Sourdough Discard Bread With Bone Broth
If you love easy homemade bread, this Sourdough Discard Bread with Bone Broth is going to be your new favorite sourdough discard recipe. It’s got an umami flavor and protein upgrade with the added bone broth, plus it’s a no-knead bread that uses up sourdough discard!
If you want more homemade bread recipes, be sure to check out other favorites like Sourdough Pretzel Buns, Sourdough Crescent Rolls, Sourdough Discard Whole Wheat Sandwich Bread, Homemade Sesame Bagels, Sourdough Irish Soda Bread, or Homemade Sourdough Hot Dog Buns.
A Quick Look At The Recipe
- Recipe Name: Sourdough Discard Bread with Bone Broth
- Ready In: 3 hours
- Makes: 10 servings
- Main Ingredients: bread flour, instant yeast, bone broth, sourdough discard
- Flavor Profile: tangy, flavorful
- Dietary Info: no seed oils, dairy free, eggless
- Difficulty: Easy!
- Why You’ll Love It: bone broth bread that uses sourdough discard (no-knead bread!)
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Why You’ll Love This Recipe
- Bone Broth Bread: Using bone broth in bread gives it added protein!
- Uses Sourdough Discard: Use up sourdough discard to reduce waste and infuse this homemade bread with sourdough flavor with minimal effort. The perfect sourdough discard recipe.
- No Knead Bread: This is a no knead bread, my favorite kind!
- Easy Homemade Bread: If you're a beginner bread baker (or just lazy, like me) and want an easy sourdough loaf that you can't fail at, this is it! No stand mixer, no fancy equipment, just a mixing bowl and a Dutch oven is all you need.
So by this point, you guys should know that I’m obsessed with baking with bone broth. I add it to everything like Bone Broth Everything Bagels, Bone Broth Chocolate Milkshake, Organic Brownies with Bone Broth, Tomato Basil Quiche with Bone Broth, Organic Meatloaf With Bone Broth, Bone Broth Mashed Potatoes, and more.
Why add bone broth to baked goods you may ask? Well, it adds a wonderful umami flavor as well as added protein that’s equally delicious in both sweet and savory bakes! So, I sort of think it’s a no brainer, why not add more flavor and protein into recipes you already love? And, it’s no exception in this homemade bread with bone broth!
Ingredients
- Bone Broth: I love using bone broth in baked goods as it adds a richness and umami flavor that gives it so much more flavor to recipes, and this bread is no exception! I use the Kettle and Fire Lemon Chicken Thyme flavor here, but a plain chicken or beef also works. You could also use another flavor to infuse flavor into the bread, such as a turmeric or mushroom! Bone broth also adds protein into this bread which is another reason I love using it.
- Bread Flour: I use all bread flour in this recipe as it makes it lighter. I tested this with all purpose flour, as well as a mix of all purpose and bread flour and we liked the texture best with all bread flour. So, while all purpose flour will work, you will end up with a more dense bread that’s not as chewy or airy.
- Sourdough Discard: You don't need an active sourdough starter for this bone broth sourdough bread. You can use your sourdough discard straight from the fridge. If you have active starter you can use that as well.
- Instant Yeast: I use organic instant yeast, this helps the dough rise faster. You can use active dry yeast as well, but you’ll need to add a little sugar into the dough to help activate the yeast (add in 1/2 to 1 teaspoon) and the dough may take longer to rise, so look for visual signs that’s it’s risen.
*For a full list of ingredients and measurements, visit the recipe card below.
Bakers Tips for Sourdough Discard Bread with Bone Broth
- Always use a digital food scale for the best results, especially with bread as there’s so few ingredients and the ratios really matter.
- You can use any kind of bone broth for this bread. Plain chicken or beef is great, but using a flavored option like the lemon thyme that I use here will infuse flavor into the bread!
- If you don’t have bone broth, chicken broth or vegetable broth will work for a similar flavor. I just prefer bone broth because it has added protein.
- Water also works in place of bone broth if you prefer, the bread just won’t have as much flavor or protein.
