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–+ servings
finished loaf cut into.
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5 from 5 votes

Sourdough Discard Bread

A perfect way to use up sourdough discard, creating a flavorful and tender loaf. Makes 1 loaf.
Prep Time20 minutes
Cook Time35 minutes
rising time2 hours
Total Time2 hours 55 minutes
Course: Bread
Cuisine: American
Keyword: discard sandwich bread, Sandwich Bread, Sourdough Discard, sourdough discard loaf
Servings: 12 slices
Calories: 126kcal
Author: Katie

Equipment

  • Large mixing bowl
  • 9x5 inch loaf pan
  • Kitchen towel or plastic wrap

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sourdough discard unfed
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • ⅓ cup water room temperature or slightly warmer
  • 2 tablespoons vegetable oil

Instructions

  • Combine All Ingredients: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Add the sourdough discard, warm water, and olive oil to the dry ingredients. Stir with a wooden spoon or use a stand mixer with a dough hook until a shaggy dough forms. The dough should be slightly sticky to the touch, but should not stick to the bowl. If it is too dry or too wet/ sticky, add more water or flour a few teaspoons at a time.
    the initial stage of combining the ingredients for the bread dough.
  • Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead in a stand mixer for about 5 minutes.
    dough kneaded smooth in metal bowl.
  • First Rise: Place the dough in a lightly greased bowl, turning it once to grease the top. Cover with a kitchen towel or greased plastic wrap and let it rise in a warm, draft-free place (like a turned-off oven) for about 1 hour, or until doubled in size.
    ball of dough before and after first rise.
  • Shape the Loaf: Punch down the risen dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan.
    The process of shaping the dough, with a series of images showing the dough being folded and rolled into a loaf shape before placing it in the loaf pan.
  • Second Rise: Cover the loaf pan with a kitchen towel or greased plastic wrap and let it rise again in a warm place for about 1 hour, or until the dough rises about 1 inch above the rim of the pan.
    The dough inside the loaf pan, shown at two different stages: before and after the final rise. This comparison highlights the dough’s expansion and readiness for the oven.
  • Preheat Oven: Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
  • Bake: Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
    baked loaf of blue and white towel.
  • Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
    A full loaf of bread presented on a wooden cutting board, with clean slices revealing the even texture. The golden brown crust contrasts beautifully with the soft white interior.

Notes

Ensure your sourdough discard is at room temperature for the best results.
If your kitchen is cool, letting the dough rise in a turned-off oven with the light on can provide a warm environment.
This bread is excellent for sandwiches or toasting.
Nutritional info is for 1/12 of the loaf. 

Nutrition

Calories: 126kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 196mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 1mg