Easy Sourdough Discard Sandwich Bread Recipe
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It’s been years since I’ve had to buy sandwich bread from the grocery store thanks to my Sourdough Sandwich Bread recipe. We can’t get enough of how soft, fluffy, and fully-fermented it is – plus it slices beautifully. But sometimes you run out of sandwich bread and need some asap. Sourdough Discard Sandwich Bread to the rescue!
Just as soft and fluffy, but now you can have a fresh loaf of sandwich bread ready to enjoy in under 2 hours! My family loves it for breakfast toasted or all sorts of sandwiches. If we have extras, we love to turn it into delicious Sourdough French Toast.
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Why You’ll Love This Recipe:
At this point, I can confidently say, “I’ll never stop making this sourdough discard bread.” Everyone has their reasons for loving this homemade sandwich bread, so here are mine:
Make-ahead school lunches:
What do you do when it’s 5 p.m. and you’re out of bread to make PBJ sandwiches for your kids’ lunch boxes tomorrow morning? You could drive to the store and grab some regular sandwich bread. Or you could save the gas and the wear on your car and head to the kitchen instead. Mix a few basic ingredients and bake some sandwich bread.
A beautiful domed or square top and soft slices that cut clean:
I love all kinds of homemade sourdough bread, but I love this one in a different way. It’s one of those bakes that looks great without even trying.
Quick and easy:
Sometimes you need something faster that still offers a bit of tang, and that’s where this sourdough recipe comes in. All you need are a few staple ingredients and only 2 hours before slicing into this delicious sourdough loaf.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard – I used fresh, room-temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll slow down the rise time. And you definitely can swap in the same amount of active sourdough starter (grams).
- Instant yeast – This recipe uses a little commercial yeast to help it along. I go with instant yeast, not active dry. Active dry yeast needs to be dissolved in liquid first and takes longer to rise. Instant yeast can be mixed right into the dry ingredients and works faster, but not quite as fast as rapid-rise yeast.
- Bread Flour – You technically can use all-purpose flour for this recipe, but I highly recommend using bread flour because it has a higher protein percentage. Using a flour with a higher protein content helps the bread rise better and gives it a softer texture and an airier crumb.
- Water – Use warm water. I used 110°F water, which is warm enough to help the dough rise faster without harming the yeast. Keep your water under 120°F, as hotter water can deactivate the yeast and prevent the dough from rising.
- Honey-A touch of honey adds a hint of natural sweetness, helps the loaf brown, and keeps it soft and moist for days. You can swap it out for the same amount (in grams) of regular or cane sugar if you prefer.
Baking Time For Sourdough Discard Sandwich Bread
|
Time |
Process |
|---|---|
|
3:00 PM |
Mix and knead the dough |
|
3:10 PM |
First Rise |
|
4:10 PM |
Shape & Second Rise |
|
4:35 PM |
Bake |
How to Make Sourdough Discard Sandwich Bread
- To the bowl of a stand mixer with a dough hook attachment, add all of the ingredients and mix on low for 10 minutes until smooth.
- Remove the dough and place it in a lightly greased bowl. Cover and wait until it doubles in size.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles.
- Shape the dough into a loaf and place into a greased 8.5 x 4 -inch loaf pan.
- Cover and let the dough rest for its second rise.
- Bake at 375°F for 30-35 minutes or until golden brown.
- Bring to room temperature before slicing. Enjoy!
How to Store:
This sourdough discard sandwich bread freezes very well. If you doubled the recipe and aren’t eating the two loaves right away, slip the extra in a Ziplock bag and freeze for up to 3 months. I’ve never met anyone who leaves tasty bread like this one in the freezer that long!. You can freeze the whole loaf or wrap individual slices in plastic wrap and stash them in an airtight container.
Thawing: Keep the bread wrapped and let it thaw at room temperature, or toast slices straight from the freezer. To refresh a whole loaf, warm it in a 300°F oven for 10–15 minutes. Keeping it wrapped prevents it from drying out.
FAQs
I’ve only tested this discard sandwich bread with bread flour, but I’ve had great success using whole wheat in my long-fermented sourdough sandwich loaf. It turned out soft and flavorful. Whole wheat usually needs more hydration than white flour, so keep that in mind if you’re experimenting. I haven’t tried this recipe with fresh milled or whole wheat flour yet, but if you do, feel free to come back and share your results. I still recommend bread flour for its higher protein, which helps the dough hold its shape and makes handling easier.
