If you’ve ever wondered what to do with your leftover sourdough discard, look no further than this Sourdough Discard Sandwich Bread Recipe. It transforms what might seem like waste into a deliciously soft, flavorful loaf perfect for sandwiches, toast, or just enjoying with a little butter. This recipe strikes a beautiful balance between the tangy depth from the sourdough discard and the light, fluffy texture you want from sandwich bread, making it a must-try for bread lovers and home bakers alike.
Ingredients You’ll Need
The magic of this sourdough bread is truly in its simple, everyday ingredients. Each one brings something special to the table—whether it’s flavor, structure, or moisture—ensuring your bread turns out perfect every time.
- 2 cups sourdough discard: This adds wonderful tang and a unique depth of flavor that sets this bread apart.
- 3 cups all-purpose or bread flour: Flour is the backbone of your bread, providing structure and chewiness.
- 2 tbsp sugar or honey: Just the right amount to feed the yeast and add a touch of sweetness without overpowering.
- 1 tsp salt: Enhances flavor and strengthens the dough’s gluten network for better texture.
- 2 tbsp olive oil or butter: Adds richness and helps keep the bread moist and tender.
- 1 packet (2 ¼ tsp) instant yeast: Gives your bread that great rise and light crumb when combined with the discard.
- ¾ cup warm water or milk: Hydrates the dough and influences the final crumb and crust softness.
How to Make Sourdough Discard Sandwich Bread Recipe
Step 1: Activate the yeast
Start by combining the sourdough discard, instant yeast, warm water, and sugar in a bowl. Let the mixture sit for about 5 minutes until it becomes foamy. This activation step assures your yeast is lively and ready to give the bread that perfect rise.
Step 2: Mix the dough
Next, stir in the flour, salt, and olive oil until a shaggy dough forms. Don’t worry if it looks rough at this stage; this is just the beginning of creating the perfect dough texture.
Step 3: Knead and first rise
Turn your dough onto a clean surface and knead it for about 8 to 10 minutes until it becomes smooth and elastic. This is where the gluten develops, giving your bread that wonderful chewiness. Place the dough in a greased bowl, cover it, and let it rise for 1 to 2 hours until it has doubled in size.
Step 4: Shape and second rise
Once risen, gently punch down the dough to release air bubbles, then shape it into a loaf. Place it in a greased loaf pan and cover it for another hour. This second rise helps the bread develop an airy crumb and a lovely shape that’s ideal for slicing.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes until its crust turns a beautiful golden brown and it sounds hollow when tapped. This step seals in flavor and creates a crust that’s crispy yet tender inside.
Step 6: Cool and enjoy
After baking, let your bread cool completely on a wire rack before slicing. This cooling time is key—it allows the bread’s structure to set and makes slicing easier without squishing it.
How to Serve Sourdough Discard Sandwich Bread Recipe
Garnishes
A simple dusting of flour on top before baking creates a rustic look, while spreading a thin layer of herb butter or jam right after slicing can elevate every bite. Toasted with a smear of cream cheese and fresh tomatoes turns this bread into a delightful snack.
Side Dishes
This sandwich bread pairs wonderfully with hearty soups like tomato basil or creamy potato leek. It also complements fresh salads and charcuterie boards beautifully, soaking up dips and sauces with ease.
Creative Ways to Present
Think beyond the traditional sandwich: use slices as a base for avocado toast topped with a sprinkle of chili flakes, or make grilled cheese sandwiches with melting mozzarella and caramelized onions. The bread’s soft crumb and sturdy crust lend themselves perfectly to all kinds of creative spins.
Make Ahead and Storage
Storing Leftovers
Keep any leftover sourdough discard sandwich bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It typically stays fresh for about 2 to 3 days without drying out.
Freezing
For longer storage, slice the bread and freeze it in a resealable bag. This method allows you to pull out just what you need, keeping the rest fresh for up to 3 months.
Reheating
To revive frozen or leftover bread, toast slices directly or warm them in your oven at 350°F (175°C) for about 10 minutes. This restores the crust’s crunch and softens the crumb, making every bite taste freshly baked.
FAQs
Can I use whey instead of water or milk in this recipe?
Yes! Using whey can add a subtle tang and extra nutrients, complementing the sourdough discard’s flavor beautifully. Just substitute an equal amount for the water or milk.
Does the recipe work with gluten-free flour?
Gluten-free baking can be tricky as gluten provides structure, so you may need a blend designed for bread and possibly additional binding agents. This recipe is best with all-purpose or bread flour for consistent results.
How sour will the bread taste?
The sourness level depends largely on the flavor of your sourdough discard. This recipe balances the tang with a gentle sweetness, resulting in a mild and pleasant sour flavor that most people find very appealing.
Is it possible to make this bread vegan?
Absolutely! Just swap the honey for maple syrup or use sugar, and choose olive oil instead of butter. The recipe is otherwise naturally vegan-friendly.
Can I double the recipe to make two loaves?
Definitely. Just multiply each ingredient by two and use two loaf pans. Keep an eye on rising times as they may vary slightly with larger batches.
Final Thoughts
Making your own sandwich bread at home using sourdough discard is such a rewarding experience, especially when the result is as soft, flavorful, and versatile as this Sourdough Discard Sandwich Bread Recipe. Whether you’re a novice or a seasoned baker, this recipe transforms everyday ingredients into something truly special. Give it a try—you’ll love how it elevates your sandwiches and snacks, and it’s a fantastic way to reduce waste in the kitchen!
Print
Sourdough Discard Sandwich Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Delicious and resourceful sourdough sandwich bread made using sourdough discard combined with instant yeast, creating a soft, flavorful loaf perfect for everyday sandwiches. This recipe transforms discarded starter into a moist, tender bread with a crisp crust.
Ingredients
Ingredients
- 2 cups sourdough discard
- 3 cups all-purpose or bread flour
- 2 tbsp sugar or honey
- 1 tsp salt
- 2 tbsp olive oil or butter
- 1 packet (2 ¼ tsp) instant yeast
- ¾ cup warm water or milk
Instructions
- Activate the yeast: In a mixing bowl, combine the sourdough discard, instant yeast, warm water or milk, and sugar or honey. Stir gently and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the dough: Add the all-purpose or bread flour, salt, and olive oil or butter to the yeast mixture. Stir together until a shaggy dough forms and the ingredients are just combined.
- Knead & First Rise: Transfer the dough to a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
- Shape & Second Rise: After the first rise, punch down the dough to release air. Shape the dough into a loaf and place it into a greased loaf pan. Cover and let it rise again for about 1 hour until it puffs up nicely.
- Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes or until the crust turns golden brown and the bread sounds hollow when tapped on the bottom.
- Cool & Enjoy: Remove the bread from the pan and transfer to a wire rack. Allow it to cool completely before slicing to ensure the best texture. Enjoy your homemade sourdough discard sandwich bread fresh or toasted.
Notes
- Use either all-purpose or bread flour depending on what you have, but bread flour will give a chewier texture.
- Warm water or milk can be used depending on preference; milk adds tenderness and a richer flavor.
- Letting the bread cool completely before slicing helps maintain its structure.
- Substitute sugar with honey for a touch of natural sweetness.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
