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Sourdough discard sandwich bread is one of my favorite homemade breads to make. Let’s kick it up a notch from traditional white bread to a hearty and healthy multi-grain sourdough loaf. Have fresh homemade sourdough bread on the table for your family in just a few hours.

This multi-grain sourdough discard sandwich bread is soft, fluffy, hearty and nutritious.

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What is Sourdough Discard

Sourdough discard is sourdough starter that has not been fed with water and flour.

It is still alive and well, but is “inactive” until fed with new flour and water.

Sourdough discard won’t be an effective levain in making bread rise.

It has its name because people often discard a portion of their sourdough starter to maintain it’s size and use less flour in their starter.

You can use sourdough discard a variety of ways! Including, making this delicious multi-grain sourdough discard sandwich bread.

What is the Difference Between Sourdough Bread and Sourdough Discard Bread?

Traditional sourdough bread only uses sourdough starter as a natural yeast and rising agent. It is a longer fermentation and rising process. It typically takes from 12 to 24 hours to be ready to bake.

Sourdough discard bread uses unfed (inactive) sourdough starter discard and instant yeast to make the bread rise. It offers the health and digestion benefits of sourdough without taking as long for the bread to rise and be ready to bake.

Multi-Grain Sourdough Discard Sandwich Bread

This bread comes together especially easy with a stand mixer. However, you can also hand knead if you don’t own one.

Tools Needed

You can make sourdough discard sandwich bread without any fancy tools.

Here are the basics:

• Large clear bowl (clear isn’t essential, but does help you see how much your dough has risen)
• Kitchen scale
• Loaf pan (sandwich size loaf pan is great, but not essential)
• Stirring utensil

These items make life a little easier and faster if you have them.

• Stand mixer
• Dough scraper

All of my favorite bread making tools are rounded up for you in my storefront.

Ingredients for Multi-Grain Sourdough Discard Sandwich Bread

Multi-Grain Soak

• 1/4 cup 10 Grain Hot Cereal
• 2 tbs. Old fashioned oats (not quick oats)
• 1 tbs. Quinoa (white, red or combo)
• 1 tbs. Flax chai seed blend
• (Optional) Additional grains or seeds as desired (ex: sunflower, pepitas, pumpkin, millet)
• 65 grams of hot water (approx. 1/3 cup)

Dough

• 270g Warm water
• 400g Whole Wheat Flour
• 100g Bread Flour
• 100g Sourdough Discard
• 10g Fine Sea Salt
• 25g Sugar
• 60g Butter, room temp
• 7g Instant Yeast

Recipe Instructions

Quick Schedule Run Down

1. Mix soaker, rest 10 minutes
2. Mix dough, rest 30 minutes
3. Mix remaining dough ingredients, let rise 1 hour
4. Shape, let rise 1 hour
5. Bake, 40-45 minutes

Mix and Rest

Begin by combining the multi-grain soak ingredients in a small bowl. Stir, and let soak for 10 minutes. This will soften your grains.

Next, mix your dough. You can either do so in a stand mixer or a large bowl.

Combine the warm water and sourdough discard until the water is cloudy and the discard is mixed in. Next, add whole wheat flour and bread flour. Mix until it forms a shaggy dough.

Let the dough rest for 30 minutes.

After 30 minutes, add the sea salt, sugar, butter, yeast, and your multi-grain soaker.

Mix together by hand kneading until the dough becomes smooth. If using a stand mixer, mix on level 4-5 for 5-8 minutes or until the dough slaps the sides of the bowl.

You want your dough to be smooth, elastic and no longer sticky.

Rise and Shape

Cover your bowl and let rise for 1 hour, or as long as it takes to double in size. (Warmer kitchens will cause dough to rise faster than colder temperatures.)

After the dough has doubled in size it is time to shape into a sandwich loaf.

Place the dough onto a clean surface and spread into a rectangle. Bring both short sides to the middle of the dough. Next, roll the long side into a loaf shape.

Create tension on your dough by tucking the ends in and gently pulling towards you, dragging the dough across the work surface.

Preheat oven to 350 degrees Fahrenheit.

Place your loaf into a buttered loaf pan and let rise 1 hour, or until the dough has crested the top of the loaf pan.

Bake

Bake at 350 for 40-45 minutes, making sure to allow space for the dough to rise inside the oven.

When the dough is golden brown, remove from the oven and cool on a wire rack for 10 minutes. Take the loaf out of the pan after 10 minutes and continue cooling for at least an hour.

Slice, and enjoy your homemade multi-grain sourdough discard sandwich bread!

Storing, Freezing & Reheating

You can store your multigrain sourdough discard sandwich bread in a ziploc bag, bread bag, or bread box. It will keep well on the counter for 3-5 days.

If you like to make extra loaves for future use, place your fully cooled loaf into a freezer bag. Freeze up to 6 months. Thaw fully on the counter.

Alternatively, you can pre-slice your loaf and only take out single slices as needed.

More Sourdough Recipes

I hope you enjoy this sourdough sandwich bread! I’m sure it will become a staple for your family. If you’re looking for more sourdough ideas, make sure to browse my sourdough recipes below.

Thanks so much for stopping by the blog today! Make sure to subscribe to get my Grace Notes directly to your inbox and to access all my insider perks. And you can follow along daily on Instagram and weekly on YouTube!

~ Sarah