Nothing beats a classic. This soft, fluffy Sourdough Discard Sandwich Bread is perfect for sandwiches and toast. For a quick and easy loaf, this recipe utilizes commercial yeast to achieve a rapid rise while still capturing the delicious flavor of sourdough.
Nadine says
Easy peasy recipe, very fluffy and delicious. Made it already more than 5 times…sooo good! Thank you.
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Why I love this recipe
- Quick and easy bake that's great for beginners and pro bakers.
- Delicious sourdough flavor without the long rise times of naturally-leavened bread.
- Soft and fluffy texture perfect for peanut butter sandwiches but sturdy enough for turkey sandwiches.
- All-mixed by hand - no stand mixer or special equipment required.
- Leftovers make the best French Toast, Bread Pudding or Bostock Pastry.
What is sourdough discard bread?
Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, this makes rise times much quicker. In contrast, sourdough bread relies solely on an active sourdough starter for leavening. As this starter contains only wild yeast, the fermentation or rising process is significantly longer, typically spanning about two days.
Why add sourdough discard to bread recipes?
Sourdough discard enhances the flavor and imparts a subtle tanginess to bread. It also helps reduce food waste by enabling you to use the portion of your starter that would have been thrown away in a tasty recipe.
Want more ideas for using your sourdough discard in easy bread recipes? Try my Sourdough Discard Focaccia Bread, Sourdough Discard Hot Dog Buns and Sourdough Discard Dinner Rolls.
Ingredients and Substitutions
All-purpose: The low protein content of this flour makes this bread light and fluffy. You can substitute bread flour but do not use a flour like whole wheat or rye in place of the all-purpose in this recipe.
Whole wheat flour: Adds a little bit of nuttiness to this recipe without making the loaf too dense or heavy. If you're looking for whole wheat recipes, try my Whole Wheat Sourdough Discard Bread and Sourdough Discard Marble Rye Bread recipe.
Sourdough discard: Both active starter and sourdough discard will work for this recipe. If you don't have a starter, simply add 37 grams of all-purpose flour and 37 grams of water to the dough.
Milk, sugar, eggs and butter: These classic enrichments add richness and tenderness to bread. Looking for a plant-based alternative? Try my recipe for Vegan Sourdough Discard Sandwich Bread.
See the recipe card for detailed ingredient information.
Check the expiration date on your yeast packet before starting this recipe! If your yeast is past its prime, your dough will not rise and your bread will be dense and gummy.
Baking with sourdough discard
Since you are not using it as a leavener, your sourdough starter does not need to be activated or fed for it to work in this recipe. You can use your sourdough discard straight from the refrigerator.
If you’re using sourdough that’s been in the fridge for weeks it will add more acidity to your loaf, which you won’t get when using a freshly fed starter. Both will work for this recipe but you’ll get different results.
Step-by-step instructions
STEP 1: Whisk the yeast into the milk and sugar.
STEP 2: Make the dough.
If you're using instant yeast, feel free to skip blooming the yeast!
STEP 3: Knead the butter into the dough.
STEP 4: Knead the dough until smooth.
Allow the dough to rest for 15 minutes before kneading. This will give the gluten development a head start, making it less sticky and much easier to handle.
STEP 5: Proof the dough in a clean bowl until doubled in volume.
I'll provide time cues throughout this recipe. However, since fermentation depends on temperature and your specific environment, rise times may vary.
STEP 6: Divide the dough in 3 portions. Flatten one portion into a 9 by 4 inch oval.
STEP 7: Starting from one of the shorter sides, roll the dough into a tight cylinder.
You can shape this bread anyway you want! I prefer shaping my dough in this way because it helps it rise evenly in the oven and prevents it from bursting in unwanted spots as it bakes.
STEP 8: Place each cylinder of dough into the loaf.
STEP 9: Brush proofed dough with egg wash. Bake at 375 F for 30 to 35 minutes.
Baker's Tips
- Weigh your ingredients. Measuring with a scale is more accurate than using cups and tablespoons and will help guarantee your chances of success.
- You can use active sourdough starter or discard for this recipe. No sourdough starter? Just add 38 grams all-purpose flour and 38 grams of water to your dough.
- Measure temperature for doneness. Time is a great guide for baking, but measuring temperature using an instant-read thermometer is the only way to know your bread is thoroughly baked. Make sure your bread registers at 200 F when probed before pulling it out of the oven.
Recipe FAQs
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your biscuits, but it will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 37 grams of all-purpose flour and 37 grams of water to your dough.
Yes! You can use active-dry yeast in this recipe, just make sure you bloom the yeast to proof it before making your dough.
