Easy Sourdough Discard Sandwich Bread Recipe
Soft, fluffy, and perfect for reducing waste! This easy sandwich bread uses sourdough discard for a delicious, homemade loaf that’s great for sandwiches, toast, and more.
Ingredients
- 1 cup sourdough discard unfed
- 3/4 cup warm water
- 2 tbsp honey or sugar
- 2 1/4 tsp active dry yeast 1 packet
- 3 tbsp olive oil or melted butter
- 1 tsp salt
- 3 cups all-purpose flour plus more as needed
Instructions
- Activate Yeast: In a large bowl, mix the warm water, honey (or sugar), and yeast. Let sit for 5-10 minutes until frothy.
- Add Discard and Wet Ingredients: Stir in the sourdough discard, olive oil (or butter), and salt until combined.
- Incorporate Flour: Gradually add the flour, 1 cup at a time, mixing until a sticky dough forms.
- Knead: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- Shape and Second Rise: Punch down the dough, shape into a loaf, and place it in a greased 9x5-inch loaf pan. Cover loosely and let rise again for 30-40 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
- Cool: Remove from the pan and let cool completely on a wire rack before slicing.
Notes
- For a richer flavor, use half whole wheat flour.
- Add seeds like flax or sesame for extra texture and nutrition.
- Store in a bread box or airtight container for 3-4 days, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 24gProtein: 4gFat: 3gSugar: 3g
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