This sourdough discard sandwich bread is a practical way to utilize leftover sourdough starter. It results in a soft, flavorful loaf that is perfect for sandwiches or toast.
The recipe is simple and requires minimal ingredients, making it an excellent choice for both beginner and experienced bakers.
Understanding Sourdough Discard
Sourdough discard refers to the portion of sourdough starter that is removed during the feeding process.
This leftover mixture can often be a source of waste if not utilized properly.
However, it can be transformed into a delightful ingredient for various baked goods, including this sandwich bread.
Using sourdough discard not only reduces waste but also adds a unique flavor profile to your bread.
The natural fermentation process enhances the taste and texture, making it a wonderful addition to your baking repertoire.
Ingredients for Success
The beauty of this sourdough discard sandwich bread lies in its simplicity.
The recipe requires just a handful of ingredients: sourdough discard, flour, water, sugar, salt, and yeast.
Optional olive oil can be added for extra moisture and richness.
Each ingredient plays a vital role in achieving the perfect loaf.
Flour provides structure, while water activates the yeast and helps develop gluten.
Sugar feeds the yeast, contributing to the bread’s rise and flavor.
The Baking Process
Creating this sandwich bread is a straightforward process that can be broken down into manageable steps.
Start by mixing the sourdough discard with warm water, sugar, and yeast until well combined.
Gradually add flour and salt, stirring until a dough forms.
Kneading the dough is essential for developing its texture.
Transfer it to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
This step is crucial for achieving that fluffy interior.
Rising to the Occasion
Once kneaded, place the dough in a greased bowl and cover it with a damp cloth.
Allow it to rise in a warm environment until it doubles in size, which typically takes about 1-2 hours.
This fermentation process is where the magic happens, as the dough develops flavor and structure.
After the first rise, punch down the dough and shape it into a loaf.
Place it in a greased loaf pan and let it rise again for about 30-45 minutes, until it has risen just above the rim of the pan.
This second rise is important for achieving a light and airy loaf.
Baking and Enjoying
Preheat your oven to 375°F (190°C) before baking the bread.
Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
This step ensures a perfectly baked loaf with a soft crust.
After baking, allow the bread to cool on a wire rack before slicing.
This cooling period helps set the crumb and makes slicing easier.
Enjoy your freshly baked sourdough discard sandwich bread with butter and homemade jam for a delightful breakfast experience.
Nutrition and Serving Suggestions
This sandwich bread yields about 12 slices, making it perfect for family breakfasts or meal prep.
Each slice contains approximately 150 calories, 2g of fat, 4g of protein, and 28g of carbohydrates.
It’s a nutritious option for sandwiches, toast, or simply enjoyed on its own.
Pair it with your favorite spreads, such as butter, jam, or avocado, for a satisfying meal.
This versatile bread can also be used for grilled cheese sandwiches or as the base for hearty sandwiches filled with your choice of ingredients.
Easy Sourdough Discard Sandwich Bread
This sandwich bread is made using sourdough discard, flour, water, and yeast, creating a deliciously soft texture. The recipe takes about 3 hours from start to finish, including rising time, and yields one loaf.
Ingredients
- 1 cup sourdough discard (active or inactive)
- 3 cups all-purpose flour
- 1 cup warm water (110°F/43°C)
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 teaspoons instant yeast
- 2 tablespoons olive oil (optional)
Instructions
- Mix Ingredients: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until well combined.
- Add Flour and Salt: Gradually add the flour and salt to the mixture, stirring until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If using, incorporate olive oil during kneading.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Loaf: Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
- Second Rise: Cover the loaf with a cloth and let it rise again for about 30-45 minutes, or until it has risen just above the rim of the pan.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the pan and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Servings: 12 slices
- Calories: 150kcal
- Fat: 2g
- Protein: 4g
- Carbohydrates: 28g