The Easiest Sourdough Discard Sandwich Bread
This recipe uses sourdough discard to create a quick and easy sandwich bread, perfect for busy weeknights. Minimal kneading and a fast rise time make this bread surprisingly delicious.
Equipment
- 9x5 inch Loaf Pan
- Large Mixing Bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
Ingredients
Main Ingredients
- 1 cup Sourdough discard fed and active
- 1/2 cup Warm water 105-115°F
- 2 1/2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
Instructions
Instructions
- In a large bowl, combine the sourdough discard and warm water. Mix until the discard is mostly dissolved.
- Add the flour, sugar, salt, and baking powder to the bowl. Stir until just combined. The dough will be sticky.
- Stir in the olive oil.
- Pour the dough into a greased 9x5 inch loaf pan.
- Let the dough rise in a warm place for 30-45 minutes, or until almost doubled in size.
- Preheat oven to 375°F (190°C).
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, you can add 1/4 cup of your favorite seeds or nuts to the dough. Store leftover bread in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.