That usually means the dough didn’t rise enough during the second rise. Make sure it’s puffed up about 1 inch above the rim of the loaf pan before baking. Cold discard, water that’s too hot, or under-kneading can also cause problems. Use fresh room-temperature discard, water around 110°F, and knead the dough until it’s smooth and tacky. Give it enough time to rise in a warm spot. If your kitchen runs cold, try placing the dough in the oven with the light on, or in the microwave with a mug of hot water to help it rise.
Yes, you can leave out the honey, but I recommend keeping it if you want a soft, moist loaf with a beautiful golden top. If you’re avoiding honey, try swapping in the same amount (in grams) of maple syrup, coconut sugar, white sugar, or cane sugar.
You can try shredded cheese like cheddar or mozzarella, fresh herbs such as rosemary, thyme, or chives, sautéed garlic, chopped olives, or sun-dried tomatoes. Some folks even sprinkle seasonings on top before baking, things like sesame seeds, garlic powder, or everything bagel seasoning. I haven’t tested those myself, but they could be fun to play around with.
Add your extras after the first rise, when you’re shaping the dough. That helps keep the loaf light. Just avoid anything too wet or heavy, since it can mess with the rise or leave soggy spots inside.
Sourdough Discard Sandwich Bread Recipe
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Ingredients
- 100 grams sourdough discard, room temperature 1/3 cup
- 300 grams warm water (110 degrees F) 1 1/4 cups
- 550 grams bread flour scant 4 cups
- 57 grams unsalted butter, melted 4 Tablespoons
- 25 grams honey 1 Tablespoon
- 9 grams salt 1 1/2 teaspoons
- 7 grams instant yeast 2 teaspoons
Instructions
Make Dough
- To the bowl of a stand mixer with a dough hook, add all of the ingredients and mix on low speed for 10 minutes. The dough should be pulling from the sides of the bowl, smooth and tacky to the touch – not sticking to your hand. Alternatively, you can mix and knead the dough by hand. I would increase the time from 10 to 15 minutes.550 grams bread flour, 100 grams sourdough discard, room temperature, 300 grams warm water (110 degrees F), 57 grams unsalted butter, melted, 25 grams honey, 9 grams salt, 7 grams instant yeast
First Rise
- Place the dough in a lightly greased bowl, cover with a plastic cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. This helps to keep a tight crumb. Then, place the dough on a clean work surface.
Shape
- Stretch or roll the bread dough into a large rectangle with a rolling pin, about 9 inch x 13 inch, doesn’t have to be exact . Starting with the side closest to you, roll the bread dough into a log, like you would a cinnamon roll. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together.
Second Rise
- Gently lift the dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down. Cover the dough with a plastic cover and allow it to rise until the dough is 1″ above the rim of the pan and looks puffy. This took 25 minutes in my 70 degree kitchen. It is tempting to rush this step, but don’t! If your loaf has not risen properly, it will be dense and gummy.
- While the dough is rising, preheat the oven to 375 degree F.
Bake
- Bake for 30-35 minutes or until the top is golden brown and the internal temperature has reached 195 degrees F. If the top is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
- Remove the loaf from the hot oven and keep in the loaf pan for 5 minutes, before removing to cool on a wire rack. For an extra soft crust, rub butter on the top of the warm loaf. Cool until room temperature before slicing. Enjoy!
Notes
Refer to the Sample Baking Timeline above.
Ingredients & Substitutions
- Sourdough Discard – I used fresh, room-temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll slow down the rise time. And you definitely can swap in the same amount of active sourdough starter (grams).
- Instant yeast – This recipe uses a little commercial yeast to help it along. I go with instant yeast, not active dry. Active dry yeast needs to be dissolved in liquid first and takes longer to rise. Instant yeast can be mixed right into the dry ingredients and works faster, but not quite as fast as rapid-rise yeast.
- Bread Flour – You technically can use all-purpose flour for this recipe, but I highly recommend using bread flour because it has a higher protein percentage. Using a flour with a higher protein content helps the bread rise better and gives it a softer texture and an airier crumb.
- Water – Use warm water. I used 110°F water, which is warm enough to help the dough rise faster without harming the yeast. Keep your water under 120°F, as hotter water can deactivate the yeast and prevent the dough from rising.
- Honey-A touch of honey adds a hint of natural sweetness, helps the loaf brown, and keeps it soft and moist for days. You can swap it out for the same amount (in grams) of regular or cane sugar if you prefer.
