Description
This delightful and easy-to-make sourdough discard sandwich bread makes use of your leftover sourdough starter, resulting in a soft, flavorful loaf perfect for sandwiches or toast.
Ingredients
Scale
200 grams sourdough discard
330 grams warm water
15 grams instant yeast
160 grams honey
50 grams coconut oil
1 large egg
20 grams salt
850 grams bread flour
Instructions
- In a large mixing bowl, combine the sourdough discard and warm water, stirring until smooth.
- Add the instant yeast, honey, coconut oil, and egg to the mixture, stirring until well combined.
- Gradually add the salt and bread flour, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Preheat your oven to 375°F (190°C).
- Shape the risen dough into a loaf and place it in a greased loaf pan, cover, and let it rise again for about 30 minutes.
- Bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack before slicing.
Notes
For best results, use 100% hydration sourdough discard. Honey can be substituted with agave or maple syrup. Coconut oil can be replaced with any neutral oil of your choice.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: sourdough discard, sandwich bread, easy bread recipe, baking, American cuisine