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Sana Yousaf

Sourdough Discard Bread Recipe

A no-fuss, tangy sourdough loaf made effortlessly in your bread machine using leftover discard.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard room temperature
  • ¾ cup warm water about 110°F/43°C
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 ½ tsp kosher salt
  • 3 cups bread flour
  • 2 ¼ tsp bread machine yeast or instant yeast
  • Optional: 1 tbsp dried rosemary or chia seeds

Method
 

  1. Ensure the kneading paddle is securely attached in the bread machine pan.
  2. Add sourdough discard, warm water, and olive oil to the pan in that order.
  3. Add honey, kosher salt, and bread flour, covering the liquid completely.
  4. Make a small well in the flour and add the yeast, keeping it away from the salt.
  5. Select the basic bread cycle (3–4 hours) with a medium crust setting. Press start.
  6. Optional: Before the bake cycle, brush the top with water and sprinkle rosemary or chia seeds.
  7. When done, remove the loaf carefully and cool on a rack for 20 minutes before slicing.

Notes

  • Use room-temperature discard to avoid slowing down the yeast. Let it sit out for 30 minutes if it’s cold.
  • Spoon flour lightly into the measuring cup to avoid a dense loaf.
  • Check that your yeast is fresh—test it in warm water with a pinch of sugar if unsure.
  • Store bread in a sealed bag at room temperature for 3–4 days or freeze slices for up to a month.
  • Add mix-ins like raisins or nuts (¼ cup) with the flour for extra flavor.

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