Sourdough Discard Sandwich Bread

This sourdough discard sandwich bread is light and fluffy with a beautiful golden crust. It’s super easy, fast, and the perfect way to take your sandwich or toast to the next level.

The softest bread you’ll ever eat!

This sandwich bread is a family favorite. (My almost 4 year old loves a piece with just butter on it.) It’s fluffy and the perfect texture for eating as a sandwich or toasting. The texture is similar to white bread, but with all the benefits of sourdough. It has a very light tang to it, but it’s great if you don’t want a sourdough-y flavor on your sandwich.

How To Make This Easy Sourdough Discard Sandwich Bread

Add all of the ingredients in to the bowl of a stand mixer. Mix them on low speed until they’re combined, then kick up the speed to medium/high. Let it mix for about 7-9 minutes or until it doesn’t stick to the bottom anymore. (This is a sticky dough so don’t be worried if it is sticky in your hands.)

Let the dough rest in a bowl with plastic wrap over it or a container with a lid until doubled in size. The timing of this really depends on the temperature around the bowl. Prepare a 9×5 inch loaf pan by greasing all the sides (I like to use butter).

Once the dough has doubled in size, flour your work surface. Punch down the dough in the container it rose in. Pull it out of the container and place on the floured surface. Shape into a rectangle about 20 inches long by 6 inches wide.

Starting on the short side, roll the dough up like a cinnamon roll, pulling it tighter each time you roll over. When it’s completely rolled, pinch the seam together underneath and on the edges. Place the rolled up log of dough in the loaf pan and cover it with a tea towel or thin cloth until it’s an inch higher than the pan.

shaped dough ready to bake

Now you’ll preheat your oven. Once the dough has risen for the second time, spritz the top with water. Place it in the oven to bake for 45 minutes or until golden brown. Let the loaf cool for 10 minutes in the pan. Tip the bread loaf out of the pan and let it cool completely on a baking rack. Store in a bread bag or wrapped in plastic on your counter (wrapping ensures it stays soft). I recommend eating it within a day, but it will keep 3-5 days before it starts to mold.

sourdough discard sandwich bread

FAQs and Tips!

What kind of sandwiches can I make with this bread?

Honestly, anything will taste delicious on this sourdough discard sandwich bread. I think it works especially well with peanut or any kind of nut butter and fruit preserves. I also love it as grilled cheese, either with just cheese and butter, or fancied up with apples, caramelized onions, fig, or prosciutto.

Does this sandwich bread taste like sourdough?

It has a very light sourdough-y smell, but the bread itself really just tastes like delicious white bread.

Can I freeze this sandwich bread?

Absolutely! Wrap it tightly in plastic wrap and pop it in your freezer. It’s best to use it within 3 months of freezing.

Other Awesome Sourdough Discard Recipes

Sourdough Discard Sandwich Bread

Course Bread
Prep Time 2 hours
Cook Time 45 minutes
Servings 10 slices

Equipment

  • Mixer
  • 9X5 loaf pan

Ingredients

  • 100 g (~1/3 cup) sourdough discard
  • 3/4 cup (190g) water warmed
  • 1/4 cup (60ml) milk warmed (I use unsweetened almond)
  • 2 tsp (7g) instant yeast
  • 1 1/2 tbsp (30g) honey
  • 4 tbsp (55g) unsalted butter softened
  • 1 tsp (10g) 1 tsp salt
  • 3 1/2 cups (420g) bread flour * see notes

Instructions

  • In the bowl of a stand mixer, place all of your ingredients.
  • Mix on low speed to combine, then kick up the speed to medium/high and let go for about 7-9 minutes or until it doesn’t stick to the bottom. This is a sticky dough so don’t be worried if it is sticky in your hands.
  • Let rest in a bowl with plastic wrap over it or in a container with a lid until doubled in size. (This will take different amount of time depending on whether its warm or cold around it.)
  • Prepare a 9×5 inch loaf pan by greasing all the sides (I like to use butter).
  • Once the dough has doubled in size, flour a work surface and punch down the dough.
  • Pull it out of the container onto the floured surface and shape into a rectangle about 20”x6” in size. Starting at the 6” side, roll the dough up like a cinnamon roll, pulling it tighter each time you roll over.
  • When finished, pinch the seam together underneath and on the edges.
  • Place the rolled up log of dough in the loaf pan, covered with a tea towel, to rise 1” above the top of the pan.
  • Preheat the oven to 350°F and once the dough has risen, spritz the top with water and place in the oven to bake for 45 minutes, or until golden brown.
  • Let cool for 10 minutes in the pan when you remove it from the oven, then tip it out and let cool on a baking rack until completely cool. Store in a bread bag or wrapped in plastic to keep soft!

Notes

  1. You can use All Purpose flour instead of Bread Flour if you don’t have bread flour. The texture will just vary slightly.

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