Sourdough Discard Sandwich Bread

This Sourdough Discard Sandwich Bread is the loaf I make when I realize we need bread and I need it fast. It’s ready in about 2 hours, uses up sourdough discard, and still gives you that soft, fluffy sandwich bread without waiting all day. It’s perfect for sandwiches and toast, and is so easy to mix and bake.

Why You’ll Love This Recipe

Soft and fluffy: This bread is tender and light but still sturdy enough for toast and sandwiches.
Uses sourdough discard: This bread recipe is an easy way to put discard to work.
Quick rise: Instant yeast speeds things up, so you can have fresh bread in about 2 hours.
Easy to make: Simple ingredients, straight froward steps, and easy even if you’re new to baking.

Tools You’ll Need:

Stand mixer with dough hook (or strong hands!) – for mixing dough.
Whisk- for stirring the wet ingredients.
Large bowl or straight edge container- You can use a bowl if you’d like, but I prefer to use a large square Tupperware with a straight edge so I can assess the rise of my dough easily. I use this Cambro 6 quart with a lid for up to 2 loaves at a time.
Digital kitchen scale– for accurate measuring, especially helpful with baking. This kitchen scale is great to start with.
Digital food thermometer (optional)- to check the temperature of your bread, this ensures a more reliable result. I use this one linked here.
Loaf Pan- I always use these 1 lb sandwich loaf pans from USA Baking, they’re reliable, don’t stick, and give a golden finish to your bread.
Cooling rack- to allow bread to cool.
Bread Knife- a quality bread knife is essential to even slices for your bread.

Gather Your Ingredients:

All-purpose flour- I recommend using all-purpose flour for a softer dough, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour.
Whole milk– milk works in the dough to create a tender crumb.
Water- this lightens the bread dough to give it a more sandwich style crumb.
Sourdough discard- (cold or room temperature). Adds the best depth of flavor to the dough. If you don’t have starter or discard, I have a simple swap on my recipe card.
Instant dry yeast- This is the leavening agent for the dough, and speeds up the process! I love this Scratch Gold Yeast and always have it on hand. Please note instant dry yeast isn’t the same as active dry yeast which you have to bloom to activate. I’ll include an active dry yeast swap under FAQ’s.
Unsalted Butter- butter makes your dough rich and soft. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using by 1/4 teaspoon.
Egg- provide richness and works to bind the dough.
White sugar– Boosts sweetness and supports the rise and golden color of the bread.
Salt– balances sweetness and enhances overall flavors. I prefer a high quality sea salt.

Instructions

Step 1: Mix the Dough

In a stand mixer fitted with a dough hook or large mixing bowl, add the whole milk, water, sourdough discard, egg, instant yeast, and sugar. Whisk ingredients together quickly, it’s okay if it’s lumpy.

Add your flour and salt into your wet ingredients.

Mix on low until a shaggy dough forms, about 2-3 minutes. Scrape down bowl if needed. If using your hands, knead until you work dough together. This is a higher hydration dough, so be aware it will be sticky.

Once the dough has come together add softened butter, a tablespoon at a time mixing each tablespoon in until adding the next. Use a dough scraper to scrape the edges of the bowl to make sure everything is getting mixed in.

Scrape edges with a dough spatula to make sure everything is getting mixed

Stand mixer directions: Continue mixing on medium-low (speed 2–3) for 8–10 minutes, until dough is smooth, elastic, and tacky but not sticky.

Hand mixing directions: If mixing by hand, knead dough until butter has fully incorporated and dough is smooth and tacky.

Mixing Notes: If kneading in a mixer or if dough is very wet when mixing by hand, add an additional 25 grams (3 Tablespoons) of flour and mix into dough. Make sure to work flour in completely.

Step 2: Bulk Fermentation

Spray a clean mixing bowl large enough for the dough to double in size with cooking spray, and transfer the dough to the bowl covering it with a lint-free kitchen towel or lid. Allow the dough to rest 20 minutes.

After the 20 minute rest, knead the dough by hand for a minute or two to get the dough even softer and to work the gluten. Once you’ve finished this kneading step, cover the bowl again.

Allow the dough to rest about 1 1/2 hours at room temperature and the dough is ~75–90% risen. You don’t want this dough to proof double fully at this rising point.

If the dough proofs sooner than the time I mentioned, shape it. You want to watch the dough to make sure it doesn’t overproof at this stage!

Dough should nearly double in size before using

Step 3: Shaping the Dough

Lightly spray a clean work surface with cooking spray or dust with flour, then gently turn out your dough.

