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 and is perfect with homemade butter!
If you'd like a more artisan style sourdough discard bread, you could try this recipe.
Which Loaf Pan Should You Choose?
Sandwich bread needs to be baked in a laof pan. 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.
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.
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.
For the all the best sourdough recipes to make in your Thermomix, check out this guide.
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.
- Make this loaf into sourdough discard rolls by following these instructions.
Equipment for Making Sourdough Discard Sandwich Bread
Sandwich Loaf Pans – 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:
- Check out this guide to making sourdough discard sandwich bread in a bread machine.
- Prefer baking with whole wheat flour? You might prefer this whole wheat sourdough discard sandwich loaf.
- These super fast sourdough discard hamburger buns are delicious - soft, buttery and everything a burger bun should be!
- Want to make a sourdough version of pane di casa? This sourdough pane di casa is perfect (it uses discard too!).
Sourdough Discard Sandwich Loaf Recipe
Video
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 (salted, 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
Nutrition
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.
Unfortunately measuring spoons and cups are not accurate nor universal. You can read about why I don't use cups or spoons for measurements here:
https://www.pantrymama.com/benefits-of-weighing-sourdough-ingredients/
Hi, just wondering can I make the dough and leave it overnight in the fridge? Don’t have time to bake this evening
Made this for the first time today. Actually put the dough together late yesterday and threw it into the fridge overnight. Today I put it on the counter to warm a little and formed my loaves and they were perfect. I used about 200 grams of whole wheat flour with the AP flour. Did add about 3 tsp of gluten so it would be strong Such a wonderful recipe and is delicious.
I'm 60.i bought a $20.00 scale at Walmart. I've learned to use grams. If I can do it, anyone can! This is delicious! Thank you!
I agree, I had never used the metric system in cooking. I bought a scale 20$. Best thing I could have bought. Love it! Now I use it for everything. 😊 Also my starter and bread do better.
Thanks for recipe...can I use oil instead of butter?
Agreed...Walmart has a good scale for just under $20
I am new to this world and slowly (very) learning
What if I have to leave the flour, water and starter line than 30 minutes? Waiting on the yeast to get here.
I agree! I’m 55 and bought a scale that can measure in grams & ounces. It was amazing how quickly I was able to start estimating the measurements in grams! I, too, was intimidated at using metric measurements by weight but it really didn’t take long to get used to it. It’s sooo worth it! Thank you Pantry Mama!
Have made this bread several times, I love the honey oat version but today I made the original. It must have been my day in the kitchen, it was the best EVER!
Hi! May I know the size of the Pullman pan you used to bake this bread in? Thanks.
Absolutely love this recipe! It’s easy to follow, reduce waste of discard and most importantly, it’s delicious and soft. Added flax seeds and it elevated the flavour!
I love sourdough, but had discard I needed to use and don't mind yeast sometimes. Wow! This bread is amazing!! Easy, light and fluffy. Perfect crumb! Wush I could post a picture for you.
I am new to this sourdough cult and getting over loaded with info. My question how does the yeast get activated without dissolving it is warm water and sugar befoer adding it to the flour mixture?
It's instant yeast so it doesn't need to be dissolved or activated like you would with other yeast 🙂
Love this bread! Can I use traditional yeast instead of instant? Would it be the same amount?
I always make a double batch. So when I use active yeast I’ll keep out 100g of hot water and mix the two together.
So while my discard, water, and flour sit for 30mins that’s also while my active sits. Then I’ll add it the dough along with the butter, salt, and sugar. Comes out perfect everytime! Hope this helps.
I wondered the same thing when I made it for the first time recently. It does work so give it a try.
If you double the recipe, can you bake both loafs at the same time?
Absolutely you can do that.
Correction to Janet: I made a mistake in my conversions: 500 grams of flour is approximately 4 cups + 2 tablespoons.
You can buy a digital scale at the grocery store for 10 dollars, that's what I did and it really does make a huge difference between cups, and grams! Something you have to get used to but not hard to get the hang of it once you get going!
I love this recipe!! It’s my go to!! Expecting our second little one in January and I’ve been stocking these loaves up (doubling the recipe) for the freezer!! They thaw exceptionally well and taste darn near fresh!
I do have a question… have you (or anyone else reading this) replaced the sugar with honey? If so, how much (in grams)? Or does it stay the same?
Thank you!
I just did this today! I replaced 1 for 1 sugar to honey. It worked great!
I’m old too.72, I just bought a digital scale for 10.00 dollars. It’s either grams or ounces and pounds.
