Quick Sourdough Discard Sandwich Bread
This Sourdough Discard Sandwich Bread is soft, fluffy, and perfect for everyday slicing, with just a hint of tangy sourdough flavor. Made with sourdough discard and a touch of yeast for reliability, it bakes into a tender, golden loaf that’s ideal for sandwiches, toast, and everything in between.
Equipment
- Stand Mixer optional
- Dough hook attachment
- Kitchen Scale
- Loaf Pan Roughly 9x4
- Plastic wrap
Ingredients
- 250 mL Water
- 1 tsp Active Dry Yeast
- 4 tablespoon Unsalted Butter - Softend 56g
- 2 tablespoon Sugar 25g
- ⅓ Cup Unfed Sourdough Discard 100g
- 500 g All-Purpose Flour
- 1 ½ teaspoon Salt 10g
Instructions
Make the dough
- Add the yeast and warm water (110-120 degrees Fahrenheit) to the bowl of a stand mixer or mixing bowl. Add sugar and yeast to the water and mix with a fork until combined (its okay if its clumpy). Let it sit for 5 mins or until the yeast blooms.250 mL Water, 1 teaspoon Active Dry Yeast , 2 tablespoon Sugar
- Add the remaining ingredients into the bowl of your mixer (I just dump it all in) and turn your mixer on the lowest setting with the dough hook attachment.4 tablespoon Unsalted Butter - Softend, ⅓ Cup Unfed Sourdough Discard, 500 g All-Purpose Flour, 1 ½ teaspoon Salt
- Let the mixer do its thing until it forms a soft, smooth ball. Allow it to knead for another 8-10 minutes (always monitor your mixer to make sure it doesn't overheat. I've let dough knead for much longer than this with no issues, so I don't think it is likely to happen)
First rise
- Lightly grease a medium bowl and place your ball of dough inside, coating all of it with the butter or oil (this is to prevent it from sticking to your bowl). Cover the bowl with plastic wrap and let it sit for 1-2 hours or until doubled.
Second rise
- Line or grease a loaf pan and set aside. Turn your risen dough out onto a lightly floured surface and gently stretch it into a rectangle (the short side of the rectangle should be roughly the length of the loaf pan; it does not matter how long the length of the rectangle is.)Roll the dough up the length of the rectangle and you will be left with a roll of dough the length of the pan. Pinch the seam and tuck the ends before transferring the dough to the prepared pan.
- Cover with plastic wrap and a clean tea towel, and let rise for another hour or two until it is nice and puffy over the top of the pan**.
Bake
- Once the dough has fully risen, preheat your oven to 375°F and bake for 30 minutes or until golden brown.
- Allow the bread to cool in the pan for 10 minutes and then transfer it to a cooling rack. Allow it to cool fully before cutting for the best results!
Notes
* * I have noticed that skimping on the second rise leads to the bread splitting in the oven, so make sure you let it rise!
This bread lasts at room temperature for 5-7 days.
Nutrition
Calories: 200kcalCarbohydrates: 35gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 323mgPotassium: 48mgFiber: 1gSugar: 2gVitamin A: 117IUVitamin C: 0.001mgCalcium: 8mgIron: 2mg
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