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.
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This recipe was originally published in July 2022. I have since updated it with more information, new photos and additional tips for success.
5-Star Review ★
Easy peasy recipe, very fluffy and delicious. Made it already more than 5 times…sooo good! Thank you.
Nadine
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.
What to do if your dough feels too sticky
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.
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.
Can I shape this dough like a regular sandwich loaf?
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.
Check out my post Sourdough Oatmeal Sandwich Loaf to see my sandwich loaf shaping method.
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.
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.
- Both active dry yeast and instant yeast work for this recipe. Blooming is unnecessary if you opt for instant yeast.
- 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.
- Watch the dough not the clock. I'll provide time cues throughout this recipe. However, since fermentation depends on temperature and your specific environment, rise times may vary.
- 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.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Discard Sandwich Bread Recipe
Equipment
- 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
Recipe Video
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Erin says
I have the larger Pullman pan. 4x14 Would you double the recipr
Hannah Dela Cruz says
Yes! I would definitely double the recipe to accommodate the size of your pan.
Jan says
Hi. This bread is delicious! Is there a method to begin the process and then refrigerate overnight? Maybe do the first proof and finish the rest the next morning? Have you ever done this?
Thank you.
Tucson says
Finally! I've made so many various loaf bread recipes and was disappointed each time. This is now my go-to keeper! Excellent for toast or sandwiches. Thanks so much for taking the time to post this!
Hannah Dela Cruz says
Such an honor to have a regular place at your table!
Forrest says
I like to make this after work when I need a loaf of bread for lunch the next morning. It's also great using up the discard in the fridge.
Last time I made it I put in cinnamon and sugar coated raisins inside the rolls. This takes a simple peanut butter & jelly sandwich to the next level.
Hannah Dela Cruz says
So happy you enjoyed the recipe!!!
Karly says
The taste of this is fantastic. It’s so soft and perfect for sandwiches. I am new to sourdough, and have one thought - mine didn’t get near as tall, maybe 4”. Do you think it was an issue with my discard? Or maybe I didn’t let it proof long enough? I’d love to have bigger slices to feed my growing teens on. 😆
Hannah @ Make It Dough says
So glad you enjoyed the loaf! It definitely was not your discard, as this bread uses commercial yeast for leavening.
It could be a few things though. What vessel did you use to bake your loaf? I was definitely a lot more conservative with my proofing as a newbie baker, so it could have been just not letting the bread rise long enough. Depending on where you live, it could also be that your kitchen or the water you used was too cold so fermentation/rising could occur slower.
I'm looking forward to you trying this one again and seeing what works.
Tucson says
Why the 3 rolls, please? Would it work the same if dough was baked in one roll only? What differences would one need to employ to have one roll vs three?
Hannah @ Make It Dough says
You can really shape this bread in any way you want. Just doing a batard like you suggest would work great, however, it does increase the chances of the bread splitting or bursting on one side as it bakes. So aesthetically, I prefer to shape my sandwich bread in this way. It's the same recipe no matter how you shape it, so it will taste the same.
Sabine says
This bread is easy and tastes great! it's fun to make.
Hannah @ Make It Dough says
so happy you enjoyed the recipe!
Annie says
Can I make this without using the extra yeast?
Hannah @ Make It Dough says
Yes! But your fermentation time will increase drastically. Your dough may take up to 4 hours for the initial rise and maybe 2 hours for the second rise. You can totally do this just with sourdough it will just take longer.
JamieLee Lancelot says
I absolutely love this recipe. I just made a loaf with a cinnamon swirl using powdered sugar, cinnamon and vanilla. It’s sooo good
Hannah @ Make It Dough says
such a great idea!!! I might have to copy this.
Jessika says
This recipe has become my favorite one. I prepare the night before, shape and leave overnight in the fridge to bake in the morning. But I have noticed something. I have 2 molds, a metal one and a glass one. I have noticed that the dough in the metal pan won’t rise as well as the other one. Is there a reason for this? They are the exact same thing, just one won’t rise as high
Hannah @ Make It Dough says
First, I am so glad you are loving this recipe! It's such an easy one with a huge payoff. I'm not quite sure why this would happen with the glass container. The only thing I can think of is that glass does hold cold longer than metal, so maybe the dough is experiencing a burst of heat in the metal pan during the initial baking which causes the dough to rise higher. While the glass pan stays colder for longer in the first moments of baking so it does not get that blast of heat needed for oven spring and therefore doesn't experience a dramatic rise.
Pina says
Can the egg be omitted or replaced with a flax egg.?
Hannah Dela Cruz says
Hi! I don't see why a flax egg wouldn't work in this case. Although if you're looking for another vegan alternative, I usually prefer to use apple sauce.
Elissa says
I've made this gorgeous bread 2 weeks in a row. It's tomato season so needed the perfect bread for BLTs and this is it. I've had trouble finding a good foolproof recipe for sandwich bread that makes a nice toasted sandwich without getting so crusty that it hurts the roof of your mouth when you eat it. Thank you for posting this wonderful easy recipe!
Hannah @ Make It Dough says
you're so welcome Elissa! I am so glad you're enjoying this recipe, it's one of my favorites. You're really encouraging me to run out to my farmer's market to make some delicious tomato sandwiches before the season is over.
Aimee says
I’ve made a few times now and my family loves it. I also plumped up some raisins and laid them out before rolling and shaping the dough. Turned out really well. I had a lot of yogurt and subbed the milk for yogurt. Super yummy! Thank you!
Hannah @ Make It Dough says
oooh raisins are such a great addition to this bread! your idea is inspiring me to make a sourdough discard raisin bread recipe so more people can experience this!
Pam says
Thank you so much for your recipe! I have made this bread twice and my husband thinks I'm the greatest bread maker ever! So easy to follow for someone who is new to sourdough bread making.
Kaitlyn says
I stayed up till midnight making this last night and I’m so glad I did! I’ve tried several discard loaf recipes and haven’t found one I love until now. The taste was amazing, the crumb structure was amazing, and I love the egg wash top. Only thing I changed was using all AP flour, as I was out of whole wheat. Turned out wonderfully. Thanks for such an awesome recipie!
Hannah @ Make It Dough says
Oh no! Sorry you had to stay up until midnight. But glad you thought the recipe was worth it. If you find it getting too late the next time you make this, you can shape your dough and let it proof in the fridge to bake the next day.
Donna says
Thank you so much for this recipe. I plan on baking tomorrow and just want to clarify the instant yeast amount. 21g is a lot, yes? I typically use 2 1/4 tsp that is closer to 7 gm.
Hannah @ Make It Dough says
Total typo! You are right it is 7 g. This has been corrected in the post.