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There’s just something magical about the smell of this sourdough discard sandwich bread recipe wafting through the house. It’s warm, nostalgic, and feels like home. This sourdough discard sandwich loaf is everything you want in a homemade bread: fluffy, soft, with that slight tang from the discard—and best of all, it’s beginner-friendly.

This recipe is a hybrid, using both active dry yeast and sourdough discard. So if your starter needs a little love and you’re not quite ready to go full sourdough, this is the perfect in-between. It’s also great for those busy days when you want that classic sourdough flavor without the 12-hour ferment.

Let’s make some bread!

Ingredients:

• 1 cup water
• 1 tablespoon honey
• 3 teaspoons active dry yeast
• 4 tablespoons butter, softened
• 4 cups all purpose flour
• 1/2 tablespoon salt
• 1 cup sourdough discard

Instructions:

1. Wake up the yeast:

In a bowl, whisk together the warm water, honey, and yeast. Let it sit for about 5 minutes. You’re looking for a bubbly, frothy top—this means your yeast is ready to go.

2. Mix the dough:

In the bowl of a stand mixer fitted with a dough hook (or by hand), add your bubbly yeast mixture, softened butter, flour, salt, and sourdough discard. Knead on low speed for around 10 minutes. You’re aiming for a smooth, elastic dough that pulls away from the sides of the bowl.

3. Windowpane test (optional but helpful):

Take a small piece of dough and stretch it thin. If it forms a translucent “window” without tearing, your dough is ready.

4. Bulk rise:

Place the dough in a greased bowl and cover it with a lid, plastic wrap, or a towel. Let it rise in a warm spot for 1–2 hours, or until it doubles in size. On top of the fridge or near the oven is perfect!

5. Shape the loaf:

Roll your dough into a rectangle and then roll it up like a jelly roll. Pinch the ends and tuck them under, then place the dough seam-side down into a buttered or parchment-lined loaf pan.

6. Second rise:

Cover the pan with a towel and let it rise again for 30 minutes to an hour, until it’s puffy and just about doubled in size.

7. Optional egg wash:

If you want a shiny golden top, whisk an egg and brush it gently over the dough before baking.

8. Bake:

Pop the loaf into a 375°F oven and bake for about 45 minutes, or until the top is a rich golden brown and the loaf sounds hollow when tapped.

9. Cool & slice:

As tempting as it is to dive in, let the bread cool completely before slicing. This helps the texture set and prevents a gummy center.

Tips & Serving Ideas:

• Perfect for sandwiches – think grilled cheese, BLTs, or turkey + cranberry.
• Great toast – smear with butter and honey, or go savory with avocado and a sprinkle of sea salt.
• Freezer friendly – slice and freeze what you won’t use right away.

Why You’ll Love this Sourdough discard sandwich bread recipe

This loaf has the perfect balance of tender crumb and slight chew, thanks to the sourdough discard. It’s a great way to reduce waste and keep that sourdough rhythm going, even on busy weeks.

Whether you’re baking it for your family, gifting it to a neighbor, or just sneaking a warm slice for yourself after bedtime routines—this is the kind of bread that brings comfort to your kitchen.

Let me know if you try it, and don’t forget to tag me on Instagram (@elrodranch) so I can see your beautiful loaves!