Sourdough Sandwich Bread
This easy sourdough sandwich bread recipe is soft, fluffy, and subtly sweet! We make it weekly to use for grilled cheese burger sandwiches, packed lunches, and to enjoy buttered as a snack.
We’ve been making this sourdough discard sandwich bread for years! In fact, we can’t even remember the last time we bought store-bought bread. As a result, we’re pretty confident we’ve perfected the recipe, and we’re breaking it down so you always have success.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Warm Water – Use warm water that is between 100°F and 115°F (38°C and 46°C) to activate the yeast. Any warmer or colder, and it likely won’t work!
- Honey – This adds just a subtle touch of sweetness without the need for refined sugar.
- Active Dry Yeast – This is key to creating the soft, fluffy loaf.
- All-Purpose Flour – We haven’t tested this recipe with a 1:1 all-purpose flour, and can’t guarantee your results if you do.
- Sourdough Discard – Take a look at our post on how to make a sourdough starter to achieve a stable starter and discard.
- Softened Butter – Use a plant-based butter if you need to keep this sourdough sandwich bread recipe dairy-free.
- Salt – Don’t skip this! Without it, the flavor of your bread will fall a little flat.
How to Make Sourdough Sandwich Bread with Discard
- Activate the yeast. Whisk the warm water, honey, and yeast in the bowl of a stand mixer, and allow the mixture to sit at room temperature until it begins to bubble.
2. Combine. Add the remaining ingredients, and use a dough hook attachment to mix the dough on low speed until well combined. Make sure to scrape down the sides of the bowl as needed! Once combined, continue to knead with the dough hook or by hand, if preferred.
3. Proof. Transfer the dough to the countertop. Grease a bowl with nonstick cooking spray, and place the dough inside. Cover the bowl with a damp towel. Then, set the dough aside and allow it to rise in a warm place until it doubles in size.
4. Roll. Use a rolling pin to flatten the dough into a rectangle, and roll it up. Shape the dough like a loaf pan, and pinch or fold the ends as needed to fit the dough in a greased loaf pan!
5. Rise. Transfer the bread to a greased loaf pan, placing it seam side down. Cover with a dry towel, and let it rest until it doubles in size again.
6. Bake. Transfer the bread to a warm oven, and bake until it’s golden brown and reaches an internal temperature of 190°F.
7. Cool. Let the bread cool in the pan slightly. Then, transfer it to a wire rack to cool completely before slicing and serving. Enjoy!
Our Top Tips and Tricks
- Don’t rush the rise: If your dough hasn’t doubled, give it more time. Temperature and humidity play a huge role. So trust the dough, keep an eye on it, and have a little patience!
- Check for doneness with a thermometer: Bread should reach about 190°F (88°C) internally for the best texture. It eliminates any guessing, so you always get a bakery-worthy loaf!
- Slice only when cooled: As tempting as it is to cut in right away, cooling allows the crumb to set and prevents gummy slices.
Common Questions
This usually comes down to inactive yeast or starter, water that was too hot or too cold, or dough proofed in a spot that’s not warm enough. Make sure your yeast foams during activation, and allow the dough plenty of time to rise until doubled.
Your starter should be bubbly, active, and at its peak (usually 4–6 hours after feeding). The float test is a good indicator. Drop a spoonful in water, and if it floats, it’s ready to use.
More Homemade Bread Recipes
Sourdough Sandwich Bread Recipe
Equipment
- 1 Stand Mixer (or mix by hand)
- 1 (9×5) Bread Pan or 8×4 bread pan
Ingredients
Instructions
- In the bowl of a stand mixer (see notes if not using a stand mixer), whisk together the warm water, honey, and yeast. Allow it to sit at room temperature for about 5 minutes. The mixture will start to bubble.3/4 cup warm water, 1 Tablespoon honey, 2 teaspoons active dry yeast
- Add the flour, sourdough discard, butter, and salt to the bowl. With the dough hook, mix on low speed (I use setting 2) until combined (about 3-5 minutes). Scrape down the sides of the bowl as needed. Then continue to knead (I turn down to “stir” or 1) another 7-9 minutes for a total of about 12 minutes of combining and kneading the dough.3 cups all purpose flour, 3/4 cup sourdough discard, 3 Tablespoons softened butter, 1 1/2 teaspoons salt
- Place the dough hook in the sink and remove the dough from the bowl and set on the countertop.
- Spray nonstick cooking spray into the bowl of the stand mixer and place the dough back inside. Cover the bowl with a damp towel.
- Let the dough rise (also known as bulk rise) in a warm place for about 90 minutes to 2 hours or until it about doubles in size (see notes).
- Grease a 9×5 or 4×8 bread pan with nonstick cooking spray. Set aside.
- With a rolling pin on the countertop, roll the dough flat into a rectangle (8”x14”) and roll it up. If the roll gets wider than 8 inches you may need to pinch or fold the ends under the loaf to allow it to fit in the pan.
- Add the bread dough to the prepared pan seam side down. Do the second rise for 45 minutes to an hour at room temperature, or until about doubled in size. Cover the bread pan with a dry towel – not damp or it will stick to the top of the dough.
- Bake the bread at 375 for about 30-35 minutes, or until a lovely golden brown color on top and the inside of the bread reaches a temp of 190.
- Allow to cool completely (about 2-3 hours) before slicing or storing. It keeps well for up to 7 days at room temperature. We prefer to slice as needed rather than slicing the entire loaf and storing it in a storage bag at room temperature.
Notes
Nutrition
Did you enjoy this Discard Sourdough Sandwich Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
This is our go-to sandwich bread! We love to make toast and grilled cheese. I can’t think of the last time I bought a loaf of bread!