Just made this with discard i had in the fridge for months, fed it once and then used it in this recipe, turned out perfect!! the bread is sooo good and fluffy 😍
So thrilled to hear you love this recipe, Savanna! Isn’t such a bread to make and delicious? Thank you so much for sharing!
If I do not want to cut the loaf of bread am I able to freeze it and if so how would I defrost it?
My bread turned out perfect! Thanks so much for the recipe, it will be my go-to from now on!
So thrilled to hear you loved this recipe, Shelly! It’s so easy and fluffy. Thank you for sharing!
My toddler and I made this recipe and it came out amazing!! I Love that it’s for a single loaf Versus two. Going to make this a staple in our household. Thank you so much!!
My heart! So glad you all loved it enough to become a house staple, means so much! Thank you for sharing.
delicious! so light and fluffy
So glad you loved this recipe! Thank you for sharing!
Fantastic recipe! Such a great fluffy bread! I only wish it would require MORE discard so I could use it up! Too much discard, too little time
I’m so glad you loved it! Haha, I totally understand the ‘too much discard, too little time’ struggle. If you’re looking to use up extra, you could double the recipe or try some of my other discard recipes — they’re perfect for working through that jar quickly!
HI there, I Have made this bread a few times and it turned out well and tasted great but was more dense than I have preferred. I am trying it now with much fresher discard and hoping that helps. What speed on a kitchenmaid mixer do you consider low to mix for 10 minutes. I am not sure about that part. Thanks!
I’m so glad you’ve been enjoying the recipe! Using fresher discard can definitely help with a lighter texture. It’s also important to ensure that your instant yeast hasn’t expired. On a KitchenAid mixer, “low” is usually speed 2 – 4 for kneading — it’s gentle enough to mix and develop gluten without overheating the motor. You can also do a quick “windowpane test” to check if your dough is kneaded enough instead of focusing only on time. Hope that helps and happy baking!
I have a 8×4 baking dish, is that too small for this recipe? Can’t wait to try – thanks!!
I used a 8.5 x 4.5 inch loaf pan, so that should work just fine! I hope you love it.
This is the third recipe I have made from your discard sourdough recipes. Each recipe is so easy to follow and I get results each time!
I’m so happy to hear that! That’s exactly what I want for my discard recipes — easy, reliable, and delicious every time. Thanks for baking along with me, it means so much!
This bread is perfect! So soft, so easy. Perfect sandwich bread. I’m excited to use it for French toast!
It makes the best French toast! So thrilled you loved this recipe.
I made my first loaf on Friday. It is delicious and looked beautiful. I’m making my second loaf today.
Amazing! So thrilled you loved this recipe! Thank you for sharing.
I love the taste and texture of this recipe I have made it several times. I keep running into the issue of one side busting open on the side. Is there something I should do differently. I use the same pan you have.
So glad you’re enjoying the flavor and texture! The “busting” on the side usually happens when the dough is a little tight or the pan is slightly under-greased, which can cause it to stick and tear as it rises. You can try loosening the dough a bit during shaping, making sure the seams are sealed, and lightly greasing or lining your pan. Also, letting the dough do a slightly longer final rise before baking can help it expand more evenly.
Made my first sandwich loaf tonight with this recipe. So so soft and yummy!!
Aw! So thrilled to hear that you loved this recipe!
I love this recipe , my family love it very much.
Can i replace whole meal flour instead of bread flour ? If yes , what is the water volume should I put.
Thank you.
I’m so glad you and your family love the recipe — that makes me so happy to hear!
Yes, you can definitely substitute whole wheat flour for the bread flour, but it will absorb more liquid and make the dough a bit denser. I recommend starting by replacing up to half of the bread flour with whole wheat flour. You’ll likely need to add 1–2 tablespoons (15–30g) of extra water to help keep the dough soft and hydrated.
If you give it a try, please let me know how it goes!
Just made tonight. Can’t wait to try. Does anyone cut the whole loaf like a regular loaf of Bread you buy at store. How long does it last ?
Freezing slices is a great way to have bread on hand! You can absolutely slice the whole loaf like store-bought bread — it just depends on how you prefer to store it. When stored in an airtight bag, sourdough sandwich bread will last 3–4 days at room temperature. In the freezer, it will keep well for up to 3 months. Just toast or warm slices straight from the freezer when you’re ready to enjoy!
I have been searching for an easy sandwich bread recipe and this is the one! It was a great dough to work with. This will be my go to for sandwich bread!
So honored that this has become your go-to recipe! We can’t get enough of it around here.
