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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!
How long to knead Thermomix?
I would knead for around 3 to 4 minutes in the Thermomix but use your judgement on this as each dough will be a little different 🙂
Making this loaf for the 2d time this week. It’s just an incredibly easy and straightforward recipe!
Thank you for making it easy!
Have you ever exchanged oil for the butter?
You can absolutely do that 🙂
Do I need to cover the dough while it rises?
Yes it’s best if you cover it to stop the dough drying out.
Absolutely amazing. My husband is picky and he said this is THE best bread he’s ever had – and he grew up in Europe with his mom making homemade bread. Chefs kiss!
Great bread both plain and toasted. Open, soft, moist crumb. Nice thin crust. Phenomenal oven spring of over 4″. I’ll use a 9×5-inch pan the next time. The only change I made to the recipe was to use 200 grams of discard, reducing the flour and water measure by 50 grams each. The dough is smooth, satiny and easy to handle.
I used cold cubed butter and Normal Active yeast in my recipe ,I just make sure to give it an extra hour during the prove and i added stretch and folds during the first hour…(4 folds at a time every 20 mins for the first hour of the prove so ((4 times)) love this bread it come out great every time.
This is an outstanding white sandwich bread. It’s pillowy soft and moist with a slightly open crumb. It has phenomenal oven spring. I’ve made it a few times and the oven spring has been over 3″ each time. The only change I make to the recipe is to use 200 grams discard, adjusting the flour and water measures accordingly. The dough weighs over 900 grams which is a lot of dough for an 8×4 pan. I now bake it in a 9×5 pan, or portion off about 130 grams for a bun when using an 8×4 pan.
This is a really great recipe. I’ve made it quite a few times and it’s always come out beautifully. If you don’t have a stand mixer, the dough can be easily made by hand (it’s seem too buttery for a few minutes and then it smooths out). I do always extend the first rise by quite a but – I’ve never had it double in an hour, so I plan for it to take a little longer. I really appreciate this fantastic recipe, so thank you!!
Giving it a 3 so far. My bread is coming out pretty dense – great for toast, but meh for sandwiches. I’m using Active dry yeast instead of instant. I’m getting a rise, but perhaps the yeast is old (still before the expiration date). Any thoughts? Longer rise time in bowl?
If you’re not using instant yeast, you might need to add the active dry yeast to the water first and allow it to bloom 🙂 This is what would be causing the issue here 🙂
Can you do this without a standup mixer?
Yes you can knead the dough by hand 🙂
I am interested in making this dairy free. What kind of oil would you suggest supplementing? At what point would you add it and how much would you add? Thank you <3
You can add the same amount of oil as you would butter (60g). You’ll add it at the same time as you would add the butter (in step 2). Any oil should work. 🙂
Could you add cheese to this bread when mixing to make it a softer cheese bread instead of the golden cheese bread recipe yo have?
If you’re looking for a cheese loaf, I recommend this golden sourdough cheese loaf 🙂
This is my favorite sandwich bread recipe! But does anyone have a way of adding potatoes to make it a potato bread with discard? My starter is going great, but I don’t want to make a second potato starter.
I don’t know how many times I w used this recipe. It always turns out so well. We have tried the multigrain version and love it! I make a couple of loaves of bread a week. We have used it for sandwiches, Texas Toast, French toast, breakfast casseroles, you name it. So good and so easy!
Thanks for this fantastic discard recipe. It comes out perfectly each time. This is my discard go-to recipe! I do have a question though. Might this recipe be used for making hamburger buns? I know about splitting the dough and forming the buns and rising….. Thanks for an informative web site!!!
Turned out great!
I followed the instructions to the letter. Baked in Pullman with the lid off and it turned our beautifully. It’s BLT and tomato sammy season for us and this makes fantastic toast.
I doubled this recipe and used the larger full-loaf size Pullman pan (no top) and the loaf is HUGE! The mushroom top easily dwarfs the bottom that’s in the pan. How would I prevent that in the future? The recipe was super easy to follow and make, but I’d like something more uniform.
This is a great no fail recipe! I swapped the butter for olive oil and it’s amazing 🤩
Thank you for all the details! I used fresh soft white wheat and hard white wheat berries – milled and half of it sifted. Based on my 65% humidity kitchen I altered amount of flour. Looking forward to trying with fresh milled einkorn and spelt berries. Thanks so much! Angie in Alabama
Made this today and it turned out perfectly! I enjoy all of your recipes. Thank you so much!!
I’ve been making this bread weekly (or more!) for months now. I searched and tried a lot of bread recipes that would stay soft to replace storebought sandwich bread and this is it! Delicious plain with butter, or as sandwich bread…or anything else. I usually put some oats and honey in it, bake 35-40 minutes, and if not using within a day I’ll slice and freeze it and take out slices as needed. Thanks for such a delicious and easy recipe!
Has anyone been adventurist enough to add inclusions or seasonings to this recipe?
This recipe is amazing. I make it every week for lunches. Has anyone ever tried adding inclusions or seasoning when shaping?
Does anyone know what size Pullman Pan to use for this recipe???
This recipe works best in a tin around 4 x 8 x 4 inches. This is the one Kate uses.
If kept in the fridge, how old can the discard be?
Sourdough Discard Sandwich Bread
KATE,
I LOVE this recipe. Make it all the time for a quick fix. BUT then I tried to be creative by making it a cinnamon raison bread and, while it tasted great, the consistency, well, it breaks apart. I milled Hard Red berries (added more water because it was drier and to compensate for unsoaked raisons), and made a cinnamon sugar paste that I added in blobs on top of the dough before just before I shaped/rolled it for the pan. I did not soak the raisons (another reason for adding more water) and added them during the kneading.
I know I don’t know quite enough to identify what I didn’t add. Can you help me?
Hi Shannon, Try this recipe instead:
https://pantrymama.com/sourdough-discard-cinnamon-raisin-bread/
This is the easiest bread recipe! It’s a great way to get that sourdough flavor on the table in a few hours. Husband-and-granddaughter-approved!
I accidentally used active dry yeast instead of instant yeast. Will that make any difference in this loaf?
No it won’t, the only difference is that instant yeast doesn’t have to be bloomed first.
Hi! Love your discard recipes I make the Dutch oven discard bread every time I make soup. With that I sub almost 1/3 of the bread flour for whole wheat and add 40-50g honey into the warm water before mixing. Can I do that here also? I also would like to do this as an overnight rise as I have most free time late evenings and early mornings. Could I add just a pinch of instant yeast instead if the 7g and rise overnight on counter instead of in the 2 hours?
I’m so glad you love all the recipes 🙂 If you’re looking for a whole wheat option for this recipe you should try this whole wheat sourdough sandwich loaf 🙂