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The Easiest Sourdough Discard Sandwich Bread
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The Easiest Sourdough Discard Sandwich Bread

This soft and fluffy sourdough discard sandwich bread is perfect for those who want fresh homemade bread in just a few hours. With a forgiving timeline, it's dairy-free, refined sugar-free, and great for everyday use!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Servings: 24 s
Calories: 44kcal

Ingredients

  • 180 g ¾ cup warm water
  • 7 g 2 ¼ tsp active dry yeast
  • 60 g ¼ cup honey
  • 120 g 1 cup whole wheat flour
  • 343 g 2 ½ cups bread flour
  • 180 g ¾ cup sourdough discard
  • 10 g 1 ½ tsp salt
  • 60 g ¼ cup olive oil

Instructions

Activate the Yeast:

  • In a large mixing bowl or the bowl of a stand mixer, combine warm water, honey, and yeast.
  • Let sit for 5 minutes until bubbly to activate the yeast.

Mix and Knead the Dough:

  • Add the remaining ingredients and knead for 15 minutes using a stand mixer with a dough hook or by hand. The dough should be soft, pliable, and able to pass the windowpane test (see below).
  • Windowpane test: Stretch a small section of dough until it is thin enough to see light through. If it tears, continue kneading for up to 20 minutes. Let the dough rest for 2-3 minutes before testing again.

First Rise:

  • Shape the dough into a ball and place it in a large bowl. Cover with a tea towel and let it rise in a warm place (above 80°F) until doubled in size, about 40 minutes to 1 hour.

Shape the Loaves:

  • Once risen, punch down the dough and place it on a lightly floured surface. Divide it into two equal sections.
  • Shaping options:
  • Method 1: Flatten the dough into a rectangle. Fold the top third down, then fold the sides to the center. Roll it into a log and pinch the seams.
  • Method 2: Roll the dough into a rectangle the length of the loaf pan, roll it up tightly, and pinch the seams.
  • Place the shaped loaves into two greased 9x5-inch loaf pans, seam side down. Let rise for 30 minutes to 1 hour, until the dough has doubled and risen above the pan's edge.

Bake the Bread:

  • Preheat the oven to 350°F (175°C).
  • Bake for 35-40 minutes, until the internal temperature reaches 190°F (88°C).
  • Remove from the pan and cool on a wire rack. Brush the tops with oil for a softer crust.

Notes

For best results, use gram measurements.
Ingredient swaps:
Olive oil can be replaced with another type of oil.
Honey can be substituted with maple syrup or sugar.
Whole wheat flour can be replaced with all bread flour for a fully white bread.