why make this recipe
This bread uses sourdough discard so you waste less. It makes soft sandwich loaves with a mild tang. The recipe is fast and simple. You can use it any day for toast, sandwiches, or snacks.
introduction
This recipe turns extra sourdough starter into a useful loaf. You do not need a mature starter or long feed times. Mix, knead, let rise, and bake. If you like discard baking, try chocolate chip sourdough scones for another easy discard treat.
how to make Sourdough Discard Sandwich Bread
Follow the simple steps below. Measure ingredients, mix, knead, rise, shape, and bake. Watch the dough as it rises; warm places make it faster. This recipe makes one standard loaf.
Ingredients :
- 2 cups sourdough discard
- 1/2 cup warm water
- 1/4 cup olive oil
- 2 tablespoons honey or sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
Directions :
- In a large mixing bowl, combine the sourdough discard, warm water, olive oil, honey (or sugar), and salt. Mix well.
- Gradually add the flour and yeast, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, until doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Let it rise again for about 30-45 minutes.
- Bake in the preheated oven for 30-35 minutes, or until golden brown.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
how to serve Sourdough Discard Sandwich Bread
Slice the bread thin or thick. Serve it toasted with butter or use it for sandwiches. It works well with soups and salads. For more soft sandwich ideas see easy sourdough sandwich bread.
how to store Sourdough Discard Sandwich Bread
Let the bread cool fully before storing. Keep it in a bread box or a paper bag for 2 days. For longer storage, wrap slices in plastic and freeze for up to 3 months. Thaw slices at room temperature or toast from frozen.
tips to make Sourdough Discard Sandwich Bread
- Use warm water (not hot) to help the yeast wake up.
- Knead until the dough is smooth and springs back.
- Let the dough double in a warm spot, like an off oven with the light on.
- If the dough feels sticky, add flour a little at a time.
- Brush the top with olive oil or butter before baking for a softer crust.
variation (if any)
- Whole wheat: Replace 1–2 cups of flour with whole wheat flour.
- Seeds: Add 1/4 cup mixed seeds to the dough for texture.
- Sweet: Use 3 tablespoons honey and add 1/2 cup raisins for a sweet loaf.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes. Active starter will work but may add more tang. You may reduce yeast a little if your starter is very active.
Q: Do I need to feed my starter before using the discard?
A: No. Discard is not fed. This recipe uses discard as is.
Q: Can I use instant yeast or active dry yeast?
A: Use instant yeast as written. If you use active dry yeast, dissolve it in the warm water first.
Q: How do I tell when the dough has risen enough?
A: The dough should double in size. Press a finger gently; if the dent stays, it has risen.
Q: Can I bake this in a Dutch oven?
A: Yes. You can shape it and bake in a Dutch oven, but watch time and color.
Conclusion
This Sourdough Discard Sandwich Bread is a simple way to use extra starter and make soft, tasty loaves. For another take on this idea, see this Sourdough Discard Sandwich Bread – Farmhouse on Boone post and this Sourdough Discard Sandwich Bread recipe for more tips and photos.
Sourdough Discard Sandwich Bread
Ingredients
Method
- In a large mixing bowl, combine the sourdough discard, warm water, olive oil, honey (or sugar), and salt. Mix well.
- Gradually add the flour and yeast, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, until doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Let it rise again for about 30-45 minutes.
- Bake in the preheated oven for 30-35 minutes, or until golden brown.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.