This Sourdough Discard Sandwich Bread bakes up light and tender and is ready the same day. It makes excellent toast for breakfast and sturdy slices for sandwiches, while also putting your unfed sourdough discard to good use. The loaf has a soft crumb and a golden crust — simple, reliable, and perfect for everyday baking.
Why you’ll love this recipe
- This is a same-day recipe: you can mix, rise, and bake a fresh loaf in just a few hours.
- The dough works well with either sourdough discard or an active starter (see notes for the small adjustments needed).
- Bread baking is approachable. The technique is straightforward and forgiving — even imperfect shaping yields delicious results.
- This loaf is a great base to customize: add cinnamon and raisins, nuts, seeds, or cheese for variations that suit your taste.
Ingredients
A short list of pantry staples is all you need to make this sandwich bread.
- Warm water: warming the water (and milk) to about 110°F helps activate the yeast.
- Sourdough discard: use unfed discard at room temperature for the texture and flavor this recipe expects. This recipe assumes a 1:1 starter ratio; if your starter uses a different ratio, the dough hydration may need a small adjustment.
Full ingredient amounts are listed in the recipe card below.
Substitutions & variations
This loaf is versatile. Here are a few easy changes you can make.
- Using active starter: If you prefer to use an active starter instead of discard, omit the instant yeast and swap the discard for 200 g active starter. Rise times will need to be longer.
- Add inclusions: Fold in or spread fillings (cinnamon sugar, raisins, nuts, seeds, or diced cheese) before rolling the dough. Be mindful that moist add-ins may extend the bake time slightly.
- Try different flours: You can experiment with part whole-wheat or other flours. If you increase whole-grain flour, expect a slightly denser loaf and consider adding a touch more water.
How to make sourdough discard sandwich bread
The method is simple: activate the yeast, mix the dough, knead until smooth, let it rise, shape, and bake. The step-by-step instructions below guide you through the process.
- Step 1: Warm the water and milk to about 110°F. Add the sugar and sprinkle the yeast over the warm liquid, letting it sit for about 5 minutes until foamy.
- Step 2: Mix in flour, discard, and salt. Pour in the melted butter while mixing. Continue until a rough dough forms, then transfer to a floured surface and knead until smooth and supple, about 4–5 minutes.
- Step 3: Place the dough in a lightly oiled bowl, cover, and let rise 1½–2 hours or until doubled in size.
- Step 4: Roll the risen dough into a 9×18-inch rectangle (the width should match your pan). From the short side, roll it up like a burrito and place seam-side down in a greased 9×5-inch loaf pan.
- Step 5: Loosely cover and let the dough rise until it is about 1 inch above the pan edge, roughly 45–60 minutes.
- Step 6: Bake at 350°F for 40–45 minutes until the crust is golden and the internal temperature reaches about 190°F.
- Step 7: Cool in the pan for about 10 minutes, then transfer the loaf to a rack to cool completely before slicing (about 1 hour).
- Step 8: Slice and enjoy — the loaf is perfect for sandwiches, toast, or simply slathered with butter.
Expert baking tips
- Knead until smooth: Proper kneading gives the dough structure and a soft, even crumb. A few extra minutes is better than not enough.
- Match the pan width: When you roll the dough, make sure it is no wider than the loaf pan for an even shape and consistent rise.
- Shape simply: Roll the dough like a burrito — not too tight, not too loose — and place it seam-side down in the pan.
- Cover loosely for the final rise: Grease the wrap or use a towel and avoid pressing it against the dough so the loaf can expand freely.
- Check doneness by temperature: For a reliably baked loaf, the center should reach about 190°F when measured with a kitchen thermometer.
Shaping the loaf
Aim for a uniform shape so the loaf slices evenly. Keep these practical points in mind when shaping:
- Pan width matters: Roll the dough to fit the pan — a 9×5-inch pan needs a 9-inch-wide rectangle.
- Roll like a burrito: Keep the thickness consistent from one end to the other for an even rise.
- Place seam-side down: The seam will seal against the pan and help the loaf hold its shape while baking.
- Cover loosely for the second rise: This avoids sticking while allowing the dough to expand.
Storage
Room temperature: Store the fully cooled loaf in an airtight bag or container for up to 3 days.
Freezer: Slice or freeze the whole loaf in a freezer-safe bag for up to 2 months. Remove excess air before freezing.
- Thaw whole loaf: Let it come to room temperature and refresh in a 350°F oven for a few minutes if desired.
- Thaw slices: Bring to room temperature or toast directly from frozen for best results.
Recipe FAQs
Sourdough discard is the portion of starter left after you feed an active starter. Instead of throwing it away, you can use discard in baking recipes that benefit from its mild sourdough flavor.
Visually, the dough should be about 1 inch above the rim of the loaf pan before baking. This is a good indicator that the loaf has finished its final rise and is ready to bake.
The most reliable method is to measure the internal temperature: a fully baked sandwich loaf should reach about 190°F in the center.
More sourdough discard bread recipes
-
Sourdough Discard Whole Wheat Sandwich Bread
-
Easy Sourdough Discard Bread
-
Sourdough Discard Cinnamon Raisin Bread
-
Sourdough Discard Brioche Bread
If you try this Sourdough Discard Sandwich Bread, please leave a star rating and a comment to share how it turned out. Happy baking!
Sourdough Discard Sandwich Bread
Equipment
- Kitchen scale (recommended)
- 9×5-inch loaf pan
- Rolling pin (optional)
- Kitchen thermometer (helpful to check doneness)
Ingredients
- 1/2 cup warm water (110°F)
- 1/4 cup + 1 tbsp warm milk (110°F), dairy or non-dairy
- 1 tbsp granulated sugar
- 1 1/4 tsp active dry yeast
- 3 cups + 1 tbsp all-purpose flour
- 200 g sourdough discard (about 3/4 cup), unfed, room temperature
- 1 1/2 tsp kosher salt
- 4 tbsp unsalted butter, melted
Instructions
- Combine warm water and milk in a bowl. Stir in the sugar and sprinkle the yeast over the surface. Let sit 5 minutes until foamy.
- Add flour, sourdough discard, and salt. With a mixer or wooden spoon, pour in the melted butter and mix until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. Adjust with small amounts of flour or water if the dough is too sticky or too stiff.
- Place the dough in a lightly oiled bowl, cover, and let rise 1½–2 hours until doubled.
- Grease a 9×5-inch loaf pan. Roll the dough into a 9×18-inch rectangle, then roll from the short side to make a log. Place seam-side down in the prepared pan.
- Cover loosely and allow the dough to rise until about 1 inch above the pan edge, approximately 45–60 minutes.
- Preheat the oven to 350°F. Bake 40–45 minutes until the crust is golden and the internal temperature reaches about 190°F.
- Cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing (about 1 hour).
Notes
*You can make this dough by hand if you don’t have a stand mixer. Mix in a large bowl and knead on a work surface.
To use active starter: Omit the instant yeast and replace the discard with 200 g active starter. Expect longer rise times.