Hi Janet....you’re never too old to try something new...I always baked as my mom did, measuring cups/ spoons...I bought an inexpensive scale, and let me tell ya, it was one of the best things I ever bought for baking...I always had flour, sugar all over using cups...not anymore....I just pour the flour directly from the bag into the a bowl on the the scale ( one cup of flour is 120-125 g )...there are charts on line you can reference for conversions, I’m old too and it is a no brainer....I have my granddaughters using the scale now when they cook.....I use the scale for many other thing...making equal size meat balls, measure dough weight for equal loaves, pasta for one or two servings....for examples..... none of my business, just thought you might like to see how the digital scale works so well....enjoy baking!!!!
I don't have a mixer, can you advise how I need to knead the dough?
You don’t have to spend a lot of money on digital scales, you can buy a set for around $10 AUD
Scales run between $10.00 & about 25.00 U.S. new, less at a thrift shop, Goodwill etc. they usually measure in grams as well as ounces with the flip of a button, no figuring on your part, take up little space and can have other uses as well. One is worth having. I’m old too!! 😉 👵🏻
I am old too. Believe me, weighing is easier. You can use one bowl. Put the bowl on the scale and zero it (tare). Add 100 grams starter. Tare again and add water. Tare again and add flour etc. It is way more accurate. Digital scales are inexpensive. You can switch from grams to ounces. I am encouraging you to try something new.
Can you put the dough to rise in fridge?
Hi. Can i mix this dough without a stand mixer? I have a hand held mixer with what I think is a dough hook..?
Thank you
Hi can I cold ferment this at all as I would ideally like to prepare it and have it ready to bake in the morning fresh, thankyou
I know this reply is much later, but one of the best things I’ve done in the area of baking was to spend $7 on a digital food scale (now they’re $10-15). Worth every penny.
Janet you can find a scale for under $20. You wont just use it for sourdough you will find yourself using it in all the baking you do.
Wish I was there to help you. I'm 60 and I've figured out the grams with an inexpensive scale I bought at Walmart...I'm 60 and it's easy! Even though I barely learned about metric.
Hi Janet, I am 76 years old, I didn’t want to deal with weighing ingredients, I even made fun of people who fell into the trap….well, I got a scale and I LOVE it!!! The nice thing, get your bowl, set it to zero, you weigh one ingredient, set it back to zero, weigh your next ingredient etc, you are not having to dirty your measuring cups and spoons. The other thing, there is more consistency with your baked goods.
Scales are super cheap. I got one for $10 bucks on Amazon. It’s a great asset to any home cook or baker
Hi Janet: if you have a cell phone or computer, in the Google search click on the microphone symbol & type or speak," what is 250g of water in cup measures?" It will give you the equivelancy. This is what I do. Happy baking!
I’m 64 this month 😊 and know just a little bit about the metric system. You don’t need to know anything really. I did buy a scale, you can get one for 10$. I absolutely love my scale and use it on all kinds of meal prep. It has lbs, ounces, grams etc. I was like you at first. Grams were a bit intimidating. Now I don’t like it when the recipe is in cups and I have to convert to grams. Weighing your ingredients makes the recipe more accurate. Even my sourdough starter did better when I weighed the flour. Best Wishes and Happy Baking!
I was hesitant just to switch over to different measurements, but I did, and it's so much easier! I use a glass bowl and a scale now instead of having to dig through my drawer for multiple measuring cups and spoons.
can this be made in a bread machine following the order of ingredients (mine is all liquid first). Mine sits for 20 minutes before it starts mixing and the entire cycle is about 3.5 hours.
Many scales are inexpensive and they have gram, ounce, ML (milliliter) and pound measure capacity. This makes it so easy!
I absolutely love this recipe. Do you have any suggestions for making this at 7000 ft elevation?
You can get a good scale on Amazon for less than $15.
Definitely invest in a scale — it makes things soooo much easier! And less to clean up (no need for spoons or cups with a scale)!
You don’t have to understand grams- simply switch your scale ti grams and follow directions. Period.
Could you substitute plant butter or olive oil for the butter?
Yes, either of those should work. 🙂
A digital scale can be purchased for less than 15 dollars.
I’m old, too, but I’ve learned cups is not an accurate measurement for baking.
This recipe says it’s 2335 kcal, meaning it’s 2,335,000 calories. Surely that is wrong. Does anyone know the actual nutritional measurements for this recipe?
It's 2335 calories / kcal. Though it's confusing, kcal and calorie are the same. They're used interchangeably. 🙂
First attempt with this recipe. Had to to let the first rise go longer but everything else was great. Used fresh starter BTY. Amazing, soft bread! Can't wait for toast in the morning!
