Are you looking to use up some sourdough discard? Then try baking a loaf of sourdough discard sandwich bread. It has all the goodness of sourdough, but takes a fraction of the time to make!
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Sourdough But Less Sour
Unfortunately my husband doesn’t like the tangy flavor of sourdough. When I first began making all things sourdough he refused to eat them because they were sourdough. One Saturday morning I decided to make sourdough cinnamon rolls. I prepared the dough while he was outside mowing the yard. Come Sunday morning, I baked a large pan of them. We sat down to watch church on TV and eat our cinnamon rolls. I was careful to not mention that these cinnamon rolls were made with sourdough. After his third helping, I let him in on the little secret. He now happily eats sourdough as long as it’s not too sour.
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Why Sourdough?
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Discard Sandwich Bread Recipe
Ingredients
1 tablespoon active dry yeast
1 cup warm water
1 tablespoon honey
4 cups flour
1 cup sourdough discard
1 ½ teaspoon salt
4 tablespoons softened butter
Instructions
- First mix together 1 tablespoon active dry yeast, 1 cup warm water, and 1 tablespoon of honey. Allow it to sit for 5 minutes until it is frothy.
- Next add in 4 cups flour, 1 cup sourdough discard, 1 ½ teaspoon salt and 4 tablespoons softened butter. Use the stand mixer to knead for 10 minutes.
- Then cover the bowl and allow the dough to rise until doubled. It will take 1-2 hours depending on how warm your house is. Disposable shower caps make great bowl covers.
- Once the dough has doubled in size, roll it out on some parchment paper. Then roll it up into a loaf. Make sure to pinch the end together and create good tension on the top of the loaf. This is easiest if you pull the dough towards you as you work it into a loaf.
- Put it in a greased loaf pan and cover it. I use the same shower cap to cover the loaf pan. Allow it to rise for 30 minutes or until doubled.
- Preheat your oven to 375 degrees while the dough rises. Bake for 45 minutes. Allow sourdough discard sandwich bread to completely cool on a cooling rack before you slice it. A slicing guide helps ensure that you get even slices.
Is Sourdough Discard Sandwich Bread Really Sourdough?
Sourdough discard sandwich bread uses conventional yeast to leaven the bread instead of wild yeast found in active sourdough starter. This does not mean that it is not really sourdough. It is no different than using baking soda to leaven sourdough waffles. The sourdough discard still provides the gut health benefits. And my husband will happily tell you that it isn’t as tangy so it’s extra delicious.
Sourdough Discard Sandwich Bread
Are you looking to use up some sourdough discard? Then try baking a loaf of sourdough discard sandwich bread. It has all the goodness of sourdough, but takes a fraction of the time to make!
Ingredients
- 1 tablespoon active dry yeast
- 1 cup warm water
- 1 tablespoon honey
- 4 cups flour
- 1 cup sourdough discard
- 1 ½ teaspoon salt
- 4 tablespoons softened butter
Instructions
- First mix together 1 tablespoon active dry yeast, 1 cup warm water, and 1 tablespoon of honey. Allow it to sit for 5 minutes until it is frothy.
- Next add in 4 cups flour, 1 cup sourdough discard, 1 ½ teaspoon salt and 4 tablespoons softened butter. Use the stand mixer to knead for 10 minutes.
- Then cover the bowl and allow the dough to rise until doubled. It will take 1-2 hours depending on how warm your house is. Disposable shower caps make great bowl covers.
- Once the dough has doubled in size, roll it out on some parchment paper. Then roll it up into a loaf. Make sure to pinch the end together and create good tension on the top of the loaf. This is easiest if you pull the dough towards you as you work it into a loaf.
- Put it in a greased loaf pan and cover it. I use the same shower cap to cover the loaf pan. Allow it to rise for 30 minutes or until doubled.
- Preheat your oven to 375 degrees while the dough rises. Bake for 45 minutes. Allow sourdough discard sandwich bread to completely cool on a cooling rack before you slice it. A slicing guide helps ensure that you get even slices.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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