Don’t let good food go to waste—make my Soft Sourdough Discard Sandwich Bread recipe instead! This deliciously tangy and tender homemade sandwich bread is made in the bread machine, so you don’t even have to turn on the oven. Just dump your ingredients and go!
Making homemade bread (like my black pepper focaccia, sourdough ciabatta buns, and sourdough 00 flour pizza crust) is one of my favorite ways to slash my grocery bill. But turning on the oven in this blazing heat? No thanks. My solution? This easy bread maker sourdough bread! It’s made with fewer than 10 ingredients and is a great way to put discard to use.
Not only does it taste like a dead ringer for store-bought sandwich bread, it also has a sneaky dose of whole-grain flour for a boost of fiber. Plus, it’s free from artificial ingredients and weird preservatives!
As a bonus, making bread in a breadmaker takes all the guesswork out of it. No kneading, letting the dough rise, or shaping is required. No more worrying if you have enough time to do stretch and folds, or if the dough will overproof while you sleep. Just add your liquid ingredients, top with your dry ingredients, and press a button. So simple, it’s foolproof!
Jump to:
- Why You’ll Love This Easy Sourdough Sandwich Bread Recipe
- Recipe Ingredients
- How to Make Sourdough Discard Sandwich Bread
- Optional Variations & Dietary Adaptations
- Storing & Reheating
- Recipe Tips
- What Can I Serve With Bread Maker Sourdough Bread
- FAQs
- More Easy DIY Recipes To Save You $$$
- Sourdough Discard Sandwich Bread (Bread Machine)
- 💬 Reviews
Why You’ll Love This Easy Sourdough Sandwich Bread Recipe
- Quick & Easy. Making discard sourdough bread in the bread machine is the absolute best way to knock out a soft sandwich loaf in a hurry. Just measure your ingredients into the insert, push a button, and let the bread maker take care of the rest! All in all, you’re looking at 5 minutes of effort, max.
- Great Recipe For Bread Newbies. If it's your first time working with yeast breads, starting with a bread machine is a great idea. There's no need to bust out your stand mixer, determine the appropriate rise times, or figure out if your dough passes the windowpane test—this easy recipe promises the best homemade bread with just a little bit of effort and no skill.
- Budget-Friendly - I'm always shocked at the extra cost of buying bread. Even at my beloved Aldi, a loaf of bread is usually one of the most expensive line items on my receipt—around $4-5. My bread maker sourdough, on the other hand, uses up old starter and just a handful of basic pantry ingredients, meaning each loaf comes out to about $1.25.
Recipe Ingredients
As promised, this sourdough bread machine bread requires only a few simple items:
- Buttermilk & Warm Water - Using equal parts of tangy buttermilk and warm water offers a slightly denser, more tender crumb like you’d find in white sandwich bread. If you prefer a lighter, more open, airier crumb, use all water. You can also sub in plain milk (or unflavored plant-based milk).
- Melted Butter - Again, I like adding a bit of richness in the form of fat, which contributes to a softer loaf. You’re welcome to use vegan butter or coconut oil. Or, for a lighter crumb, use a neutral-flavored oil instead.
- Honey - A touch of sweetness gives this sourdough sandwich bread serious Wonderbread vibes. Feel free to sub in agave or maple syrup for a vegan version. You can also use white sugar.
- Unfed Sourdough Starter - If you only have active starter, you can either let it rest until it collapses, or use it while it's nice and bubbly, but decrease the amount of yeast you use by half.
- All-Purpose Flour - Unlike most classic sourdough bread recipes that call for bread flour, this recipe uses lower-protein plain flour. Not only does the lower protein contribute to a fluffier consistency, it also makes the recipe even cheaper!
- Whole Wheat Flour - I like to add a little whole grain goodness to my bread whenever I can. You can sub in an equal amount of white whole wheat pastry flour, OR swap in 102 grams (¾ cup) bread flour or all-purpose flour instead.
- Fine Sea Salt - As a general rule, I prefer using natural sea salt or kosher salt over iodized table salt, which tastes a little bitter. Feel free to sub in the same amount of kosher salt by weight. (Morton kosher salt will be 1.5 teaspoons like sea salt, but Diamond is closer to 2.25 teaspoons.)
