A soft, slightly tangy sandwich bread made with sourdough discard, honey, and bread flour. Perfect for sandwiches with a tender crumb and golden crust.
american
Nutrition
Provides carbohydrates from flour and natural sugars from honey, with moderate protein content and beneficial probiotics from sourdough discard.
| Calories | 131 kcal |
| Energy | 549 kJ |
| Protein | 4 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Cholesterol | 6 mg |
| Carbohydrate | 25 g |
| Sugars | 5 g |
| Dietary Fibre | 1 g |
| Sodium | 625 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
bakingmeal prepbreadfamily friendly
Sourdough Discard Sandwich Bread
Amy Bakes Bread (Amy Coyne)
32
servings
0
per serve
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Kitchen towel
Cooling rack
Kitchen Scale
Stand Mixer
Large mixing bowl
Measuring cups
Oven
Loaf pans
Instructions
1
Mix the Dough:
To the bowl of a stand mixer fitted with a dough hook, add warm water, honey and instant yeast. Watch for the yeast to activate with a "yeasty" sweet smell and it should start to bubble a bit. Technically, instant yeast doesn't need to be bloomed or activated first. But I like to play it safe and make sure it's active before mixing it into my dough—because nothing's worse than finding out your yeast was dead after you've already measured, mixed, and waited.
To the bowl of a stand mixer fitted with a dough hook, add warm water, honey and instant yeast. Watch for the yeast to activate with a "yeasty" sweet smell and it should start to bubble a bit. Technically, instant yeast doesn't need to be bloomed or activated first. But I like to play it safe and make sure it's active before mixing it into my dough—because nothing's worse than finding out your yeast was dead after you've already measured, mixed, and waited.
2
Add the sourdough discard, salt, egg, coconut oil, and most of the flour to the bowl. Gradually add the rest of the flour as needed and knead for 8-10 minutes. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time, until it feels tacky but cohesive. This dough can be kneaded by hand for about 10-15 minutes. If you are kneading by hand, use liquid coconut oil. If you are using a stand mixer, you can add the coconut oil in at any state and it will incorporate easily.
3
First Rise:
Transfer the dough to a large container and cover with a plastic shower cap, plastic wrap or kitchen towel. Let dough rest for about an hour or two until doubled in size. How long this takes will depend on the temperature of your dough. To speed up the process, keep the dough in a warm place.
Transfer the dough to a large container and cover with a plastic shower cap, plastic wrap or kitchen towel. Let dough rest for about an hour or two until doubled in size. How long this takes will depend on the temperature of your dough. To speed up the process, keep the dough in a warm place.
4
Separate:
Once the dough has doubled in size and is light and airy, punch the dough down and separate into two equal portions, about 800 grams each.
Once the dough has doubled in size and is light and airy, punch the dough down and separate into two equal portions, about 800 grams each.
5
Shape:
Pat one of the portions of dough into a rectangle (about 7 inches by 12-14 inches). Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5 by 4.5 loaf pan and cover. Repeat with the remaining portion of dough.
Pat one of the portions of dough into a rectangle (about 7 inches by 12-14 inches). Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5 by 4.5 loaf pan and cover. Repeat with the remaining portion of dough.
6
Rise:
Cover the dough with a kitchen towel and let the bread rise in the pan for 1 to 1 1/2 hours until the dough has risen above the edge of the loaf pan. Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back a little bit, it is ready to bake. Keeping the dough at a warm temperature, around 85º F will encourage the dough to rise more quickly.
Cover the dough with a kitchen towel and let the bread rise in the pan for 1 to 1 1/2 hours until the dough has risen above the edge of the loaf pan. Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back a little bit, it is ready to bake. Keeping the dough at a warm temperature, around 85º F will encourage the dough to rise more quickly.
7
Bake:
Preheat oven to 350ºF. Bake loaves of bread for 40 minutes until golden brown and the internal temperature is 195-200ºF. Spread melted butter on the tops of the loaves if desired. Let bread cool for about 5-10 minutes in the loaf pans, then remove to a cooling rack to cool completely before slicing for sandwiches. Enjoy!
Preheat oven to 350ºF. Bake loaves of bread for 40 minutes until golden brown and the internal temperature is 195-200ºF. Spread melted butter on the tops of the loaves if desired. Let bread cool for about 5-10 minutes in the loaf pans, then remove to a cooling rack to cool completely before slicing for sandwiches. Enjoy!
