Prep Time: 20 minutes
Rise Time: 1½–2 hours
Bake Time: 35–40 minutes
Total Time: About 2½ hours
Yield: 1 large loaf (9×5-inch pan)
Servings: 12–14 slices

Ingredients

Bread Dough

• 1 cup (240g) sourdough discard (unfed starter)
• ¾ cup (180g) warm milk
• ¼ cup (60g) warm water
• 2 tablespoons honey or sugar
• 2 tablespoons unsalted butter, softened (or olive oil)
• 3 cups (360g) bread flour
• 1 cup (120g) whole wheat flour
• 2 teaspoons instant yeast
• 1½ teaspoons salt

Optional Topping

• 1 tablespoon melted butter
• Rolled oats
• Sesame seeds
• Sunflower seeds
• Flax seeds

Equipment

• Large mixing bowl
• Stand mixer (optional)
• Dough scraper
• 9×5-inch loaf pan
• Clean kitchen towel
• Wire cooling rack

Instructions

Step 1: Prepare the Dough

In a large bowl, combine:

• Warm milk
• Warm water
• Sourdough discard
• Honey
• Butter

Mix until the ingredients are well combined.

Add:

• Bread flour
• Whole wheat flour
• Instant yeast

Mix until a shaggy dough forms.

Step 2: Add Salt and Knead

Add salt and begin kneading.

By Hand:

Knead the dough for 8–10 minutes until smooth and elastic.

With Stand Mixer:

Use a dough hook and knead for 6–8 minutes on low speed.

The dough should be:

• Soft
• Slightly tacky
• Smooth
• Stretchy

If the dough feels too sticky, add flour 1 tablespoon at a time.

Step 3: First Rise

Place the dough in a lightly greased bowl.

Cover with a kitchen towel.

Let rise in a warm place for:

60–90 minutes

until doubled in size.

The rising time depends on room temperature.

Step 4: Shape the Loaf

Lightly flour your work surface.

Turn out the dough and gently press into a rectangle.

Fold the sides inward and roll tightly into a loaf shape.

Pinch the seam closed.

Place into a greased 9×5-inch loaf pan with the seam facing down.

Step 5: Second Rise

Cover the loaf loosely.

Let rise for:

30–45 minutes

until the dough rises about 1 inch above the edge of the pan.

Avoid over-proofing, which can cause the loaf to collapse.

Step 6: Bake the Bread

Preheat oven to:

375°F (190°C)

Brush the top with melted butter if desired.

Add oats or seeds for topping.

Bake for:

35–40 minutes

until:

• Top is golden brown
• Bread sounds hollow when tapped
• Internal temperature reaches about 190°F (88°C)

If the crust browns too quickly, cover loosely with foil.

Step 7: Cool Before Slicing

Remove bread from the pan.

Place on a wire rack.

Brush the crust with butter for a softer finish.

Allow to cool completely for:

1–2 hours

before slicing.

This helps the crumb set properly.

Serving Ideas

Sandwiches

Perfect for:

• Turkey and cheese sandwiches
• Chicken salad sandwiches
• Tuna sandwiches
• Veggie sandwiches
• Grilled cheese

Breakfast

Enjoy with:

• Butter and jam
• Peanut butter
• Honey
• Avocado
• Eggs
• Cream cheese

Toast Ideas

Try:

• Cinnamon sugar toast
• Garlic toast
• French toast
• Bruschetta
• Breakfast melts

Chef’s Tips

• Use discard that is at least a few days old for deeper sourdough flavor.
• Do not use cold discard directly from the refrigerator; allow it to warm slightly.
• Milk creates a softer crumb than water alone.
• Whole wheat flour adds nutrition and a nutty flavor.
• Kneading properly develops gluten and creates a better sandwich texture.
• Let the loaf cool fully before slicing to avoid a gummy interior.
• Brush with butter after baking for a soft, bakery-style crust.

Variations

Honey Whole Wheat Sourdough Sandwich Bread

Use:

• ¼ cup honey instead of 2 tablespoons
• Replace half the bread flour with whole wheat flour

Garlic Herb Sourdough Bread

Add:

• 2 teaspoons garlic powder
• 1 tablespoon dried herbs
• ½ cup shredded Parmesan cheese

Cinnamon Raisin Sourdough Bread

Add:

• 1 tablespoon cinnamon
• ½ cup raisins
• 2 tablespoons brown sugar

Seeded Sourdough Sandwich Bread

Add:

• ¼ cup sunflower seeds
• 2 tablespoons flax seeds
• 2 tablespoons sesame seeds

Storage

Room Temperature

Store in an airtight bag or bread container for:

4–5 days

Refrigerator

Keeps for:

Up to 2 weeks

Warm slices before eating for the best texture.

Freezer

Freeze sliced bread for:

Up to 3 months

Place parchment paper between slices for easy use.

Nutrition (Approximate Per Slice)

• Calories: 160
• Protein: 5 g
• Carbohydrates: 29 g
• Fat: 3 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 280 mg

Easy Sourdough Discard Sandwich Bread is the perfect everyday loaf for sourdough beginners. It delivers the flavor of sourdough with the softness and convenience of classic sandwich bread, making it a reliable recipe for homemade lunches, breakfasts, and family meals.