Sourdough discard sandwich bread recipe
Sourdough Discard Ideas | Sourdough Recipes

Easy Sourdough Discard Sandwich Bread Recipe

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This quick and easy sourdough discard sandwich bread is a great sourdough recipe to have in your repertoire for when you need to use up some discard or you need a loaf of bread in a hurry. You’ll get a super soft, light and airy crumb with a soft crust that’s easy to eat.

This bread takes around 2 to 3 hours from start to finish, depending on how warm your house is. It utilises 100g of sourdough discard.

If you’d like a more artisan style sourdough discard bread, you could try this recipe.

Sourdough discard sandwich loaf bread recipe

Which Loaf Tin Should You Choose?

Sandwich bread needs to be baked in a tin. You can use an open tin or a tin with a lid or “Pullman Bread Tin“. If you use an open tin, you’ll achieve a rounded top to your sandwich loaf. This is what I prefer to bake in.

You can however also use a Pullman Tin. This has a lid that slides on top and will yield you a square sandwich loaf, more like the bread you would buy in the supermarket.

No matter what type of tin you use, this loaf is best in a tin around 4 x 8 x 4 inches. This is the one I use (I just leave the lid off as I think it is nicer with the rounded top).

Sometimes my sourdough sandwich discard bread comes out looking like a mushroom … it makes my kids love it even more because they think it’s hilarious! Spot the squishy toddler fingers!

Shaping Sandwich Bread

Shaping sandwich bread is so so easy. Of course, like anything, there are a million ways to complicate it, however I like to stick to this simple method – it’s so easy my kids can do it!

Remember that this dough will feel different to traditional sourdough sandwich bread because it has been leavened with instant yeast. It may feel stickier than traditional sourdough, but if it is, you just need to flour your hands a little.

You need to pop your fermented dough out onto the kitchen counter so that the smooth side is underneath and the sticky side is on the top. Gently ease the dough out into a rough rectangle, with the short edge closest to you.

h sandwich bread.

Then roll the dough up into a log and tuck the ends under. Try and create as much tension as you can on the top of the loaf. This will help it to develop a lovely shape and crust when it’s baked.

Then simply plop the log into your buttered tin.

Freezing A Sourdough Discard Sandwich Loaf

You can easily double or even triple this recipe (when you look at the recipe below, you can easily click the button and it will automatically calculate the measurements for you). Doubling the recipe means you can use one loaf and freeze the other.

These plastic bread bags are perfect for freezing your sandwich bread in.

This yeasted version of sandwich bread is super handy to have in your recipe collection when you realise you have to pack school lunches … and there’s no bread!!

It also freezes really well – as a whole loaf or even sliced and made into sandwiches.

To store frozen sandwiches, you can place each sandwich in a plastic ziploc bag. This makes them easy to place in lunchboxes in the morning. You could also wrap them in parchment paper and store in an airtight plastic container in the freezer if you don’t want to use ziploc bags.

Sourdough Made Easy Ebook

Slicing Sourdough Discard Sandwich Loaf

Slicing a sandwich loaf can be tricky, especially if you want perfect slices. However, you can purchase a bread slicing guide which makes things much easier. You could even use an electric knife or electric food slicer.

Making Sourdough Discard Sandwich Bread in the Thermomix

I use a Thermomix to make this discard bread, however you could use any stand mixer. I find that using a mixer creates a super soft crumb – and makes this a quick easy recipe to use.

I use the dough function on the Thermomix (any version will work TM31, TM5 or TM6).

As with the traditional sourdough method in your Thermomix, clean up is easy – just add some water to the jug afterwards and run at speed 10 to clean the blades.

Sourdough Discard Sandwich Bread Variations & Substitutions

There are lots of ways to jazz up this easy sourdough discard sandwich bread. Here are a few suggestions:

  • Honey & Oat Sandwich Loaf – Add 20g of honey and 50g of oats to the mixture when you add the butter, sugar and salt. If you’d like to add oats to the top you should do so when you put the dough into the tin – spray the loaf lightly with water so the oats stick to the top.
  • Multigrain Sandwich Loaf – Add 50 to 100g of your favorite seeds to the mixture when you add the butter, sugar and salt. Seeds like sesame, sunflower, pumpkin and flax work really well.
  • Wholemeal Sandwich Loaf – Replace half the Bread Flour with Whole Wheat or Wholemeal Flour for a more hearty country style sandwich loaf. You could top with sesame seeds when you place it into the tin.

