Bake the Best Sourdough Discard Sandwich Bread – A Simple, Flavorful Recipe

Sourdough discard sandwich bread is a fantastic way to use up excess sourdough starter while creating a soft, fluffy loaf perfect for sandwiches, toast, or simply enjoying with butter. This recipe balances the tangy notes of sourdough discard with the light and airy texture of classic sandwich bread.

Why You’ll Love This Recipe

• No waste – Uses leftover sourdough discard instead of throwing it away.
• Soft and fluffy – Ideal for sandwiches, grilled cheese, and toast.
• Easy to make – No complicated techniques, just mix, knead, rise, and bake.
• Rich flavor – A subtle tang from the discard enhances the overall taste.

Ingredients

• 2 ½ cups (300g) bread flour
• 1 cup (240g) sourdough discard (unfed)
• 2 tablespoons (30g) sugar or honey
• 1 teaspoon (6g) salt
• 1 packet (2 ¼ teaspoons) instant or active dry yeast
• ½ cup (120ml) warm milk (or water)
• 2 tablespoons (28g) butter, melted

Instructions

1. Activate the Yeast (If Using Active Dry)

If using active dry yeast, dissolve it in the warm milk along with the sugar. Let it sit for 5–10 minutes until foamy. If using instant yeast, skip this step and mix it directly with the dry ingredients.

2. Mix the Dough

In a large mixing bowl or stand mixer, combine the bread flour, salt, and yeast (if using instant). Add the sourdough discard, warm milk (or water), melted butter, and sugar or honey. Stir until a shaggy dough forms.

3. Knead the Dough

Knead the dough for about 8–10 minutes by hand or 5–7 minutes in a stand mixer with a dough hook. The dough should be smooth and elastic but slightly tacky. If it’s too sticky, add a tablespoon of flour at a time until manageable.

4. First Rise

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

5. Shape the Loaf

Once risen, punch down the dough and shape it into a loaf. Place it into a greased 9×5-inch loaf pan. Cover and let it rise for another 30–45 minutes, until it domes slightly above the pan.

6. Bake

Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown on top and the loaf sounds hollow when tapped. An instant-read thermometer should read 190–200°F (88–93°C) when inserted into the center.

7. Cool and Serve

Remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.

Variations

• Whole Wheat Version – Replace up to 1 cup of bread flour with whole wheat flour for a heartier texture.
• Dairy-Free – Use water and replace butter with olive oil or a plant-based alternative.
• Honey Oat Topping – Brush the top with honey and sprinkle oats before baking for extra texture.
• Herbed Bread – Add 1 teaspoon of dried herbs like rosemary or thyme for added flavor.

Servings and Timing

• Servings: 1 loaf (about 12 slices)
• Prep Time: 15 minutes
• Rise Time: 1 ½ to 2 hours
• Bake Time: 30–35 minutes
• Total Time: ~2 ½ to 3 hours

Storage and Reheating

• Room Temperature: Store in an airtight container or wrapped in plastic for up to 3 days.
• Refrigeration: Keeps up to a week but may dry out slightly. Toasting helps revive texture.
• Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or toast from frozen.

Frequently Asked Questions

How do I know when my dough has risen enough?

The dough should roughly double in size. You can also perform a “poke test” by gently pressing your finger into the dough. If it slowly springs back, it’s ready.

Can I make this bread without yeast?

Yes, but the rise time will be much longer. Without commercial yeast, it may take 6+ hours to ferment and rise properly.

Why is my bread dense?

Dense bread can result from under-kneading, insufficient rising time, or too much flour. Ensure proper gluten development and allow the dough to rise fully.

Can I use whole wheat flour instead of bread flour?

Yes, but whole wheat flour absorbs more liquid, so you may need to add an extra tablespoon or two of water. The texture will also be slightly denser.

Do I need to use warm milk?

Yes, warm milk (or water) helps activate the yeast and improve dough consistency. It should be around 100–110°F (37–43°C).

Can I let the dough rise overnight?

Yes, you can refrigerate the dough overnight for a slow fermentation process. Let it come to room temperature before shaping and baking.

How do I get a soft crust?

Brushing the top with butter immediately after baking helps soften the crust. You can also store the bread in a plastic bag once cooled to retain moisture.

Can I double this recipe?

Absolutely! Just be sure to use two loaf pans and adjust baking time slightly if necessary.

What’s the best way to slice homemade sandwich bread?

Use a serrated bread knife and let the loaf cool completely before slicing to prevent tearing.

Can I use a bread machine?

Yes, you can mix and knead the dough in a bread machine on the dough setting, then shape, rise, and bake in a conventional oven.

Conclusion

This sourdough discard sandwich bread is the perfect balance of soft, airy texture and a mild tangy flavor, making it a fantastic way to repurpose your sourdough discard. Whether you’re making sandwiches, toast, or simply enjoying a warm slice with butter, this homemade bread is sure to become a household favorite.

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