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This quick and easy sourdough discard sandwich bread is a great sourdough recipe to have in your repertoire for when you need to use up some discard or you need a loaf of sourdough bread in a hurry. This bread takes around 2 to 3 hours from start to finish, depending on how warm your house is. It utilises 100g of sourdough discard and is perfect with homemade butter! You’ll get a super soft, light and airy crumb with a soft crust that’s easy to eat. It’s egg free and can be made without butter if you prefer.
Why you’ll love this family favorite recipe!
Tested thousands of times – this is one of the first recipes I posted on my site back in 2019 and it has been made by thousands of people in my sourdough community. It has been shared over 130,000 times and has hundreds of 5 star reviews! It’s a well tested recipe that guarantees great results.
It’s so easy! – Pop the ingredients in your stand mixer and let the dough hook attachment do the work for you! If you have a warm place to make the dough rise more quickly, you’ll have this loaf done in around 3 hours or less. There’s not need for fridge time!
Easy to slice, freezes perfectly – Perfect for making a double batch, eat one, freeze one.
Table of Contents
Ingredients
- Sourdough Discard – I developed this recipe using unfed sourdough starter, however, as with all sourdough discard recipes, you can use active starter if you prefer.
- Water – if you want a super fast rise, warm water is best here. It always gives the yeast a boost and gets this loaf on the table much faster!
- Bread Flour (or All Purpose Flour)
- Salt
- Sugar – this adds to the soft texture of the crumb of this loaf. You can substitute the same weight of honey if you prefer.
- Butter – salted butter softened at room temperature. If you don’t want to use butter, you can use swap this out for vegan butter or olive oil.
- Instant Yeast – using a little commercial yeast gives your bread rise since we are using sourdough discard, rather than active sourdough starter. I use instant yeast because unlike active dry yeast, it doesn’t need to be bloomed in water first and can be added straight to the dough.
How To Make Sourdough Discard Sandwich Bread
This loaf comes together really easily, particulary if you use a stand mixer to knead the dough. Combine the sourdough discard, water and flour into the bowl of your stand mixer and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes. No matter what machine I’m using, I usually just use a spatula to get the dough to this stage, and then add the dough hook attachment for the next stage.
Next you’ll need to add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes. The time it takes to knead the dough will depend on what you’re using (you can see my recommendations on stand mixers further down the post).
You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going at a low speed until you achieve this. If you’re using a Kitchenaid, I recommend giving your machine a break from kneading every few minutes.
Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
Shaping The Dough
Shaping sandwich bread is so so easy. Of course, like anything, there are a million ways to complicate it, however I like to stick to this simple method – it’s so easy my kids can do it!
Remember that this dough will feel different to traditional sourdough sandwich bread because it has been leavened with instant yeast. You won’t need extra flour for shaping, the dough won’t need it.
You need to pop your fermented dough out onto the kitchen counter so that the smooth side is underneath and the sticky side is on the top. Gently ease the dough out into a rough rectangle, with the short edge closest to you.
Then roll the dough up into a log and tuck the ends under. Try and create as much tension as you can on the top of the loaf. This will help it to develop a lovely shape when it’s baked.
Kate’s Pro Tip
Easier Shaping Technique
If you want an even easier shaping technique, divide the dough into 3 or 4 equally weighted pieces and roll them into balls. Place the balls into your chosen loaf pan, making sure they’re touching.
Once the dough is shaped, gently place it into a well greased bread pan with the seam underneath. Leave the dough to rise until it’s just above the rim of the tin (I usually cover the dough with plastic wrap lightly coated in olive oil or an elastic dough cover for this step). This second rise will take around an hour, depending on the temperature of your home. You really want to make sure the dough has time to proof, even though you want this to be ready in just a few hours. If it’s not soft and puffy, you’ll end up with a dense loaf.
Let’s Bake It
Once the dough has risen, you’ll need to bake your loaf.
Preheat your oven to 180ºC/350ºF and allow it to warm for around 10 to 15 minutes. Spray the top of your dough with some water mist and place into the oven. Bake for around 40 to 45 minutes, or until the top of the loaf is golden brown and the loaf feels hollow when you tap the base.
