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.
Have you tried subbing oil or something else for the butter? I have a dairy-free family member. I’d like to try this but I want to make it safe for her too. thanks!
Yes, you can absolutely substitute the butter. A neutral oil like avocado or vegetable oil works really well, or even olive oil if you don’t mind a slight flavor. The bread may be just a touch less rich, but it will still turn out soft and delicious. I hope she loves it too when you try it!
This bread is fantastic, my hubby says it’s the best loaf of bread I’ve made so far.
I did the mixing in my bread maker which took 20 minutes. It rose so much it was spilling over the mixing bowl. Just like a bought one but better!
I love hearing that it’s the best loaf you’ve made so far! That is such a great compliment! Using the bread maker for mixing is a great idea. I’m so glad it turned out just like store-bought, but even better!
Best sourdough discard recipe! I used active sourdough to give it an extra boost. The one thing I love is you can’t taste the yeast. Stayed soft for 2 weeks! On my counter in a Ziploc. I don’t like the plastic but I cannot find anything else that keeps it as moist as long. Tried the bee wrap and it dried out so fast. Thanks for the recipe!
Thank you so much for sharing this — I’m so glad you loved the recipe! I appreciate you taking the time to share your experience—it’s really helpful for others.