Muscle Momma Sourdough

Sourdough Discard Sandwich Bread

Sometimes you just need bread, and all you have is sourdough discard. That’s exactly how this Sourdough Discard Sandwich Bread recipe got started! One day I realized we were out of bread, and my three-year-old was in the middle of a very serious Uncrustables peanut butter and jelly phase. If you have a toddler, you know there is no reasoning your way out of a lunch hyperfixation like that. And honestly, who am I to deny him the right to a classic PB&J?

So I put together this sourdough discard sandwich bread that’s mild, easy to make, and perfect for kid’s lunches. It’s also a quicker option, ready in about three to four hours from start to finish, compared to traditional sourdough loaves that can easily take ten hours or more.

Because this is a faster, yeast-based dough, you don’t get the long fermentation benefits that come with traditional sourdough. That said, I’m a firm believer that any homemade bread is better than anything you can buy in the store, and sometimes it’s a tradeoff worth making when you need bread on the table the same day.

If you’re looking for a fully sourdough option, I also have a soft sourdough sandwich bread on the blog that’s made without commercial yeast and follows a traditional sourdough timeline. It’s a great option if you have a little more time and want the benefits of long fermentation.

Disclosure: This post contains affiliate links. If you purchase something through them, I may earn a small commission at no extra cost to you. These links help fund the free sourdough recipes and tips I share with our sourdough community. Thank you for your support!

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Equipment You’ll Need

Kitchen scale: to measure ingredients by weight for the most accurate and consistent results.

Glass measuring cup: I use this to heat the milk and butter together in the microwave.

Digital thermometer: to make sure the milk and butter are at 100–110°F so the yeast activates, and to check that the baked loaf reaches an internal temperature of 190–200°F for doneness.

Mixing bowl: to hold the dough during bulk rise.

Stand mixer with dough hook makes mixing and kneading the dough quick and easy, especially for enriched doughs like this one.

9 × 5-inch loaf pan: Gives the bread its classic sandwich shape.

Cooling rack: Allows air to circulate around the loaf so it cools properly before slicing.

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Ingredients for 1 loaf

• 120 g milk or water
• 42 g (3 tbsp) butter or neutral oil
• 7 g instant yeast (about 2 teaspoons or one packet- Make sure it’s not expired!)
• 60 g honey
• 50 g egg (1 large egg)
• 120 g sourdough discard – Using room-temperature discard helps keep the dough warm, which allows the yeast to rise more efficiently.
• 10 g fine sea salt
• 400 g unbleached bread flour- I like King Arthur in the blue bag.

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Method

1. Heat the milk and butter

Heat the milk and butter together until the butter is just about melted and the mixture reaches 100–110°F. I do this by heating it in a glass measuring cup in the microwave for about 30 seconds, then checking the temperature with a digital thermometer. Keeping the mixture in this temperature range helps ensure the yeast activates and jump-starts the bulk rise.

If using water and oil, only heat the water, then add oil in after the water is warm.

2. Mix the dough

Pour the warm milk and butter mixture (or water and oil mixture) into the bowl of a stand mixer fitted with a dough hook. Add the yeast, then add the honey, egg, room-temperature sourdough discard, salt, and unbleached bread flour.

Mix on low speed for 5 minutes, until the dough comes together into a smooth, slightly stiff ball.

3. First rise

Transfer the dough to a lightly greased bowl. Cover and let rise in a warm spot for about 1½ hours, or until doubled in size.

4. Shape the loaf

Turn the dough out onto a clean surface and gently press it into a rectangle. Fold the right side into the middle, then fold the left side into the middle without overlapping. Starting from the bottom, roll the dough upward into a tight log. Place the dough seam-side down into a greased or parchment-lined 9 × 5-inch loaf pan.

5. Second rise

Cover and let proof for 1 to 1½ hours, until the dough is puffy and rising above the rim of the pan.

6. Bake

Preheat the oven to 350°F.

Bake for 35-40 minutes, until golden brown. Using a digital thermometer, check that the baked loaf reaches an internal temperature of 190–200°F for doneness.

7. Cool

Remove the loaf from the pan and transfer it to a cooling rack. Let cool completely before slicing.

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How to store:

To keep my sourdough fresh, I store it in these sandwich bags from Amazon, which come with twist ties and mimic traditional storage methods. I usually keep the loaf on the counter for up to 2 days, then slice and freeze any leftovers. Sourdough freezes great, just thaw or toast slices as needed for fresh tasting bread anytime!

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How to Make Homemade Uncrustables

One loaf makes about 6 Uncrustables, depending on slice thickness.

What You’ll Need

• Sliced loaf of sourdough discard bread (about ½-inch thick slices)
• Peanut butter- I like Costco’s Kirkland organic PB, it’s only 2 ingredients, organic peanuts and salt!
• Jelly – I like to use homemade jam or Costco’s Kirkland Organic strawberry spread
• An Uncrustables-style sandwich cutter

Instructions

1. Slice the bread into about ½-inch thick slices.
2. Spread peanut butter on both slices of bread. This helps prevent the jelly from soaking into the bread.
3. Add about 1 tablespoon of jelly to the center of one slice and gently spread it.
4. Place the second slice on top and lightly press together.
5. Use the Uncrustable cutter to cut and seal the sandwich.
6. Place finished Uncrustables on a flat sheet pan and freeze until solid.
7. Once frozen, transfer them to a zipper storage bag and store in the freezer.

They thaw well in a lunchbox and make an easy grab-and-go option!

Don’t Toss the Crusts

Save the crusts. They’re perfect for bread pudding or French toast casserole!

Quick Q&A

Why add sourdough discard to a yeast bread?

Adding sourdough discard to a yeast bread is an easy way to use it up without committing to a full sourdough timeline. It adds a little extra flavor and keeps the bread soft and fluffy, while the yeast does the heavy lifting, so the recipe stays quick. It’s the best of both worlds for everyday sandwich bread.

Can I just use active sourdough starter without yeast?
Yes. Just keep in mind that without yeast, the timeline will need to accommodate the slower rise of sourdough, so the process will take longer than this same day version.

Can I freeze this bread?
Yes. This loaf freezes very well once sliced and can be thawed and toasted as needed.