For ways to make use of your sourdough discard, try a quick sourdough discard sandwich bread recipe. With no lengthy fermentation process, this delectable sandwich bread will be ready to devour in no time. Try this quick and easy recipe!
Table of Contents
- Using Commercial Yeast with Sourdough Discard
- How to Make Sourdough Discard Sandwich Loaf
- How to Store Sourdough Discard Sandwich
- Sourdough Sandwich
- Sourdough Discard Sandwich Bread FAQs
![Sourdough discard sandwich bread – quick and easy recipe [try it! ]](https://www.mydailysourdoughbread.com/wp-content/uploads/2022/09/blog-images-2023-02-10T205314.961-768x432.jpg "Sourdough Discard Sandwich Bread - Quick And Easy Recipe [Try It!] 101")
Sourdough Discard Sandwich Bread
Try this delicious sandwich recipe. Featuring sourdough discard and instant yeast to create a soft, chewy sourdough bread, perfect to enjoy at any time of day!
- Total Time: 35 minutes
- Yield: 1 loaf 1x
Ingredients
- 75g sourdough discard
- 300g all purpose flour
- 30g whole wheat flour
- 7g instant yeast
- 25g granulated sugar
- 6g salt
- 150g milk
- 1 large egg
- 28g unsalted butter
Instructions
- Combine the ingredients in a large mixing bowl and stir using a wooden spoon or spatula. Once you’re left with a shaggy dough, cover the bowl with plastic wrap and let the dough rest for 15 minutes.
- Transfer the dough to a clean work surface, and start to knead the dough. Hold the bottom of the dough with the tips of your fingers, and fold the dough over itself, then push it out using the heel of your hand. Repeat until the dough becomes smooth.
- Shape the dough into a tight ball, and place it into a lightly oiled bowl. Cover with a plastic wrap and let the dough rise, till it doubles in volume (1 to 2 hours).
- Punch the dough to release the trapped air, and divide into 3 equal portions. Round each portion of dough into a tight ball, then cover with a plastic wrap and let the dough relax for 15 minutes. Using a rolling pin, roll the dough into a flat oval, then form the dough into a tight cylinder shape. Lightly grease a loaf pan, and place each cylinder of dough into the loaf pan.
- Cover the dough with a plastic wrap and let the dough rise, until it becomes puffy.
- Preheat the oven to 375 degrees F.
- Whisk together an egg, along with a pinch of salt, and use a pastry brush to coat the top of the dough with a layer of egg wash.
- Bake the dough for 30 to 35 minutes, until you have a gorgeous golden brown loaf.
- Transfer the sourdough discard sandwich bread to a wire rack, and cool for 20 minutes before slicing.
- Cook Time: 35 mins
- Category: bread
Keywords: sourdough sandwich bread
Using Commercial Yeast with Sourdough Discard
The inclusion of commercial yeast in this recipe will ensure a rapid fermentation, so that the dough rises quicker than it normally would at a slower pace with natural yeasts. If you intended to bake an artisan sourdough bread, then this is not it. Your sandwich bread won’t have the intense sourdough flavors and nutritional benefits that you’d expect from a long fermented sourdough recipe.
All is not lost. Your final baked loaf will produce a soft, moist crust, and a unique flavorful depth, that will certainly delight your taste buds.
How to Bake with Sourdough Discard?
Since this recipe calls for commercial yeast, the sourdough starter discard does not need to fed or activated. Instead you can use your discard straight from the fridge.
Simply add the discard to your bread dough, during the mixing process and proceed with the rest of the recipe.
How to Make Sourdough Discard Sandwich Loaf
Try this delicious sandwich recipe. Featuring sourdough discard and instant yeast to create a soft, chewy sourdough bread, perfect to enjoy at any time of day!
Ingredients
- 75g sourdough discard
- 300g all purpose flour
- 30g whole wheat flour
- 7g instant yeast
- 25g granulated sugar
- 6g salt
- 150g milk
- 1 large egg
- 28g unsalted butter
Instructions
- Combine the ingredients in a large mixing bowl and stir using a wooden spoon or spatula. Once you’re left with a shaggy dough, cover the bowl with plastic wrap and let the dough rest for 15 minutes.
- Transfer the dough to a clean work surface, and start to knead the dough. Hold the bottom of the dough with the tips of your fingers, and fold the dough over itself, then push it out using the heel of your hand. Repeat until the dough becomes smooth.
- Shape the dough into a tight ball, and place it into a lightly oiled bowl. Cover with a plastic wrap and let the dough rise, till it doubles in volume (1 to 2 hours).
- Punch the dough to release the trapped air, and divide into 3 equal portions. Round each portion of dough into a tight ball, then cover with a plastic wrap and let the dough relax for 15 minutes. Using a rolling pin, roll the dough into a flat oval, then form the dough into a tight cylinder shape. Lightly grease a loaf pan, and place each cylinder of dough into the loaf pan.
- Cover the dough with a plastic wrap and let the dough rise, until it becomes puffy.
- Preheat the oven to 375 degrees F.
- Whisk together an egg, along with a pinch of salt, and use a pastry brush to coat the top of the dough with a layer of egg wash.
- Bake the dough for 30 to 35 minutes, until you have a gorgeous golden brown loaf.
- Transfer the sourdough discard sandwich bread to a wire rack, and cool for 20 minutes before slicing.
Optional Sourdough Sandwich Add-Ins
There are many ways to make an already delicious sourdough sandwich bread recipe, into something phenomenal. Here are a few suggestions to begin with:
- Honey and oat discard sandwich bread: Add 20g of honey and 50g of oats to the sourdough bread dough once you’ve added your butter, sugar and salt. Once you’ve placed your dough into the loaf pan and it’s ready to bake, spray the loaf with some water and sprinkle a handful of oats over the dough.
- Multigrain sandwich bread: Add 50 to 100g of your favorite seeds to the bread mixture, but not before adding your butter, sugar and salt. Choose from sesame seeds, sunflower seeds, or pumpkin and flax seeds.
- Wholemeal sandwich bread: Replace half the bread flour with whole wheat or wholemeal flour for a heartier loaf. Top with your favourite seeds before baking.
How to Store Sourdough Discard Sandwich
To store sourdough discard sandwich bread for later use, freeze each sandwich in an airtight container, or wrapped in parchment paper and placed in ziploc bags.
Sourdough Sandwich
There’s nothing more amazing than a fresh baked sourdough sandwich, warm, soft, and waiting to be topped with your favorite ingredients.
If you’re looking for hamburger bread, check out my whole wheat sourdough buns recipe!
Not in the mood for a sandwich? Try these other snack sourdough recipes:
- The Best Sourdough Discard Bagels Recipe Ever!
- Sourdough Doughnuts with Strawberry and Apple Pie Cream
So what are you waiting for? Get baking!
Sourdough Discard Sandwich Bread FAQs
How Long Does Sourdough Sandwich Bread Last?
Sourdough bread typically lasts for 3 to 5 days when stored and wrapped correctly. But it’s better to consume your sourdough sandwich bread within 24 hours, for better texture, and taste.
Is Eating With Sourdough Discard Healthy?
Yes absolutely, sourdough discard provides several health benefits and aids in digestion.
When Should You Throw Out Sourdough Discard?
You must throw out your sourdough discard if it develops mold or bacteria. Additionally, any sourdough that has been discarded from a new sourdough starter should be disposed of completely, for the next 5 to 7 days.