There are a few reasons:
1. Your yeast is expired.
2. Your kitchen is cold and fermentation may be progressing slowly.
3. You used hot milk and it killed your yeast.
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Sourdough Discard Sandwich Bread Recipe
Equipment
- 9 by 4-inch Pullman pan
- Cooling rack
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Ingredients
Dough
- 7 g Instant Yeast
- 150 g milk
- 25 g granulated sugar
- 300 g all-purpose flour
- 30 g whole wheat flour
- 6 g salt
- 75 g sourdough discard
- 1 egg large
- 28 g unsalted butter softened
Egg Wash
- 1 egg large
- Pinch of salt
Click US Customary to view volume measurements
Instructions
- Make the dough: Whisk the yeast in with the milk and sugar.7 g Instant Yeast, 150 g milk, 25 g granulated sugar
- Stir in the remaining ingredients except for the butter with a spatula or wooden spoon until the mixture forms a shaggy dough and no traces of dry flour remain.300 g all-purpose flour, 30 g whole wheat flour, 6 g salt, 75 g sourdough discard, 1 egg
- Knead the butter into the dough.28 g unsalted butter
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes, this rest period will make the dough much easier to work with.
- Knead the dough: Turn the dough out on a clean work surface (you shouldn’t need to flour your surface, but if your dough feels too sticky feel free to use a little bit of bench flour). To knead the dough, hold the bottom of the dough with your fingertips, fold the dough over itself, then push it out using the heel of the palm of your hand. Repeat until the dough looks cohesive and smooth.
- Let the dough rise: Round the dough into a tight ball and place it in a clean, lightly-oiled bowl. Cover with plastic wrap and let the dough rise until doubled in volume, about 1 to 2 hours.
- Shape the dough: Punch the dough down to release the air. Divide the dough into 3 equal portions. Round each portion into a tight ball, cover the dough with plastic wrap. Let the dough relax for 15 minutes.
- Using a rolling pin, flatten the dough out into a 9 by 4 inch oval. Starting from one of the shorter sides, roll the dough into a tight cylinder. Repeat with the remaining dough portions.
- Lightly grease your loaf pan. Place each cylinder of dough into the loaf pan.
- Let the dough proof for the second time: Cover the pan with plastic wrap and let the dough rise until the dough looks puffy and has filled up to at least ½-inch to the top of the pan, about 45 minutes to 1 hour.
- Preheat the oven: When the dough is close to being ready, preheat the oven to 375 F.
- Brush the dough with an egg wash: Whisk together an egg and a pinch of salt. Using a pastry brush, coat the top of the dough with an even layer of egg wash.1 egg, Pinch of salt
- Bake the loaf: Bake the dough for 30 to 35 minutes or until the loaf is golden brown and the bread registers at 190 F when probed with an instant read thermometer.
- Enjoy and store: Transfer the loaf to a wire rack to cool for at least 20 minutes before slicing. Store slices in a ziplock bag for up to 5 days at room temperature.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Jill Jones says
Hi! I want to make this bread but I don’t have a Pullman pan. Can I make this in a regular bread pan? Thanks!
Hannah Dela Cruz says
Yes! Your loaf will be a bit wider and shorter but it will still work.
Byron Keefe says
5 stars on the smell alone. Pretty sure this is what Heaven smells like. 5 more minutes until I pull it from the oven.
Hannah Dela Cruz says
So glad you loved it!
Schyler says
Looking forward to trying this- for health benefits, I’d like to increase the whole wheat flour. Do you think 240 AP and 90 wheat would be ok? Do I need to change anything else if I go with this ratio instead?
Hannah Dela Cruz says
Whole wheat flour absorbs more water than white flour. That being said, in these quantities, you probably don't need to make any adjustments to the recipe. If the dough appears too stiff and dry, you can add water 7 grams (1/2 tbsp) at a time. You could also try out my Whole Wheat Sandwich Bread recipe which is 100% whole wheat and turns out just as fluffy!
Get the recipe here: https://makeitdough.com/sourdough-discard-wheat-sandwich-bread/
Schyler says
Thanks, Hannah for your recommendations. I plan to try both recipes but will start with this one! Excited to see how it turns out.
Hannah Dela Cruz says
Looking forward to hearing what you think!
Rosanna says
Made this recipe today and it was fantastic. shout to the comment below that shared she used her stand mixer, i did as well and it saved me some arm work. I did have a question, if i wanted to use active starter in this recipe, how much do i use?
Hannah Dela Cruz says
Thanks for trying it out, Rosanna! So happy you loved it. To use active starter - just sub it for the discard in the recipe and leave the yeast out. Don't forget to adjust all of your fermentation times!
Rosanna says
thank you! im still new to baking with starter. how would I adjust the fermentation time?
Hannah Dela Cruz says
Your dough will take longer to rise because the yeast in sourdough starter works more slowly than instant yeast. Instead of rising in 30 minutes to an hour, it will likely need 4 to 6 hours to double in size. If you're not entirely comfortable with bread baking yet, I recommend sticking to the recipe and using store-bought yeast for now. But if you're confident working with dough, feel free to use your sourdough starter—just be sure to give the dough plenty of time to rise.