Remove from the loaf pan once done and place on a cooling rack to cool before slicing. You can brush the baked loaf with melted butter if you want to. This keeps the crust really soft, however this is totally optional.
If you’d like a more artisan style sourdough discard bread, you could try this crusty sourdough discard loaf made in a Dutch Oven, or these sourdough discard hamburger rolls might be more your style. I’ve also created a sourdough discard sandwich bread recipe in a bread machine and a whole wheat sourdough discard sandwich bread recipe.
Equipment for Making Sourdough Discard Sandwich Bread
Stand Mixer – I highly recommend mixing this dough in a stand mixer as its much easier and faster knead mechanically than by hand. I have tested this loaf in a Kitchenaid, Thermomix TM31, TM5 and TM6, Ankarsrum Assistent and the Ooni Halo Pro Spiral Mixer. The Kitchenaid and Thermomixes can handle one batch of dough at a time without becoming overwhelmed. The Ankarsrum Assistent can comfortably handle 3 to 4 batches, however I don’t love the way it kneads this dough (I use the dough roller). I make a triple batch of this dough in the Ooni Halo Pro Spiral Mixer very often (at least once a week). I LOVE the way the dough comes out of this machine and it kneads it very quickly and effectively. The crumb turns out super soft and supple when I knead it with the Ooni Halo Pro Spiral Mixer. I get a much nicer crumb than when I knead it with the Kitchenaid or even by hand.
Sandwich Loaf Pans – I have made this recipe literally hundreds of times and tested more loaf pans than I’d like to admit! After years of testing, I almost always make this loaf in a USA Pan 1.5 pound loaf pan. The pan measures 5 x 10 x 3-inches and makes a lovely family sized loaf. If you prefer a more uniform loaf, placing a second 1.5 pound pan on top while its baking will give you this.
I also like to use the USA Pan Pullman Pan measuring 9 x 4 x 4-inches (it comes with a lid, however I never use it). This gives a very high, lofty loaf. If you prefer a loaf that is a little less lofty, split the dough in two at shaping and put half in each pan (you could even use the lid if you want to when splitting the dough in two). Let the dough rise until it’s level with the rim of the pan and then bake.
Ziplock Bags – this sourdough discard sandwich loaf is best stored in a ziplock bag after it’s cooled to room temperature. This will keep the crumb and crust soft and supple.
Mercer Bread Knife – I always use this Mercer Bread Knife to slice my sourdough discard sandwich bread evenly. You can also use a bread slicing guide if you want to, however I find as long as the loaf is cool, it’s pretty easy to create even slices.
Flavor Variations and Inclusions
There are lots of ways to jazz up this easy sourdough discard sandwich bread. Here are a few suggestions:
- Honey & Oat Sandwich Loaf – Add 20g of honey and 50g of oats to the mixture when you add the butter, sugar and salt. If you’d like to add oats to the top you should do so when you put the dough into the tin – spray the loaf lightly with water so the oats stick to the top.
- Multigrain Sandwich Loaf – Add 50 to 100g of your favorite seeds to the mixture when you add the butter, sugar and salt. Seeds like sesame, sunflower, pumpkin and flax work really well.
- Wholemeal Sandwich Loaf – Replace half the Bread Flour with whole wheat flour for a more hearty country style sandwich loaf. You could top with sesame seeds when you place it into the tin.
- You could also turn this loaf into sourdough discard rolls.
How to Store + Freeze
Room Temperature – this loaf stays soft at room temperature for around 24 to 48 hours if stored in a plastic ziplock bag. This keeps the moisture in the crumb and ensures it stays soft and supple. For the best storage results, don’t slice the loaf until you need to. This helps further retain the moisture in the crumb.
Freezing – This loaf freezes so well! I almost always make a triple batch, one to eat today and 2 for the freezer. For best results freeze the whole loaf, uncut. Place uncut, cooled sourdough discard sandwich loaves into large ziplock bags and place into the freezer for up to 3 months.