This recipe is just perfect! I am using this bread to make better uncrustable for my daughter. I used discard that was 4-5 days old but let it come to room temp and maple syrup instead of honey. Thank you!
Thank you so much! I’m thrilled you loved it — and I love the idea of using it for homemade Uncrustables for your daughter. 🤍
Using older discard and swapping the honey for maple syrup is perfect — great adjustments! So glad this one is a keeper for you!
I’ve made the recipe a few times and send to come out better each time.
That being said I have a batch going through the first rise but a ring out of time and have to head out. Going to attempt to put it in the fridge for now and let it come to room temp before shaping. Hope it works out, wish me luck! Lol
You should be totally fine! Pop the dough in the fridge to pause the rise, and when you’re ready, let it come back to room temperature before shaping. It may take a little extra time to warm up, but it should still bake up beautifully. Hope it baked up beautifully for you!
This was an amazing and easy recipe. I switched 20% fresh milled hard white wheat for the flour. It turned out wonderful and my family asked for more. I am go up to 40% fresh milled hard white wheat flour next time. Thank you for such a great sandwich bread recipe! Our new favorite in my family.
That makes me so happy to hear—thank you so much for sharing! I love that you used fresh-milled hard white wheat, and it’s great to know 20% worked so well. You should be able to push it to 40%, just expect the dough to absorb a bit more liquid and possibly need a slightly longer rise. I’m honored this has become a family favorite—thank you for baking along with me!
Easy recipe and a great way to use discard. My family loved it. I use Kirkland organic AP flour at 11.5% protein so I changed out 140g of AP flour with fresh milled hard white wheat to help gluten development. Turned out fantastic. Will use on repeat.
Can I put it on a heating mat to speed up the rising process?
Absolutely! Just keep an eye on the dough as this will definitely speed up the rise time.
Can this recipe be doubled to make 2 loaves? Or do I need to make special adjustments?
Absolutely! No need for adjustments – just double the ingredients. Once it has doubled in size, divide into two even pieces and places into 2 loaf pans. Enjoy!
We made this and we love it. We are making another loaf but we are adding cinnamon sugar mixture when it is rolled out to (hopefully) create a cinnamon swirl loaf.
I’m so glad you all loved this recipe, Lisa! Yes! I’ve done this as well – going to share a recipe on the blog soon! – and it works wonderfully. Hope you love it just as much!
Hi! I’d love to make this with active sourdough starter. How would I alter the rise time?
If you’re looking to make sandwich bread using only active sourdough starter, I actually have a 100% sourdough sandwich bread recipe! Hope you love this one!
I just made the bread, the process was so simple. Mine did not rise as high as I would have wanted. I will try it again tomorrow with a fresh sourdough and I will make sure my yeast is not old.
Have you tried this with wheat flour?
Thank you so much for making it — I’m glad the process felt simple! And yes, checking that your yeast is fresh is a great idea.
I personally haven’t tested this recipe using whole wheat flour, so I can’t say for sure how it will affect the rise. Whole wheat tends to make bread a bit denser and can require a little extra liquid. If you do try it, I’d recommend starting with a mix (like 50/50 all-purpose and whole wheat) rather than swapping all of it at once. Let me know how it turns out!
Excellent! Quick, easy, and delicious sandwich bread!
Thank you so much! I’m so glad you loved it and found it quick and easy — that’s exactly what I was hoping for. Thanks for taking the time to leave a kind comment!
I love this recipe and it has become one that my kids ask for repeatedly!
I do want some advice though, I have made this many times and it’s been a great loaf. The last three times I’ve made it It has looked more like a sourdough loaf where it has split. The first time I thought it was because I used active starter (I didnt have any discard on hand) but the past two times, I’ve used at least 2 days old starter (which is my norm) and it has split and looked more like a regular loaf than sandwich bread
Thank you so much — I’m so glad your kids love this loaf! If the bread is splitting while it bakes, it’s usually a sign that it needed a little longer on the second rise. Make sure it’s nice and puffy and has risen just above the rim of the pan before baking, especially if your kitchen is cooler. You can also score the top lightly to help control the expansion.
I only have a 9 x 5 load pan. Will that work? My 8.5 x 4.5 loaf pan is glass so I am guessing better to use aluminum and will the 9x 5 be ok to use?
Yes, a 9×5 loaf pan will work just fine! The loaf will just be slightly shorter and wider compared to an 8.5×4.5 pan.
And yes — I’d recommend using the aluminum pan over glass if you have the option, as it tends to bake more evenly. Just keep an eye on it toward the end of baking and check that the center is fully done. Happy baking!