Sourdough Discard Sandwich Bread Recipe

why make this recipe

This bread uses sourdough discard so you waste less. It makes soft, tasty sandwich slices. It is easy for daily meals and simple to bake at home. If you like other discard ideas, try this sourdough scones recipe for a snack: sourdough scones recipe.

introduction

This sourdough discard sandwich bread recipe gives a soft crumb and good rise. You use discard from your starter, flour, yeast, milk, and a little sugar and butter. The dough is simple to mix and bakes into a classic loaf for sandwiches and toast.

how to make Sourdough Discard Sandwich Bread Recipe

Follow these steps slowly and simply. Use room temperature ingredients where noted. The recipe is forgiving and good for beginners.

Ingredients :

• 1 cup sourdough discard (unfed)
• 2 cups warm milk (about 105–110°F / 40–43°C)
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons melted butter (plus extra to grease pan)
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour
• 2 teaspoons instant yeast

Directions :

1. In a large bowl, mix warm milk, sugar, and instant yeast. Let sit 5 minutes until a little bubbly.
2. Add sourdough discard, melted butter, and egg. Stir to combine.
3. Add salt and 3 cups flour. Mix until a soft batter forms.
4. Add remaining flour 1/2 cup at a time. Stop when dough is soft and slightly sticky.
5. Turn dough onto a floured surface. Knead 8–10 minutes until smooth and elastic.
6. Place dough in a lightly greased bowl. Cover and let rise 1 to 1.5 hours, until doubled.
7. Punch down dough gently. Shape into a loaf and place in a greased 9×5-inch pan.
8. Cover and let rise again 45–60 minutes, until the dough reaches near the top of the pan.
9. Preheat oven to 375°F (190°C).
10. Bake 30–35 minutes until golden and internal temp reads 190–200°F (88–93°C).
11. Remove from pan and cool on a rack before slicing.

how to serve Sourdough Discard Sandwich Bread Recipe

Slice thin for sandwiches or thick for toast. Serve warm with butter, jam, or cheese. It also works well for grilled sandwiches and French toast.

how to store Sourdough Discard Sandwich Bread Recipe

Wrap cooled loaf in plastic or store in a bread box at room temperature for 2–3 days. For longer storage, freeze slices in a sealed bag for up to 3 months. Thaw or toast slices when needed.

tips to make Sourdough Discard Sandwich Bread Recipe

• Measure flour by spooning into the cup and leveling. Too much flour makes dry bread.
• Keep milk warm, not hot, so yeast stays active.
• If dough is sticky, dust with a little flour but avoid adding too much.
• For a faster loaf, you can use a same-day method and less rising time; see a guide on making a same-day sourdough loaf: same-day sourdough bread.
• Let the bread cool before slicing to keep the crumb from getting gummy.

variation (if any)

• Whole wheat: Replace 1 cup of flour with whole wheat flour.
• Seeds: Add 1/4 cup mixed seeds to the dough.
• Honey: Swap sugar for honey for a milder sweet flavor.
• Milk swap: Use water and a bit more butter for a lighter crumb.

FAQs

Q: Can I use active starter instead of discard?
A: Yes. Use the same amount but expect a slightly stronger tang.

Q: Do I need to proof the yeast if I use instant yeast?
A: No, instant yeast can be mixed directly. But proofing in warm milk helps check activity.

Q: Can I make this in a bread machine?
A: Yes. Add ingredients in machine order and use the basic dough or loaf cycle.

Q: How do I get a taller loaf?
A: Use a smaller pan or let the second rise longer before baking.

Q: Can I skip the egg?
A: Yes. The egg adds softness. You can replace it with 2 tablespoons oil or extra butter.

Conclusion

If you want another tested version, see this detailed Sourdough Discard Sandwich Bread post at Sourdough Discard Sandwich Bread – Farmhouse on Boone. For a simple, easy take on this recipe, try the guide at Easy Sourdough Discard Sandwich Bread Recipe – The Pantry Mama.

Sourdough Discard Sandwich Bread

This soft and delicious bread utilizes sourdough discard to minimize waste, perfect for sandwiches and toast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Bread Ingredients

• 1 cup sourdough discard (unfed)
• 2 cups warm milk (about 105–110°F / 40–43°C) Keep milk warm, not hot.
• 2 tablespoons sugar Can replace with honey for a milder flavor.
• 2 teaspoons salt
• 2 tablespoons melted butter (plus extra to grease pan)
• 1 large egg Can replace with 2 tablespoons oil or extra butter.
• 5 to 5 1/2 cups all-purpose flour Measure by spooning into the cup and leveling.
• 2 teaspoons instant yeast No need to proof before mixing.

Method

 

Preparation

1. In a large bowl, mix warm milk, sugar, and instant yeast. Let sit for 5 minutes until bubbly.
2. Add sourdough discard, melted butter, and egg. Stir to combine.
3. Add salt and 3 cups of flour. Mix until a soft batter forms.
4. Add remaining flour 1/2 cup at a time, stopping when the dough is soft and slightly sticky.
5. Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

First Rise

1. Place the dough in a lightly greased bowl, cover, and let rise for 1 to 1.5 hours, until doubled in size.

Shaping

1. Punch down the dough gently, shape it into a loaf, and place it in a greased 9x5-inch pan.
2. Cover and let rise again for 45–60 minutes, until dough reaches near the top of the pan.

Baking

1. Preheat oven to 375°F (190°C).
2. Bake for 30–35 minutes until golden and internal temperature reads 190–200°F (88–93°C).
3. Remove from pan and cool on a rack before slicing.

Notes

Wrap cooled loaf in plastic or store in a bread box at room temperature for 2–3 days. For longer storage, freeze slices in a sealed bag for up to 3 months.