This is my family’s absolute favorite sourdough discard sandwich bread! My husband and I love sourdough and all the gut health benefits that come along with it, but my kids (6 and 4) would simply NOT eat it. It is just not that fluffy, soft bread like they were used to. However, that all changed when I started making this discard sandwich bread!

If you make sourdough bread and have an active starter at home, I know that you accumulate so much discard and are constantly looking for new recipes to use it in. If you have kids, or you just prefer a sandwich on more fluffy, soft bread, definitely add this recipe to your discard recipe stash!

Easy Amish White Bread

Why do kids love this discard sandwich bread recipe?

This sandwich bread recipe uses only all purpose flour, a texture that they are familiar with.
This discard bread also uses yeast along with the sourdough discard. This makes the bread more fluffy and soft and gives it the mouth feel they know and love.
It LOOKS like Wonder Bread 🙂

What equipment do I need to make this sourdough discard bread?

What do I need for this sandwich bread recipe?

milk
sugar
instant yeast
all purpose flout
salt
sourdough discard
eggs
butter

How do I make this sourdough discard sandwich bread?

Make the dough:

Whisk yeast, milk and sugar.
Add remaining ingredients EXCEPT BUTTER with a wooden spoon until a shaggy dough is formed and no dry flour remains.
Knead the butter into the dough by hand.
Cover the bowl with plastic wrap and let rest for 15 minutes.
Turn dough out onto a clean surface (add a little flour only if dough is too sticky to work with.
Knead the dough by pushing it out with your palm and folding itself back over itself until a smooth ball forms.
LIGHTLY oil the inside of a clean mixing bowl and place dough inside. cover with plastic wrap and let rest until doubled (1-2 hours depending on temperature).
Once doubled, punch dough down and divide into 3 even portions.
Round each portion into a tight ball. cover with plastic wrap on counter and let relax for 15 minutes.
Lightly grease your loaf pan.
Roll out each section of dough to an oval roughly 9×4.
Starting from a short end, roll up each section of dough.
Place each roll into the prepared pan and cover with plastic wrap.
Let rise until dough looks puffy and fills up the pan to at least 0.5″ to the top. (About an hour)

Baking the bread:

When almost risen, preheat oven to 375F and place rack in center.
Whisk egg and salt for the egg wash together.
Brush egg wash over top of the risen dough.
Bake loaf 30-35 minutes or until loaf is golden brown and temps at 190F.
Remove from pan and let cool for at least 30 minutes on wire rack before slicing.

Storing bread:

Store sliced bread in a ziplock bag for up to 5 days at room temperature or up to 2 weeks in the fridge.

Frequently asked questions answered:

Discard can be cold, straight out of the fridge.
Can substitute bread flour.
Can reduce amount of all purpose flour by 30g and substitute 30g of another flour (wheat, rye, etc)
Can add topping after brushing with egg wash (seeds, salt, onion flakes, seasonings)
Rise times will depend on the temperature and the activity of your discard.

Favorite Sourdough Discard Sandwich Bread

This is my family's absolute favorite sourdough discard sandwich bread! Made with all purpose flour and so easy my kids can make it!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Rise Time 3 30

Total Time 4 30

Course Breads

Cuisine American

Servings 1 loaf

Calories 75 kcal

Equipment

9×5 Loaf Pan
Mixing bowl
whisk
wooden spoon/spatula
Plastic Wrap

Ingredients

Dough

150 g milk 2/3 cup
25 g salt 2 tbsp
7 g instant yeast 2 1/4 tsp
330 g all purpose flour 2 3/4 c
6 g salt 1 tsp
75 g sourdough discard 1/3 c
1 LG egg
28 g unsalted butter (softened) 2 tbsp

Egg Wash

1 LG egg
Pinch of salt

Instructions

Make the dough:

Whisk yeast, milk and sugar.
Add remaining ingredients EXCEPT BUTTER with a wooden spoon until a shaggy dough is formed and no dry flour remains.
Knead the butter into the dough by hand.
Cover the bowl with plastic wrap and let rest for 15 minutes.
Turn dough out onto a clean surface (add a little flour only if dough is too sticky to work with.
Knead the dough by pushing it out with your palm and folding itself back over itself until a smooth ball forms.
LIGHTLY oil the inside of a clean mixing bowl and place dough inside. cover with plastic wrap and let rest until doubled (1-2 hours depending on temperature).
Once doubled, punch dough down and divide into 3 even portions.
Round each portion into a tight ball. cover with plastic wrap on counter and let relax for 15 minutes.
Lightly grease your loaf pan.
Roll out each section of dough to an oval roughly 9×4.
Starting from a short end, roll up each section of dough.
Place each roll into the prepared pan and cover with plastic wrap.
Let rise until dough looks puffy and fills up the pan to at least 0.5" to the top. (About an hour)

Baking the bread:

When almost risen, preheat oven to 375F and place rack in center.
Whisk egg and salt for the egg wash together.
Brush egg wash over top of the risen dough.
Bake loaf 30-35 minutes or until loaf is golden brown and temps at 190F.
Remove from pan and let cool for at least 30 minutes on wire rack before slicing.

Storing bread:

Store sliced bread in a ziplock bag for up to 5 days at room temperature or up to 2 weeks in the fridge.

Notes

Discard can be cold, straight out of the fridge.
Can substitute bread flour.
Can reduce amount of all purpose flour by 30g and substitute 30g of another flour (wheat, rye, etc)
Can add topping after brushing with egg wash (seeds, salt, onion flakes, seasonings)
Rise times will depend on the temperature and the activity of your discard.

Keyword all purpose flour bread, sandwich bread, sourdough discard