I have made this at least 4 times in the past month. It is so quick and easy to make. My family loves it!
This has become my ‘go to’ recipe for sandwich bread. It is so easy to make and delicious!
I just made this dough, and it’s very tough and elastic. The salt, sugar, and instant yeast did not mix in and with the butter has coated the dough and has a grainy feel to it. Is that ok?
Tough dough often indicates a lack of hydration - this can be due to your discard being less hydrated or your flour absorbing more water. I know it's probably too late now, but next time, just add a little more water to the dough to help everything loosen up and become nice and elastic 🙂
I found a scale at Walmart for 12.00. I’m new to this as well. Going to give it a try!jl
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?
Definitely bake first and then freeze xx
I tried this bread at high-altitude (10,000 feet) and it came out absolutely perfect with ZERO adjustments. Great recipe, saving to my “discard” favorites and will be making your recipe for-ev-errrr. We used it to make grilled cheese to go with a hot bowl of soup and it held up perfectly, toasted perfectly, and made one of the best grilled cheese sandwiches we had ever had. Impressive! Thank you for the solid recipe.
Can I put the dough in the fridge overnight?
I did an overnight first rise in the fridge with no problems!
I have. I put it before the rise then take it out and warm it to room temperature the next day. Then put it in the load pan, rise and cook as normal. Tastes a little more like sourdough than fresh, but stop yummy! I also have made 4 loaves at a time.
Thank you for commenting I'm at 7000 ft and was worried!
Unsalted butter in the dough? Unsalted butter in the loaf pan?
Kate usually uses salted, but either will work for both. 🙂
When doubling, do you also double the yeast?
What size is your loaf pan? Can I use 2 9x5s?
Thanks!
I do. Works great.
You can simply choose the number of loaves you want to make—- the recipe will adjust automatically (change the number of loaves)
If I wanted to add honey, do I need to adjust the recipe?
Can this be kneaded thru first rise in a breadmachine, then baked in the oven??
Yes you can absolutely use your bread machine to knead the dough 🙂
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.
I'm new to sourdough so I'm in the early stages of learning. I've made 4 loaves of this bread this week. My family loves it. I'm super impressed with everything about it. From the light soft texture to the way it still tastes fresh days later. No need to microwave it to soften it up like most homemade breads. Thank you for sharing!
Hi!! Love this recipe and have made it twice already. My loaf is super dense in the middle. Tips??
I’ve been getting super frustrated and discouraged with my sourdough recently so thought I’d give a nice easy, quick recipe a try. It rose waaaaaay more than necessary and looks hilarious, but I had tiny bread pans haha. It was delicious, light and airy, really lovely. Will make again for sure!
Can I make it with the Pullman lid ON it?
Do you have to mix the yeast with any water to get it going?
Great use of discarded starter!! Fabulous bread
I have a couple of questions: 1) Does the sugar make it really sweet? I really don’t like sweet breads, could I omit it? 2) I only have Wilton 8.5x4.5x2.5 non stick pans. Will those work? Or do I need to buy bread loaf pans
Can I double the recipe and bake two at a time?
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!
That's so awesome! Enjoy your delicious bread xo
We absolutely LOVE this recipe. I’ve added it to my cookbook. Is there anyway to make this bread without the sourdough discard?
You have instant yeast in it. Try it with only the yeast. It will have a diffetent taste, that’s all!
I have no stand mixer to use. If I add the sugar, salt, yeast, and butter to the flour, water, and discard it is difficult to combine-helpful hints?
I am sooo happy I tried your recipe. My bread turned out delicious! It was so easy to follow your directions. I'm just learning to bake bread. I am so proud of this sandwich loaf. Thank you!
Georgia
Hi! Love this recipe but all out of butter , can I make it with olive oil?
So you never proof the yeast? I followed the recipe and my dough never rose. Wondering where I went wrong.
Hi Kate when you do the recipes,do you have to use fresh dry yeast,with any recipes or can you leave it out thank you
I just made this with my very own starter discard. It is the best bread I've ever had. I know my family and friends are going to love receiving these beautiful loaves of bread.
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?
So glad you're enjoying the recipe. Every oven is different so just do what works for you 🙂
Do you have any instructions for making the dinner rolls pictures at the very beginning of the sandwich bread info?
What if I don’t have a stand up mixer? How can I mix ingredients? TIA
Hi, Can you tell me what you would cut the starter and yeast down to for high altitude.
