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square hero image of a halfway sliced loaf of homemade sourdough bread made with sourdough discard in a bread maker.

Sourdough Discard Sandwich Bread (Bread Machine)

This deliciously tangy and tender homemade sandwich bread is made in the bread machine, so you don’t even have to turn on the oven. Just dump your ingredients and go—easy, peasy.
4.50 from 2 votes
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Prep Time 3 minutes
Cook Time 3 hours 50 minutes
Total Time 3 hours 53 minutes
Course Appetizer, Breakfast, Brunch, Dinner, Lunch, Sandwiches, Side Dish, Snack
Cuisine American
Servings 12 slices
Calories 140 kcal

Equipment

Ingredients
  

  • 82 grams Buttermilk room temperature. ⅓ cup; sub water, for a less rich, airier loaf
  • 82 grams Warm Water ⅓ cup; around 75-78ºF
  • 29 grams Melted Butter 2 Tablespoons, cooled slightly
  • 19 grams Honey 1 Tablespoon; sub agave or maple syrup
  • 200 grams Sourdough Discard 1 Cup
  • 281 grams All-Purpose Flour 2 ¼ Cups
  • 98 grams Whole Wheat Flour ¾ Cups; sub white whole wheat pastry flour
  • 9 grams Fine Sea Salt 1 ½ teaspoon; sub kosher salt
  • 4 grams Baking Soda ½ teaspoon
  • 5 grams Active Dry Yeast 1 teaspoon

Instructions
 

  • Add all ingredients to the bread machine base in the order listed. Make sure to create a well for the yeast and baking soda in the flour. Don't let the leaveners touch the salt.
  • Place the base into your bread machine and set to the French Bread setting with light crust. NOTE: Do NOT use the "quick" setting.
    If possible, take note of when your machine does the final "punch down" so you can remove the paddle before baking. This isn't necessary, but does help prevent a big hole in the bottom of the loaf. See notes.
  • Bake according to manufacturer's instructions. When the cycle is complete, remove the loaf from the bread machine base and allow to cool on a wire rack for a minimum of an hour before slicing.

Notes

  • Cool your homemade sourdough loaf to room temperature on a cooling rack, then wrap in plastic wrap and/or place in an airtight container or zip-top bag. It'll keep at room temp for 2-3 days. For the best results, I recommend slicing the whole loaf and freezing for up to a month. 
To remove the paddle:
  1. Pull out the bread pan insert after the final punch down, before the final rise. 
  2. Dump the bread dough onto a lightly floured surface & remove the paddle. 
  3. Tuck the ends under to make a rough log shape, keeping the top of the loaf as smooth as possible. 
  4. Gently place it back into the bread tin seam side down. 
  5. Return the tin to the machine, ensuring it clicks back into place, close the lid, and wait for your machine to finish doing its magic. 
Optional Variations
  • Vegan - You can easily make this sourdough discard bread vegan-friendly. Swap in your favorite plant-based milk, make vegan buttermilk, or use all water. You can also use plant-based butter or the oil of your choice and swap out honey for your choice of sweetener. 
  • Lighter Crumb - For a very light, open crumb, use all water and swap out the butter in favor of a neutral-flavored liquid oil (e.g. avocado or canola oil).

Nutrition

Calories: 140kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 406mgPotassium: 44mgFiber: 3gSugar: 2gVitamin A: 72IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg
Keyword Cheap, DIY, Easy, Fast
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