Faith says
I don’t understand the three ball’s, it can’t be enough for separate loaves?
Hannah Dela Cruz says
This only makes 1 loaf. Dividing the dough into 3 balls is just my preferred way of shaping a sandwich loaf, as it prevents the loaf from cracking on the side.
Sara says
Is it really necessary to divide the dough into 3? Just curious that’s all
Hannah Dela Cruz says
Not at all! You can shape this loaf any way you want. I like to shape my sandwich loaves this way because it's less likely to burst as it bakes.
Eden says
I made this recipe for the first time and it was super easy and super successful. There’s a lot of recipes where I have to add more flour or water but this one was actually perfect. I didn’t have to make any modifications, it turned out soft and fluffy, and my husband and I absolutely loved it.
Hannah Dela Cruz says
So happy you and your husband loved the recipe!
Diana says
Hello there I baked your bread today smells delicious it looks a little funny lol. Question for you did I not roll the center one too loose or too tight it was done in 25 minutes. Thank you for the recipe. I appreciate it. I’m not sure how to share a picture with you. Maybe you can let me know.
Hannah Dela Cruz says
You can try emailing me a photo. My email is on the about me page.
Serenity says
I've just baked my first loaf of sourdough discard sandwich bread! It is absolutely beautiful golden and my children already gobbled up a slice (even though they were supposed to wait for breakfast tomorrow lol). I warmed the milk 90 and waited for the yeast to get foamy. I mixed in the egg and discard. Then the dry ingredients and butter. All In the stand mixer for 2 minutes. Let it sit for 15 minutes then beat on medium for about 5 minutes. I tented it with foil during the final 10 minutes of baking time. It’s such a beautiful loaf.
Hannah Dela Cruz says
I'm so happy the loaf turned out well for you and that the kiddies loved it as well!
Serenity says
They ear right through the first loaf and so I'd like to double batch from now on. Is there a way to do this? Thanks in advance!
Hannah Dela Cruz says
There's a 2x button in the recipe card that should work for you.
Serenity says
Thanks for the swift feedback! Have you ever tried adding cinnamon raisin to this? I'm going to experiment with it because my son is obsessed with cinnamon raisin toast.
Hannah Dela Cruz says
I have not personally tried this but I know people have successfully done it! Let me know how it works!
Serenity says
So I tried my hand at cinnamon raisin loaf and my son loved it! After rolling the dough out, I brushed it with a bit of egg wash (egg& water). Then I mixed up
50g sugar, heaping teaspoon cinnamon, and about 2 tspns flour and sprinkled it on. Followed up w/74g raisins. Baked it the same temp and time. So yummy!
Hannah Dela Cruz says
Thanks for reporting back on your experiment! It sounds like it turned out delicious. I'll have to try this myself next time.
Lily says
I made this early this morning 😊. Actually I prepared it at around midnight & I went to sleep. The alarm was set for 3 hours but I wasn’t able to get up on time. By 5 am, I degassed it and spread on a lightly floured surface, divided into 3 parts, rolled up and baked in a cold oven, didn’t allow to almost double after rolling since I thought it over proofed or whatever the correct jargon is.
It was very sticky before and after adding butter so a little difficult to knead, but I am very pleased with this soft bread. Thank you! Looking forward to trying your sourdough ( not discard) sandwich bread.
Hannah Dela Cruz says
So thrilled that the recipe worked for you!
Kennedie says
Hi there! I’m going to try this recipe today, but I have the larger Pullman pan (13”). Would I double this recipe to make enough dough for the pan, or would double be way too much? Thanks!
Hannah Dela Cruz says
Hi Kennedie! I would look up the capacity of a 13" pullman pan. This recipe makes about 1 pound of dough. That should help you with determining how much to increase the recipe by.
Diane says
I made this bread so good! I did replace the sugar with honey other than that I followed the recipe. I need use my kitchen aid to knead the dough. I will be keeping this recipe.
Hannah Dela Cruz says
So thrilled that you loved it! Honey is a great addition.
Serenity says
How long did you knead the dough in the kitchen aid? I'm guessing 5-10 mins?
Adrianne says
This is a fantastic recipe. I used regular yeast, as that’s what I had, and have made it with both macadamia and almond milks. Both times I heated the milk and added butter right then. The texture is great - even though I’ve had to cut it when still a little warm. Perfect for PBJ’s.
Hannah Dela Cruz says
So happy to hear that the recipe worked with plant milks! Thank you for leaving your feedback.
Danielle says
Can’t wait to try this - such a clear recipe to follow for a bread baking newbie! I haven’t had a chance to cook my loaf as yet so my dough is in the fridge, but I wondered with this sort of recipe (using discard) if there are any issues with popping it in the fridge until ready to bake?
Hannah Dela Cruz says
Hi! Since this is made with commercial yeast and not sourdough starter (wild yeast), there's a danger that your loaf can become over proofed in the refrigerator.