5.0 from 6 votes
Sourdough Discard Sandwich Bread
This Sourdough Discard Sandwich Bread Recipe makes a sandwich loaf with the flavor of sourdough and the ease of using commercial yeast.
Prep Time
20 mins
Cook Time
20 mins
Rising and resting times (total)
4 hrs
Total Time
4 hrs 50 mins
Servings: 16
Calories: 87 kcal
Course:
Bread
Cuisine:
International
Ingredients
- 3 cups (375 grams) bread flour plus extra, as needed
- 1 cup (113 grams) sourdough discard
- 1 cup (240 milliliters)warm water
- 1 teaspoon instant yeast
- 1½ teaspoon (5 grams) kosher salt
- butter or cooking spray for greasing the loaf pan
Instructions
- Add all of the ingredients to a large mixing bowl except for the salt and mix with a spoon or spatula. Let rest for 20 minutes.
- Add the salt and knead until the dough is smooth and passes the windowpane test. The dough should be slightly tacky. If the dough is full on sticky, add a tablespoon of flour at a time, or add a teaspoon of water if it is dry. If adding seeds or nuts, add them at the end of kneading and knead by hand to incorporate.
- Shape the dough into a ball, cover with plastic wrap, and put the bowl in a warm location until it has doubled in size, about 1½ hours. The microwave or a 80°F oven works well here.
- Shape into a sandwich loaf and let rise in a greased 9 by 5 inch bread loaf pan until it is about an inch over the side of the loaf pan, about 1½ hours.
- Preheat the oven to 375°F at least 30 minutes before baking.
- Bake your sourdough discard sandwich loaf for 30 minutes until it is golden brown, the internal temperature is 190℉, and it sounds hollow when thumped on the loaf bottom.
- Remove the sandwich bread from the loaf pan immediately, and let cool on a baking rack for at least one hour before cutting.
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Notes
- This sourdough discard bread recipe creates a sandwich loaf with the flavor of sourdough but much less time and effort due to commercial yeast.
- The recipe uses a relatively larger amount of yeast for an unenriched bread recipe because it's the sourdough discard that provides flavor.
- The recipe is written using instant yeast, but feel free to use whatever commercial yeast you are comfortable using.
- Times here may be faster or slower depending on the activity of the yeast in your sourdough discard and your commercial yeast.
- You can sub up to 1 cup of whole wheat, rye or other flour without much change to the recipe. Or add in up to 1 cup of toasted nuts or seeds.
Nutrition Information
Calories
87kcal
(4%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
219mg
(9%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
0.5IU
(0%)
Vitamin C
0.003mg
(0%)
Calcium
4mg
(0%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 87
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 219mg | 9% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 0.5IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.