Why Make This Recipe
Sourdough Discard Sandwich Bread is a delicious way to make use of sourdough discard that often goes to waste. Instead of tossing it out, you can create a soft, fluffy bread that’s perfect for sandwiches, toast, or simply enjoying with butter. This bread not only helps reduce food waste but also adds a lovely flavor and texture, thanks to the sourdough starter. Plus, it’s easy to make and requires basic ingredients.
How to Make Sourdough Discard Sandwich Bread
Ingredients:
- ½ cup water (warmed to 110℉)
- ¼ cup + 1 Tablespoon non-dairy or regular dairy milk (warmed to 110℉)
- 1 Tablespoon granulated sugar
- 1 ¼ teaspoons active dry yeast
- 3 cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)
- 1 ½ teaspoons kosher salt
- 4 Tablespoons unsalted butter (melted)
Directions:
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Combine warm water and milk in the bowl of a stand mixer fitted with a dough hook attachment. Add the granulated sugar, then sprinkle the active dry yeast on top. Let sit for 5 minutes until the yeast is foamy. If the yeast does not foam, the yeast is dead, and you will need to start over with fresh yeast.
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Add the flour, sourdough discard, and salt. With the mixer on low speed, slowly pour in the melted butter. Mix until a rough dough forms. It should wrap around the dough hook and pull away from the sides of the bowl.
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Transfer the dough to a smooth work surface. Knead for 4-5 minutes until a soft, smooth dough forms. If the dough seems sticky or stiff, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
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Place the dough in a large oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 1 ½-2 hours until doubled in size.
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Grease a 9×5-inch loaf pan. Set aside.
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Place the dough on a lightly floured work surface. Use a rolling pin to roll the dough into a 9×18-inch rectangle. It’s important that this is only as wide as the width of your loaf pan (9 inches wide for a 9×5-inch loaf pan).
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From the short side of the rectangle, roll the dough into a log. Think about this like rolling a burrito. Not too tight, not too loose, and the same thickness all the way across. Transfer the dough log into your prepared baking pan, seam-side down.
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Loosely cover the pan with a greased piece of plastic wrap or a kitchen towel. Let rise about 1 hour, until the dough has risen 1 inch above the edge of the pan.
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Preheat the oven to 350℉. Bake the loaf for 40-45 minutes until golden brown and the internal temperature of the loaf reaches 190℉.
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Let the loaf cool in the pan for about 10 minutes, then transfer to a cooling rack to cool fully (about an hour) before slicing.
How to Serve Sourdough Discard Sandwich Bread
This sandwich bread is perfect for making classic sandwiches, grilled cheese, or even French toast. You can slice it thin or thick, depending on your preference. Enjoy it toasted with butter, or load it up with your favorite fillings.
How to Store Sourdough Discard Sandwich Bread
After the bread has cooled completely, store it in an airtight container or a bread bag at room temperature. It can last for about 3-4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag. You can take out slices as needed and toast them directly from the freezer.
Tips to Make Sourdough Discard Sandwich Bread
- Make sure to use warm water and milk to activate the yeast properly.
- Don’t rush the rising times; this is essential for a light and fluffy loaf.
- If you want to add extra flavor, consider mixing in herbs or spices into the dough.
- If you have leftover bread, try using it for breadcrumbs or croutons for salads.
Variation
For a different flavor, you can add seeds, nuts, or dried herbs when mixing the ingredients. This can enhance the taste and give your bread a unique twist.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour, keeping in mind that it may change the texture slightly.
What can I do if my dough doesn’t rise?
If your dough doesn’t rise, it may be due to inactive yeast. Check the yeast’s expiration date or try activating it with warm water and sugar again.
Can I make this bread without a stand mixer?
Absolutely! You can knead the dough by hand. Just mix the ingredients in a bowl and then knead on a floured surface for about 8-10 minutes until smooth and elastic.
Sourdough Discard Sandwich Bread
Ingredients
Method
- Combine warm water and milk in the bowl of a stand mixer fitted with a dough hook attachment. Add the granulated sugar, then sprinkle the active dry yeast on top. Let sit for 5 minutes until the yeast is foamy.
- If the yeast does not foam, the yeast is dead, and you will need to start over with fresh yeast.
- Add the flour, sourdough discard, and salt. With the mixer on low speed, slowly pour in the melted butter. Mix until a rough dough forms.
- Transfer the dough to a smooth work surface. Knead for 4-5 minutes until a soft, smooth dough forms. Add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Place the dough in a large oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 1 ½-2 hours until doubled in size.
- Grease a 9×5-inch loaf pan. Set aside.
- Place the dough on a lightly floured work surface. Roll the dough into a 9×18-inch rectangle.
- From the short side of the rectangle, roll the dough into a log, seam-side down. Transfer to the prepared baking pan.
- Loosely cover the pan with a greased piece of plastic wrap or a kitchen towel. Let rise about 1 hour until the dough has risen 1 inch above the edge of the pan.
- Preheat the oven to 350℉. Bake the loaf for 40-45 minutes until golden brown and the internal temperature reaches 190℉.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a cooling rack to cool fully (about an hour) before slicing.