Sourdough Discard Sandwich Bread
A soft, slightly tangy sandwich bread made quickly with sourdough discard and active dry yeast, perfect for breakfast or grilled cheese.
Ingredients
Dough Ingredients
- 180 g warm water (105–110°F) Activates yeast safely.
- 7 g active dry yeast Gives predictable rise alongside discard.
- 60 g honey Adds subtle sweetness, can be swapped for maple syrup.
- 180 g sourdough discard Can be unfed, bring to room temp first.
- 60 g olive oil Keeps crumb tender, can use melted butter.
- 120 g whole wheat flour Adds nuttiness, can swap for more bread flour.
- 343 g bread flour Helps structure the loaf.
- 10 g salt Essential for flavor and fermentation control.
Instructions
Activation and Mixing
- Warm the 180 g water to about 105–110°F. Stir in the yeast and 60 g honey. Let sit 5–10 minutes until foamy.
- In a large bowl, combine the foamy yeast mixture, 180 g sourdough discard, 60 g olive oil, 120 g whole wheat flour, and 343 g bread flour. Add 10 g salt (keep salt away from yeast initially) and stir until a shaggy dough forms.
Kneading and Rising
- Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth; or knead for 4–5 minutes in a stand mixer.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until roughly doubled (about 60–90 minutes).
Shaping and Second Rise
- Gently deflate the dough, divide in half, and shape into rounds. Rest for 10 minutes.
- Roll each into a tight loaf shape and place in two greased 9x5-inch loaf pans. Cover and let rise until about 1 inch above the rim (roughly 30–50 minutes).
Baking
- Preheat the oven to 350°F. Bake the loaves for 30–35 minutes, rotating halfway through. They should reach an internal temperature of 190–200°F.
Cooling
- Remove from pans and cool completely on a wire rack for at least 1 hour before slicing.
Notes
Store wrapped in plastic for 2–3 days. Freeze sliced for up to 3 months. Cooling completely before storing prevents condensation.