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golden brown sourdough discard bread with bone broth in a bread oval on a blue tile table with fresh flowers.

Sourdough Discard Bread With Bone Broth

Mimi Council
Add a delicious flavor and protein to your sourdough discard bread with the addition of bone broth! This Sourdough Discard Bread with Bone Broth is an easy no knead bread recipe that uses up sourdough discard and creates an artisan loaf in just a few hours.
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Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 2 hours
Total Time 3 hours
Course Bread
Cuisine American
Makes 10 servings
Calories 172 kcal

Equipment

  • Digital Food Scale
  • Mixing Bowl
  • Bread Oval

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

Tips
  • 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

Calories: 172kcalCarbohydrates: 33gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 247mgPotassium: 54mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.003mgCalcium: 7mgIron: 0.4mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!