This sourdough sandwich bread is the perfect way to use up sourdough discard. It’s also easy enough to throw together in an afternoon and enjoy for dinner.
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Why you’ll love this sourdough sandwich bread
This sourdough sandwich bread is not your average sandwich bread. The addition of sourdough discard makes it extra airy and gives it just the right amount of sourdough flavor.
Plus, it comes together in about 3 hours! A quick and easy recipe that doesn’t require kneading. This sourdough sandwich bread is one of the easiest breads I’ve ever made.
Ingredients you’ll need
I like to keep ingredients fairly simple and straightforward. The sourdough sandwich bread is no exception. Here’s what you will need to make this delicious bread:
- Sourdough discard
- Instant yeast
- Salt
- Sugar
- Water
- Butter
How to make sourdough sandwich bread
Make the dough
To make your sourdough sandwich bread, you will start by combining the warm water and yeast in a small bowl. Set this bowl aside and allow the yeast to bloom.
While the yeast blooms, combine the flour, sourdough discard, salt, sugar and butter in the bowl of a stand mixer. I like to use add the ingredients to the bowl as it sits on a food scale. This way I can simply “tare” the scale after each addition and minimize the number of dishes I have to use.
Once the flour mixture is combined, add the yeast mixture to the bowl and stir until combined. This step will take a little longer to stir together. We want the dough to be elastic and very well combined, so I typically stir with the dough hook for about 5-6 minutes.
First rise
Once the dough is at the desired elasticity, place the dough in an oiled glass bowl and cover with plastic wrap or a lid. Allow the dough to rise in a warm place for one hour.
I like to place my bowl in the oven with the light on. The light produces just enough heat for the dough to rise well without being too hot.
Shape the dough
After the dough has rested for an hour, it should be about doubled in size.
Now it is time to shape the dough! Place the dough onto a lightly floured surface and work it into a rectangle with your hands. It is totally fine to use a rolling pin here if you prefer, but the dough it fairly easy to work with and I find that using my hands works well.
Your rectangle should be about 18 x 8 inches, give or take a little.
Once you have your rectangle of dough, fold the long sides over slightly and roll the dough from the short end. Next, tuck the ends of the loaf under slightly and place in a lightly oiled, or parchment lined, loaf pan.
Second rise
Now you will cover the loaf pan with plastic wrap or a towel and place it back into the oven (with the light on still), or warm place to rise for 45-60 minutes.
The loaf will rise slightly above the edge of the pan.
Bake the loaf
At this point, you will remove the pan from the oven while it preheats.
Preheat your oven to 350F and bake the loaf for 40-45 minutes, or until it turns light brown.
Once baked, remove the pan from the oven and allow it to cool for an hour before removing from the pan. Allow the bread to cool completely before slicing.
Storing your sourdough sandwich bread
I like to slice my loaf as needed, so I prefer to store it in a ziplock bag or in an airtight container. Another option is to pre slice your loaf and store the slices in an airtight container or bag. Both options work well and will keep your bread for 3-5 days.
For extra time to consume the bread, try storing your container in the refrigerator. This will prolong the life of the bread (but might lead to a slightly dryer bread, so be aware of that before storing).
Did you try this recipe
I would be so grateful if you left a rating and review below!
Sourdough Discard Sandwich Bread
This sourdough sandwich bread is the perfect way to use up sourdough discard. It's also easy enough to throw together in an afternoon and enjoy for dinner.
Ingredients
- 100g Sourdough discard
- 500g Bread flour
- 60g Butter, softened
- 20g Sugar
- 10g Salt
- 7g Intant yeast
- 250g Warm water
Instructions
- Combine yeast and warm water in a small bowl, set aside.
- Add flour, salt, sugar, butter and sourdough discard to the bowl of a stand mixer, mix with dough hook on low until combined (about 30-60 seconds is enough).
- Add yeast and water mixture to the mixer bowl.
- Stir on low-med until thoroughly combined, the dough should be elastic and slapping the sides of the mixing bowl.
- Place dough in a lightly oiled glass bowl, cover with plastic wrap or towel.
- Allow dough to rise for 1 hour (I like to place the bowl in my oven with the light on).
- After the dough has doubled, gently work into a rectangle measuring about 18x6 inches. Fold the long edges of the rectangle over, then roll from the short end into a loaf. Tuck ends under slightly and place into a greased loaf pan (or use parchement paper).
- Allow loaf to rise 45-60 minutes, or until the dough is slighty above the sides of the loaf pan (1/2-1 inch above).
- Preheat oven to 350°F.
- Bake loaf uncovered for 40-45 minutes, or until the top is lightly browned.
- Removes from oven and allow to cool for 1-2 hours before removing from pan and slicing,
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