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.

Add Remaining Ingredients:

1. After the rest period, add the salt, coconut palm sugar, olive oil (or butter), and instant yeast to the bowl.
   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.

Shape the Dough:

1. Once the dough has doubled in size, tip it out onto the countertop.
2. Gently ease the dough out into a rectangular shape.
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.

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 completely before slicing to allow the steam inside to finish the cooking process.