Chris
Did you use just the discard. Or both discard and regular yeast
so you need discard plus the yeast because the discard has no leavening power 🙂
I do all of my mixing and kneading by hand. Adding the yeast, butter, and sugar to the drier mix is difficult to incorporate. Do you have any helpful ideas?
I used only discard and it works perfectly when you leave growing overnight. Love this recipe!
Did you refrigerate or or leave on your countertop overnight for slow rise with using no added yeast? Thank you!
Hello, how do I adjust this recipe to fit 9x5 loaf pan? Thank you.
Do you have a thermometer in your oven? Those are wonderful. Your oven may cook hotter than you set it.
Hi! Wondering how I modify this recipe if I only have dry active yeast?
You don't need to modify - active dry and instant are pretty similar. In fact I have made this with dry active yeast and it works just the same 🙂
I am a little confused on using discard and regular yeast. Do I use both
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 🙂
Oh my goodness just cut a slice. It is my new sour dough bread. I let it rise to much still turned out perfect. Everyone wants the recipe now. Thank you so much. Have a blessed day.
This recipe calls for a 8x4x4 pan.. I only have a 12x4.5x3.5 on hand. Before I run out and buy the smaller pan..could I use the pan I have and just adjust the cook time. Or do you have possibly have a similar recipe that is for the size pan I have?
Hi there! Am I able to leave the dough in the loaf pan over night? If so, in the fridge or the oven?
so if this is using discard and yeast is it true sourdough bread? I thought the purpose of the sourdough was for gut health, etc.....Do you still get the same benefits even if you use yeast?
This bread has now become our regular bread, my husband loves it and I haven’t bought bread in months. I actually have more success with this than proper sourdough but I shall persevere. I use a stand mixer and instant dried yeast and this couldn’t be more simple. So many thanks for this.
Haven’t tried this yet, but any specific tips on prep and kneading if I’m going to try this by hand (without a mixer)? I haven’t actually ever traditionally kneaded dough before (except for stretch and folds). Thanks.
if you use dry yeast do you need to activate in water first ?
If you use instant yeast, you don't need to activate it.
I use Active Dry yeast. I take about a quarter of the measured water (so about 6 grams), heat it to 110 degrees, and put the yeast (1.5x the instant measure), plus a little bit (1/4 tsp?) of the measured sugar into the warm water and let it go for about 10 minutes.
Ok, this was the most BEAUTIFUL loaf of sandwich bread I’ve ever made. Like another person here, it rose higher than I planned but I shaped it, put it in the loaf pan and baked as directed after it rose a bit. I wish I could add a photo! Can’t wait for it to cool!!!
Do I double the recipe to use a long Pullman with old?
No I wouldn't double the recipe, you don't want it to overflow and pop through the lid.
I always use active dry. I just wake it up first in the suggested amount of water with a pinch of sugar 🙂
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 😊
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 🙂
How many calorie per slice of this recipe please? Where the fiber come from? Thanks 🙏.
By the way I made your discard sandwich bread and I put a 1/4 cup of rye flour. Very happy with it . Thank you.
Can I use active sourdough starter instead of yeast? What should I use if I don’t want to use yeast but I have active sourdough and sourdough discard?
Hi! Can you use a glass bread dish instead of a tin?
Yes glass is fine.
I combined both the whole wheat version and honey oat version and the bread turned out absolutely delicious! I had added just a splash more water.
I am very sure that I followed the recipe to a T. My dough has been sitting on the counter for an hour and a half and it has not risen very much. Is there anything I can do to move it along and if not what happens if I just put this in the oven and cook it the way it is? Can you tell I’m a beginner?
Rhonda, I have done what you're asking. I mixed my dough and let it rise the first time. Then I shaped it, wrapped it in cling wrap, and I tossed it in the freezer. When I wanted to bake it, I pulled it out of the freezer and put it in the baking dish. I let it thaw and then rise before putting it in the oven. Good luck!
What was the size of the loaf tin you used for this recipe?
The dimensions are listed towards the top of the page 🙂
Kate - is there a way to adjust for the longer pullman loaf? Thanks
Hello, can I make this the night before, put in the fridge overnight and bake the next day?
Thank you! This was my first time ever baking bread with sourdough starter (that I made myself). Turned out great. Hand kneaded 💪
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.
Fantastic! It's such a versatile recipe isn't it xo
This is amazing bread and makes good use of my Pandemic 2020 sourdough!
