The Easiest Sourdough Discard Sandwich Bread

Why You’ll Love This Recipe

This soft and fluffy sourdough discard sandwich bread is perfect for those who love homemade bread but don’t have the time for an all-day sourdough process. It uses sourdough discard for flavor while relying on commercial yeast for a quick rise, making it a great way to use up extra starter.

PIN FOR LATER!PIN FOR LATER!

What Makes This Recipe Special?

• Quick and easy – Ready in just a few hours
• Great use for sourdough discard – No waste, just delicious bread
• Soft texture – Perfect for sandwiches or toast
• Dairy-free & refined sugar-free – Suitable for various diets
• Versatile – Swap ingredients for different flavors and textures

Preparation Phase & Tools to Use

Essential Tools and Equipment

• Mixing bowl or stand mixer – For combining and kneading the dough
• Dough hook attachment (if using a stand mixer) – Helps knead efficiently
• Kitchen scale – Ensures precise measurements for best results
• Tea towel or plastic wrap – To cover the dough while rising
• Loaf pans (9×5-inch) – Shapes the bread for even baking
• Wire rack – Cools the bread to prevent a soggy bottom
• Pastry brush – For brushing oil on top for a soft crust
• Thermometer – Ensures the bread reaches 190°F internally

Preparation Tips

• Use warm water (about 100°F) to help the yeast activate properly.
• Measure ingredients by weight for accuracy, especially flour.
• Knead thoroughly until the dough passes the windowpane test for the best texture.
• Choose a warm place for rising (above 80°F) to speed up fermentation.
• Oil your hands and work surface slightly to prevent sticking.

Ingredients

Wet Ingredients

• 180g (¾ cup) warm water
• 60g (¼ cup) honey
• 180g (¾ cup) sourdough discard
• 60g (¼ cup) olive oil

Dry Ingredients

• 7g (2 ¼ tsp) active dry yeast
• 120g (1 cup) whole wheat flour
• 343g (2 ½ cups) bread flour
• 10g (1 ½ tsp) salt

Step-by-Step Directions

1. Activate the Yeast

• In a large mixing bowl or stand mixer, combine warm water, honey, and yeast.
• Let sit for 5 minutes until bubbly.

2. Mix and Knead the Dough

• Add sourdough discard, flours, salt, and olive oil.
• Knead for 15 minutes (using a stand mixer with a dough hook or by hand).
• The dough should be soft and elastic, able to pass the windowpane test.

Windowpane Test:

Stretch a small piece of dough between your fingers. If it stretches thin enough to let light through without tearing, it’s ready. If not, knead for a few more minutes and test again.

3. First Rise

• Shape the dough into a ball and place it in a greased bowl.
• Cover with a tea towel and let rise in a warm place (40 minutes to 1 hour) or until doubled.

4. Shape the Loaves

• Punch down the dough and place it on a lightly floured surface.
• Divide it into two equal sections.

Shaping Method 1:

• Flatten the dough into a rectangle.
• Fold the top third down, then fold the sides to the center.
• Roll into a log and pinch the seams closed.

Shaping Method 2:

• Roll the dough into a rectangle the length of the loaf pan.
• Roll it up tightly like a jelly roll.
• Pinch the seams closed.

5. Second Rise

• Place the shaped loaves into greased 9×5-inch loaf pans, seam side down.
• Cover and let rise 30 minutes to 1 hour, until the dough rises above the pan’s edge.

6. Bake

• Preheat the oven to 350°F (175°C).
• Bake for 35-40 minutes, until the internal temperature reaches 190°F.

7. Cool & Finish

• Remove the bread from the pans and transfer to a wire rack.
• Brush the tops with olive oil for a softer crust.
• Let cool completely before slicing to prevent a gummy texture.

PIN FOR LATER!

Notes & Variations

• Ingredient swaps:
  • Olive oil → Use melted butter or another neutral oil.
  • Honey → Replace with maple syrup or granulated sugar.
  • Whole wheat flour → Use all bread flour for a lighter loaf.
• For a slightly sweeter bread, increase honey to 90g (⅓ cup).
• For extra flavor, mix in herbs, seeds, or shredded cheese before kneading.

Best Ways to Enjoy Sourdough Discard Sandwich Bread

This soft and fluffy bread is perfect for various uses. Whether toasted, grilled, or used fresh, it elevates any meal.

