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–+ servings

Sourdough Discard Sandwich Bread

A delightful and tangy bread made using sourdough discard, perfect for sandwiches, toast, or as a side for soups and salads.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 3gSodium: 150mgFiber: 1gSugar: 1g

Notes

To store, keep bread wrapped in plastic wrap or in a bread bag for up to three days. For longer storage, slice and freeze in a freezer-safe bag.
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