Easy Sourdough Discard Sandwich Bread Recipe

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!

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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.

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.

What is sourdough discard?

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

Active sourdough starter is starter that has been fed within the last 24 hours.

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.

This loaf is great way to use to use the inactive starter. 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.

Sourdough discard recipes require less time to rise and are more convenient when you are pressed for time but need a loaf o bread.

For this recipe you will need:

1. Flour
2. Warm Water
3. Sourdough starter or discard
4. Yeast
5. Salt
6. Honey (optional)
7. Olive oil, Coconut oil, or Melted Butter

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 wheat 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. Letting the dough rest for this time will lend a better gluten development*

This recipe only has a first rise and no second rise. If the dough is kneaded properly it will turn out just fine to let the dough rise once in the loaf pan.

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.

Commercial yeast is widely available in your local grocery store.

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

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

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

For best results, do not skip the longer kneading time. It makes a big difference in the final loaf.

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

Shape the dough by pressing it out flat on a work surface 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 with plastic wrap or a damp tea towel, and let the dough rise in a warm place until it is over the rim of the pan by 1-2 inches.

You can brush the top of loaf with an egg wash for a deep brown crust.

Preheat the oven to 350 degrees F.

Bake for 35 minutes or until golden brown. Bread should reach an internal temperature of 195-205 degrees F.

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

This sourdough discard bread is one of my go to recipes. It is an easy recipe to make and is so delicious.

A soft crust, a flavorful crumb, and a sourdough recipe that is so simple to make.

Storage tips:

This bread will store well at room temperature in a plastic bag for 5-7 days.

Allow to bread to cool completely before storing.

You can also freeze the loaf for up to 6 months.

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