This sandwich bread recipe combines the tangy flavor of sourdough discard with the lightness of yeast, resulting in a soft and flavorful loaf. It’s perfect for sandwiches or toast, making it a versatile addition to your baking repertoire.
The process is straightforward and requires basic baking skills. With just a few ingredients, you can create a delicious homemade bread that reduces waste by utilizing sourdough discard.
Understanding Sourdough Discard
Sourdough discard is the portion of sourdough starter that is removed during the feeding process. Instead of tossing it away, it can be repurposed in various recipes, including this delightful sandwich bread.
Utilizing sourdough discard not only reduces waste but also adds a unique tangy flavor to baked goods. This recipe showcases how versatile sourdough discard can be, transforming it into a soft and airy loaf that is perfect for any meal.
Ingredients That Make a Difference
The ingredients for this sourdough discard sandwich bread are simple yet effective.
Combining sourdough discard with yeast creates a balanced flavor profile, while the addition of sugar or honey enhances the bread’s sweetness.
All-purpose flour provides the necessary structure, and olive oil or melted butter contributes to a tender crumb. Each component plays a vital role in achieving the perfect loaf.
The Baking Process
Creating this sandwich bread involves a straightforward process that even novice bakers can master.
Start by mixing the sourdough discard with warm water, sugar, and yeast. This mixture should become bubbly, indicating that the yeast is active.
Next, incorporate flour and salt, followed by kneading the dough until it reaches a smooth and elastic consistency.
Rising and Shaping
The rising stages are crucial for developing the bread’s texture.
After kneading, allow the dough to rise in a warm environment until it doubles in size. This first rise is essential for creating an airy crumb.
Once risen, shape the dough into a loaf and let it rise again in the pan. This second rise ensures the bread has the right volume before baking.
Baking to Perfection
Preheating the oven is an important step that should not be overlooked.
Once the oven reaches the desired temperature, bake the loaf until it turns golden brown and sounds hollow when tapped.
After baking, allow the bread to cool in the pan briefly before transferring it to a wire rack. This cooling process helps maintain the bread’s texture and flavor.
Serving Suggestions
This sourdough discard sandwich bread is incredibly versatile and can be enjoyed in numerous ways.
Serve it warm with a spread of butter for a simple yet satisfying treat.
It also makes an excellent base for sandwiches, toast, or even French toast. The soft, airy crumb pairs well with a variety of toppings, making it a delightful addition to any meal.
Easy Sourdough Discard Sandwich Bread
This bread features a tender crumb and a slightly chewy crust, thanks to the combination of yeast and sourdough discard. 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)
- 1 cup warm water (110°F/43°C)
- 2 tablespoons sugar or honey
- 2 teaspoons instant yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil or melted butter
Instructions
- Mix the Dough: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until bubbly.
- Add Flour and Salt: Stir in the flour and salt until a shaggy dough forms. Add the olive oil or melted butter and mix until incorporated.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Loaf: Punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf and 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 above the rim of the pan.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake the Bread: Bake the loaf for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Servings: 12 slices
- Calories: 120kcal
- Fat: 2g
- Protein: 3g
- Carbohydrates: 22g