Soft, tender and slightly tangy sourdough bread is what you will get in this sourdough sandwich bread.
This is a delicious sandwich bread recipe that is made completely from scratch.
Learn how to elevate your sandwich game with this bread recipe.
If you don’t already have a sourdough starter at home, it’s easy to make your own.
You can also check out these whole wheat sandwich thins.
Reasons to Make This Sourdough Sandwich Bread
- You will find that making homemade bread doesn’t contain preservatives like buying from the store.
- Like any homemade bread, it has a fresher flavor and soft and fluffy texture.
- Sourdough bread has a sour and tangy flavor, which elevates the flavor.
- Eat fresh or make and freeze and stock your freezer with bread for later.
Ingredients Needed
Butter: Reach for unsalted butter or salted. If you use salted, omit or reduce the salt in the recipe. The salt is going to help with the texture and flavor.
Sugar: Sugar is needed to help the active starter rise and become a fluffy texture.
Salt: Salt is always used to enhance the flavor.
Active starter: You need to use an active sourdough starter, which will add flavor, help the bread dough rise, and help create that light and airy texture.
Flour: All-purpose flour is recommended for this bread. The gluten in the bread helps create a light and chewy texture.
Different Types of Flour
Bread Flour: Bread flour is higher in gluten and requires more liquid, the same as wheat flour. So, you might need to add water, one tablespoon at a time, until it reaches the proper texture.
Whole Wheat: If you want whole wheat bread, add 20% of the flour to whole wheat flour and then 80% to all-purpose flour. Wheat flour absorbs more liquid, so you will need to add extra water. Do one tablespoon of water until it reaches the right consistency.
How to Make Sourdough Discard Bread
Full directions and measurements are in the printable recipe card at the bottom of the page.
This is a quick walkthrough of how it is made.
Step 1: Start by adding all the ingredients to your mixer.
Use a dough hook and mix the dough until it is elastic and smooth about 10 minutes.
Step 2: Once done, place the dough in a greased bowl, cover it, and let it ferment for 10-12 hours.
Step 3: Then, push down the dough, make a log, and place it in a greased loaf pan.
Step 4: Allow the dough to rise another 2-4 hours, ensuring it doubles in size.
Step 5: Then bake as directed and allow the bread to cool before you slice.
Yes, you do need to have a sourdough starter to make this sourdough bread. That is where you get the sourdough flavor, yeast for rising the dough, etc.
For this recipe, the whole process from start to finish will take 14-16 hours. Fermenting the bread dough is a must. It takes time to make homemade sourdough bread.
Variations
- Mix in some shredded cheese to the dough. You can do cheddar cheese, parmesan cheese, etc. You can also sprinkle some on top so it has a crunchy cheese topping.
- Use fresh herbs to flavor the bread. Thyme, rosemary, or other herbs are options.
- If you want sweet bread, add more sugar or honey and mix it into the dough. You can also mix in dried cherries, blueberries, apricots, etc.
- Mix green or black olives into the bread dough for a salty twist.
- You can work with pumpkin, sunflower, or other types of seeds.
Tips for Success
- You can mix the dough in a bowl with a spoon. Then, on a lightly floured surface, you can knead the dough by hand for 8-10 minutes.
- Greasing the pan will help ensure the bread does not stick in the pan.
- It is essential to cover the bread dough while it rises or it will dry out. A towel works great for placing over the bowl.
- Once you place the dough in the loaf pan, allow it to double in size. That way, you will have a nice risen dough that bakes beautifully.
- You can make an egg wash to brush the top of the bread to richen that golden brown top of the bread.
Storing Bread
Room Temperature: You can store your bread in an airtight container for a few days. You will find the bread dries out a bit with each day.
Refrigerate: You can also wrap the bread in foil and refrigerate for up to a week. This will extend the shelf life of the bread as it helps it not dry out as quickly.
Freezer: The other option is to freeze the bread. Wrap it in foil, place it in a freezer bag or container, and freeze for 2-4 months. Then, thaw it on the counter or in the fridge.
More Sourdough Discard Recipes
If you like this sourdough recipe, you’ll love these ones too:
- Sourdough Starter – It’s so easy to successfully make your own Sourdough Starter with these tips.
- English Muffins – You will use an active sourdough starter, milk, flour, sugar, salt, and a little cornmeal.
- Cheesy Crackers – it’s SO EASY to make your own homemade goldfish crackers using the sourdough discard crackers recipe I’m sharing with you today.
- Graham Crackers – These Homemade Graham Crackers are light, crispy, and slightly sweet, giving you that graham cracker flavor you know and love.
Sourdough Sandwich Bread
Ingredients
- 1/2 stick butter softened
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup active sourdough starter bubbly
- 1 1/4 cups water
- 4 cups all-purpose flour
Instructions
- Combine all ingredients in a stand mixer. Add the flour last to allow it to adjust based on the starter’s hydration.
- Mix with a dough hook until the dough is stretchy and incorporated. It should drop from the mixer and be smooth and elastic, taking around 10 minutes.
- Undergo bulk fermentation for 10-12 hours in a warm location like on a stove or at the top of the fridge.
- Form the proofed dough by flattening it into a rectangle and then rolling it up to fit the size of your pan.
- Transfer to a parchment-lined or greased loaf pan. Note: I prefer greased.
- Allow for a second rise, 2-4 hours at room temperature, or until the dough doubles.
- Bake at 375°F for 45 minutes, or until golden on top. For enhanced browning, consider an optional egg wash.
- Let it cool entirely before slicing.
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
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