- Baking Soda - A little extra lift from baking soda helps open up the crumb a smidge.
- Active Dry Yeast - Since we’re using sourdough discard instead of active sourdough starter, we’ll need some leavening assistance. Yeast is the answer! Feel free to swap in an equal amount of instant yeast, BUT make sure to consult with your bread machine’s manual to see if it indicates you need to make any changes to the settings.
How to Make Sourdough Discard Sandwich Bread
This sourdough bread bread machine recipe is so stinkin’ simple. Here’s how to make it:
Step 1: Add all ingredients to the bread machine base in the order listed (liquids first, dry ingredients next). Make sure to create a well for the yeast and baking soda in the flour. Don't let the leaveners touch the salt.
Step 2: Set the cycle. Place the base into your bread machine and set to the French Bread setting with a light crust. (This will ensure a golden brown crust that isn't too thick, just like the fluffy sourdough sandwich bread you'd get from the store.) Bake according to the manufacturer's instructions. NOTE: Do NOT use the "quick" setting.
Step 3: Remove the paddle (optional). If possible, take note of when your machine does the final "punch down" after the bulk rise so you can remove the paddle before baking. This isn't absolutely necessary, but does help create a prettier prevent a big hole in the bottom of the loaf. Here’s how to do it:
- Pull out the bread pan insert after the final punch down, before the final rise.
- Dump the bread dough onto a lightly floured surface & remove the paddle.
- Tuck the ends under to make a rough log shape, keeping the top of the loaf as smooth as possible.
- Gently place it back into the bread tin seam side down.
- Return the tin to the machine, ensuring it clicks back into place, close the lid, and wait for your machine to finish doing its magic.
Step 4: Cool. When the cycle is complete, remove the loaf from the bread machine base and allow to cool on a wire rack for a minimum of an hour before slicing.
Optional Variations & Dietary Adaptations
- Vegan - You can easily make this sourdough discard bread vegan-friendly. Swap in your favorite plant-based milk, make vegan buttermilk, or use all water. You can also use plant-based butter or the oil of your choice and swap out honey for your choice of sweetener.
- Lighter Crumb - For a very light, open crumb, use all water and swap out the butter in favor of a neutral-flavored liquid oil (e.g. avocado or canola oil).
Storing & Reheating
- Cool your homemade sourdough loaf to room temperature on a cooling rack, then wrap in plastic wrap and/or place in an airtight container or zip-top bag.
- It'll keep at room temp for 2-3 days.
- For the best results, I recommend slicing the whole loaf and freezing for up to a month.
- To store leftover yeast: I recommend you buy yeast in bulk, then refrigerate or freeze it. The little packets are cute and convenient, but you get way more bang for your buck if you buy a jar or a vacu-sealed bag of it. However, commercial yeast does expire. To extend the shelf life far beyond the date on the package, keep it in an airtight container in the freezer. Right now I’m still working through the pound I bought at the beginning of the pandemic, which, according to the package should’ve been tossed 2 years ago!
Recipe Tips
- Precision matters. Use a kitchen scale, or employ the spoon and sweep method to ensure you don't add too much flour.
- Start warm. Aim for your buttermilk and water to be around 75-78ºF, if possible. Yeast likes warm temps, so this will help kickstart the rise.
- Get familiar with your bread machine. Every model is a little different! Mine was a hand-me-down from my mother-in-law, so it’s probably 20-30 years old at this point. Can’t find your manual? Check online—most should offer a digital version.
- Removing the mixing paddle is a great way to improve the aesthetics of your loaf, and it’s easy if you time it right. It both decreases the size of the hole in the bottom of the loaf and gives you the opportunity to shape it to make a prettier, smoother top. The amount of time it takes to get to that stage will depend on your machine—I recommend looking in your manual, where it should list exact times for different functions.
- Plastic bread bags are better at holding in moisture than cloth ones, meaning they’ll keep this sandwich bread softer for longer. If you only have cloth, wrap the cooled bread in a layer of plastic wrap first.