Just made this bread and worried that I didn’t proof long enough. Tossed them in anyways. 35 mins later they came out looking gorgeous, but I was terrified they would be dense. NOPE. Incredible! Soft, moist, great flavor (I also doubled it). Tomorrow going to make it with oats!
What size Pullman pan would you use for this recipe??
This recipe works best in a tin around 4 x 8 x 4 inches. This is the one Kate uses.
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!
Maryann, I don't have a mixer either so I have the same question. I don't see a response yet to you.
You can knead by hand. The mixer just makes it easier. 🙂
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 🙂
I am looking for a sourdough honey wheat bread recipe that I can make in a Pullman pan with the lid on. I have a large and a small Pullman pan. Would this recipe work for a small pan?
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!
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
Yes I would like to know too. I have seen in some recipes that says something like 2330K, that can't be right for one slice. I'm not sure but I think it's on this website.
That's the kcal for the whole loaf 🙂
For someone that is gluten intolerant but handles traditional sourdough would you substitute gluten free flour? Or will the discard be strong enough to break down some of the gluten with all purpose flour?
I love this bread. I make the honey oatmeal version however I have to add an extra 50 g of water to make the dough or manageable.
Excellent recipe & directions! Success with my first load I do an AUCMA mixer that worked the dough perfectly. I don’t own the pan size you recommended I used a stoneware one that is recommended up to 450 degrees is 9 x 4 worked great. First time to bake bread! Thank you very much!
Can I use a glass loaf Pan?
Yes you can use a glass loaf pan to bake this sourdough discard sandwich bread recipe.
Can I make the sandwich discard bread by hand ? I don't have a mixer of any kind.
Just curious, I don’t have a tin but I have glass loaf pan. Is there a reason glass isn’t preferred or can I use the glass? Thank you in advance!
You can use glass loaf pans if you prefer 🙂
I don't have a mixer .. how long should I knead by hand?
The first time I made this loaf it turned out to be a perfect sandwich bread consistency. Most beautiful sandwich loaf I’ve ever made! I don’t know what is going on this time around but it’s a loaf on steroids. It’s only been in the oven for 20 minutes and the rise is insane. It’s cracking like my artisan loaves. Aside from shaping the only thing I can think of is that impossibly used AP flour the first time around rather than bread four.
Made the honey & oat loaf today. Very soft & nice 👍
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 4x8 loaves?
Generally blow outs are from under proofing. Let it rise a bit higher before you bake it 🙂
Can I sub out sugar for honey? And any subs or swaps for the butter?
This with the honey oat variation is wonderful!!
Ooh I just put mine in the oven but I put it on 210!!! Bread baking feature. I've turned it down to 180 I hope it's ok. I've got a lid on it. Why is the temp lower than normal bread ? The last one I made was beautiful but I don't remember what temp I did. Thanks
I have a 13"x4"x4" pullman pan, and my usual recipe has 567g of flour. I figure that, with the discard, my pan should work well with this recipe ... but, then I noticed that your recommended pullman pan is the smaller size. I guess I'll just have to try it, and see ... or, would you recommend doubling the recipe, and not using the lid?
Loved baking this bread ! Made mine with whole wheat(emmer or einkorn) +some indigenous wheat (bread flour). These were in 50:50 ratio. Just waiting for it to cool down. My question is how much time would you consider the bread finally done ,as in any temp to be considered. As sometimes I've sliced my bread post cooling but it stays a bit undone. Please advice.
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.
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
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? 🙏🙂
Hey Luciana - you certainly can use Thermo. I only use dough mode for all the mixing so I'd use dough mode for 30 seconds. Let me know how it turns out xo
Hi, Kate. I did this recipe swapping sugar for coconut sugar and only adding 5gr. of yeast. It turned out spongy like a commercial sandwich bread! I wonder if lowering a bit more the amount of commercial yeast would affect in terms of sour flavour. Thanks for the recipe!
Hi I’m wondering if this recipe would work if I don’t have a stand mixer right now? What would I need to do differently? Also I only have an aluminum bread loaf tin would that work? And another question I fed my starter which was in the fridge this morning. Can I use this starter for this bread or should I wait until next day to use it?
So I keep having rising issues. An hour definitely isn’t enough and I always have to put it somewhere quite warm to get any action, and usually for a number of hours. I don’t have issues with my starter/discard and I don’t have yeast issues because I get a decent rise with other recipes, I’m so confused!
Hi! I just did this and I turned out BEAUTIFUL.
I just wondered how long it will keep fresh? Should I slice and freeze the bits I don’t need or does it keep fresh at room temperature for a few days/ fridge?😬😊