Sourdough Discard Sandwich Bread - Easy Recipe

This sourdough discard sandwich bread has a fluffy texture, a soft crust and makes the perfect sandwiches! Whenever possible, I try to make long fermented sourdough sandwich bread because of the health benefits. But when I’m in a hurry, and just need some sandwich loaves made really quickly, I make this sourdough discard version of my favorite sandwich bread recipe.

Prep Time 4

Cook Time 30

Total Time 4 30

Serving Size People

Equipment

1 Stand mixer my favorite mixer is a Bosch. They are very heavy-duty and a good investment if you plan to cook from scratch. They pay themselves off in no time, especially with the high cost of groceries.
1 measuring cups and spoons
1 Large bowl
1 Bench scraper
1 Loaf pans I like to use these large bread pans.
1 bread bags

Ingredients

1 cup sourdough discard
2 ½ cups milk or buttermilk any kind of milk - warm is best if your house is cool
2 tablespoon fat butter, oil, melted coconut oil or beef tallow (warm is best if your house is cool), or 1 egg
2 tablespoon sweetener honey or sugar
2 tablespoon yeast active or instant
2 teaspoon salt
6-7 cups all purpose or bread flour

US Customary - Metric

Instructions

In the bowl of a stand mixer fitted with the dough hook attachment, add all the ingredients except for the flour and mix on low speed just until combined. Then while the mixer is on low speed, add the flour until the dough pulls away from the sides of the bowl.
Turn the mixer on medium speed and allow the dough to mix for 8-10 minutes to allow the gluten to fully develop.
Turn off the mixer and check the dough to make sure it’s soft and fluffy but not too sticky. If it feels super sticky, you can add a little more flour until it’s not so sticky.
Cover the mixer bowl and let the dough rise until double.
Once the dough has risen, punch it down and dump it out onto a lightly floured surface. Shape into loaves by first dividing the dough using a bench scraper. Flatten each piece of dough into a rectangle. Take each corner of dough that is closest to you and place in the middle of the rectangle forming a triangle. Take tip of triangle that is closest to you and roll away from you until the dough has formed into a loaf. Tuck the edges under if needed and place in greased loaf pans. (See video below).

Second Rise

Allow dough to do it’s second rise until its just above the edges of the loaf pans.

Bake

Preheat the oven to 375 degrees. Using a bread lame or razor blade, slash the tops of the loaves to allow more room for the loaf to expand.
Place loaves into oven and bake for 30 minutes or until the internal temperature of the bread is 190 degrees.
Remove from the oven and bread pans, and place on cooling rack. Brush the top of the loaf with butter to keep it nice and soft, and allow the bread to cool.

Enjoy

Slice and enjoy a couple of slices with fresh butter and strawberry jam. There’s nothing better than homemade bread!
Can be stored in a plastic bag on counter or refrigerator for up to a week, or frozen for up to three months. You can even slice and freeze a few slices in separate bags so you only have to take out a little bit of bread at a time. It’s best to freeze bread the same day that it is baked for the freshest taste.

Notes

Use a stand mixer if possible, as it will make this bread so fast and easy to make. You can also make this without a mixer, and just use your hands, but it will be more work of course.
This bread freezes well, so if you won’t be able to eat all the loaves right away, you can just put some in the freezer, or shape some of the dough into cinnamon rolls or hamburger buns and bake it up that way.