There’s something deeply comforting about the smell of homemade bread filling your kitchen—especially when that bread is soft, slightly sweet, and made with love (and maybe a little leftover sourdough discard). This sourdough discard honey sandwich bread is an easy recipe that combines the best of both worlds: the convenience of instant yeast and the depth of flavor from sourdough.
It’s a great way to use up extra discard while creating a loaf that’s light, fluffy, and perfect for sandwiches, toast, or just a warm slice with butter straight from the oven.
What Is Sourdough Discard?
Sourdough discard is the portion of sourdough starter you remove before feeding it. It’s still full of natural yeast and flavor, making it a wonderful addition to recipes like pancakes, muffins, crackers, or this easy sourdough sandwich bread.
To store your discard, keep it in an airtight container or plastic bag in the refrigerator for up to a week. You can also freeze it in equal parts portions to use later.
You’ll know it’s still good if it smells tangy or mildly sour—like yogurt or vinegar—but not rotten or moldy. If there’s a strange color or fuzzy growth, it’s time to start fresh.
Other great ways to use sourdough discard:
- Mix it into pancake or waffle batter.
- Add it to pizza dough for a sourdough flavor twist.
- Stir it into muffin or biscuit dough.
- Use it to make crackers or flatbreads.
These sourdough discard recipes are not only a great way to reduce waste, but they also add depth of flavor to your favorite baked goods.
Ingredients
- 1 cup sourdough discard, room temperature
- 1 cup warm water
- 2 1/4 tsp instant yeast (or commercial yeast)
- 3 tbsp honey (the addition of honey gives the bread a hint of sweetness)
- 3 tbsp butter, softened
- 2 cups bread flour
- 1 cup purpose flour
- 1 1/2 tsp salt
- 1/2 cup honey
Instructions
- In the bowl of a stand mixer, combine warm water, honey, and instant yeast. Let it sit for 5–10 minutes until bubbly.
- Add the sourdough discard, butter, and salt and 1/2 cup honey.
- Slowly add the bread flour and purpose flour, mixing on low speed using the dough hook attachment. Continue mixing until a shaggy dough forms and the sides of the bowl begin to clear.
- Knead on low speed for 5–6 minutes until the dough becomes smooth and elastic.
- Transfer the dough to a large mixing bowl lightly coated with oil. Cover with plastic wrap or a tea towel, and let the dough rise in a warm place for the first rise, about 60–90 minutes, or until the dough doubles in size.
- Once risen, gently punch down the bread dough and transfer it to a floured work surface. Shape it into a rectangle, then roll it tightly into a loaf shape, tucking the ends underneath.
- Place the shaped dough into a greased loaf pan. Cover again with plastic wrap or a tea towel for the second rise, letting the bread rise until the top of the dough has domed slightly above the top of the loaf pan.
- Preheat the oven to 375°F. Bake for 30–35 minutes, or until the top of the loaf is golden brown and sounds hollow when tapped.
- Remove the bread from the pan and cool on a cooling rack before slicing.
For best results, allow the loaf to cool completely before cutting—it’s hard to wait, but worth it for that soft crust and perfect slice!
Want to make it even more delicious? Melt some butter, add some honey, and smother your warm loaf when it comes out of the oven.
We usually eat one loaf when it cools… then I freeze the second and take it out of the freezer the night before we need it and it is ready by morning!
Try it toasted with butter…. It will rock your world!
How to Store Your Sourdough Discard Honey Sandwich Bread
This homemade bread stays soft and fresh for several days when stored properly. Wrap the cooled loaf tightly in plastic wrap or store in a ziplock bag at room temperature. It will keep for up to 1 week if stored in a cool, dry place.
For longer storage, freeze the loaf or individual slices. Wrap in plastic wrap first, then place in a ziplock bag or plastic bag to prevent freezer burn. To thaw, leave it out at room temperature or pop a slice in the toaster for a quick warm-up.
Why You’ll Love This Bread
Sometimes I just don’t have the time to make a full sourdough This easy sourdough sandwich bread takes less time than true sourdough bread, thanks to the addition of instant yeast. It still offers that sourdough flavor and tender texture you’d expect from long-fermented dough. The bulk fermentation time is shorter, the bread rise is reliable, and the result is a loaf that feels like it came straight from an artisan bakery—without the fuss.
It’s simple, forgiving, and kid-approved—making it a go-to recipe for busy homeschool mornings or cozy family dinners.
Sourdough Discard Honey Sandwich Bread
Ingredients
- 1 cup Sourdough discard – room temperature
- 1 cup warm water
- 2 1/4 tsp active yeast
- 3 tbs Honey for yeast mixture
- 3 tbs butter- softened
- 2 cups bread flour
- 1 cup all purpose flour
- 1 1/2 tsp salt
- 1/2 cup Honey
Notes
- In the bowl of a stand mixer, combine warm water, honey, and instant yeast. Let it sit for 5–10 minutes until bubbly.
- Add the sourdough discard, butter, and salt and 1/2 cup honey.
- Slowly add the bread flour and purpose flour, mixing on low speed using the dough hook attachment. Continue mixing until a shaggy dough forms and the sides of the bowl begin to clear.
- Knead on low speed for 5–6 minutes until the dough becomes smooth and elastic.
- Transfer the dough to a large mixing bowl lightly coated with oil. Cover with plastic wrap or a tea towel, and let the dough rise in a warm place for the first rise, about 60–90 minutes, or until the dough doubles in size.
- Once risen, gently punch down the bread dough and transfer it to a floured work surface. Shape it into a rectangle, then roll it tightly into a loaf shape, tucking the ends underneath.
- Place the shaped dough into a greased loaf pan. Cover again with plastic wrap or a tea towel for the second rise, letting the bread rise until the top of the dough has domed slightly above the top of the loaf pan.
- Preheat the oven to 375°F. Bake for 30–35 minutes, or until the top of the loaf is golden brown and sounds hollow when tapped.
- Remove the bread from the pan and cool on a cooling rack before slicing.
