There’s something special about the smell of freshly baked bread wafting through the kitchen. It reminds me of childhood weekends spent with family, where the warm aroma wrapped around us like a cozy blanket. This Sourdough Discard Sandwich Bread is more than just a recipe; it’s a connection to those sweet moments. Using sourdough discard not only reduces waste but also infuses the bread with a tangy flavor that elevates every sandwich. You’ll love the soft texture and crusty exterior as it cradles your favorite fillings. Let’s embrace the joy of baking and create something wonderful together with this simple bread recipe.
why make this recipe
This recipe is a delightful way to utilize sourdough discard that often goes to waste. Instead of throwing it away, you can transform it into a beautiful loaf of bread. The sourdough element adds depth to the flavor, making it perfect for sandwiches or toast. Plus, baking bread at home allows you to control ingredients and enjoy a fresh, homemade taste that store-bought bread can’t match.
how to make Sourdough Discard Sandwich Bread
Ingredients :
- 3 1/2 cups all-purpose flour
- 1 cup sourdough discard
- 1 cup warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 2 tablespoons olive oil
Directions :
- In a large bowl, combine the warm water, sugar, and yeast; let it sit until frothy, about 5-10 minutes.
- Add the sourdough discard, salt, and olive oil to the yeast mixture.
- Gradually add the flour, mixing until a dough forms.
- Knead the dough on a floured surface until smooth, about 8-10 minutes.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1-2 hours.
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough and shape it into a loaf.
- Place the loaf in a greased bread pan and let it rise again for about 30-40 minutes.
- Bake in the preheated oven for 30-35 minutes or until golden brown and sounds hollow when tapped.
- Allow to cool before slicing.
how to serve Sourdough Discard Sandwich Bread
This bread is versatile and can be served in many ways. You can slice it for sandwiches filled with meats, cheeses, and veggies for a hearty lunch. Toast it in the morning and spread some butter or jam, or enjoy it alongside soups and salads for a comforting dinner.
how to store Sourdough Discard Sandwich Bread
Store your bread in a cool, dry place. You can keep it wrapped in plastic wrap or in a bread bag for up to three days. For longer storage, slice and freeze it in a freezer-safe bag. Just pop the slices in the toaster straight from the freezer when you’re ready to enjoy.
tips to make Sourdough Discard Sandwich Bread
- Make sure your yeast is active by checking for froth before mixing.
- For extra flavor, consider adding herbs or spices to the dough.
- Knead until the dough is smooth; it should be soft but not sticky.
- If you don’t have sourdough discard, you can use a bit of sour cream or yogurt for similar flavor.
variation
You could add ingredients like nuts, seeds, or dried fruits to the dough for a twist. Experiment with whole grain flour or incorporate spices like cinnamon for a sweet bread option.
FAQs
1. Can I use all whole wheat flour?
Yes, you can replace some or all of the all-purpose flour with whole wheat flour, but the texture may be denser.
2. What should I do if my dough doesn’t rise?
Ensure your yeast is fresh and that the water temperature is warm, not hot. If it still doesn’t rise, it might be a temperature issue; try placing it in a warmer spot.
3. How can I tell when the bread is done?
The bread is done when it is golden brown on top and sounds hollow when you tap on the bottom. Use a thermometer to check if it reaches about 190°F (88°C) inside.
Sourdough Discard Sandwich Bread
Ingredients
Bread Ingredients
- 3 1/2 cups all-purpose flour Adjust flour as necessary while kneading
- 1 cup sourdough discard Use unsweetened sourdough discard
- 1 cup warm water Must be warm to activate the yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast Ensure it's fresh and active
- 2 tablespoons olive oil
Method
Preparation
- In a large bowl, combine the warm water, sugar, and yeast; let it sit until frothy, about 5-10 minutes.
- Add the sourdough discard, salt, and olive oil to the yeast mixture.
- Gradually add the flour, mixing until a dough forms.
- Knead the dough on a floured surface until smooth, about 8-10 minutes.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1-2 hours.
Baking
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough and shape it into a loaf.
- Place the loaf in a greased bread pan and let it rise again for about 30-40 minutes.
- Bake in the preheated oven for 30-35 minutes or until golden brown and sounds hollow when tapped.
- Allow to cool before slicing.