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
Scale
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.
