Witch’s Pantry Loaf

loaf bread

In every good witch’s pantry, nothing goes to waste—and this loaf is no exception. Made from sourdough discard that might otherwise be tossed, this simple bread transforms scraps into something warm, fluffy, and comforting. Whether it’s for morning toast, spellwork sandwiches, or soaking up a bowl of stew, this loaf carries the quiet kind of magic that starts in the kitchen and feeds the soul.

🍽️ Course: Bread

🌍 Cuisine: American

🔍 Keyword: sourdough discard bread

⏱️ Prep Time: 20 minutes

🔥 Cook Time: 30 minutes

⏳ Rise Time: 50 minutes

🕰️ Total Time: 1 hour 40 minutes

🍞 Yield: 2 loaves (about 20 servings)

🔮 Equipment

• Large mixing bowl

• Measuring cups & spoons

• Dough scraper or sturdy spoon

• Loaf pans (2 standard 9x5")

• Clean kitchen towel or plastic wrap (for proofing)

• Oven

• Cooling rack

Optional tools for the well-prepared kitchen witch:

• Stand mixer with dough hook

• Digital kitchen scale

• Pastry brush (for buttery spellwork)

ingredients

🧂 Ingredients

For the Bread:

• 1 ½ cups warmed milk (110–115°F)

• 2 ½ tsp instant yeast (Red Star Platinum recommended)

• 1 cup sourdough starter or discard

• ¼ cup canola oil

• 1 tsp salt

• 1 tbsp granulated sugar

• ½ tsp baking soda

• 4 ½ cups bread flour

• ½ cup additional flour, for handling the dough

For the Bread Wash (choose one):

• 2 tbsp canola oil – for a soft, matte finish OR

• 1 large egg + 1 tbsp water – for a golden, glossy crust

📜 Instructions

Activate the yeast:

• Pour the warmed milk into the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit for a minute or two.

active yeast

• Add the rest of the ingredients:

Add the sourdough starter, canola oil, salt, sugar, baking soda, and flour to the bowl.

bread dough

• Mix and knead:

Using the dough hook attachment, mix everything together on medium speed until a dough forms. Then knead on medium speed for 4–5 minutes. The dough should be slightly tacky to the touch—add more flour 1 tablespoon at a time if needed, but don’t overdo it.

dough before first rise

• First rise:

  Transfer the dough to a large, greased bowl. Cover with a tea towel and let it rise in a warm spot for about 30 minutes, or until doubled in size.

first rise

• Shape the loaves:

  Gently divide the dough in half. Shape into two loaves and place seam-side down in greased (or parchment-lined) 8x4 or 9x5 loaf pans.

shaping the dough

• Second rise:

  Cover the pans and let the dough rise again for about 20 minutes, until it crowns just above the top of the pans.

prior to second rise

• Preheat the oven to 400ºF.

• Apply the bread wash:

  Uncover the loaves. For a shiny golden top, whisk together 1 egg and 1 tbsp of water and brush over the dough.

  For a matte, soft finish, use 1 tbsp of oil instead.

• Bake:

  Bake the loaves for 25–30 minutes. The tops should be golden brown, and the loaves should sound hollow when tapped.

completed bread

• Store:

  Once fully cooled, store in an airtight container or bread bag.

  
  
  
  
  
  
  
  

  🌿 Nutrition (per serving — approx. 1 slice)

  Calories: 156 kcal

  Carbohydrates: 25g

  Protein: 4g

  Fat: 3g

  Cholesterol: 1mg

  Sodium: 153mg

  Potassium: 68mg

  Fiber: 1g

  Sugar: 1g

  Vitamin A: 30 IU

  Calcium: 25mg

  Iron: 1.3mg