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The sourdough discard sandwich bread is on a white cutting board with a plant in the background.
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5 from 7 votes

Soft Sourdough Sandwich Bread Recipe

Soft and so easy to make, this Sourdough Discard Sandwich Bread is ready in just a few hours and made with only a few ingredients! Make this loaf on the weekends and enjoy it for breakfast or lunch piled high with your favorite ingredients!
Prep Time3 hours 30 minutes
Cook Time30 minutes
Total Time4 hours
Course: Breakfast
Cuisine: American
Servings: 8 Slices
Calories: 272kcal
Author: Lynn Polito

Equipment

Ingredients

  • 240 g Warm Water
  • 50 g Honey
  • 100 g Sourdough Discard
  • 25 g Neutral oil I used avocado oil
  • 450 g All Purpose Flour
  • 10 g Salt
  • 7 g Active Dry Yeast 1 packet
US Customary - Metric

Instructions

  • In the bowl of a stand mixer fitted with the hook attachment, add the water and yeast. Let that sit for 3-4 minutes or until it is foamy.
  • Add the honey, flour, salt, oil, and sourdough discard to the bowl. Mix for 7-8 minutes on low to medium speed or until the dough forms a ball and comes away from the bowl. Let it rest for 1 hour to 90 minutes or until it doubles in size.
  • Lightly grease a loaf pan.
  • Turn the dough onto a lightly floured surface. Flatten the dough into a large square, about 8 inches by 8 inches. Starting with the side closest to you, roll the dough into a large log.
  • Place the log into the prepared loaf pan, seam side down. Let it rise for another hour or until the top of the loaf is about 1 inch above the loaf pan.
  • Preheat the oven to 375 degrees F. Bake the bread for 30 minutes or until the top of the loaf is golden brown.

Notes

  • Depending on how cold your house is will depend on how fast the bulk rise takes place.  You want the dough to rise about 1 inch above the loaf pan before you bake it.
  • If you do not have a stand mixer, you can mix all the ingredients by hand and then knead the dough on a lightly floured surface until the dough is soft and not sticky anymore.
  • A kitchen scale is very useful in this recipe.  Weighing the ingredients is the most exact way to measure ingredients for bread. 
  • This dough freezes really well! Place it in a freezer safe container or a gallon sized Ziploc bag and freeze it for up to 3 months.
  • Keep the bread on the counter in an airtight container.  Do not refrigerate the bread or it will go stale quickly.

Nutrition

Calories: 272kcal | Carbohydrates: 58g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 488mg | Potassium: 85mg | Fiber: 2g | Sugar: 5g | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 3mg