Equipment for Making Sourdough Discard Sandwich Bread

Sandwich Loaf Tins – you’ll need a selection of sandwich loaf tins to bake your bread. Having 2 or even 4 is a great idea if you want to bake several loaves at once (and this bread freezes really well).


Plastic Bread Bags – these are a great way to store and freeze your bread and fantastic if you’re making multiple loaves at once.


Bread Slicing Guide – these are super handy if you’re wanting perfectly sliced sandwich bread.

Further Reading

If you love this recipe, you might enjoy these:

  • Want to make this sourdough discard loaf in a bread machine? You’ll find a how-to-guide here.
  • Prefer baking with whole wheat flour? You’ll find a whole wheat version of this recipe here.

Sourdough Discard Sandwich Loaf Recipe

This quick and easy sourdough discard sandwich bread will give you soft and squishy white sandwich bread that makes the perfect sandwich.
4.73 from 11 votes
Prep Time 40 mins
Cook Time 40 mins
Proofing Time 2 hrs
Total Time 3 hrs 20 mins
Course Bread
Cuisine American
Servings 1 Loaf
Calories 2335 kcal

Equipment

  • Stand Mixer
  • Digital Scales
  • Bread Tin

Ingredients
  

  • 100 g Sourdough Discard unfed sourdough starter
  • 250 g Water
  • 500 g Bread Flour or All Purpose Flour
  • 10 g Salt
  • 20 g Sugar
  • 60 g Butter room temperature
  • 7 g Instant Yeast

Instructions
 

  • Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
  • Now add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes.
    You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
  • Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm.
    Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
  • While you're waiting for the dough to double, lightly butter a sandwich loaf or pullman pan so it's ready to go when the dough is shaped.
  • Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
  • Now you want to shape your dough into a sandwich loaf. This is fairly easy. Make sure that the short side of the rectangle is in front of you. Fold each side of the dough into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
  • Once the dough is shaped, gently place it into the buttered loaf tin. Leave the dough to rise until it's just above the rim of the tin.
    This will take around an hour, depending on the temperature of your home.
  • Once the dough has risen, you'll need to bake your loaf.
    Turn your oven on and set the temperature to around 180C/350F.
    Let it warm for around 10 minutes. Spray the top of your dough with some water mist and place into the oven.
    Make sure that there's plenty of room for it to grow in the oven as it will generally keep rising.
  • Bake your bread at 180C/350F for around 40 to 45 minutes or until the loaf is golden brown.
  • Remove from the loaf tin and allow to cool on a wire rack.

Notes

This recipe is a “sourdough discard” recipe – so it’s based on using unfed sourdough starter that you accumulate when you’re building a sourdough starter or when you feed it ready to bake.
 
I choose to use a stand mixer or Thermomix for this recipe as it allow me to achieve a super stretchy, silky dough that gives my sandwich bread a soft, airy texture – perfect for sandwich bread!

Nutrition

Calories: 2335kcalCarbohydrates: 386gProtein: 63gFat: 58gSaturated Fat: 32gTrans Fat: 2gCholesterol: 129mgSodium: 4331mgPotassium: 582mgFiber: 14gSugar: 22gVitamin A: 1509IUVitamin C: 1mgCalcium: 102mgIron: 5mg
Keyword Sourdough Discard, Sourdough Recipes
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34 Comments

  1. I am deciding if I want to learn to do sourdough, so I am reading up on lots of recipes an ideas. This bread looks really good, but I am old and don’t understand grams and don’t want to invest in a scale.
    Is there any way you could print your recipes using standard measuring spoons and cups? I don’t want to be a bother, but maybe there are a few others like me who cook a little more old fashioned!! Thank you for your help.

  2. How would I make 3 loaves and freeze 2 of them? Would I bake the 3 loaves and freeze 2 loaves of bread or would I make 3 batches and freeze enough to bake 2 loaves later and bake 1 loaf now?

  3. I made this today. The loaf was so light with a good tight crumb. My husband was very impressed. Thank you so much for this great recipe. A great way to use discard.