Breakfast Ideas

• Toasted with butter and jam
• Topped with avocado and a sprinkle of salt
• Made into French toast with cinnamon and maple syrup
• Used as a base for an egg and cheese sandwich

Lunch & Dinner Uses

• Classic turkey or ham sandwich
• Grilled cheese with tomato soup
• Peanut butter and honey sandwich
• BLT with crispy bacon, lettuce, and tomato
• Open-faced sandwich with hummus and roasted vegetables

Additional Serving Ideas

• Used for homemade croutons in soups and salads
• Cut into cubes for a bread pudding
• Turned into garlic bread by toasting with butter and herbs
• Used for stuffing in holiday meals

PIN FOR LATER!

Common Mistakes to Avoid & How to Perfect the Recipe

1. Using Cold Ingredients

• Cold water or sourdough discard can slow yeast activation.
• Always use warm water (about 100°F) to help the yeast bloom.

2. Not Kneading Enough

• The dough should pass the windowpane test before the first rise.
• Insufficient kneading leads to dense, heavy bread.

3. Over- or Under-Proofing

• Let the dough rise in a warm environment (above 80°F).
• Over-proofing can lead to collapsed bread, while under-proofing results in a dense loaf.

4. Skipping the Second Rise

• The second rise is essential for a light, airy texture.
• Allow the dough to rise until it reaches slightly above the loaf pan’s edge.

5. Baking at the Wrong Temperature

• Always preheat the oven to 350°F before baking.
• Use an oven thermometer if unsure, as some ovens run hot or cool.

6. Slicing Too Soon

• Let the bread cool completely before cutting to avoid a gummy texture.
• A hot loaf continues cooking internally and needs time to set.

Side Dish Recommendations

This bread pairs well with a variety of sides. Here are eight great options:

1. Tomato Soup

A rich and creamy soup enhances the flavor of grilled cheese made with this bread.

2. Roasted Vegetables

Serve alongside a sandwich for a healthy, balanced meal.

3. Fresh Salad

A light, crisp salad complements the soft texture of the bread.

4. Scrambled Eggs

Perfect for a simple breakfast sandwich.

5. Hummus and Fresh Veggies

Spread hummus on the bread or use it as a side dip.

6. Mashed Avocado

A quick and delicious topping for toast.

7. Cheese and Charcuterie

Slice the bread thinly and serve with cheeses and cured meats.

8. Herb Butter and Olive Oil Dip

A simple yet flavorful way to enjoy this homemade bread.

Best Tips for Success

• Use a kitchen scale for precise ingredient measurements to ensure consistent results.
• Knead thoroughly until the dough passes the windowpane test for a soft, airy texture.
• Monitor rising times based on room temperature—warmer environments lead to faster rising.
• Use an oven thermometer to verify the correct baking temperature.
• Let the bread cool completely before slicing to prevent a gummy interior.

Storage and Reheating Instructions

Storing at Room Temperature

• Wrap the bread in a clean kitchen towel or store it in an airtight container.
• Keep it at room temperature for up to 3 days to maintain freshness.

Freezing Instructions

• Slice the bread before freezing for easy use.
• Wrap slices in plastic wrap and place them in a freezer-safe bag.
• Store in the freezer for up to 3 months.

Reheating Methods

• For soft bread: Wrap a slice in a damp paper towel and microwave for 10-15 seconds.
• For crispy toast: Toast in a preheated oven at 350°F for 5-7 minutes or in a toaster.

PIN FOR LATER!

Frequently Asked Questions

1. Can I make this recipe without yeast?

No, yeast is necessary for a quick rise. If using only sourdough starter, the process will take much longer.

2. Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be slightly less chewy since bread flour has more protein for better gluten development.

3. Can I let the dough rise overnight?

Yes, you can let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.

4. Why is my bread dense?

Dense bread is usually caused by under-kneading, not proofing long enough, or using too much flour. Ensure proper kneading and rising times.

5. Can I add mix-ins like seeds or herbs?

Yes, add seeds, nuts, or herbs during the kneading stage for extra flavor and texture.

6. How do I know when the bread is fully baked?

Use a thermometer—the internal temperature should reach 190°F for a fully baked loaf.

7. Can I use a bread machine for this recipe?

Yes, but it is best for mixing and kneading. Shape the dough by hand and bake in the oven for the best results.

8. How do I prevent my crust from getting too hard?

Brush the loaf with olive oil or melted butter after baking to keep the crust soft.

Conclusion

This sourdough discard sandwich bread is an easy and delicious way to use extra starter while making a soft, fluffy loaf perfect for any meal. With a quick rising time and simple ingredients, this bread is ideal for beginners and experienced bakers alike. Try different variations, pair it with your favorite dishes, and enjoy fresh homemade bread any time.

Let me know if you need any changes before finalizing.