Prepare the Dough:

1. Combine the sourdough discard, water, and both flours (bread flour and whole wheat flour) in the bowl of your stand mixer.
2. Mix until it forms a shaggy dough, approximately 30 seconds.
3. Leave the dough to rest (autolyse) for 15-30 minutes.
4. Note: If you want a quicker process, you can skip the rest period and mix all ingredients right away. But for better structure and flavor, let the dough rest for a short autolyse.

Add Remaining Ingredients:

1. After the rest period, add the salt, coconut palm sugar, olive oil, and instant yeast to the bowl.
2. Using the dough hook attachment of your stand mixer, knead the dough for 4 to 6 minutes until the dough is elastic, silky, and slapping the sides of the bowl.

First Rise:

1. Cover the bowl and let the dough rise for about an hour or until it doubles in size. This may take longer if your house is cooler.

Prepare the Loaf Tin:

1. While the dough is rising, lightly grease a sandwich loaf tin with olive oil.
2. Pro Tip: Cut a sheet of parchment paper that fits across the middle of the bread tin, extending up and over the two longer sides. Press it down to fit snugly, leaving the overhanging edges as handles to easily lift the bread out after baking. No need to line the short sides.

Shape the Dough:

1. Once the dough has doubled in size, turn it out onto a clean, lightly floured countertop.
2. Gently ease the dough out into a rectangular shape. (Need a visual? Check out the picture above!)
3. With the short side of the rectangle in front of you, fold the left long side into the middle, then fold the right side over the left.
4. Starting from the short side facing you, tightly roll the dough into a log.
5. With the seam underneath, tighten the top of the dough by placing your hands at the base and pulling the dough towards you without lifting it off the countertop.

Second Rise:

1. Gently place the shaped dough into the greased loaf tin.
2. Let the dough rise until it’s just above the rim of the tin, about an hour, depending on the temperature of your home.
3. For immediate baking: Move to the next step. For baking the next day: Cover the shaped dough with a damp cloth or plastic wrap and refrigerate for up to 18 hours. Let the dough sit at room temperature for 15-20 minutes before baking.

Preheat the Oven and Bake:

1. Preheat your oven to 180°C (350°F).
2. Lightly mist the top of the dough with water or wet your hands and gently dampen the top of the loaf.
3. Place the loaf in the preheated oven on the middle/top rack.
4. Bake for 40 to 45 minutes or until the loaf is golden brown.

Cool the Bread:

1. Remove the loaf from the tin and allow it to cool on a wire rack.
2. Let the bread cool before slicing to allow the steam inside to finish the cooking process.