This sandwich bread is soft and fluffy without eggs or dairy (it's classic white bread, but better). Applesauce keeps the crumb tender and adds subtle sweetness without any fruity flavor. Sourdough discard brings the depth you love, while a touch of commercial yeast speeds things up so the loaf is ready the same day. It's a versatile loaf that works just as well toasted for breakfast, sliced for sandwiches, or turned into grilled cheese, French toast, or breadcrumbs.
This bread recipe was inspired by numerous requests for egg and dairy-free alternatives to one of the most popular recipes here on the blog, my Sourdough Discard Sandwich Loaf.
I knew applesauce could work as an egg substitute, but I wanted to develop a bread recipe that would still bake up with a tight brioche-like crumb without relying on eggs, butter, or milk. The applesauce adds moisture and helps soften the crumb without affecting the flavor. When I finally sliced into this loaf, I was thrilled to see a light, soft interior that holds up beautifully for tall sandwiches.
5-Star Review ★
I have adapted this recipe to make my own type of breakfast loaf. I add about ⅔ cup granola, ⅓ cup soaked raisins and sometimes add sunflower seeds. This is a go to in our house! Thank you.
Becka
What you need
All-purpose flour: Keeps the texture of this loaf soft, light and fluffy. Don't substitute whole wheat flour for the all-purpose flour in this recipe because it will change the texture and flavor of the loaf. If you'd like a 100% wheat bread, check out my recipe for Sourdough Discard Whole Wheat Sandwich Loaf.
Whole wheat bread: Adds a delicious nutty flavor, you can substitute spelt, rye or just use all-purpose if that's all you have.
Sourdough discard: Both sourdough discard and active starter will work for this recipe, or simply add 56 grams of water and 56 grams of flour to your dough if you don't have a sourdough starter.
Active-dry yeast: Both instant yeast and active-dry yeast will work for this recipe. If you use instant yeast feel free to skip the blooming step.
Maple syrup: Helps activate the yeast. White sugar, brown sugar or agave syrup would make great substitutes.
See recipe card for detailed ingredient information.
Can I make this just with active starter and no yeast?
This loaf comes together quickly because it relies on commercial yeast as the primary leavening agent, but you can also make it with an active sourdough starter if you prefer a fully naturally leavened version just expect a longer rise time.
Step-by-step instruction
Make the dough
Bloom the yeast in water and maple syrup (image 1). Whisk in the sourdough discard and apple sauce (image 2). Fold the flour and salt (image 3). Knead the oil into the dough (image 4).
Knead the dough
Place the dough on a clean surface, then fold it in half and use the heels of your hands to push and stretch it away. Rotate the dough a quarter turn and repeat (image 5). Continue for 5 to 10 minutes until the dough is smooth and elastic. Round the dough into a tight ball (image 6).
First proof
Return the dough into a lightly greased bowl and cover it with plastic wrap (image 7). Let the dough rise, untouched until doubled in size (image 8).
Shape
Turn the dough out on a clean, lightly floured surface (image 9). Flatten it out into a rough rectangle, and fold the top two corners towards the center (image 10). Fold the tip down (image 11). Continue rolling the dough until it forms a cylinder (image 12).
Transfer to loaf pan
Lightly drag the dough across the work surface until the top appears smooth and taut, being careful not to tear it (image 13). Place the dough into a 9 by 4-inch Pullman Pan (image 14).
Tip
You can also bake this loaf in a regular 8 by 5-inch loaf pan. Cover the pan with plastic wrap to prevent the dough from drying out.
Final proof
Allow the dough to rise in a warm place untouched (image 15). The dough should visibly expand in volume and feel light and airy to the touch (image 16).
Bake
Brush the top of the dough with olive oil (image 17). Bake at 375 for 40 to 45 minutes (image 16).
Mixer Instructions
- Activate the yeast by blooming it in water and maple syrup for 15 minutes.
- Incorporate the applesauce, sourdough discard, flours, and salt into the mixture.
- Use a bread hook attachment to mix the ingredients until they form a cohesive mass.
- While the mixer is running, slowly add the oil into the bowl until it's fully absorbed into the dough.
- Once the dough pulls away from the sides of the dough, turn it out onto a work surface and knead a few times.
Baker's Tips
- Watch the dough not the clock: I'll be giving time cues throughout the recipe, but since fermentation is highly dependent on temperature, this may differ based on the conditions of your kitchen.