- If you don't have sourdough discard, you can mix together 57 grams all purpose flour and 57 grams of water. This will create a flour paste that you can use in place of sourdough discard (I've tested this). It won't have a sourdough flavor, but honestly, this bread already has great flavor it's delicious like this too!
- I use a 3 quart bread oval here as I like the shape this baked up best for this bread. A Dutch oven also works, but a smaller one is better so you get a more full loaf, use a 3 quart or 4 quart Dutch oven. I did test this with my 5.5 quart Dutch oven and the bread came out flat, so this larger size is not ideal.
- This is a great sourdough recipe to use as a base bread recipe for any kind of flavors you want to add in. Try adding fresh rosemary, thyme, or lemon zest. You could also add seeds on top such as pumpkin seeds or poppy seeds.
- Make sure to let the bread cool completely before slicing. This is hard to do, but it’s essential for the bread to finish cooking and for the best texture.
How to Make Sourdough Discard Bread with Bone Broth
- In a large mixing bowl, add the bread flour, instant yeast, salt, and sourdough discard.
- Last, add in the bone broth too.
- Using your hands, mix the ingredients together until it forms a shaggy dough.
- Cover with plastic wrap and let it rise in a warm place to rise.
- It will take about 2 to 3 hours or until doubled in size and airy.
- Transfer to a lightly floured surface and shape the dough into a round oval if you are using a bread oval, like I am. If you are baking in a Dutch oven, you can just shape it into a ball.
- Place on a piece of parchment paper and transfer to your Dutch oven. Make a slit in the top of the dough, I just like to do an “S” shape.
- Bake at 450°F for 30 minutes, covered with a lid. Then uncover it and return to the oven and bake again for another 15 minutes or until golden brown. Let the bread cool completely before slicing, at least 2 hours.
Recipe FAQ’s
No, this bread just tastes like an amazing artisan bread loaf with really good flavor!
Bone broth acts similarly to warm water in bread, as it is the hydration. But, because bone broth has added protein and flavor, these two benefits will bake into your bread. So, I love using it in place of water!
Honestly, I’ve tried this with so many different kinds of bone broth. I’ve used plain chicken, plain beef, as well as flavored ones and they are all good. My favorite brand is Kettle and Fire, which is what I use here. I like doing the Lemon Chicken Thyme as it infuses more flavor than just a plain bone broth. But, you can really use your favorite bone broth and it will be delicious!
Yes! I love using bone broth in bread recipes as it adds more depth of flavor and gives the bread added protein.
If you don’t have bone broth this bread works with water too, it just won’t have the added protein or be as flavorful. You could also use a chicken or vegetable stock too for added flavor.
Yes, water also works in place of bone broth for this homemade bread recipe. You just won't have the added flavor or protein that bone broth brings.
You can use whole wheat flour, but you'll get a heartier bread with a little more dense texture.
Yes, that also works too.
You can still make this bread without sourdough discard. Just mix together 57 grams of all purpose flour and 57 grams of water to create a flour paste that you'll use in place of the sourdough discard. It won't have the sourdough flavor, but this bread has loads of flavor anyways, and it's still delicious this way (trust me, I've tested it!).
You can use standard Dutch oven if you don’t have a bread oval. I just like the shape the bread oval creates better as the slices are more even, where with a round loaf of bread you get really big slices in the center and smaller ones on the ends. So, I use a 3 quart bread oval here, so a Dutch oven that’s the same size also works, use a 3 quart or 4 quart Dutch oven. I did test this with my 5.5 quart Dutch oven and the bread came out flat, so this larger size is not ideal.
Yes, but it's best if you have one. To make it without a Dutch oven, place the bread on a parchment paper lined baking sheet. Then, you can add an oven safe metal bowl over the top of the bread, which can act similarly to a being covered in a Dutch oven. If you have an oven-safe casserole dish with a lid, that also works too.
Once the bread has cooled completely you can store it in an airtight container or big zip plastic bag. I like to slice the entire loaf first, as it makes it easy to just grab a slice when I want one. You can store at room temperature for up to 3 days, in the fridge for up to a week, and in the freezer for up to 3 months.