  4. AHHHHH! I’m eating my first slice from this recipe and it is so good I could cry!!! I’m a beginner baker and all I’ve had are semi-successes/failures despite trying my hardest to learn the necessary techniques. FINALLY I have made a beautiful loaf of bread… TWO even! I doubled the recipe to use up my abondance of discard. My discard is 100% whole wheat einkorn. The dough was STICKY and so hard to work with, but I persevered with hand kneading for at least 20mins and it got nice and smooth and tacky. After shaping I let the loaves rise in the fridge overnight. Results are beautifully sweet and sour sandwich bread. THANK YOU!

  5. Loved this recipe. Every loaf has come out perfectly. It’s definitely my go to recipe. However, my bread is cooked around 35 minutes. If I leave it in any longer then the top starts to really burn.
    I’m baking the loaf at 180C in a normal oven. Just curious, why my bread is cooking faster than the suggested time in the recipe?

        1. So discard is just unfed starter. This particular recipe is using unfed starter (discard) which you can accumulate a lot of while you’re establishing a new starter. So use the bit you discard from your starter before you feed it for this recipe 🙂 This glossary might help explain a big further 🙂

  6. Thank you for the recipe. It is wonderfully delicious! I would much rather eat this bread rather than store bought bread.

    Question: Can I freeze the unbaked dough after it has risen once and I’ve shaped it? Then when I’m ready to bake my loaf in the future, can I place the shaped frozen loaf in a buttered pan, let it rise for the second time, then bake? An unbaked loaf is much smaller and easier to store in the freezer than a baked loaf. Thanks 😊

    1. So glad you love the recipe! I’m honestly not sure – I haven’t frozen in this way before. I prefer to bake and slice and then freeze so I can grab out slices as needed. Would be worth a try to see how it turns out 🙂

  7. Thank you! This was my first time ever baking bread with sourdough starter (that I made myself). Turned out great. Hand kneaded 💪

  8. I absolutely love this recipe. I made it with the Oat Variation. Did not add the extra sugar only the honey. Turned out fine. Running low on butter so did half butter and half olive oil. Since the weather got cold my start didn’t have much ump so I thought I would give this a try. Prefect loaf.

  9. Hi! I’ve been looking for a sourdough sandwich recipe. My question is: What would your suggestion be for those of us that do not have a stand mixer or Theromix? I realize I’d be using “hands on” but wonder if you would please offer details for “hands on”? Thank you! Also, wondering if an answer will come to me email? Can’t really keep this page open on my computer. Thanks again!

  10. If you’re looking for a traditional sourdough recipe, you might like this one -https://www.pantrymama.com/sourdough-sandwich-bread-super-simple-sandwich-bread-with-a-soft-crust/ as it has no yeast.

    This sourdough discard sandwich loaf can certainly be kneaded by hand. I choose to do it in the mixer as it saves me time. You just need to knead it all together until the dough is silky. It’s a beautiful elastic dough, it will be smooth and not sticky at all. You won’t even need flour to shape it.

    Good luck and I look forward to hearing how it turns out 🙂

  11. Do you have the nutritional information for this recipe?? I’ve used it several times and it’s AMAZING but I can’t track accurately track it in my food diary. Thank you!

    1. I’m sorry I don’t at this time. It’s something I’m working on for all recipes. I would suggest looking up the information for each of the ingredients and then working it out from there 🙂 xo

  12. I just love this recipe but am having a blow-out problem. Not sure if I am shaping too tightly or under proofing? Last week I made loaves small enough to fit in a roasting pan to trap steam and they were perfect. Maybe I just need to try and get more steam in the oven for the larger 4×8 loaves?

  13. 5 stars
    Love this bread! But, you did a switch up and made it whole wheat…Can you at least post both recipes? I have it memorized so I am able to remember the original recipe.

    1. Hey Michelle – thank you for pointing this out – it was totally not meant to have been changed! For some reason when creating the whole wheat version it has ammended the original. I’ve changed it back now so hopefully it won’t happen again 🙂 Sorry for any inconvenience – and again, thank you for letting me know 🙂 xo

  14. Hi Kate, I would like to use my thermomix for this recipe. Could you please tell me in Point 1 of your instructions, you say to mix for about 30 seconds – what speed do you use on the thermo? 🙏🙂

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