Sourdough Discard Sandwich Bread

4.93 from 13 votes

Sourdough Discard Sandwich Bread

A delicious an easy recipe for Sourdough Discard Sandwich Bread, perfect for breakfast toast or lunch sanwiches! This recipe makes 1 loaf of sandwich bread.

Prep Time15

Cook Time45

Rise Time2 30

Total Time3 30

Course: Breakfast, Brunch, Snack

Cuisine: American

Servings: servings

Calories: 206kcal

Author: Jessica Vogl

Equipment

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

US Customary - Metric

Instructions

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. It should wrap around the dough hook and pull away from the sides of the bowl.
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.
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 9x5-inch loaf pan. Set aside.
Place the dough on a lightly floured work surface. Use a rolling pin to roll the dough into a 9x18-inch rectangle. It's important that this is only as wide as the width of your loaf pan (9 inches wide for a 9x5-inch loaf pan).
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 (not bigger on one side, etc.). Transfer the dough log into your prepared baking pan, seam-side down.
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 of the loaf 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.

Video

Notes

*You do not need a stand mixer to make this recipe. You can also make the dough in a large mixing bowl with a wooden spoon, then knead by hand.

To make this recipe with active sourdough stater, omit the yeast and replace the discard with active starter (200g). You will also need to increase the rise times.

Try my Sourdough Discard Whole Wheat Sandwich Bread, too!

Nutrition