Mix the Dough: To the bowl of a stand mixer fitted with a dough hook, add warm water, honey and instant yeast. Watch for the yeast to activate with a 'yeasty' sweet smell and it should start to bubble a bit. Add the sourdough discard, salt, egg, coconut oil, and most of the flour to the bowl. Gradually add the rest of the flour as needed and knead for 8-10 minutes.

First Rise: Transfer the dough to a large container and cover with a plastic shower cap, plastic wrap or kitchen towel. Let dough rest for about an hour or two until doubled in size.

Separate: Once the dough has doubled in size and is light and airy, punch the dough down and separate into two equal portions, about 800 grams each.

Shape: Pat one of the portions of dough into a rectangle. Starting at the edge closest to you, roll up the dough. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased loaf pan and cover. Repeat with the remaining portion of dough.

Rise: Cover the dough with a kitchen towel and let the bread rise in the pan for 1 to 1 ½ hours until the dough has risen above the edge of the loaf pan.

Bake: Preheat oven to 350ºF. Bake loaves of bread for 40 minutes until golden brown and the internal temperature is 195-200ºF. Let bread cool for about 5-10 minutes in the loaf pans, then remove to a cooling rack to cool completely before slicing for sandwiches.