The Easiest Sourdough Discard Sandwich Bread
If you are looking for bread you can make within a few hours, this Sourdough Discard Sandwich Bread is for you! This bread is super fluffy and soft and is super easy to make with a very forgiving timeline. It is also dairy-free and refined sugar-free making it the perfect bread choice for a variety of needs.
Servings: 12 servings
Ingredients
- 350 grams bread flour 2 ½ cup
- 120 grams whole wheat flour 1 cup
- 7 grams instant yeast 2 ¼ teaspoon
- 10 grams salt 1 ½ tsp
- 200 grams warm water (120℉) ¾ cup
- 60 grams honey ¼ cup
- 180 grams sourdough discard room temperature, ¾ cup
- 60 grams olive oil ¼ cup
Instructions
- To the bowl of a stand mixer add bread flour, whole wheat flour, instant yeast, and salt and combine.350 grams bread flour, 120 grams whole wheat flour, 7 grams instant yeast, 10 grams salt
- Mix together the wet ingredients and add to the dry ingredients. 200 grams warm water (120℉), 60 grams honey, 180 grams sourdough discard, 60 grams olive oil
- Knead all the ingredients together for 10-15 minutes in a stand mixer with the dough hook attachment or by hand. The dough should be soft and pliable and be able to pass the windowpane test, meaning you can pull a piece of the dough thin enough that you can see light through without it tearing. If it is still weak knead for a couple more minutes.
- Shape the dough into a ball and add to a straight-edge container or medium-sized bowl. Cover with plastic wrap and let rise in a warm place until doubled in size. At 80°F this will take 1-2 hours.
- Once the dough doubles in size, punch the dough down. Place the dough on the counter, lightly flouring if needed, and divide the dough into 2 equal sections. Gently pull the dough into a rectangle. Roll the dough up like a log. Pinch the sides of the dough to seal the seams. Repeat with the other loaf.
- Place the dough into two greased 8.5x4.5" loaf pans with the seam side down. Let the dough rise covered for another 30 mins-1 hour until it has doubled in size in the pan. Don't wait for the sides of the dough to reach the top of the loaf pan, if you wait the loaves will be overproofed.
- Bake in a 350℉ degree oven for 25 minutes or until internal temperature of the loaf is 190℉. Once baked remove the loaf from the pan and let it cool on a cooling rack. Brush the tops with oil or butter for a softer crust.
Notes
- During the second rise in the loaf pans, don’t wait for the dough to completely fill the pan. The center may rise slightly above the rim, but the sides will stay lower. If you wait until the sides reach the top, the loaves will be overproofed and may collapse after baking.
- Wait for the loaf to cool on a cooling rack before slicing the loaf. This will help the crumb to set and will keep the loaf fresher for longer. To make slicing easier, turn the loaf on its side to cut.
- You can use cold sourdough discard in the recipe but it will extend the rise times.
- Instant yeast is used instead of active dry yeast and can be added directly in with the rest of the ingredients.
- Water is increased to 200 grams and should be a temperature of about 120℉
- Cooking time reduced to 25 minutes or until the internal temperature is 190℉
Swaps:
- You can swap olive oil for a different type if you prefer.
- You can swap honey for maple syrup or sugar.
- You can remove whole wheat flour and swap for all bread flour if you want a full white bread.
Nutrition
Serving: 1slice | Calories: 212kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 325mg | Potassium: 73mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 1mg
