This is absolutely my favorite sourdough discard recipe that I’ve done so far and it is BELOVED by my mother. I distinctly remember her asking for a loaf of this bread rather than a birthday cake for her birthday, both of which I ended up providing for her special day. This recipe is adored by my entire household and I usually eat it with a dash of peanut butter and honey in the morning although it’s so sweet that you may not need it. This base recipe is actually the same as another favorite, my sourdough discard dinner rolls!
Like most bread I bake, this freezes well as long as you freeze immediately after it is cooled. I usually defrost by leaving it out overnight but that’s more of a personal preference. I have tried to make this bread vegan before by substituting applesauce for the eggs. Unfortunately, it was a little laggy for me when I did it the first time so you may have to bake it for longer if you do decide to substitute applesauce for the eggs. I didn’t love the taste as much as the normal bread but it’s definitely still very tasty.
One of the biggest mistakes that I made the first time I made this bread was that I rolled it out the wrong way! After the first prove, you should roll it out into a 6″x20″ rectangle. This means that it is six inches wide at the base and twenty inches tall. Guess who thought it was the opposite! I ended up twisting it a little to get it into the pan because it was wayyyyy too long and ended up with something akin to povitica which was yummy but not the original intention. I hope that you enjoy making and eating it as much as my family does and good luck!
37 grams chopped pecans (1/4 cup) (Can omit pecans if chosen, add 37 extra grams of raisins or 1/4 cup)
1 large egg beaten with 1 tablespoon water (Meant to be a wash to get the bread to stick together once filling is added)
Combine all the dough ingredients and knead until a soft smooth dough forms. You may need to add additional flour, it shouldn’t be sticky once you’re done kneading.
Place in a greased container and let rise 1 1/2 – 2 hours or until doubled in bulk. Watch it carefully on hotter days, mine will sometimes be done in an hour.
While dough is proving, make the filling. Combine the sugar, cinnamon, flour, raisins, and pecans in one bowl. Beat the egg with one tablespoon of water in another to a watery consistency. Put egg wash in the fridge if you won’t use it immediately after making it.
Deflate dough and place on a floured work surface. Roll dough into a 6″ by 20″ rectangle.
Brush dough with egg wash and sprinkle evenly with filling. Leave a 1″ margin around all sides to make sealing easier.
Roll dough into a log lengthwise, from bottom to top. Pinch ends to seal and pinch long edge closed to seal.
Transfer to a greased loaf pan (mine is a 9″) and let rise for about an hour or until the dough has risen 1″ above the rim of the pan.
Preheat oven to 350F. Bake for 45 minutes. Tent with aluminum foil after the first 20 minutes in the oven. This is to make the internal temperature get up to 190F and this will take an hour or longer without the aluminum hat.
Remove loaf from pan once done and cool. After cooled, freeze or enjoy immediately! Keeps for about 3 days at room temperature.
Note: PLEASE wait for your bread to cool! If you let the heat out too early, it both won’t slice properly and will turn as hard as a rock. By letting the internal temperature cool, the loaf retains moisture for MUCH longer.
When I first started baking bread, I made artisanal loafs almost exclusively. I felt that they symbolized the essence of bread and that to use a tin to make bread more suited to our modern conveniences was sacrilege. However, some astute comments courtesy of my father made me realize that in order to appeal to a broader audience, my bread had to be in a useful shape to encourage consumption. This recipe is from the King Arthur Flour website, one of my favorite places on the internet.
I’ve made it with and without the addition of instant yeast to leaven it and while it’s truer to the sourdough title if no additional yeast is used, it’s not as practical for me. I really enjoy a nice big loaf and using instant yeast helps to get there. Using just fed sourdough starter, the rising times double or quadruple depending on the strength of your starter and I’ve had a hard time getting the appropriate volume from my dough. This could also be because the loaf tins that I have are a little larger than the original recipe calls for, 9 inches rather than 8 which is the size of a medium sized-loaf tin. I have grown to love this recipe and it makes two loaves, which freeze really well. I find that freezing freshly baked loaves is a lifesaver in order to have something close to fresh bread around my house every day. I know that the freezer isn’t for everyone but it’s one of the modern conveniences that I believe is essential to the practical and busy baker.
There’s also a few different methods that you can use to shape the actual bread. I use a slightly more complicated method from the King A’s website which involves some weird folding but you can really just roll the dough out in an 8″ by 16″ rectangle and roll it up to fit into the tins. I don’t love the swirl that the simpler method often leaves and you can always just look up how to shape a sandwich loaf. The bread also keeps for up to a week and a half in an airtight plastic container at room temperature. I’ve never refrigerated this loaf after baking so if you do, let me know how it goes in the comments below!
Sourdough Sandwich Bread Recipe
For the Levain: This is an offshoot of your sourdough starter that develops on its own overnight. It needs about 12 hours to fully develop, it should have small holes throughout and then its ready to be used.
128 grams All Purpose Flour (1 cup+ 1 tablespoon)
128 grams cool water (60-70F, 1/2 cup+ 1 tablespoon)
44 grams ripe sourdough starter (3 tablespoons)
For the Dough
631 grams Bread or All Purpose Flour (5 1/4 cups, if using All Purpose, the dough will be much stickier but it gets the job done)
50 grams granulated sugar (1/4 cup)
2 1/2 teaspoon kosher salt (table salt can be used, personal preference here)
2 teaspoon instant yeast (if omitted, quadruple rising times and plan accordingly)
57 grams unsalted butter at room temperature (1/4 cup or 4 tablespoons)
340 grams milk (70-80F, 1 1/2 cup, can use any percentage milk fat
For the Levain
Mix all ingredients together and place in a covered container to grow. I use a deli container because it allows me to see the rise. Should take about 12 hours to double in size at a room temperature of 70F. It is ripe when there are large bubbles throughout the levain.
For the Dough
Mix and knead all the ingredients to make a smooth and supple dough. Even using AP flour, the dough should not be overly sticky. Takes me about 10 minutes to knead and I check that its ready by seeing if the dough springs back immediately when poked.
Form into a ball and place in a greased container and let sit 2 hours or until doubled in size.
Turn out the dough and divide into two. Using a scale helps here because the dough can trick your eye. Shape the dough into two 8″ logs and place into two greased loaf tins.
Cover the tins with a proofing bag and let rise 2 more hours or until the dough has risen to 1″ above the rim of the tin.
Preheat the oven to 375 and bake for 30-35 minutes. Once done, immediately turn the dough out of the pans and let cool on a wire rack. Wrap once cool and keep at room temperature in an airtight container or freeze immediately.