Sourdough Discard Sandwich Bread Recipe
Why I Love This Recipe
I’ve made this sourdough discard sandwich bread recipe at least a dozen times, and it never disappoints. It’s soft, has that delightful tangy flavor from the sourdough, and is the perfect base for sandwiches. The best part? It uses up your sourdough discard in the most delicious way possible! Whether you’re making a PB&J for the kids or a gourmet sandwich for yourself, this bread is a game changer.
Servings
Makes 1 loaf (8-10 slices)
Prep Time
15 minutes
Cook Time
35-40 min
Serves
4–6 people
Equipment
- Loaf pan (9x5 inches)
- Mixing bowl
- Wooden spoon or dough hook (optional)
- Clean towel or plastic wrap
- Oven
Ingredients
- 1 cup sourdough discard
- 1/2 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon honey or sugar (optional)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 packet active dry yeast (or 2 1/4 tsp)
- 1/2 cup milk (or water)
Step-by-Step Method
Step 1: Activate the yeast:
In a mixing bowl, combine the warm water, honey (or sugar), and yeast. Let it sit for about 5-10 minutes until the yeast becomes bubbly and frothy.
Step 2: Mix the dough
Add the sourdough discard, milk, olive oil, and salt to the yeast mixture. Gradually mix in the flour, 1/2 cup at a time, until a dough forms.
Step 3: Knead the dough
On a lightly floured surface, knead the dough for 5-7 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on low for about 4-5 minutes with the dough hook.
Step 4: First rise
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.
Step 5: Shape the dough
Punch down the dough to release any air bubbles. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Step 6: Second rise
Cover the dough and let it rise for another 30-60 minutes until it has risen just above the edge of the pan.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Step 8: Cool and slice
Remove from the oven, and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips & Variations
- Add herbs or cheese: For a fun twist, you can add some herbs (like rosemary or thyme) or even shredded cheese into the dough for extra flavor.
- For a softer crumb: Add an extra tablespoon of olive oil or some butter to the dough.
- Dairy-free version: Use water instead of milk for a dairy-free option.
Nutrition
- Calories: 140
- Carbs: 25g
- Protein: 4g
- Fat: 3g
Diet & Allergen Info
- Contains gluten
- Contains dairy (optional based on the milk choice)
- Nut-free
Storage Suggestions
This bread stays fresh for 2-3 days at room temperature, wrapped in a kitchen towel or in a breadbox. For longer storage, slice and freeze individual pieces. You can toast them directly from the freezer, and they’ll be just as good as fresh!
FAQ
Can I make this in a bread machine?
Absolutely! Just add all ingredients to your bread machine and select the dough setting. Once it’s done, shape and bake the dough as usual.
How do I store leftover sourdough discard bread?
If you have leftovers, wrap the bread tightly in plastic or store it in a resealable bag. It should last for 2-3 days on the counter. You can also freeze it for longer storage.
Sourdough Discard Bread Machine Recipe
If you’re looking to make this in a bread machine, it’s easy! Just add the ingredients to the machine in the order recommended by the manufacturer, and select the dough setting. After that, shape the dough, let it rise, and bake it. You’ll still get that soft, tangy flavor!
Sourdough Discard French Bread Recipe
For a twist, try turning this dough into a French bread version. Shape it into a long baguette-style loaf, and let it rise for a shorter time before baking. The result is a more rustic, crusty loaf with a delicious sourdough kick.
