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 g water 1 cup, warmed to 110–120°F
- 1 teaspoon active dry yeast
- 56 g unsalted butter softened (4 tablespoons)
- 25 g sugar 2 tablespoons
- 100 g unfed sourdough discard ⅓ cup
- 500 g all-purpose flour about 4 cups
- 10 g salt 1½ teaspoons
Instructions
Make the dough
- Add the warm water (110–120°F), yeast, and sugar to the bowl of a stand mixer or a mixing bowl. Mix with a fork until combined (it's okay if it's clumpy) and let sit about 5 minutes, until the yeast blooms.250 g water, 1 teaspoon active dry yeast, 25 g sugar
- Add the remaining ingredients — softened butter, sourdough discard, flour, and salt. Turn the mixer on the lowest setting with the dough hook.56 g unsalted butter, 100 g unfed sourdough discard, 500 g all-purpose flour, 10 g salt
- Let the mixer work until the dough forms a soft, smooth ball, then knead another 8–10 minutes (keep an eye on your mixer so it doesn't overheat).
First rise
- Lightly grease a medium bowl, add the dough, and turn to coat. Cover with plastic wrap and let rise 1–2 hours, until doubled.
Second rise
- Line or grease a loaf pan. Turn the dough onto a lightly floured surface and gently stretch it into a rectangle (the short side roughly the length of the loaf pan). Roll it up from the short side, pinch the seam, tuck the ends, and place it in the prepared pan.
- Cover with plastic wrap and a clean tea towel and let rise another 1–2 hours, until puffy over the top of the pan.
Bake
- Once fully risen, preheat the oven to 375°F and bake 30 minutes, until golden brown.
- Cool in the pan 10 minutes, then transfer to a cooling rack and cool completely before slicing for the best results.
Notes
Don't skimp on the second rise — under-proofing leads to the bread splitting in the oven.
This bread lasts at room temperature for 5–7 days.
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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