If you keep a sourdough starter like I do, chances are you also have a jar of discard sitting in the refrigerator, just waiting for the right recipe. This sourdough discard sandwich bread has become one of my favorite practical ways to use it. The loaf bakes up soft, sturdy, and perfectly sliceable, which makes it ideal for everyday sandwiches, toast, or a simple slice spread with homemade butter and raspberry jam.
Unlike my sourdough brioche bread, which relies entirely on natural fermentation and a longer process, this discard sandwich bread uses sourdough discard for flavor and a small amount of yeast for a dependable rise. It is an approachable sourdough discard recipe that fits easily into a busy baking day while still keeping that familiar sourdough character. If you love a fully naturally leavened loaf, you may also enjoy my perfect sourdough sandwich bread, but this version is the one I reach for when I want something reliable, simple, and quick!
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Why Make Sandwich Bread With Sourdough Discard?
I love using discard in sourdough discard bread because it adds depth of flavor without requiring an overnight ferment. It makes this one of the most easy sourdough discard options for days when I want consistent results without waiting all day for bulk fermentation.
This sandwich bread recipe produces a soft crumb that holds together beautifully for slicing, which is something many rustic sourdough loaves are not designed to do. It is the kind of dependable loaf I can bake regularly and know it will turn out just right.
Quick Look at This Recipe
Prep time: 15 minutes
Bake time: 35-40 minutes
Total time: About 3 hours
Servings: 1 loaf (about 12 slices)
Texture: Soft, tender crumb with a light and fluffy sandwich bread texture
Best served: Sliced for sandwiches, toasted with butter and jam, or used for grilled cheese
Ingredients for Sourdough Discard Sandwich Bread
- 4 cups (572 g) all-purpose flour
- 1 ½ cups (360 g) warm water
- 1 tablespoon (21 g) honey
- 2 teaspoons (6 g) active dry yeast
- 4 tablespoons (57 g) softened butter
- 1 cup (240 g) sourdough discard
- 2 teaspoons (12 g) sea salt
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Loaf pan
- Parchment paper (optional)
- Plastic wrap
How to Make Sourdough Discard Sandwich Bread
STEP 1: In a large mixing bowl or in a bowl of a stand mixer, combine warm water, yeast, and honey. Let sit for 5 minutes until slightly foamy. Stir in sourdough discard, butter, and salt.
STEP 2: Add flour gradually, mixing until a soft dough forms.
STEP 3: Using a stand mixer and the dough hook attachment, mix on low speed until the dough comes together. Increase to medium-low and knead for 6 to 8 minutes, or until the dough becomes smooth and elastic. It should pull away from the sides of the bowl but still feel soft and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. If the dough feels very stiff, add 1 tablespoon of water at a time. If it feels overly sticky, add 1 tablespoon of flour at a time.
STEP 4: Place dough in a lightly oiled bowl, cover, and let rise at room temperature for about 1 to 1 ½ hours, or until doubled in size.
STEP 5: Shape the dough into a loaf and place into a greased or parchment-lined loaf pan. Cover and let the dough rise again for 30 to 45 minutes, until the dough crowns just above the pan.
STEP 6: Bake in a preheated oven at 375°F for 35 to 40 minutes, until golden and hollow-sounding when tapped.
STEP 7: Remove from pan and cool completely before slicing.
Tips for Making Sourdough Discard Sandwich Bread
Use room temperature ingredients
Room temperature butter and sourdough discard help the dough come together more smoothly and encourage better yeast activity during the rise.
Do not add too much flour
This dough should feel soft and slightly tacky, not stiff. Adding too much flour can make the finished loaf dense instead of soft and sliceable.
Knead until the dough becomes smooth and elastic
Proper kneading develops the gluten that gives sandwich bread its soft structure. The dough should become smooth and stretchy before the first rise.
Let the dough rise fully
For the best texture, allow the dough to rise until it has noticeably expanded and feels airy. Under-proofed dough can lead to a tighter crumb.
Allow the bread to cool before slicing
It can be tempting to cut into the loaf right away, but letting it cool allows the crumb to set properly and makes slicing much easier.
