This quick and simple sourdough discard bread is soft and fluffy. Perfect for sandwiches, toast, and anything else you can dream up.
We have added sourdough to many of our traditional and favorite recipes. We also have found some wonderful sourdough recipes that we now regularly enjoy. These are a few of our favorites.
- Sourdough Discard Chocolate Chip Cookies
- Everyday Sourdough Discard Muffins
- Simple No-Knead Sourdough Bread
- Overnight Sourdough Cinnamon Rolls
While we love sourdough around here, my littles still do not enjoy all the sourdough tang in our sandwich bread. My husband and I love all the flavor that comes with a traditional sourdough loaf, but I’ve had to work on an alternative for my kiddos.
This recipe has been adapted from one of our favorite loafs with just a touch of sourdough flavor. Also, since it is made with a yeast package and sourdough discard, I can start some in the morning and have it ready by lunch time. If you don’t have a sourdough starter you can read my post here about how to start your own. You can also visit the shop and find some of my dehydrated starter as well.
This bread is the softest and fluffiest bread recipe I’ve made. The girls were in love after the first bite. Although, I’d take any type of bread when it is fresh out of the oven.
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Tools
These are some tools you might need to bake this sourdough discard sandwich loaf.
- bread pan
- mixing bowl
- mixing spoon
- measuring cups and spoons
- beeswax wrap or tea towels.
- stand mixer
Step-by-Step Instructions
1. In a mixing bowl, mix together warm water, sugar, and package of yeast. Let is sit for 10 minutes until bubbles form on the surface.
2. In the bowl of a stand mixer, add the yeast mixture, flour, salt, sourdough discard, and oil. Using a dough hook attachment, mix on medium speed for approximately 10 minutes, or until the dough no longer sticks to the sides.
3. Cover with beeswax wrap or damp tea towels, and let it rise for one hour. The dough should double in size.
4. Punch the dough down. Roll the dough into a log shape and tuck in the sides. Place in a greased bread pan seam side down. Allow to rise an additional hour. The loaf should double in size and be at least one inch above the pan.
5. Preheat the oven to 350 degrees. Bake the bread for25-30 minutes, or until golden brown in color.
6. Allow to cool 10 minutes before removing from the pan. Then allow to cool completely before slicing.
Tips and Tricks
- Rub butter across the top of the loaf after pulling out of the oven. Cover and let sit 10 minutes before removing from the pan. This will give it a nice buttery and soft exterior.
- If using measuring cups make sure to scoop and level your flour so you don’t end up with too much.
- Always allow the bread to cool completely before cutting.
- Store in a bread bag at room temperature for up to 5 days
I hope you enjoy this soft and fluffy sourdough loaf as much as we do. It makes the best sandwich bread. We’ve been known to grill our sandwiches and they turn out beautifully. There is also nothing like a simple piece of toast with some butter, jelly, or cinnamon sugar on it.
I’d love it if you would follow along with my other homemaking and sourdough journeys. You can find me @overeasyhomestead on the following social accounts. Or simply subscribe to receive new recipes weekly in your inbox.
Recipe
This quick and simple sourdough discard bread is soft and fluffy. Perfect for sandwiches, toast, and anything else you can dream up.
Cook Time: 30 mins. Fermentation Time: 2 hours. Total Time: 2 1/2 hours
Servings: 16 slices Author: Elizabeth Loveday
Ingredients
- 1 cup warm water (230 g)
- ⅓ cup of sugar (72g)
- 2 ¼ teaspoons of dry active yeast (or one package)
- 3 cups of all purpose flour (360 g)
- 1 tsp salt (9 g)
- 2 tbsp oil (I used coconut) (25 g)
- 1/3 cup of sourdough discard
Instructions
1. In a mixing bowl, mix together warm water, sugar, and package of yeast. Let is sit for 10 minutes until bubbles form on the surface.
2. In the bowl of a stand mixer, add the yeast mixture, flour, salt, sourdough discard, and oil. Using a dough hook attachment, mix on medium speed for approximately 10 minutes, or until the dough no longer sticks to the sides.
3. Cover with beeswax wrap or damp tea towels, and let it rise for one hour. The dough should double in size.
4. Punch the dough down. Roll the dough into a log shape and tuck in the sides. Place in a greased bread pan seam side down. Allow to rise an additional hour. The loaf should double in size and be at least one inch above the pan.
5. Preheat the oven to 350 degrees. Bake the bread for25-30 minutes, or until golden brown in color.
6. Allow to cool 10 minutes before removing from the pan. Then allow to cool completely before slicing.
Over Easy Homestead 
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