- Don't cut (or bag) the loaf until it has fully cooled. If you cut it too soon, all the moisture will escape, leaving you with a very dry and disappointing result.
What Can I Serve With Bread Maker Sourdough Bread
Treat this sourdough loaf like any other loaf of soft sandwich bread. You can use it to make just about anything! Here are some of my favorite ideas:
- Tartines - After working at a French brunch spot for 9 years, I became deeply obsessed with these delightfully simple open-faced sandwiches. If you’re in a savory state of mind, try my mushroom tartine with whipped goat cheese or my avocado tartine with a runny egg. In the mood for something sweet? Try a peach tartine with ricotta and honey or a strawberry toast with mascarpone and balsamic reduction.
- Beans & Greens - We eat tons of beans in our house, and serving them over toast in the British manner is one of my favorite ways to do it.
- Lunch Time Favorites - You can never go wrong with a classic sandwich—this is sourdough sandwich bread, after all! PB&J, turkey & cheese, tomato & mayo, spicy tuna salad… the options are endless!
- Cinnamon Toast - Bring this sliced bread into your breakfast routine by slathering it in butter mixed with cinnamon sugar and pan-frying it to perfection.
How To Use Up Stale Sourdough Sandwich Bread
- French Toast - Fun Fact: the French refer to this breakfast staple as pain perdu, or “forgotten bread.” Dipping it into a simple egg mixture and pan-frying it breathes whole new life into a sad, stale loaf. (Pssst! For a fun twist, try this savory French toast. It even works for dinner!)
- Ham & Swiss Strata - This make-ahead breakfast casserole is a godsend around the holidays.
- Croutons & Stuffing - Making buttery homemade croutons is the best way to zhuzh up a salad or a curried chicken divan casserole. You can also keep the cubed, toasted bread unbuttered to make into Thanksgiving stuffing.
- Bread Crumbs - For longterm storage, blitz any remaining stale bread in a food processor until your desired size. Spread out on a parchment paper-lined baking tray and bake at 250ºF until dried out, about 15-30 minutes depending on how stale it is. You can also toast them in a dry pan over medium-low heat. Once fully dried, pop into an airtight container, preferably with a packet of silica. It should keep on the shelf nearly indefinitely.
FAQs
“Real” sourdough bread rises with only the wild yeast from your active, bubbly starter. It’s usually a longer process, requiring a minimum of 4-6 hours of rising time before baking. Sourdough discard bread, on the other hand, doesn’t get any leavening power from the starter. As such, it needs to be supplemented with other rising agents—in this case, active dry yeast and a bit of baking soda. This not only uses up your discard, but also shortens the rise time considerably.
By making this sourdough discard sandwich bread in a bread maker! It’ll be baked and on the cooling rack in just 3-4 hours.
Ooooh, good question! I think it depends on a few factors. First, who’s your audience? If I were to gift a loaf to my MIL who uses a wheelchair and is unable to use her left hand, I’d 100% slice it for her every single time. Second, what does the loaf look like? If you’re gifting an artisan boulé or baguette, I’d leave it whole for the visual appeal (unless you’re gifting it to someone like my MIL). If you’re gifting this sandwich loaf, pre-slicing it might actually make it feel more “professional” since it’ll look like store-bought bread. Finally, do you think the recipient will use it on the same day you gift it? If not, pre-slicing it for them so they can freeze it straightaway is a thoughtful gesture.
You can, but it will likely change the texture by making it tougher and a little less sandwich bread-y. Also, bread flour is thirstier than all-purpose, so you may need to add a touch more liquid to get the consistency right. I haven’t made this recipe with bread flour, so it’ll probably require some experimentation!
It’s okay to do it, but it’s not ideal to leave your baked bread in there for too long. I recommend popping out within about 30 minutes after the machine turns off for the best results. Why? There will be some condensation in the machine from the steam generated during baking. This moisture will soften the crust, which can be desirable to a point, but you don’t want to let it get soggy. Furthermore, removing it soon after baking usually makes it easier to get out of the baking tin. Also, if your machine has a “keep warm” function, it can accidentally overcook the bread and dry it out if left for too long.
Yes! The natural yeast in an active sourdough starter will assist in the rise, though, so you can cut the amount of commercial yeast by half.
