Sourdough Discard Sandwich Bread step-by-step
Sourdough Discard Sandwich Loaf
2 C whole wheat
2 C all-purpose flour
1|2 C discard sourdough
4 tbsp unsalted butter
3 tbsp honey
1|2 tbsp salt
2.5 tsps yeast
1 3|4 C water
1|3 C milk
Sesame seeds, milk, and maple syrup to polish the top of the loaf
1 big loaf
Bake: 350°F- 50 mins
Note: add cold water in the small pan in the oven to create the steam while baking.
Cover the loaf with aluminum halfway through the baking to prevent the top from burning.
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Using sourdough discard in bread recipes is a fantastic way to reduce waste and create something truly delicious at home. I’ve found that combining both whole wheat and all-purpose flour in this sandwich loaf adds a great balance of nutrition and texture — the whole wheat provides a hearty flavor while the all-purpose flour ensures a soft crumb. One tip I discovered while working with sourdough discard is the importance of patience during the fermentation and rising process. After mixing the ingredients—which include discard sourdough starter, yeast, honey, butter, salt, water, and milk—I let the dough rest for about 5 minutes to observe the bubbles forming. This is a good sign that the yeast is active and ready to go. Kneading can be done by hand for about 8 to 10 minutes or roughly 7 minutes if you’re using a stand mixer. Personally, kneading by hand helps me connect with the dough better, and I can feel when it’s soft and elastic enough. After shaping the dough, I let it rise until it’s about doubled in size. A quick way to know if it’s ready to bake is to gently poke the dough with your finger — if the indentation bounces back slowly, it’s perfectly proofed. Another baking trick I use is adding a small pan of cold water in the oven to create steam. This steam helps develop a beautiful crust while keeping the inside soft. Also, I cover the loaf halfway through baking with aluminum foil to prevent the top from burning, which is especially helpful when baking for nearly an hour at 350°F. Finally, brushing the top with a mix of milk and maple syrup before sprinkling sesame seeds gives the bread a lovely golden finish and just a touch of sweetness. Waiting for the bread to cool before slicing ensures the texture is just right and it’s easier to handle. Overall, this sourdough discard sandwich bread recipe is a rewarding project that not only helps you use up starter discard but also fills your kitchen with the comforting aroma of homemade bread. Give it a try, and enjoy fresh, wholesome bread made with love and sustainability in mind!
