This sourdough discard sandwich bread is a soft, fluffy loaf with just a hint of tang, perfect for everyday use. This easy recipe combines the depth of sourdough flavor with the convenience of instant yeast for a quicker rise. Whether you’re making sandwiches, toast, or French toast, this homemade bread is a delicious way to use up your extra discard!
If you love using up sourdough discard, you might also enjoy my sourdough discard waffles or cozy sourdough discard peanut butter cookies for weekend baking.
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Why You’ll Love This Recipe
“Have tried several different recipes and by far this is the best.” – Carole

Ingredients

Recipe Tips
Use active discard: Even though the discard is unfed, it should still be relatively fresh (within a week) for the best flavor and texture. Older discard can add a stronger tang but may affect the dough’s strength.
Warm water for a better rise: Using lukewarm water (around 100°F/38°C) helps activate the yeast and speeds up fermentation.
Let it rise fully: Underproofing can lead to a dense loaf, while overproofing may cause the bread to collapse. The dough should rise until it’s about an inch above the pan before baking.
Steam for a better crust: Placing a small pan of hot water in the oven during baking can help create a softer crust.
Cool completely before slicing: Cutting too soon releases steam, making the bread gummy instead of soft and fluffy. Let it cool for at least an hour.
Store properly: Keep the bread in an airtight container or wrapped in a clean kitchen towel to maintain freshness. It stays fresh for about 3–4 days at room temperature. For longer storage, slice and freeze it.
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New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.
Instructions
- Mix the dough: In a large mixing bowl, combine the sourdough discard, water, flour, salt, sugar, and yeast. Mix until a shaggy dough forms. Add the melted butter and continue mixing until the dough starts coming together.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes.
- First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
- Shape the dough: Gently deflate the dough and shape it into a log. Place it into a greased 9×5-inch loaf pan, seam side down.
- Second rise: Cover the pan and let the dough rise for another 45–60 minutes, or until it puffs up just above the rim of the pan.
- Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
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Similar Recipes

Sourdough Discard Sandwich Bread
Equipment
- Mixing Bowl
- Stand mixer (optional)
- Wooden spoon or dough whisk
- Bench scraper
- Floured work surface
- Loaf pan (9×5-inch)
- Kitchen towel or plastic wrap
- Wire rack
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
- Mix the dough: In a large mixing bowl, combine the sourdough discard, water, flour, salt, sugar, and yeast. Mix until a shaggy dough forms. Add the melted butter and continue mixing until the dough starts coming together.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes.
- First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
- Shape the dough: Gently deflate the dough and shape it into a log. Place it into a greased 9×5-inch loaf pan, seam side down.
- Second rise: Cover the pan and let the dough rise for another 45–60 minutes, or until it puffs up just above the rim of the pan.
- Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Notes
- Use active discard: Even though the discard is unfed, it should still be relatively fresh (within a week) for the best flavor and texture. Older discard can add a stronger tang but may affect the dough’s strength.
- Warm water for a better rise: Using lukewarm water (around 100°F/38°C) helps activate the yeast and speeds up fermentation.
- Let it rise fully: Underproofing can lead to a dense loaf, while overproofing may cause the bread to collapse. The dough should rise until it’s about an inch above the pan before baking.
- Steam for a better crust: Placing a small pan of hot water in the oven during baking can help create a softer crust.
- Cool completely before slicing: Cutting too soon releases steam, making the bread gummy instead of soft and fluffy. Let it cool for at least an hour.
- Store properly: Keep the bread in an airtight container or wrapped in a clean kitchen towel to maintain freshness. It stays fresh for about 3–4 days at room temperature. For longer storage, slice and freeze it.
Did you make this recipe?
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Have tried several different recipes and by far this is the best
I’m happy you love it Carol! 🥰
I love sourdough bread but my kids won’t eat it but this loaf is perfect!!! delicious, soft & fluffy and my kids and husband devoured it 🤍