Sourdough Discard Sandwich Bread

This Sourdough Discard Sandwich Bread is a soft and fluffy loaf that's perfect for sandwiches and toast. Made with sourdough discard and commercial yeast, the dough can be mixed completely by hand and rises quickly, so you can have fresh homemade bread on the table in just a few hours.

This recipe was originally published in July 2022. I have since updated it with more information, new photos and additional tips for success.

Why I love making sourdough discard bread

This sourdough discard sandwich loaf sparked my love for sourdough discard bread recipes. Just because there's no time to babysit a naturally leavened sourdough loaf doesn't mean we should go without fresh, homemade bread.

While sourdough starter makes incredible bread, commercial yeast has its place, especially in enriched doughs with butter, milk, and eggs, which can further slow fermentation. It's also useful for breads where a strong tangy flavor isn't the goal. Even though the starter isn't the main leavener here, it still adds depth of flavor. Plus it's a great way to use up starter that would otherwise go to waste.

Want more ideas for using your sourdough discard in bread recipes? Try my Sourdough Discard Focaccia Bread, Sourdough Discard Hot Dog Buns and Sourdough Discard Dinner Rolls.

Day-old slices of this sourdough discard sandwich bread are perfect for making French toast, bread pudding, or Bostock pastry. The soft crumb soaks up custards and syrups beautifully, making these recipes a delicious way to give leftover bread a second life.

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.

Step-by-step instructions (with photos)

Make the dough

Bloom the yeast. Fold the ingredients in until a cohesive dough forms. Knead the butter into the dough. Turn the dough out on a clean surface and knead until smooth.

Proof the dough

Transfer the dough into a clean, lightly-oiled bowl and cover with plastic wrap. Let the dough rise in a warm spot until doubled in volume.

Shape the dough

Divide the dough in 3 portions. Flatten one portion into a 9 by 4 inch oval. Starting from one of the shorter sides, roll the dough into a tight cylinder.

Final proof and bake

Arrange the dough in a greased 9 by 4-inch Pullman pan or 8 by 5-inch loaf pan. Cover with plastic wrap and let the dough rise untouched until the dough almost reaches the top of the pan. Brush with egg wash. Bake at 375 F for 30 to 35 minutes.

Sourdough Discard Sandwich Bread Recipe

Hannah Dela Cruz

Nothing beats a classic, this soft, fluffy Sourdough Discard Sandwich Bread is perfect for sandwiches and toast. This recipe marries the convenience of commercial yeast and the flavor of sourdough discard for a loaf that comes together in a few hours instead of days.

4.99 from 57 votes

Print Recipe

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rise Time 1 hour hr

Total Time 2 hours hrs

Course Sides

Cuisine American

Servings 24 slices

Calories 75 kcal

Equipment

• ▢
  9 by 4-inch Pullman pan
• ▢
  Rolling Pin
• ▢
  Cooling rack

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Ingredients

 

MetricUS Customary

 

1x2x3x

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

You can use your discard straight from the refrigerator

I'll give time cues in this recipe, however, fermentation time will depend highly on the activity of your starter and the unique environment in your kitchen

Recipe Video

Nutrition

Calories: 75kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 0.001mg | Calcium: 12mg | Iron: 1mg

I am not a nutritionist or dietitian, any nutrition information provided is an estimate.

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