Sandwich Bread

Preparation Time: 15 minutes
Rising Time: 2 hours
Baking Time: 35-40 minutes
Total Time: 2 hours 55 minutes
Servings: 1 loaf

Intensity: Moderate


  • 1 cup sourdough discard
  • 1 cup lukewarm water
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons honey or sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil or melted butter
  • Additional flour for kneading


  1. Activate Yeast:
    • In a small bowl, combine the lukewarm water, active dry yeast, and honey (or sugar). Let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
  2. Mix Ingredients:
    • In a large mixing bowl, combine the sourdough discard, activated yeast mixture, all-purpose flour, salt, and olive oil (or melted butter). Stir until a rough dough forms.
  3. Knead the Dough:
    • Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Add additional flour as needed to prevent sticking.
  4. First Rise:
    • Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
  5. Shape the Loaf:
    • Once the dough has doubled in size, punch it down to release any air bubbles. Transfer it to a lightly floured surface and shape it into a loaf by rolling it up tightly and pinching the seams to seal.
  6. Second Rise:
    • Place the shaped loaf in a greased loaf pan. Cover it loosely with a kitchen towel and let it rise for another 30-45 minutes, or until it slightly puffs up.
  7. Preheat the Oven:
    • While the dough is rising, preheat your oven to 375°F (190°C).
  8. Bake the Bread:
    • Once the dough has completed its second rise, bake it in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  9. Cool and Slice:
    • Remove the bread from the oven and let it cool in the loaf pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
  10. Nutritional Information (per serving):
    • Calories: 160 kcal
    • Protein: 4g
    • Carbohydrates: 28g
    • Fat: 3g
    • Saturated Fat: 0.5g
    • Cholesterol: 0mg
    • Sodium: 290mg
    • Fiber: 1g
    • Sugar: 2g
  11. Enjoy:
    • Enjoy your homemade sourdough discard sandwich bread sliced and used for sandwiches, toast, or any other way you prefer!

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