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sourdough discard bread recipe
- Total Time: 95 minutes
- Yield: 1 loaf 1x
- Diet: General
Description
This quick bread recipe uses sourdough discard and chemical leavening instead of a long fermentation time to create a savory loaf. A fragrant caramelized onion and thyme swirl adds rich flavor and moisture to this show-stopping bread.
Ingredients
- 0.85 cup unfed sourdough discard (100% hydration)
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil, plus more for cooking and brushing
- 0.5 cup water, room temperature
- 2 large yellow onions, thinly sliced
- 2 tablespoons fresh thyme leaves, finely chopped
- 1 teaspoon light brown sugar (optional)
Instructions
- Caramelize Onions: Heat oil in a large skillet over medium-low heat. Add sliced onions and cook for 35-45 minutes until deeply golden brown. Stir in brown sugar (optional) and fresh thyme, then let the mixture cool completely.
- Prepare Pan and Oven: Preheat the oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, olive oil, and water.
- Form Dough: Pour the wet mixture into the dry ingredients. Stir gently until just combined into a shaggy dough, being careful not to overmix.
- Roll and Spread Filling: Lightly knead the dough for 30 seconds and roll it into a 12×8 inch rectangle. Spread the cooled caramelized onion mixture evenly over the dough.
- Shape Loaf: Roll the dough tightly into a log, starting from the long side. Pinch the seam closed and place the log seam-side down in the prepared loaf pan. Brush the top with olive oil.
- Bake Loaf: Bake for 40-45 minutes, or until the top is golden brown and a skewer inserted comes out clean. An internal temperature of 200°F (93°C) indicates doneness.
- Cool and Serve: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Garnish with reserved onions and thyme when serving.
Notes
Do not overmix the dough to avoid developing gluten, which results in a tough texture. Ensure the caramelized onion filling is completely cool before adding it to prevent premature activation of leaveners. For best slicing results, cool the bread completely on a wire rack before cutting.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 166 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.6 g
- Protein: 3.3 g
- Cholesterol: 0 mg