Sourdough Discard Sandwich Bread Recipe

Let’s talk about that moment when you desperately need a proper loaf of bread, and you need it today. Maybe your lunch plans fell through, or friends decided to pop by unexpectedly.

That’s where this recipe swoops in to save the day. It gives you all the humble, satisfying charm of a sourdough sandwich loaf, but in just a few friendly hours instead of a full day.

You still get that wonderful, subtle tang from your starter, a soft crust that yields to the knife, and a fluffy interior perfect for holding piles of your favorite fillings.

It’s homemade bread without the long wait, and it makes your kitchen smell absolutely incredible.

Why This Bread Becomes a Fast Favorite

This isn’t just another bread recipe. It’s a clever solution for real, busy kitchen life. First, it respects your time. The process is straightforward, with most of it being hands-off waiting for the dough to rise. You’re not babysitting a complex process.

Secondly, it finally gives a glorious purpose to that sourdough discard you hate to waste. Instead of pouring it down the drain, you’re transforming it into something soft, buttery, and entirely new. That feels good, doesn’t it? You’re creating something wonderful from something once destined for the compost.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process feel smooth and simple. Here’s what you’ll need, and a little note on why each one matters.

• Active Dry Yeast: This is the reliable engine for our quick rise, giving the bread its lift without waiting for the wild yeast in your starter to activate.
• Warm Water: Think bathwater temperature, not hot. It wakes up the yeast gently without harming it.
• Honey: A touch of sweetness for the yeast to snack on, and it adds a whisper of flavor to the finished crumb. Sugar works too.
• Sourdough Discard: The star of the show! This is your unfed starter, at least 12 hours old. It brings that distinct, beloved tang and tender texture.
• All-Purpose Flour: A simple, pantry-friendly flour creates a soft and versatile loaf. Bread flour will work wonderfully as well.
• Softened Butter: For richness, flavor, and that beautifully tender crumb. Softening it first is a non-negotiable step for easy mixing.
• Salt: The flavor booster. Never skip it, or your bread will taste bland and flat, no matter how good it looks.

How to make Sourdough Discard Sandwich Bread?

The journey from bowl to golden loaf is a satisfying one. Just follow these clear steps, and you’ll be there before you know it.

Step 1 – Wake Up the Yeast

Start by whisking your warm water, honey, and yeast together in a small bowl or measuring cup. Let it sit for about five minutes, right there on the counter. You’re looking for a creamy, frothy top to form. This little bubbly party is your sign that the yeast is alive and ready to work.

If you don’t see those bubbles, your water might have been too hot or the yeast could be old. It’s a helpful, early check to ensure success.

Step 2 – Bring the Dough Together

Now, add that yeasty water to the bowl of a stand mixer. Plop in the softened butter, all the flour, the salt, and your cup of sourdough discard. Attach the dough hook. It might look a bit shaggy and messy at first, and that’s perfectly fine. It’s all going to come together.

If you don’t have a mixer, a sturdy wooden spoon and your own two hands will do the job beautifully. It just takes a bit more muscle and time.

Step 3 – Knead to Perfection

Knead the dough on a low speed for about 10 minutes. It may need a couple minutes more. You’re waiting for it to become smooth, elastic, and to pull cleanly away from the sides of the bowl. The texture should feel supple and alive under your fingers.

To test if it’s ready, try the windowpane test. Pinch off a small piece and gently stretch it. If you can stretch it thin enough to see light through it without it tearing, your gluten is perfectly developed.

Step 4 – The First Rise

Transfer your lovely, smooth dough to a lightly greased bowl. Turn it once to coat it, which prevents a dry skin from forming. Cover the bowl with a lid, plastic wrap, or a clean kitchen towel.

Find a cozy, draft-free spot for it to rise. On top of the refrigerator or near the warm stove are classic spots. Let it rest there until it has roughly doubled in size. This usually takes between one to two hours, depending on the warmth of your kitchen.

Step 5 – Shape the Loaf

Once risen, gently deflate the dough and turn it out onto a lightly floured surface. Grease your 9×5 inch loaf pan well, or line it with parchment paper for easy removal. Using a rolling pin, roll the dough out into a rough rectangle.

Then, starting from one of the shorter ends, roll the dough up tightly into a log. Pinch the final seam closed and tuck the ends under, placing the loaf seam-side down into your prepared pan.

Step 6 – The Final Rise

Cover the shaped loaf in the pan with that trusty kitchen towel again. Let it rise a second time, right in the pan. You want it to puff up nicely, just peeking over the rim of the pan. This final rise is quicker, usually 30 minutes to an hour.

For a gorgeous, shiny crust, whisk one egg with a splash of water and brush it gently over the top of the loaf just before baking. It’s optional, but it gives a beautiful professional finish.

Step 7 – Bake and Cool

Preheat your oven to 375°F (190°C). When the loaf is ready, slide it into the oven and bake for about 45 minutes. You’ll know it’s done when the top is a deep, golden brown and the loaf sounds hollow when you tap it.

The most reliable test is an instant-read thermometer. Insert it into the center of the loaf; you’re looking for an internal temperature between 195°F and 210°F. Then, the hardest part. Let it cool completely in the pan on a wire rack before slicing. I know, the temptation is real. But this patience ensures the texture sets perfectly.

Handy Tools for the Job

You can absolutely make this bread with just bowls and your hands. A few simple tools, however, make the process even easier and more enjoyable.

A stand mixer with a dough hook takes the effort out of kneading. A good loaf pan is essential for that classic sandwich bread shape. Don’t forget a rolling pin for shaping, and a bench scraper can be a surprisingly helpful friend for handling the dough neatly.

Tips

A few bread-making truths can make all the difference between a good loaf and a great one. Keep these in mind.

• Your butter must be truly soft. Think spreadable, not melted. This allows it to incorporate evenly without leaving greasy streaks or chunks in your dough.
• Watch the clock during the rises. Letting the dough over-ferment makes it slack, wet, and difficult to shape. It won’t have the energy left for a good oven spring.
• You can double this recipe if you have a heavy-duty stand mixer. For a standard 4.5-quart KitchenAid, it’s safer to stick to a single batch to avoid straining the motor.
• Always use warm water, not hot. If it’s too hot for your wrist, it’s too hot for the yeast and will kill it.
• Resist the urge to slice the bread while it’s warm. Slicing too soon traps steam and can make the texture gummy.

Storing Your Homemade Loaf

Once completely cool, store your bread in an airtight container or a plastic bag at room temperature. It will stay fresh and soft for up to a week, though it’s so delicious it likely won’t last that long.

For longer storage, slice the entire loaf after it cools. You can then freeze the slices in a freezer bag for up to three months. Just pop a slice or two straight into the toaster whenever a bread craving strikes.