• Leigh

Have Discard? Make a Sourdough Swiss, Onion, and Sesame Bread Roll

This is one of my favorite sourdough breads. It's easy, full of flavor, and makes a quick breakfast or snack when you're short on time. Just warm slices in the toaster or air fryer. The bread also keeps well, thanks to the sourdough process. A little like a jellyroll, only with cheese and green onions inside the roll, the bread is savory rather than sweet. The Swiss cheese (or Gruyere, if you'd like) is soft and slightly nutty in flavor and complements the sharp green onions well. The top of the bread is dusted with sesame seeds, which toast as the bread bakes and add even more flavor and a little crunch to the bread. Although I like the bread for breakfast--it includes protein as well as carbs--the bread also makes a great addition to dinner. Or try the bread with a bowl of tomato (or other) soup. Enjoy!

Have Discard?  Make a Sourdough Swiss, Onion, and Sesame Bread Roll
Have Discard? Make a Sourdough Swiss, Onion, and Sesame Bread Roll

Sourdough Swiss, Onion, and Sesame Bread Roll -- Makes 1 Loaf


1 cup of sourdough starter/discard

1/4 cup of canola oil

1 large egg

1/4 cup of milk

2 tablespoons of sugar

1 cup of flour (white whole-wheat or whole-wheat is fine, or use all-purpose)


In a large bowl mix the ingredients listed above well until fully combined and smooth. Cover the bowl loosely with plastic wrap and let the mixture sit for at least an hour. I usually let it wait for four or five hours while I work, etc.. When you're ready, add:


1 cup of all-purpose flour

1 teaspoon of salt


Stir and/or knead for three to five minutes to form a soft dough, kneading in about 1/4 cup of additional flour as you knead the dough (you may need a little more flour if your starter/discard wasn't stiff). Turn the dough out onto a lightly floured board or the counter and press the dough into a (roughly) 12-inch square. Sprinkle the dough evenly with:


1/4 cup of chopped green onions

1 cup of shredded Swiss/Gruyere cheese


Starting at one end, roll the dough into a log, jellyroll-style, enclosing the onions/cheese inside the log. Spritz a loaf pan with non-stick cooking spray (or line the pan with aluminum foil and spritz the foil for easier removal/cleanup) and place the dough log in the pan. Sprinkle the top of the loaf with:


1-2 tablespoons of sesame seeds


Spritz the top of the seed-topped loaf with non-stick cooking spray (the spray will help hold the seeds in place), cover the loaf loosely with plastic wrap, and let the loaf rise until it has increased in size by about one-third. This usually takes a couple of hours in my not-to-warm kitchen, but your rising time may vary, depending on the temperature of your kitchen. Preheat the oven to 350 degrees and bake the risen dough for 50-60 minutes or until lightly browned and the sesame seeds are a light golden color. Let the bread cool in its pan for 20 minutes before removing it to cool completely. If you can wait, the bread will slice best when it has cooled completely.


Have Discard?  Make a Sourdough Swiss, Onion, and Sesame Bread Roll
Have Discard? Make a Sourdough Swiss, Onion, and Sesame Bread Roll

Have Discard?  Make a Sourdough Swiss, Onion, and Sesame Bread Roll
Have Discard? Make a Sourdough Swiss, Onion, and Sesame Bread Roll


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