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Sourdough Discard Sandwich Bread

Making sourdough bread can sometimes seem like an uphill battle when you first make a sourdough starter. This discard sandwich bread gives you the flavor of sourdough with the rise of a yeast bread. Light and airy, this loaf is delicious and so easy to make!

bread sliced on cutting board

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While the process of long fermentation makes for a healthier loaf of bread, quicker discard loaves can be healthy as well.

Using quality ingredients and adding some whole grain flour can make for a very nutritious loaf.

While most of my recipes rely only on sourdough starter for the rise, I will from time to time make a quicker loaf in a pinch.

This loaf is super easy to make inside of a few hours instead of 12-24 hours.

loaf of bread uncut on cutting board

I love the flavor of sourdough. Because of this, I will often use my starter in quick recipes just for the depth of flavor it brings to the recipe.

To make this loaf healthier, I like to add 1 cup of freshly milled flour. This adds loads of vitamins and minerals as well as fiber. The bread will also have increased flavor from the whole grain flour.

In the spring, we are constantly on the go. The garden becomes the main priority here on the homestead. This can mean that bread baking needs to be altered a bit to fit into the more hectic schedule.

I will often bake yeasted breads when I am in a rush. However, I recently decided to develop a hybrid bread recipe. Some sourdough, some yeast.

bread dough rising in pan

What is sourdough discard?

Sourdough discard is essentially unfed starter or starter that was fed long enough ago to have become hungry and inactive.

It is still fine to use for many recipes, however, in rising bread dough, it may be sluggish if it is very hungry.

When my starter has been sitting in the fridge for quite a while, I will make a recipe like this one to use the inactive starter before I feed it again.

sourdough starter bubbling in a glass jar

This loaf is perfect for that application. Light and delicious, it will satisfy your craving for sourdough bread in short order without the long wait!

I also wanted to make a recipe that was for 1 loaf. We don’t always need 2 loaves of bread just for us. So, this recipe is perfect for smaller families or couples.

For this recipe you will need:

  1. Flour
  2. Water
  3. Sourdough starter or discard
  4. Yeast
  5. Salt
  6. Honey (optional)
  7. Olive oil
kneaded dough ball on counter

What kind of flour can you use?

For this recipe, you can use all all-purpose flour, bread flour, a mixture of all-purpose flour, and whole grain flour, or all whole grain flour.

*Note: If using all whole grain flour, soak the flour and water for 30 minutes before proceeding with the recipe to soften the bran and germ*

What kind of yeast to use:

I use instant yeast in this recipe. However, if you prefer using active dry yeast, proof the yeast in 1/2 cup of the water at no more than 110 degrees F. After is has proofed add it to the recipe.

To make this bread, start by adding the water, starter, oil, honey, salt, and yeast to the bowl of a stand mixer. This is the stand mixer I use and love: https://collabs.shop/xmipvy

*Note: You may mix this in a regular mixing bowl and knead by hand*

Slicing bread on a cutting board.

Add 2 cups of the flour and mix until combined. Add remaining flour and knead on speed 1 or 2 for 8-10 minutes or until the dough is smooth and elastic.

If kneading by hand, knead for 8-10 minutes or until smooth and elastic.

Once dough has kneaded properly, grease a loaf pan. I use this one: https://amzn.to/44e4FEp

dough risen to top of loaf pan ready for the oven

Shape the dough by pressing it out flat then rolling it up into a log shape. Tuck in the ends and drag the dough on the counter to tighten the loaf.

Add to loaf pan, cover, and allow to rise until it tops over the pan.

Preheat the oven to 350 degrees F.

slices of bread on cutting board

Bake for 35 minutes. Bread should be 195-205 degrees F internally.

Remove from pan when done and cool on a cooling rack completely before slicing.

loaf of bread on cutting board with bread knife beside it

Sourdough Discard Sandwich Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 3 hours
Total Time: 3 hours 45 minutes

Light and airy, this loaf has the flavor of sourdough with the convenience of a yeasted bread.

Ingredients

  • 1 cup lukewarm water
  • 1/2 cup sourdough starter
  • 2 tbsp olive oil
  • 1 tbsp honey (optional)
  • 2 tsp instant yeast
  • 1 tsp salt
  • 3-3 1/2 cups flour

Instructions

  1. In the bowl of stand mixer, add the water, starter, oil, honey, salt, and yeast.
  2. Add 2 cups of the flour and mix until combined. Add remaining flour and knead on speed 1 or 2 for 8-10 minutes or until the dough is smooth and elastic.

    Once dough has kneaded properly, grease a loaf pan.

    Shape the dough by pressing it out flat then rolling it up into a log shape. Tuck in the ends and drag the dough on the counter to tighten the loaf.

    Add to loaf pan, cover, and allow to rise until it tops over the pan.

    Preheat the oven to 350 degrees F.

    Bake for 35 minutes. Bread should be 195-205 degrees F internally.

    Remove from pan when done and cool on a cooling rack completely before slicing.

Notes

If kneading by hand, knead for 8-10 minutes or until smooth and elastic.

*Note: If using all whole grain flour, soak the flour and water for 30 minutes before proceeding with the recipe to soften the bran and germ*

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 180Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 119mgCarbohydrates 53gFiber 2gSugar 1gProtein 7g

Did you make this recipe?

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2 Comments

  1. I made this one day last week but I was distracted during the rise time and it had over risen by quite a lot. I went ahead and baked it and it wasn’t too bad! We’ve been enjoying it for toast and so today, when I was discarding and feeding my sourdough, I decided to make another loaf because I knew I was going to be right here and able to do it right. This time I used some of my own milled whole wheat but I only had about a half cup and didn’t want to mill anymore. So I added that to the AP flour and this time it was perfect! As soon as it cooled down I cut a piece to sample it.Very good. We had grilled cheese sandwiches from it…yum! The bread texture was awesome, better than most store bought breads when grilled like that. Thank you for sharing your awesome recipe.

  2. This was my first loaf bread and it was fantastic! If I can make this, then certainly anyone can!

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