Sourdough Discard Sandwich Loaf Recipe
Equipment
- Stand Mixer (easiest kneading option)
- Digital Scales
- Loaf Pan (I use USA Pan 1.5 pound loaf pan measuring 5 x 10 x 3-inches)
Ingredients
- 100 g Sourdough Discard , (unfed sourdough starter)
- 250 g Water
- 500 g Bread Flour, (or All Purpose Flour)
- 10 g Salt
- 20 g Sugar
- 60 g Butter, (salted, room temperature)
- 7 g Instant Yeast
Instructions
- Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
- Now add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes. You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
- Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
- While you're waiting for the dough to double, lightly butter a sandwich loaf or pullman pan so it's ready to go when the dough is shaped.
- Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
- Now you want to shape your dough into a sandwich loaf. This is fairly easy. Make sure that the short side of the rectangle is in front of you. Fold each side of the dough into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
- Once the dough is shaped, gently place it into the buttered loaf tin. Leave the dough to rise until it's just above the rim of the tin. This will take around an hour, depending on the temperature of your home.
- Once the dough has risen, you'll need to bake your loaf. Turn your oven on and set the temperature to around 180C/350F. Let it warm for around 10 minutes. Spray the top of your dough with some water mist and place into the oven. Make sure that there's plenty of room for it to grow in the oven as it will generally keep rising.
- Bake your bread at 180C/350F for around 40 to 45 minutes or until the loaf is golden brown.
- Remove from the loaf tin and allow to cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
This recipe was simply awesome, it made a gorgeous, soft and tall loaf of bread which my family absolutely enjoyed. Thanks for the recipe 😊
I made four loaves, first time ever to give one each to my tamariki (children) and they absolutely ❤️ the bread. My daughter said she will take 4 loaves 🤣
Thank you for sharing, it has helped me so much with my journey of learning how to make rewena (Māori bread). I missed my opportunity of learning from my aunties and nanas who are longer here but are guiding me from afar.
When I sunk my teeth into the bread and took my first bite, it took me but to my childhood of going to the aunties or the cousins and eating fresh bread smothered with butter and jam! Oh, how I miss those days! I can’t take you enough for sharing and now I will be able to gift this taonga (treasure) with others and hopefully they too will continue to share the joy this bread brings 😀
I can’t wait for my next adventure with bread making 😀👍🏼
Awesome sandwich bread! So easy! Soft center with good crumb. Works well every time. Mine usually needs longer to rise more like 2-3 hours just fyi for those worrying why theirs didnt rise in an hour. Thanks for the great recipe!
Made this the other day and it was amazing. I am curious to know if you can use honey instead of the Sugar. And if so how much honey in grams would you use?
So glad you loved it! Yes you can use honey instead of sugar in the sourdough discard sandwich bread recipe. I would use 20g to 40g of honey, depending on how strong flavored your honey is. Let me know how it goes 🙂 TPM xo
I tried this recipe yesterday and it turned out beautifully! I put everything in my bread machine where it mixed and did the 1st proof. Then I shaped it and put it in the pan for the 2nd proof. I will be making this one again! It made delicious toast for my neighbor and I had a stellar grilled cheese for lunch today!
DO I NEED TO MAKE ADJUSTMENSTS IF I WANT TO BAKE THIS WITH A LID ON THE PULLMAN?
This bread is worth making over and over and over…so tender! Best sandwich bread I’ve ever had! We always have a lot of discard, so we usually make a loaf a week. Go-to, every time!
Can I use this recipe and place the top of the pullman pan on before baking, or is the loaf too big for that?
I just made this bread and boy was is good. Very easy to make, soft and pillowy and my husband already said please make more. Best bread to make for a sandwich loaf. Thanks for sharing your recipe with us/ it’s the best:
Can I sub oil for the butter and also omit the sugar?
Amazing!! Always looking for new ways to use up my discard when activating my starter to get ready to bake some true sourdough loaves. This is such a genius way to do it!
First try I made a double batch as is – no adjustments or changes. They turned out wonderful, pretty well doubled out of the pan so it is a substantial loaf of bread. Today will try to make the honey and oat version. And have decided in a few weeks when I am activating the starter again I will try sprinkling some cinnamon and raisins in while rolling to go in the pan.
Thank you for such great consistent, and easy to use recipes!!