Sourdough Discard Sandwich Bread
Amy Bakes Bread (Amy Coyne)
32
servings
0
per serve
0
minutes
A soft, slightly tangy sandwich bread made with sourdough discard, honey, and bread flour. Perfect for sandwiches with a tender crumb and golden crust.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Kitchen towel
Cooling rack
Kitchen Scale
Stand Mixer
Large mixing bowl
Measuring cups
Oven
Loaf pans
Instructions
1
Mix the Dough:
To the bowl of a stand mixer fitted with a dough hook, add warm water, honey and instant yeast. Watch for the yeast to activate with a "yeasty" sweet smell and it should start to bubble a bit. Technically, instant yeast doesn't need to be bloomed or activated first. But I like to play it safe and make sure it's active before mixing it into my dough—because nothing's worse than finding out your yeast was dead after you've already measured, mixed, and waited.
To the bowl of a stand mixer fitted with a dough hook, add warm water, honey and instant yeast. Watch for the yeast to activate with a "yeasty" sweet smell and it should start to bubble a bit. Technically, instant yeast doesn't need to be bloomed or activated first. But I like to play it safe and make sure it's active before mixing it into my dough—because nothing's worse than finding out your yeast was dead after you've already measured, mixed, and waited.
2
Add the sourdough discard, salt, egg, coconut oil, and most of the flour to the bowl. Gradually add the rest of the flour as needed and knead for 8-10 minutes. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time, until it feels tacky but cohesive. This dough can be kneaded by hand for about 10-15 minutes. If you are kneading by hand, use liquid coconut oil. If you are using a stand mixer, you can add the coconut oil in at any state and it will incorporate easily.
3
First Rise:
Transfer the dough to a large container and cover with a plastic shower cap, plastic wrap or kitchen towel. Let dough rest for about an hour or two until doubled in size. How long this takes will depend on the temperature of your dough. To speed up the process, keep the dough in a warm place.
Transfer the dough to a large container and cover with a plastic shower cap, plastic wrap or kitchen towel. Let dough rest for about an hour or two until doubled in size. How long this takes will depend on the temperature of your dough. To speed up the process, keep the dough in a warm place.
4
Separate:
Once the dough has doubled in size and is light and airy, punch the dough down and separate into two equal portions, about 800 grams each.
Once the dough has doubled in size and is light and airy, punch the dough down and separate into two equal portions, about 800 grams each.
5
Shape:
Pat one of the portions of dough into a rectangle (about 7 inches by 12-14 inches). Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5 by 4.5 loaf pan and cover. Repeat with the remaining portion of dough.
Pat one of the portions of dough into a rectangle (about 7 inches by 12-14 inches). Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5 by 4.5 loaf pan and cover. Repeat with the remaining portion of dough.
6
Rise:
Cover the dough with a kitchen towel and let the bread rise in the pan for 1 to 1 1/2 hours until the dough has risen above the edge of the loaf pan. Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back a little bit, it is ready to bake. Keeping the dough at a warm temperature, around 85º F will encourage the dough to rise more quickly.
Cover the dough with a kitchen towel and let the bread rise in the pan for 1 to 1 1/2 hours until the dough has risen above the edge of the loaf pan. Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back a little bit, it is ready to bake. Keeping the dough at a warm temperature, around 85º F will encourage the dough to rise more quickly.
7
Bake:
Preheat oven to 350ºF. Bake loaves of bread for 40 minutes until golden brown and the internal temperature is 195-200ºF. Spread melted butter on the tops of the loaves if desired. Let bread cool for about 5-10 minutes in the loaf pans, then remove to a cooling rack to cool completely before slicing for sandwiches. Enjoy!
Preheat oven to 350ºF. Bake loaves of bread for 40 minutes until golden brown and the internal temperature is 195-200ºF. Spread melted butter on the tops of the loaves if desired. Let bread cool for about 5-10 minutes in the loaf pans, then remove to a cooling rack to cool completely before slicing for sandwiches. Enjoy!
bakingmeal prepbreadfamily friendly
Nutrition
Provides carbohydrates from flour and natural sugars from honey, with moderate protein content and beneficial probiotics from sourdough discard.
| Calories | 131 kcal |
| Energy | 549 kJ |
| Protein | 4 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Cholesterol | 6 mg |
| Carbohydrate | 25 g |
| Sugars | 5 g |
| Dietary Fibre | 1 g |
| Sodium | 625 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
