I made this recipe for those days where I am short on bread and the last thing I want is to be short on bread! If you also find yourself in this position, don’t panic. This recipe is made using sourdough discard and active yeast to bring this soft sandwich loaf together in just over 3 hours, in honour of the busy days we all have our fair share in.
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This quick sourdough discard sandwich loaf is fool proof. It takes minutes to prep and uses beautiful ingredients you already have! Now, yes, 9/10 I do an overnight fermentation process for my breads and baked goods due to the enormous health benefits, but other times I don’t have enough (time that is) and maybe I forgot to feed my starter. So, same day loaf it is! Grace y’all!
Now, even though this sandwich loaf is not going thru an overnight fermentation, you are still getting the benefits of using the discard AND the longer you can let the dough sit in the day, the better it is for you! Not interested in the health benefits? I get it. But you may still want to make this, because it truly is a wonderful bread.
Table of Contents
Why Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.
Here are some sourdough discard facts for you:
- Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
Quick Sourdough Discard Sandwich Loaf Ingredients
- Water: I use a filtered, lukewarm water which will help our leaven develop quickly.
- Active Yeast: This is our leaven. It works very fast, making this a same day sourdough recipe.
- Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
- Butter: This ingredient will help to soften the bread and give it a good soft chewy texture.
- Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
- Sugar/Honey: I use an organic cane sugar for this loaf recipe. It adds a complimentary sweetness to the tang of the discard. If using honey, I prefer liquid honey for the best consistency and taste. You can even do half honey and half sugar for this recipe!
- Salt: I always use sea salt for the best flavour and health benefits! It is one of the main electrolytes our body needs to function!
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TIP:
To make a heartier loaf, add in 1 egg and replace 1/2 a cup of white flour with whole wheat flour. When you finish shaping the dough, press the top of the loaf into some seeds or nuts to further increase a nutritionally dense loaf. I love doing this with roasted sesame seeds. Rise and bake as normal!
How To Make A Quick Sourdough Discard Sandwich Loaf From Scratch
If I am planning on eating this bread loaf same day, I will start the prep 3.5 hours before we plan on enjoying it. That gives them enough chance to knead, rise, shape, final rise, bake and cool.
The dough can be mixed by use of a bread machine or a stand mixer using a dough hook attachment. I prefer my bread machine since it kneads and rises my dough while I can get other things done around the home!
Baker’s Timeline:
Because this is a quick, discard recipe, it can be made same day! All the same, here is a bit of a timeline to help you out and give you an idea of what this may look like in a given day!
Morning
8am-10am
STEP 1: MAKE THE DOUGH
If using a bread machine, add all your ingredients in order as listed into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle.
If using a stand mixer, add in your wet ingredients and sprinkle your yeast on top, give it a minute to rest, and follow up by adding in your dry ingredients and incorporating them using a dough hook. When finished, cover with a wet tea towel and let it sit in a warm place for at least an hour.
Mid Morning/Noon
9:30am-11:30am
STEP 2: SHAPE & RISE
Remove the dough from your bread machine or bowl onto a non floured counter.
On the counter, press or roll the dough gently into a rough rectangular shape and then fold the dough over itself to create a log shape.
I like placing my dough log onto parchment paper when shaped and then placing it into my 5×10 loaf pan. If you want to skip the parchment paper, go ahead but make sure you grease your pan first. Let your bread rise in a warm place for about 1 hour.
Noon
10:30am-12:30pm
STEP 3: BAKE
Brush the top with melted butter before your bake. Bake for 45 minutes or until the top is a dark brown colour. Brush again with butter after removed from the oven to encourage a soft crust.
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How To Store
Keep your quick sourdough discard bread loaf in an airtight container or bread bag at room temperature for 5-7 days or in the refrigerator for 2 weeks. If storing in the fridge, I recommend toasting or heating to refresh the bread for use again.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Quick Sourdough Discard Sandwich Loaf
Short on time? Can't wait for a long overnight fermentation? I have been there too! This bread loaf comes together same day using the goodness of your sourdough discard.
5 from 4 votes
Print Rate Pin Recipe
Servings: 1 Loaf
Ingredients
- 1¼ Cups Water
- 1 Teaspoon Active Yeast
- 140 Grams Sourdough Discard
- ¼ Cup Salted Butter Softened or melted
- 3½ Cups Flour
- 3 Tablespoons Sugar or Honey
- 1 Teaspoon Salt
US Customary – Metric
Instructions
Add all your ingredients in order as listed into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 124 titled “Leaven Dough”. This is a 1.5 hour cycle.
If using a stand mixer, add in your wet ingredients and sprinkle your yeast on top, give it a minute to rest, and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. When finished, cover with a wet tea towel and let it sit in a warm place for at least an hour.
Remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. If the dough does so happen to feel extra sticky, go ahead and dust your counter with some flour.
On the counter, press or roll the dough gently into a rough rectangular shape and then fold the dough over itself to create a log shape. I like taking one end and folding it halfway over the length of the dough and do the same with the other end. Then take your hands and gently pull the dough towards yourself as your pinkie fingers rest on the counter and your palms face you as you pull the dough. This will better the shape.
I like placing my dough log onto parchment paper when shaped and then placing it into my 5×10 loaf pan. If you want to skip the parchment paper, go ahead but make sure you grease your pan first. Let your bread rise in a warm place for about 1 hour. Before placing into the oven, melt a little butter and brush it over the top of the loaf to encourage tenderness and even browning.
Bake at 375 for 35-40 minutes or until the top is very brown.
Remove from the oven and quickly remove from the pan as well to reduce warmth condensation to the bread, onto a cooling sheet. Brush the top with a little butter to soften the crust and cover while it is still warm with a tea towel to help soften the crust further. Once cooled, remove the tea towel and slice.
I store mine in a bag for 5-7 days at room temperature! This loaf also freezes well for 3 months.
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