This is the perfect recipe for the beginner baker. I’ve been making this bread for years using commercial yeast before I ever tried my hand at sourdough. I have since tweaked this recipe to use sourdough discard because my family doesn’t prefer long fermented, sour, sandwich bread. 

With the addition of honey and whole-wheat, this is a delicious and well rounded sandwich bread that everyone will love and is great for any occasion. 

❤️ Why You’ll Love Sourdough Discard Sandwich Bread

This can be made in the same day with the help of yeast! I usually start my bread in the morning around 8 am, and by noon we can have sandwich bread for lunch. Or, if I’m planning ahead, I start the dough at lunch time and bake it at dinner so I can have bread ready for the next day. This is great for so many reasons, but using up sourdough discard and being able to bake bread in the same day makes this a winning recipe.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – I use all-purpose flour in this recipe because, from my experience, it is the most universal flour in the homemakers pantry. I didn’t want you to feel it was necessary to go out and buy a separate bag of bread flour just for this recipe. The whole-wheat flour adds another depth of flavor and pairs perfectly with the honey.

👩‍🍳 How to Make Honey Whole Wheat Sourdough Sandwich Bread

Start by adding your yeast and sugar to warm water in a stand mixer and let the yeast bubble up. In small bowl, mix together the sourdough discard, water, and honey until it is all dissolved together. With the stand mixer on low speed, add the flour and salt to the mixing bowl and slowly pour in the sourdough discard mixture until a dough starts to form. Then add the cubed butter in and knead in the stand mixer for 5-8 minutes. Let the dough rise for 90 minutes – 2 hours. Separate the dough into two equal parts, shape them into an oval and place them into two greased sandwich loaf pans. Let them sit and rise for another hour. Bake at 390 degrees for 27 – 30 minutes, brush with honey butter and transfer to a wire cooling rack until completely cooled before slicing and serving!

🪄 Tips and Tricks

  • Make sure your butter is room temperature so it’s easy to incorporate into the dough.
  • Wet your tea towel when you cover the dough so the top doesn’t dry out.
  • Roll the separated dough into a log and fold the sides into the sandwich pan to make your bread shape.


🗒 Substitutions

You can certainly leave out the whole-wheat flour if you would like, or if you want to add bread flour, use 2 1/2 cups of all-purpose flour + 1 cup bread flour + 1 cup whole-wheat flour. Bread flour will make the inside crumb very fluffy, but not every kitchen has bread flour (including mine), but it would be a lovely addition to this recipe.


🗒 Best Served

  • As a warm grilled cheese
  • Ham/Turkey and cheese sandwiches
  • On the side of a bowl of chili

👝 How to Store Leftovers

This makes two loaves, so it would be best to freeze one in a Ziplock bag in your freezer for up to 6 months. The loaf that you don’t freeze, but have leftovers of, I store in a brown paper bag or Ziplock and keep in the cabinet or a bread box. It will store there for 4-5 days before going stale.

🤔 Common Questions

Can I use Active Starter?

If you want to use active starter and do a long fermentation, take away the yeast and add one cup of active starter, mix the dough together and let it sit on the counter overnight.

Recipe Card Goes Here

slicing a loaf of sandwich bread on a wooden cutting board in the kitchen
4.71 from 44 votes

Sourdough Discard Sandwich Bread

Print Recipe
Sourdough Discard honey whole wheat sandwich bread recipe, makes two loaves.
Prep Time:4 hours 30 minutes
Cook Time:28 minutes
Total Time:4 hours 58 minutes

Ingredients

  • 2 tsp active yeast
  • ¾ cup warm water, two times
  • 1 tsp sugar
  • cups all-purpose flour
  • 1 cup whole-wheat flour
  • ½ cup sourdough discard
  • ¼ cup honey
  • 2 TBS softened butter
  • 1 tsp salt