14 g of yeast correct? I am using active dry yeast and each packet only weighs 0.9 g, approximately 2 1/4 tsp, so I would need approximately 14 packets packets. If I was making two loaves of bread with this amount of flour and no starter just a normal yeast raised bread I would only need one maybe two packets the most. I couldn’t imagine 14 packets of active dry yeast being needed for two loaves. Would you be able to help me please?
I’ve tried printing this recipe and your Sourdough Sandwich Bread recipe but every time I click on the printing link, it just opens up a new tab with the post I was on. Could the print links be set up incorrectly? Thank you!
Can rye flour be used for this recipe?
I’d like to try to make this recipe in a Pullman loaf -13 x 4 x 4 with this be a good fit thank you
This is the best bread I’ve ever made. I like me some sourdough, but I think I’ll be makin starter just to have discard so I can keep making this instead!!
Oh my word! Thank you for this recipe!! This is the biggest loaf I have ever turned out. Amazing! Question: What are your thoughts on if I could do this as a boule instead of putting it into a loaf pan? It was like a double decker in height!
My first time making this recipe and it turned out to be the best bread I have ever made. Easy to follow recipe and method. Thanks for a great recipe!
This is a beautiful sandwich loaf. I had 227 g of discard so I reduced the recipe measurements of flour and water by 113 g each and otherwise followed the recipe exactly. The dough was supple, smooth, and elastic—nice to work with. I got a beautiful, tall rise with a fantastic oven spring. I usually make seedy, multigrain loaves with my discard (an everyday loaf which my daughter calls ‘bird bread’ -insert eyeroll) but this is a really nice white loaf that she will love. Thanks for a terrific recipe for my discard repertoire.
Hi Kate,
I’ve been on the hunt for a sourdough sandwich bread and I’m happy to report the hunt is over!! The texture is absolutely perfect, and my family and I are thrilled.
I have a question for you though – my starter is healthy and tangy, and so even using the small amount of discard there was a definite sourdough flavour – but could it be more? Could you suggest modifications I could try if I wanted to increase the amount of starter for flavour – what would I need to adjust to compensate and keep the texture of the product as good as it is now?
Thanks in advance!!
I have been making this bread weekly for serveral months now. It is so easy and delicious. I also do a cinnamon swirl version with 1 regular loaf. Kiddos and hubs love it.
Recently I have been cutting the yeast in half and letting it rise longer. Has akways worked out great!
I love this recipe! Would it work to divide the dough into two smaller loaves? Thank you for all the recipes and information you provide. You are my “go to” for all things sourdough!
Thank you, Crystal! Yes, you can divide the dough and make two loaves. 🙂
I haven’t bought bread in weeks thanks to this recipe.
So easy and tasty, my husband just loves it.
Any idea on measurements for baking this bread at high altitudes?
You could use this adjust your recipe for high altitude 🙂
Love the recipe, if only I could see it on the webpage through all the ads!
I follow all your posts, emails & use only your recipes. Tried this bread. Everything went as it should except it didn’t rise much after shaping then into the pan. It easily doubled in the bowl in an hour. I hand kneaded it as i dont have a stand mixer. Any suggestions?
Can I use regular yeast instead of instant? Thank you.
yes you can use regular yeast, however you will need to proof it before you add it.
This is such a Wonderful recipie. Perfect for back to school, I bake bread but this here utilizing the sourdough DC, is perfect nothing wasted. My kids loved it and are ready to make sandwiches for lunch. NO Store brought bread, which I have not purchased in a few years to be honest. This is very easy to remember as well!
Hi
My bread keeps blowing out the sides
First time I made it it was perfect not so much anymore. I have since double the recipe. Could this cause this to happen? Is my discard to fresh ? Help
I’m not quite sure how to complete a step when using a Pullman Tin. I am very new at this so I am learning and don’t know much lol
1. When letting it rise in the tin once shaped, how do I do this in a Pullman? I let it rise but then had to push down the top of the loaf a bit when putting the lid on.
I want to bake this in my Pullman pan covered but it is currently bubbling right out the seam of the pan and I’m not sure what to do. Do I need to cut the recipe down to be able to bake covered?
Yes you’ll generally need to reduce the dough weight to suit a pullman pan with the lid on 🙂
Can I shape this and leave it overnight in the fridge?