Store it properly to keep it soft
Once the bread has cooled completely, store it in a bread bag or airtight container at room temperature to keep it soft for several days.
Baking Notes and Variations
- This loaf does not require a Dutch oven, making it easier for everyday baking.
- For a heartier loaf, substitute part of the flour with whole wheat.
- If you prefer to use active sourdough starter instead of discard, it will work just fine. Because this loaf uses yeast for most of its lift, the sourdough flavor stays subtle either way.
Rise Time and Scheduling
This sourdough bread can be mixed, risen, and baked in just a few hours. Total hands-on time is minimal, and the dough rise is predictable thanks to the added yeast.
If your kitchen is cool, rise times may increase slightly. Always rely on the dough rather than the clock.
Storage and Freezing
Store the loaf at room temperature in a bread bag or wrapped in a clean towel for up to three days. This bread recipe also freezes well. Slice before freezing for easy everyday use.
Frequently Asked Questions About Sourdough Discard Sandwich Bread
Is this true sourdough bread?
No. This recipe uses sourdough discard for flavor and yeast for lift. It is not a long-fermented true sourdough bread, but it is a reliable sourdough bread recipe for daily use.
Can I make this bread with whole wheat flour?
Yes. You can replace part or all of the flour with whole wheat flour, though the loaf may be slightly denser.
Do I need a Dutch oven?
No. This discard sandwich bread is baked in a loaf pan, making it simpler than many artisan loaves.
How long does this bread take to make?
From start to finish, including rise time and baking, expect about 3 to 4 hours.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Sourdough Discard Sandwich Bread (Soft, Sliceable, and Easy)
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Loaf pan
- Parchment paper (optional)
- Plastic wrap
Ingredients
- 4 cups 572 g all-purpose flour
- 1 ½ cups 360 g warm water
- 1 tablespoon 21 g honey
- 2 teaspoons 6 g active dry yeast
- 4 tablespoons 57 g softened butter
- 1 cup 240 g sourdough discard
- 2 teaspoons 12 g sea salt
Instructions
- In a large mixing bowl or in a bowl of a stand mixer, combine warm water, yeast, and honey. Let sit for 5 minutes until slightly foamy. Stir in sourdough discard, butter, and salt.
- Add flour gradually, mixing until a soft dough forms.
- Using a stand mixer and the dough hook attachment, mix on low speed until the dough comes together. Increase to medium-low and knead for 6 to 8 minutes, or until the dough becomes smooth and elastic. It should pull away from the sides of the bowl but still feel soft and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. If the dough feels very stiff, add 1 tablespoon of water at a time. If it feels overly sticky, add 1 tablespoon of flour at a time.
- Place dough in a lightly oiled bowl, cover, and let rise at room temperature for about 1 to 1 ½ hours, or until doubled in size.
- Shape the dough into a loaf and place into a greased or parchment-lined loaf pan. Cover and let the dough rise again for 30 to 45 minutes, until the dough crowns just above the pan.
- Bake in a preheated oven at 375°F for 35 to 40 minutes, until golden and hollow-sounding when tapped.
- Remove from pan and cool completely before slicing.
Notes
Tips for Making Sourdough Discard Sandwich Bread
Use room temperature ingredients.Room temperature butter and sourdough discard help the dough come together more smoothly and encourage better yeast activity during the rise. Do not add too much flour.
This dough should feel soft and slightly tacky, not stiff. Adding too much flour can make the finished loaf dense instead of soft and sliceable. Knead until the dough becomes smooth and elastic.
Proper kneading develops the gluten that gives sandwich bread its soft structure. The dough should become smooth and stretchy before the first rise. Let the dough rise fully.
For the best texture, allow the dough to rise until it has noticeably expanded and feels airy. Under-proofed dough can lead to a tighter crumb. Allow the bread to cool before slicing.
It can be tempting to cut into the loaf right away, but letting it cool allows the crumb to set properly and makes slicing much easier. Store it properly to keep it soft.
Once the bread has cooled completely, store it in a bread bag or airtight container at room temperature to keep it soft for several days.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
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