Sourdough Discard Sandwich Bread
This soft, fluffy sourdough discard sandwich bread is light, tender, and perfectly sliceable for everyday toast, sandwiches, and French toast. It has a classic bakery style crumb with a mild sourdough flavor that enhances the bread without overpowering it. This recipe is a reliable base loaf that tastes delicious as is and also works beautifully with simple add ins like seeds, herbs, or cheese. Made with familiar pantry ingredients and sourdough discard, it delivers the comfort of store bought sandwich bread without unnecessary additives.
Bread
Bread
Soft, fluffy sandwich loaf.
1 Loaf
2 hrs, 30 mins
50 mins
3 hrs, 20 mins
Equipment
Dry Measuring Cups
Measuring Spoons
Ingredients
3/4 Cup of Whole Milk, Warm
1 Tablespoon of Organic Cane Sugar, Or Honey
2 teaspoons of Active Yeast
1 Cup of Sourdough Discard
3 Tablespoons of Butter, Melted and Cooled
1 1/2 teaspoons of Salt
3 Cups of All-Purpose Flour
Instructions
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Activate Yeast (if using active dry):In a large bowl (Or stand mixer), combine warm milk, sugar, and yeast. Let it sit 5-10 min until foamy.
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Mix Dough:Add the sourdough discard, yeast mixture, melted butter, and 2 1/2 cups of flour. Add salt.
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Knead:Knead for 4-5 minutes, until dough is smooth and elastic. Add the remaining flour as needed if sticky.
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First Rise:Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
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Shape:Turn the dough out, gently press into a rectangle, roll into a log, and place seam side down in a greased 9 x 5 inch loaf pan.
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Second Rise:Cover and let rise until dough domes about 1 inch over the rim of the pan (about 45-60 minutes).
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Bake:Preheat oven to 350°F. Bake for 30-45 minutes until golden brown and hollow sounding when tapped. Internal temp: 190°F-200°F.
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Cool:Remove from pan and let cool on a wire rack at least 1 hour before slicing.
Notes
- Keep kneading minimal. Over kneading discard dough causes a tight crumb and faster drying.
- Milk and butter together are key for a soft sandwich texture that lasts several days.
- Do not bake past 195° internal temperature or the loaf will dry out.
- For an extra soft crust, brush the top lightly with butter while still warm.
Phase:
Follicular Phase because this lightly fermented, carbohydrate rich bread supports rising energy levels and gentle digestion without feeling heavy.
Season:
Ideal year round, especially spring and autumn when versatile sandwich bread fits easily into everyday meals.
Shelf Life:
Countertop: 3 to 4 days stored in a sealed container
Freezer: Up to 2 months, sliced and wrapped