Sourdough Discard Honey Whole Wheat Bread

A hearty whole wheat yeast bread with just a taste of honey and a tanginess only sourdough can contribute.

Recipe Ingredients:

1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1 cup warm water
2/3 cup sourdough discard (unfed starter)
1/2 cup honey
1 teaspoon salt
1 1/2 tablespoons vegetable shortening
4 cups whole wheat flour

Cooking Directions:

1. Dissolve yeast in warm water.
2. Mix together the yeast mixture, sourdough discard, honey, salt and shortening with whole wheat flour. Add up to more whole wheat flour as needed to make a stiff dough. Knead on a floured surface until smooth then place in a greased bowl. Cover and let rise 1 to 1 1/2 hours, or until doubled in size.
3. Punch down; double again. Punch down; roll into a loaf, and place in a loaf pan. Let double in pan.
4. Bake in a preheated oven at 400°F (205°C) for 35 to 40 minutes, or until golden brown, with a hollow sound when thumped.

Makes 1 loaf.