Generally speaking, the long natural fermentation process of sourdough starter helps to break down the carbohydrates in the flour, making it easier to digest than commercial proofing with yeast. As a fermented product, sourdough discard is also considered high in probiotics. That said, we’re only using some sourdough discard and using more of a commercial proofing method, so the health benefits are somewhat limited in this particular loaf. For the full benefits of sourdough, you’ll want to follow a “true” sourdough recipe without any commercial yeast.
More Easy DIY Recipes To Save You $$$
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Sourdough Discard Sandwich Bread (Bread Machine)
Equipment
Ingredients
- 82 grams Buttermilk room temperature. ⅓ cup; sub water, for a less rich, airier loaf
- 82 grams Warm Water ⅓ cup; around 75-78ºF
- 29 grams Melted Butter 2 Tablespoons, cooled slightly
- 19 grams Honey 1 Tablespoon; sub agave or maple syrup
- 200 grams Sourdough Discard 1 Cup
- 281 grams All-Purpose Flour 2 ¼ Cups
- 98 grams Whole Wheat Flour ¾ Cups; sub white whole wheat pastry flour
- 9 grams Fine Sea Salt 1 ½ teaspoon; sub kosher salt
- 4 grams Baking Soda ½ teaspoon
- 5 grams Active Dry Yeast 1 teaspoon
Instructions
- Add all ingredients to the bread machine base in the order listed. Make sure to create a well for the yeast and baking soda in the flour. Don't let the leaveners touch the salt.
- Place the base into your bread machine and set to the French Bread setting with light crust. NOTE: Do NOT use the "quick" setting.If possible, take note of when your machine does the final "punch down" so you can remove the paddle before baking. This isn't necessary, but does help prevent a big hole in the bottom of the loaf. See notes.
- Bake according to manufacturer's instructions. When the cycle is complete, remove the loaf from the bread machine base and allow to cool on a wire rack for a minimum of an hour before slicing.
Notes
- Cool your homemade sourdough loaf to room temperature on a cooling rack, then wrap in plastic wrap and/or place in an airtight container or zip-top bag. It'll keep at room temp for 2-3 days. For the best results, I recommend slicing the whole loaf and freezing for up to a month.
- Pull out the bread pan insert after the final punch down, before the final rise.
- Dump the bread dough onto a lightly floured surface & remove the paddle.
- Tuck the ends under to make a rough log shape, keeping the top of the loaf as smooth as possible.
- Gently place it back into the bread tin seam side down.
- Return the tin to the machine, ensuring it clicks back into place, close the lid, and wait for your machine to finish doing its magic.
- Vegan - You can easily make this sourdough discard bread vegan-friendly. Swap in your favorite plant-based milk, make vegan buttermilk, or use all water. You can also use plant-based butter or the oil of your choice and swap out honey for your choice of sweetener.
- Lighter Crumb - For a very light, open crumb, use all water and swap out the butter in favor of a neutral-flavored liquid oil (e.g. avocado or canola oil).
Joey B says
So easy to make, and such a great way to put my discard to use!
Ash, The Grocery Addict says
So glad you liked it! Thanks for the rating love. 💛
Heather says
Hello - I didn't notice a mention of how many pounds of bread this should make. My bread machine "requires" a selection of 1, 1.5, or 2lbs. I chose 1.5 and am crossing my fingers everything works out!
Ash, The Grocery Addict says
Hi Heather! You did great—this is for a 1.5 lb loaf. Thank you for asking... I'll put it in my recipe card notes so nobody else goes through the stress. 💛
Sue says
The loaf mixed easily, my starter was thick so added some tbsp water. Used french bread setting but did knead twice first ten minutes. Nice rise, am going to attempt to change to 1 pound loaf as I have done with other 1 1/2 pound loaves. Wish I could show a picture … beautiful loaf.
Thank you for the recipe.
Ash, The Grocery Addict says
So glad that it worked out for you, you were able to make it work with your thicker starter—smart move with the water! I would love to see it too...maybe I can figure something out to make that a feature. Thank you for the comment and the suggestion!
Sue says
Beautiful-It is great!!!
Thank you