Yes, just store in a freezer safe airtight container for up to 3 months. You can pop a piece in the toaster right out of the freezer or let it thaw to room temperature.
Ways to Enjoy
- This bread is so delicious all on its own, toasted with a big slab of butter!
- I love this for breakfast with butter and Homemade Blueberry Preserves (No Pectin) alongside Maple Turkey Breakfast Sausages.
- This is also perfect for adding Fluffy Scrambled Eggs With Sour Cream on top and serving with Everything Bagel Turkey Breakfast Sausages or Homemade Pork Breakfast Sausage Patties for a calssic breakfast.
- Double up on protein in the morning and enjoy with Bone Broth Sausage Mushroom Frittata or Healthy Pumpkin Waffles With Bone Broth.
- Use it for your favorite sandwiches or as a side to Roasted Cauliflower Turkey Salad With Lemon Dressing, Simple Green Salad with Homemade Dressing, or Chicken Sausage Greek Salad.
- I love topping this with Avocado Tuna Salad With No Mayo or Healthy Honey Chicken Salad With Cranberries for an easy lunch.
- This is the best for Meyer Lemon French Toast or use up leftovers for Sourdough French Toast Sticks.
- I love this as a side to soups and stews like Ham Bone Soup, Meyer Lemon Chicken Wild Rice Soup With Bone Broth, or Slow Cooker Pumpkin Stew!
More Sourdough Discard Recipes
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Sourdough Discard Bread With Bone Broth
Equipment
- Digital Food Scale
- Mixing Bowl
Ingredients
- 454 grams bread flour
- 9 grams instant yeast
- 1 teaspoon fine sea salt
- 113 grams sourdough discard
- 1 ½ cups bone broth
Instructions
- In a large mixing bowl, add the bread flour, instant yeast, salt, sourdough discard, and bone broth.
- Using your hands, mix the ingredients together until it forms a shaggy dough.
- Cover with plastic wrap and let it rise in a warm place for 2 to 3 hours or until doubled in size and airy.
- Transfer to a lightly floured surface and shape the dough into a round oval if you are using a bread oval, like I am. If you are baking in a Dutch oven, you can just shape it into a ball.
- Place on a piece of parchment paper and transfer to your Dutch oven. Make a slit in the top of the dough, I just like to do an “S” shape.
- Bake at 450°F for 30 minutes, covered with a lid. Then uncover it and return to the oven and bake again for another 15 minutes or until golden brown.
- Let the bread cool completely before slicing, at least 2 hours.
- Store in an airtight container for up to 3 days. Or it will last in the fridge for up to 1 week. You can also freeze this in a freezer safe container too for up to 3 months.
Video
Notes
- Always use a digital food scale for the best results, especially with bread as there’s so few ingredients and the ratios really matter.
- You can use any kind of bone broth for this bread. Plain chicken or beef is great, but using a flavored option like the lemon thyme that I use here will infuse flavor into the bread!
- If you don’t have bone broth, chicken broth or vegetable broth will work for a similar flavor. I just prefer bone broth because it has added protein.
- Water also works in place of bone broth if you prefer, the bread just won’t have as much flavor or protein.
- If you don't have sourdough discard, you can mix together 57 grams all purpose flour and 57 grams of water. This will create a flour paste that you can use in place of sourdough discard (I've tested this). It won't have a sourdough flavor, but honestly, this bread already has great flavor it's delicious like this too!
- This is a great sourdough recipe to use as a base bread recipe for any kind of flavors you want to add in. Try adding fresh rosemary, thyme, or lemon zest. You could also add seeds on top such as pumpkin seeds or poppy seeds.
- I use a 3 quart bread oval here as I like the shape this baked up best for this bread. A Dutch oven also works, but a smaller one is better so you get a more full loaf, use a 3 quart or 4 quart Dutch oven. I did test this with my 5.5 quart Dutch oven and the bread came out flat, so this larger size is not ideal.
- Make sure to let the bread cool completely before slicing. This is hard to do, but it’s essential for the bread to finish cooking and for the best texture.
- High Altitude — Follow the recipe as noted.
Nutrition
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