Easy Sourdough Discard Sandwich Bread Recipe

Hey y’all! Emily here, straight from my Austin kitchen, ready to share a recipe that’s been a game-changer for me: Easy Sourdough Discard Sandwich Bread. If you’re anything like me, you’ve probably got a jar of sourdough discard sitting in your fridge, begging to be used. And let’s be honest, sometimes you just want a good ol’ fashioned sandwich without the tang of a traditional sourdough loaf. That’s where this recipe comes in!

This isn’t your grandma’s complicated sourdough. This is a simple, straightforward sandwich bread that uses your discard to add flavor and tenderness, without all the fuss. Trust me, even if you’re a beginner baker, you can totally nail this recipe. I’ve even made it with my kids helping (and making a mess!).

Why You’ll Love This Sourdough Discard Sandwich Bread

• No Waste: Finally, a delicious way to use that sourdough discard instead of tossing it!
• Soft and Tender: The sourdough discard adds a subtle tang and creates an incredibly soft and tender crumb, making it the perfect sandwich bread.
• Easy to Make: This recipe is straightforward and doesn’t require any fancy techniques. If you can mix and knead dough, you can make this bread.
• Versatile: Perfect for sandwiches, toast, grilled cheese, or even just slathered with butter and jam.
• Freezer-Friendly: Make a batch, slice it up, and freeze it for future sandwiches. Perfect for busy weeknights!

Ingredients for Sourdough Discard Sandwich Bread

Here’s what you’ll need to whip up a loaf of this amazing bread:

• 1 cup warm water (230 g): Make sure the water is warm, not hot, to activate the yeast properly.
• ⅓ cup of sugar (72g): The sugar helps to feed the yeast and adds a touch of sweetness.
• 2 ¼ teaspoons of dry active yeast (or one package): This is what makes the bread rise.
• 3 cups of all purpose flour (360 g): All-purpose flour works great for this recipe, but you can also use bread flour for a slightly chewier texture.
• 1 tsp salt (9 g): Salt is essential for flavor and also helps to control the yeast.
• 2 tbsp oil (I used coconut) (25 g): I like using coconut oil for a subtle sweetness, but you can use any neutral oil like vegetable or canola oil.
• 1/3 cup of sourdough discard: This is the star of the show! Make sure your discard is unfed (meaning it hasn’t been recently fed with flour and water).

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make this easy sourdough discard sandwich bread:

1. Activate the Yeast: In a mixing bowl, mix together warm water, sugar, and package of yeast. Let is sit for 10 minutes until bubbles form on the surface. This is how you know the yeast is alive and kicking.
2. Mix the Dough: In the bowl of a stand mixer, add the yeast mixture, flour, salt, sourdough discard, and oil. Using a dough hook attachment, mix on medium speed for approximately 10 minutes, or until the dough no longer sticks to the sides. If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 10-12 minutes. The dough should be smooth and elastic.
3. First Rise: Cover with beeswax wrap or damp tea towels, and let it rise for one hour. The dough should double in size. This is where the magic happens! Find a warm spot in your kitchen to let the dough rise.
4. Shape the Loaf: Punch the dough down. This releases the air bubbles. Roll the dough into a log shape and tuck in the sides. Place in a greased bread pan seam side down. I use a standard 9×5 inch loaf pan.
5. Second Rise: Allow to rise an additional hour. The loaf should double in size and be at least one inch above the pan. This second rise is crucial for a light and airy bread.
6. Bake: Preheat the oven to 350 degrees. Bake the bread for 25-30 minutes, or until golden brown in color. A good indicator is when the internal temperature reaches 200-210°F. If the top starts to brown too quickly, you can tent it with foil.
7. Cool: Allow to cool 10 minutes before removing from the pan. Then allow to cool completely before slicing. I know it’s tempting to slice into it right away, but trust me, it’s worth the wait!

Pro Tips for Perfect Sourdough Discard Sandwich Bread

• Use a Kitchen Scale: For the most accurate results, I highly recommend using a kitchen scale to measure your ingredients.
• Don’t Overmix the Dough: Overmixing can lead to a tough bread. Mix until the dough comes together and is smooth and elastic.
• Adjust Rising Time: Rising times can vary depending on the temperature of your kitchen. If your kitchen is cold, it may take longer for the dough to rise.
• Use a Bread Thermometer: A bread thermometer is a great tool for ensuring your bread is fully cooked.
• Let it Cool Completely: As tempting as it is, let the bread cool completely before slicing to prevent it from becoming gummy.

Common Mistakes and How to Avoid Them

• Dough Doesn’t Rise: Make sure your yeast is fresh and your water is warm enough. Also, ensure your kitchen is warm enough for the dough to rise properly.
• Bread is Dense: This could be due to not letting the dough rise enough, overmixing the dough, or using too much flour.
• Bread is Too Brown: Tent the bread with foil during baking to prevent it from browning too quickly.
• Bread is Gummy: Let the bread cool completely before slicing.

Variations on This Sourdough Discard Sandwich Bread Recipe

• Honey Wheat: Replace half of the all-purpose flour with whole wheat flour and add 2 tablespoons of honey to the dough.
• Everything Bagel: Brush the top of the loaf with an egg wash and sprinkle with everything bagel seasoning before baking.
• Cinnamon Raisin: Add 1 teaspoon of cinnamon and ½ cup of raisins to the dough.
• Herb and Cheese: Add 1 tablespoon of chopped fresh herbs (like rosemary or thyme) and ½ cup of shredded cheese (like cheddar or parmesan) to the dough.

How to Store Sourdough Discard Sandwich Bread

To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 2 months. Slice the bread before freezing for easy use.

Frequently Asked Questions (FAQ)

• Can I use active dry yeast instead of instant yeast? Yes, you can use active dry yeast. Just make sure to proof it in warm water with a little sugar before adding it to the other ingredients.
• Can I use bread flour instead of all-purpose flour? Yes, you can use bread flour for a slightly chewier texture.
• Can I make this recipe without a stand mixer? Yes, you can knead the dough by hand on a lightly floured surface for about 10-12 minutes.
• How do I know when the bread is done? The bread is done when it’s golden brown in color and the internal temperature reaches 200-210°F.
• Can I add other ingredients to the dough? Yes, feel free to experiment with adding other ingredients like herbs, cheese, or nuts.

Serving Suggestions

This sourdough discard sandwich bread is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• Sandwiches: Obviously! Use it for your favorite sandwich fillings like turkey, ham, or grilled vegetables.
• Toast: Toast it up and top it with butter, jam, avocado, or eggs.
• Grilled Cheese: The perfect bread for a gooey, melty grilled cheese sandwich.
• Croutons: Cube the bread and bake it until crispy to make homemade croutons for salads or soups.
• Bread Pudding: Use it to make a delicious and comforting bread pudding.

So there you have it! My easy sourdough discard sandwich bread recipe. I hope you give it a try and let me know what you think! Happy baking, y’all!

Remember, baking is all about experimenting and having fun. Don’t be afraid to try new things and put your own spin on this recipe. And if you mess up, don’t worry! We’ve all been there. Just dust yourself off and try again. That’s how we learn and grow in the kitchen. And who knows, you might just discover your new favorite recipe along the way!

I can’t wait to see what you create. Tag me in your photos on social media so I can see your beautiful loaves of sourdough discard sandwich bread. And as always, if you have any questions, feel free to ask in the comments below. I’m here to help you every step of the way.

Happy baking, friends! And remember, good food doesn’t have to be complicated. Sometimes, the simplest recipes are the most delicious.

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