To shape the sandwich loaf: Gently stretch the dough about 8 inches wide and 9 inches long.

Starting with one of the (9 inch) sides, fold the dough into thirds over itself, like a letter. Repeat this step on the other side. You should now have a rectangle about 9 inches long and 5 inches wide.

Starting at the bottom, roll the dough up gently to form a log shape. Pinch the seam and ends to seal.

Transfer your loaf to the oiled pan, seam side down. Cover loosely with plastic or a damp towel to proof.

Step 4: Final Proofing

Allow the sandwich loaf to proof roughly an hour at room temperature covered, the dough should rise about 1/2 inch over the edge of the pan. Don’t skip this rise, it’s key to a light and airy loaf!

Step 5: Baking the Bread

Preheat your oven to 350 F. Make sure your oven is full preheated before baking your bread.

Transfer your bread to the oven and bake for 25 minutes, then rotate the pan to avoid the edges over browning.

Bake the bread for another 20 minutes after this at 350 F, for a total of 45-50 minutes. Your bread internal temperature should read between 200-205 F, you can check this by inserting a digital thermometer into the side of the bread (Don’t worry, it won’t hurt it!).

If your bread is starting to burn or get too brown on the top and hasn’t finished baking, tent with foil and finish baking to avoid the top being burned. All ovens are different so watch for this!

Remove the bread from the oven as soon as it’s finished baking, and let it rest in the pan a minute or two. Once slightly cooled, remove the bread from the pan and transfer the loaf to a wire cooling rack to completely cool and to prevent soggy crusts.

Allow bread to fully cool before slicing and serving!

Yields 1 sandwich loaf

How to Store:

Room Temperature- Allow bread to cool completely before storing. Transfer to a sealed bag of your choice with the air removed. This sandwich bread will stay fresh at room temperature for 4-5 days before molding. For best results, slice and freeze by day 3-4 to extend freshness.

Freezer- Store sliced bread in a freezer-safe bag with as much air removed as possible. For easier separation, place pieces of parchment between the slices before freezing. Thaw at room temperature and toast directly for best flavor and texture.

FAQ’s

Can I make this with active starter without yeast?

Yes, use active starter and skip the yeast. Follow the recommendations on rise instead if times as sourdough without yeast will take longer.

Can I use active dry yeast instead of instant yeast?

Yes! Swap it 1:1 (2 1/4 tsp or 7g). Bloom the active dry yeast first by mixing it with the milk from the recipe and a pinch of the sugar. Make sure you warm the milk first in the microwave until warm to touch. Add the yeast and whisk, then let it sit 5–10 minutes until foamy, then add it in with the wet ingredients and continue as written. The dough may take slightly longer to rise (about 15–30 minutes more), but the texture will still be soft and fluffy.

Can I make this ahead?

Yes. Shape the loaf, cover tightly, and refrigerate overnight. The next day, let it come to room temperature and finish proofing until puffy before baking.

Can I make this without sourdough discard?

Replace the 3/4 (175g) cup sourdough discard with 2/3 cup (85g) all-purpose flour + 1/3 (85g) whole milk.

If you enjoyed this recipe, drop a comment and leave a star review and don’t forget to try more of my sourdough bread recipes!

Sourdough Bread Recipes:

Sourdough Discard Sandwich Bread

This Sourdough Discard Sandwich Bread is the loaf I make when I realize we need bread and I need it fast. It's ready in about 2 hours, uses up sourdough discard, and still gives you that soft, fluffy sandwich bread without waiting all day. It's perfect for sandwiches and toast, and is so easy to mix and bake.

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Prep Time 15

Cook Time 45

Servings

Equipment

Stand mixer with dough hook (or strong hands!) – for mixing dough.
Whisk – for stirring the wet ingredients.
Large bowl or straight edge container – You can use a bowl if you'd like, but I prefer to use a large square Tupperware with a straight edge so I can assess the rise of my dough easily. I use this Cambro 6 quart with a lid for up to 2 loaves at a time.
Digital kitchen scale (optional) – for accurate measuring, especially helpful with baking. This kitchen scale is great to start with.
Digital food thermometer (optional) – to check the temperature of your bread, this ensures a more reliable result. I use this one linked here.
9×5 loaf pan I always use these 1 lb sandwich loaf pans from USA Baking, they're reliable, don't stick, and give a golden finish to your bread.
Cooling rack – to allow bread to cool.
Bread knife – a quality bread knife is essential to even slices for your bread.