Instructions

  • Combine ¾ cup of warm water, sugar or honey, and yeast together. Let sit and bubble/foam for about 5 minutes. In a stand mixer, on low speed, add flour and salt to the yeast mixture. Slowly add second ¾ cup warm water, honey and sourdough discard to the stand mixer. Add the cubed softened butter and mix on a low speed for 10 minutes. (You don’t need a stand mixer for this, I have kneaded this dough by hand many times and it works just fine). Knead until a smooth ball forms.
  • Transfer the dough into a greased bowl and let rest for 2 hours, or until it has doubled in size. After resting, punch the air out of the dough to release the gas and transfer onto a clean surface. The dough should not be sticky so extra flour isn’t necessary. Cut the dough into two equal parts, and shape into two oval loaves by tucking the ends towards the middle, rolling into a log and tucking the ends together pinching the seams shut. Place the loaves into two greased bread pans, cover and let rest for an additional hour or until it has doubled in size.
  • Preheat the oven to 390 degrees and bake for 27-30 minutes. Let cool slightly then transfer onto a cooling rack, brush with melted butter and honey to make the crust deliciously sticky and sweet.
  • TIP: I usually keep one on the counter to eat for lunch and freeze the other. This bread freezes beautifully, I wrap it in cling wrap or place it into a gallon freezer bag and when I want to use it or know we’re going to have it for lunch the next day, I’ll take it out of the freezer the night before and it’s ready to go by morning

Nutrition

Calories: 287kcal | Carbohydrates: 62g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 126mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 3mg
Course: Main Course
Cuisine: American
Keyword: Sourdough Discard
Servings: 8 people
Calories: 287kcal
Cost: $5

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Recipe Rating




28 Comments

  1. 5 stars
    These taste sooo good! I have one question, my loaves are really small and don’t fill out the bread pan. I did let it rise until it was doubles and still didn’t fill the pan! Am I doing something wrong? They still taste amazing

  2. I just made this honey wheat bread recipe and it is a definite keeper! I used the recommended amount of all-purpose flour, bread flour and wheat flour. My discard may have been more hydrated, so I ended up using an additional cup of all-purpose flour. The bread is light with good flavor. Thanks for sharing your recipe!

  3. 5 stars
    The best homemade bread! Nailed it the first time. Life changing. 🩷thank you for making it so easy!

  4. 5 stars
    Wow! My family loves this bread! I have made it twice and my family says it is delicious and now it’s the only bread they want me to make. I’m unable to eat it because of the gluten 🙁 , it looks beautiful and smells heavenly. I used bread flour instead of all purpose because it was all I had. I also doubled the recipe to fit my extra long bread pans. I wish I could share some pics, the loaves came out beautiful.

  5. Hi! Any way you could add in the grams of the ingredients? It would be so helpful! I’m a new baker and I’m a little scared to try new recipes that aren’t by weight, but I would love to try this! Thanks so much!

  6. Can’t wait to make this! Can I sub sugar for the honey so that I can feed it to my 6 month old? If so, any recommendations on how much sugar? Thanks!

  7. I only have one loaf pan, if there any way I refrigerate one after its risen the last time or could I just half the recipe?

  8. 4 stars
    We love the taste of this recipe, but my bread always falls in the middle. I’ve tried all the flour combos you listed, making half of a batch, a whole batch. I’m not sure what I’m doing wrong? Any suggestions to try?

  9. 5 stars
    I love that this recipe uses sourdough discard for some added benefits but has the ease of typical yeasted bread. It came out perfectly and tastes delicious! My new go-to for weekly sandwich loafs.

  10. 5 stars
    This turned out amazing!! I just bought a pullman loaf pan and I’m curious if using a large Pullman loaf pan would it still make 2 loafs or just 1 loaf with all the dough?

  11. I’m having a hard time finding whole wheat flour here (and it’s super pricey), but I do have bread flour. What would the measurements be using just AP and bread flour? Thanks!