- Be patient: Be patient and wait until your dough is bubbly and well-risen. Otherwise, your bread will be dense and gummy
- Use an instant-read thermometer: The best way to determine whether your rolls are fully baked is to probe the center of the cinnamon rolls with an instant-read thermometer. The internal temperature of your rolls should be between 180F to 190F.
Make-ahead Instructions
The dough can be made 1 day in advance.
- Shape the dough according to the instructions.
- Cover the pan with plastic wrap and refrigerate the unbaked dough overnight.
- The next day, take the pan out of the refrigerator. Allow the dough to come to room temperature or rise until the dough is puffy and fills the pan.
- Bake as instructed.
Did this recipe rise to the occasion?
★★★★★
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Vegan Sourdough Discard Sandwich Bread
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Ingredients
- 7 grams active-dry yeast
- 175 grams water
- 14 grams maple syrup
- 113 grams apple sauce unsweetened
- 113 grams sourdough discard
- 400 grams all-purpose flour plus more for dusting
- 60 grams whole wheat flour
- 9 grams salt
- 42 grams olive oil plus more for brushing
Click US Customary to view volume measurements
Instructions
- Bloom the yeast: Whisk the water, maple syrup and yeast together in a large bowl. Cover the bowl and let the yeast bloom until foamy, about 15 minutes.7 grams active-dry yeast, 175 grams water, 14 grams maple syrup
- Make the dough: Stir the sourdough discard and apple sauce until fully incorporated. Fold the flours and salt until a cohesive dough forms.113 grams apple sauce, 113 grams sourdough discard, 400 grams all-purpose flour, 60 grams whole wheat flour, 9 grams salt
- Knead the dough into the oil until completely absorbed. The dough should start greasy and gradually become smoother and less sticky. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.42 grams olive oil
- ** If using a stand mixer, mix the dough ingredients except for the oil. Once a cohesive dough forms, knead the dough with a dough hook and slowly stream the oil into the bowl until completely incorporated about 5 minutes.
- Strengthen the dough: Turn the dough out onto a lightly floured work surface. Knead the dough by folding it in half, then pressing and pushing with the heel of your hand. Continue this process until the dough becomes smooth and elastic, about 5 to 10 minutes.
- First rise: Round the dough into a tight ball, and transfer it to a clean, lightly oiled bowl. Spread oil on top of the dough to prevent it from drying out.
- Cover the bowl with plastic wrap and set it in a warm place until doubled in volume, about 30 to 45 minutes. This could be longer depending on the temperature of your kitchen.
- Prep: Preheat the oven to 375 F. Line a 9 by 4-inch Pullman pan (see note) with parchment paper or brush liberally with oil.
- Shape the dough: Turn the dough out on a lightly floured work surface. Flatten the dough into a rough rectangle. Fold the corners of the dough towards the center. Fold the tip towards the middle of the dough. Continue rolling the dough until it forms a cylinder.
- Gently glide the dough across the work surface until the top feels smooth and taut, taking care not to tear the surface. Transfer the dough to the prepared pan.
- Final Proof: Cover the loaf pan with plastic wrap. Let the dough rise untouched in a warm place.
- The dough should fill your pan and rise about ½ an inch above the rim, about 30 to 45 minutes. The dough should gently spring back when lightly pressed with your finger.
- Bake: Bake the dough at 375 F for 40 to 45 minutes, or until the loaf is golden brown and measures about 200 F when probed with an instant-read thermometer.
- Move the bread to a wire rack and let it cool for at least 30 minutes before slicing.
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
- Make sure your yeast is not expired before baking these rolls or your dough may not rise.
- Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
- Feel free to use active sourdough starter or sourdough discard to make this recipe.
- Both instant yeast and active dry yeast will work to make this recipe.
- This loaf in an 8 by 5-inch loaf pan or make them into rolls.
- Use an instant-read thermometer to make sure your rolls are fully baked. The center of the rolls should measure between 180 F to 190 F when done.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Becka says
I have adapted this recipe to make my own type of breakfast loaf. I add about 2/3 cup granola, 1/3 cup soaked raisins and sometimes add sunflower seeds. This is a go to in our house! Thank you.
Hannah Dela Cruz says
Those additions sound soooo good! I'm so happy this is on your regular rotation.
Tammy Chang says
Great recipe! I loved that this came together so easily. The flavor was delicious. I appreciate the way the recipe is written with the measurements repeated in the corresponding step.
Hannah Dela Cruz says
Thank you for trying the recipe Tammy!