Sourdough Discard Sandwich Loaf Recipe

This soft, tangy loaf is a great way to use excess starter and make weeknight sandwiches feel special. Sourdough Discard Sandwich Loaf Recipe adds flavor with minimal fuss, and the crumb stays tender for days — great for meal prep, toast, or kid-friendly lunches. Try it with a hearty air fryer meatloaf for an easy family meal.

Why You’ll Love This Sourdough Discard Sandwich Loaf Recipe

– Uses sourdough discard so nothing goes to waste. – Fast rise thanks to instant yeast — no long sourdough schedule. – Soft, even crumb ideal for sandwiches and toasting. – Easy to shape into a neat sandwich loaf or pullman pan. – Keeps well for several days and freezes beautifully.

Ingredients Needed

– Dough – 100 g Sourdough Discard ((unfed sourdough starter)) – 250 g Water – 500 g Bread Flour ((or All Purpose Flour)) – 7 g Instant Yeast

• Flavor & Texture
  • 10 g Salt
  • 20 g Sugar
  • 60 g Butter ((salted, room temperature))

Step-by-Step Instructions

1. Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes. 2. Add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes with the dough hook until elastic, silky and slapping the sides of the bowl. 3. Let the dough rise for about an hour, until doubled; it will rise faster in a warm kitchen because of the instant yeast. 4. Lightly butter a sandwich loaf or pullman pan while the dough rises so it’s ready when you shape. 5. Tip the doubled dough onto the counter with the smooth side underneath, gently ease into a rectangle, fold each short side into the middle and roll into a tight log with the seam underneath. Tighten the top by pulling the dough toward you without lifting. 6. Place the shaped loaf into the buttered tin and leave to rise until just above the rim, about an hour depending on temperature. Preheat the oven to 180C/350F about 10 minutes before baking. Mist the top with water just before baking. 7. Bake at 180C/350F for 40–45 minutes until golden brown, then remove from the tin and cool completely on a wire rack before slicing.

Serving Suggestions Sourdough Discard Sandwich Loaf Recipe

– Classic deli sandwiches with mayo, lettuce and thinly sliced roast beef. – Thick-cut toast topped with smashed avocado, chili flakes and a squeeze of lemon. – Grilled cheese with sharp cheddar and caramelized onions for cozy comfort. – Serve slices alongside a light seafood dish like a 10-minute juicy lobster tail recipe for a special brunch.

Tips for Success Sourdough Discard Sandwich Loaf Recipe

– Use room-temperature butter so it incorporates smoothly during kneading. – If dough looks tight, give it an extra minute in the mixer rather than adding more flour. – Keep an eye on rise times; cooler kitchens need longer proofing. – Cool completely before slicing to avoid a gummy crumb. – Freeze sliced bread for quick breakfasts; thaw slices at room temperature or toast directly.

Variations

– Add 1–2 tbsp seeded mix (sunflower, flax, sesame) on top or into the dough for texture. – Make it dairy-free by swapping butter for an equal amount of neutral oil. – Stir in 1/2 cup grated cheese and 1 tsp dried herbs for a savory twist.

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