This Sourdough Discard Sandwich Bread is soft, chewy and has a wonderful golden brown crust. It is perfect for savory sandwiches but sweet toppings are also delicious on this bread.
If you work with homemade sourdough, you know that a lot of discard accumulates when feeding your starter. Those who read my blog also know that I do not throw away this discard, but collect it to make a tasty bread, like this awesome sandwich bread.
Alright, so if you’re looking for a way to “recycle” your sourdough discard, then you have found the perfect recipe! You do not need your active, bubbling starter, just the discard. It’s simple, it’s quick, it’s tasty…so let’s get started!
Tools & Equipment
- 2 loaf pans 23x 13cm / 9×5-inch or 22x11cm / 8,5×4,5-inch
- Bench scraper
- Medium bowl
- Pastry brush
- Plastic wrap
- Silicone spatula
- Stand mixer fitted with the dough hook
- Wire rack
Quick Bread: With this recipe you can make a quick bread. It doesn’t require a lot of work or time. If you want to make an artisan sourdough bread, this is not it.
Stand Mixer: You can mix the ingredients in a large bowl and then knead by hand for about 5 minutes if you do not have a stand mixer at home. The process takes a little more effort, but it’s definitely doable.
Yeast: I use my discard starter for this bread. I collect and keep it in the fridge until I have enough to make a loaf. Since it doesn’t have as much strength, I add a little yeast to help the starter and make sure the bread rises properly.
Ingredients for this Recipe
Step by Step Guide – How to Make Sourdough Discard Sandwich Bread
Spray a medium bowl and 2 loaf pans with cooking spray. Warm the milk to 43-46°C / 110-115°F. Pour the milk into the bowl of a stand mixer and sprinkle the yeast on top. Attach the dough hook and add the discard sourdough starter, canola oil, salt, sugar, baking soda and flour.
Mix on medium speed until combined, for about 1 minute. Scrape down the sides of the bowl, put the mixer back on medium and knead for 5 minutes. The dough will be slightly sticky. Add a little extra flour, if the dough is too wet.
Place the dough in the bowl, cover and let it rise in a warm place, for about 30 minutes or until doubled in size. Transfer the dough to an unfloured work surface.
Divide in half and put both halves in the loaf pans. Cover the loaf pans and let the dough rise for another 20 minutes. Preheat the oven to 204°C / 400°F. Brush the top of the loaves lightly with oil.
Bake for 25-30 minutes. The top should be golden brown and the internal temperature about 95°C / 203°F. They sound hollow when you tap them. Let the breads cool in the pans for 10 minutes, then place on a wire rack to cool completely.
Storage: You can either place the loaves in an airtight container or wrap them tightly in a kitchen towel and store at room temperature. Do not store bread in the fridge. To freeze, slice the bread or leave the loaf whole and wrap tightly with aluminum foil, plastic or place in a freezer bag and freeze for up to 3 months.
My Summary for Sourdough Discard Sandwich Bread
Taste: This sandwich bread is neither sweet nor salty, making it perfect for both sweet and savory toppings.
Texture: A soft, chewy sourdough bread with a nice golden brown crust.
Time: Prep time for this bread is about 30 minutes. It needs 2 proofing stages before baking: about 30 minutes for the 1st rise and about 20 minutes for the 2nd rise. The baking time is 25-30 minutes. So total time is about 2 hours.
More “BREAD” Recipes
You want to make your own sourdough starter? Follow the instructions on how to do it here: SOPHIE
- 365ml whole milk, 43-46°C / 110-115°F
- 7g instant yeast
- 250g discard sourdough starter
- 55g canola oil
- 6g (1tsp) salt
- 12g granulated sugar
- 3g (1/2tsp) baking soda
- 562g bread flour, plus more for handling the dough
- 15ml canola oil, for brushing the loaves
- Spray a medium bowl and two loaf pans (23x 13cm / 9x5-inch or 22x11cm / 8,5x4,5-inch) with cooking spray. Set aside.
- Warm the milk in the microwave to 43-46°C / 110-115°F.
- Pour the warmed milk into the bowl of a stand mixer. Sprinkle the yeast over the milk.
- Attach the dough hook to the stand mixer. Add the discard sourdough starter, canola oil, salt, sugar, baking powder and flour and mix on medium speed until combined, for about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula.
- Put the mixer back on medium speed and knead for 5 minutes. The dough will be slightly sticky. Add a little extra flour, 1 tablespoon at a time, if the dough is too wet, being careful not to add too much flour.
- Place the dough in the greased bowl and cover with plastic. Let the dough rise in a warm place, for about 30 minutes or until doubled in size.
- Place the dough on an unfloured work surface and divide in half with a bench scraper. Place both halves in the greased loaf pans.
- Cover the loaf pans with plastic or a kitchen towel and let the dough rise for another 20 minutes.
- Preheat the oven to 204°C / 400°F.
- Uncover the loaf pans and brush the top of the loaves lightly with oil using a pastry brush.
- Bake the loaves on the middle rack for 25-30 minutes. The top should be golden brown and the internal temperature about 95°C / 203°F. They also sound hollow when you tap them.
- Let the breads cool in the pans for 10 minutes, then remove them from the pan and place on a wire rack to let them cool completely.