spatula until a shaggy dough forms and no dry spots remain.
  3. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see light through it without tearing). If using a stand mixer, attach the dough hook and knead on low speed for 6-8 minutes.
Proofing and Baking
  1. Lightly oil a clean large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place (70-75°F / 21-24°C) for 4-8 hours, or until at least doubled in size. The exact time will depend significantly on the activity of your sourdough discard and ambient temperature.
  2. Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Gently shape the dough into a log that will fit your 9x5 inch loaf pan. To do this, flatten the dough into a rectangle, then roll it tightly from one long edge, pinching the seam closed.
  3. Lightly grease the 9x5 inch loaf pan. Place the shaped dough into the prepared pan, seam-side down. Cover loosely with plastic wrap or a damp towel and let it proof again in a warm place for 1.5-3 hours, or until it has visibly risen and looks puffy (it may not double in size like a yeast-leavened bread).
  4. About 20 minutes before baking, preheat your oven to 375°F (190°C).
  5. Once the oven is preheated and the bread has finished its final proof, remove the cover from the loaf pan. Bake for 35-45 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes.
  6. Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing, approximately 1-2 hours. Slicing warm bread can result in a gummy texture.

Notes

The proofing times in this recipe are highly variable and depend on the activity level of your sourdough discard and the ambient temperature of your kitchen. Use a discard that isn't too old (1-3 days unfed from its last feeding) for the best results. For most accurate measurements, especially for flour and water, using a kitchen scale is recommended. This bread makes excellent toast!