This honey wheat sourdough discard sandwich bread is a soft, wholesome loaf with just the right touch of natural sweetness from honey and a hearty depth from whole wheat flour. It’s adapted from my beloved honey wheat sandwich bread made with 100% sourdough, but this version uses sourdough discard for a quicker, more approachable option without sacrificing that classic flavor and tender texture.

Perfect for everyday sandwiches, toast, or even a warm slice with butter, this loaf is one you’ll find yourself making again and again.

Why I Love This Recipe

• Soft, fluffy texture: Sliceable, tender, and perfect for sandwiches, toast, grilled cheese, or French toast.
• Uses sourdough discard: You get that subtle sourdough flavor and depth without a long fermentation.
• Quick to make: A little instant yeast helps it come together fast, so you get homemade bread with sourdough character in a fraction of the time.
• Beginner-friendly & reliable: Simple ingredients, clear steps, and consistent results—great for new sourdough bakers or anyone with extra discard.

FAQ

Can I use bread flour instead of whole wheat flour?
Yes! You can substitute bread flour for the whole wheat flour if you prefer a softer, lighter loaf. The texture will be a bit less hearty, but still delicious.

Can I use more whole wheat flour?
Absolutely. You can increase the amount of whole wheat flour for a more robust, nutty flavor. Just keep in mind the dough may absorb more liquid, so you may need to add a splash of milk or water to keep the dough soft and workable.

What kind of sourdough discard should I use?
Use unfed sourdough discard that’s been stored in the fridge and is less than a week old for best flavor and performance.

Can I make this dough ahead of time?
Yes! After shaping, you can place the dough in the refrigerator overnight and bake it the next day. Let it come to room temperature and finish rising if needed before baking.

How should I store this bread?
Store at room temperature in an airtight container for up to 3–4 days, or slice and freeze for longer storage. Just toast or thaw as needed.

Can I make this without sourdough discard?
Yes. You can replace the discard with equal parts flour and liquid (by weight), such as 50g flour and 50g milk or water, to maintain the dough consistency.

My favorite ways to enjoy honey wheat sourdough discard sandwich bread

• A classic PB & J: The soft crumb and light sweetness of the loaf pair perfectly with creamy peanut butter and your favorite jam. It makes one of the best PB & J sandwiches ever.

• Toasted with jam and honey: A warm slice with a little jam and a drizzle of honey brings out the nutty whole wheat flavor and the gentle sourdough tang.

• Turkey and cheddar sandwich: Layer it with sliced turkey, cheddar, crisp lettuce, and a touch of mayo for a simple, hearty lunch that tastes fresh and comforting.

How to make honey wheat sourdough discard sandwich bread: step-by-step

Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the loaf, rise for another 1-2 hours, then bake.

Ingredients

• 100 grams sourdough discard
• 300 grams of filtered water
• 50 grams of honey
• 300 grams of bread flour
• 200 grams of whole wheat flour
• 28 grams of avocado oil or olive oil
• 10 grams of salt
• 7 (2 & 1/4 teaspoons) grams instant yeast (or active dry)
• 1/2 cup of whole-grain rolled oats (for topping)

Equipment

• 1 9×5 loaf pan
• mixing bowl
• dough scraper or bench scraper
• food scale

Instructions

This recipe can be mixed by hand or using a stand mixer.

• If using active dry yeast:
  Warm the 300 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy.
  Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
• If using instant yeast:
  Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.

• After the yeast is activated whisk in the sourdough discard and honey until combined.

• Next, add the bread and whole wheat flour, oil, and salt and mix until a shaggy dough is formed (instant yeast can be tossed in at this point).
• Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

• After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.

• Once kneaded, place the dough in a buttered bowl, cover, and let rise until doubled and puffy (about 2 hours).

Shape the honey wheat sourdough discard sandwich bread

• Once the dough has doubled in size, grease your loaf pan and set aside.
• Turn the dough out onto a lightly floured surface and pat it into a 12×12 inch square.

• Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!

• Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.

• Lightly mist the dough with water, then coat it in rolled oats. Spread about 1/2 cup of oats onto a plate and gently roll the top of the dough over the oats until it’s evenly covered.

• Once coated, place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap and allow to rest until doubled in size at least 1 inch above the rim of the pan). Tip: place the sandwich loaf in the oven with the light on to help move it along.

Need more time? The shaped sandwich loaf can be placed in the fridge overnight and proofed/baked the following day.

Second rise

• The honey wheat sourdough discard sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer (this takes about 1-2 hours).

Bake the honey wheat sourdough discard sandwich bread

• Once the bread is ready to be baked preheat the oven to 375 degrees F and bake it for 40-45 minutes.
• If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.

Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.

• Allow it to rest in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.

• Sourdough discard sandwich bread can be stored in a bread bag for up to 3 days on your counter.

• To freeze, let the bread cool completely, then slice and place in an airtight bag. Freeze for up to 3 months. Toast straight from frozen.

More sourdough recipes like this

• Easy Sourdough Discard Sandwich Bread (super soft!)
• Sourdough Discard French Bread (so soft!)
• Sourdough Discard Hamburger Buns (2 hour recipe!)
• Quick Sourdough Discard Rolls (soft & fluffy!)

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Honey Wheat Sourdough Discard Sandwich bread

Soft and lightly sweet, this honey wheat sourdough discard sandwich bread is an easy, flavorful loaf made with pantry staples, perfect for sandwiches, toast, and everyday baking.

Prep Time 20 mins

Cook Time 45 mins

Resting time 4 hrs

Total Time 5 hrs 5 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: honey wheat sourdough discard sandwich bread

Servings: 1 loaf

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Equipment

• 1 9x5 inch loaf pan
• Mixing bowl
• Dough/bench scraper
• Food scale

Ingredients

1x 2x 3x

• 100 grams sourdough discard (OR active starter )
• 300 grams water
• 50 grams honey
• 300 grams bread flour
• 200 grams whole wheat flour
• 28 grams avocado or olive oil
• 10 grams salt
• 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry yeast)
• 1/2 cup whole grain rolled oats (for topping)

Instructions

1. This recipe can be mixed by hand or using a stand mixer.

   If using active dry yeast: Warm the 300 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy.Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.

   If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.

2. After the yeast is activated whisk in the sourdough discard and honey until combined.
3. Next, add the bread and whole wheat flour, oil, and salt and mix until a shaggy dough is formed (instant yeast can be tossed in at this point).
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
2. Once kneaded, place the dough in a buttered bowl, cover, and let rise until doubled and puffy (about 2 hours).

Shape the honey wheat sourdough discard sandwich bread

1. Once the dough has doubled in size, grease your loaf pan and set aside.
2. Turn the dough out onto a lightly floured surface and pat it into a 12×12 inch square.
3. Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!
4. Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
5. Lightly mist the dough with water, then coat it in rolled oats. Spread about 1/2 cup of oats onto a plate and gently roll the top of the dough over the oats until it’s evenly covered.

6. Once coated, place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap and allow to rest until doubled in size at least 1 inch above the rim of the pan). Tip: place the sandwich loaf in the oven with the light on to help move it along.

   Need more time? The shaped sandwich loaf can be placed in the fridge overnight and proofed/baked the following day.

Second rise

1. The honey wheat sourdough discard sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer (this takes about 1-2 hours).

Bake the honey wheat sourdough discard sandwich bread

1. Once the bread is ready to be baked preheat the oven to 375 degrees F and bake it for 40-45 minutes.

2. If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.

   Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.

3. Allow it to rest in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
4. Sourdough discard sandwich bread can be stored in a bread bag for up to 3 days on your counter.
5. To freeze, let the bread cool completely, then slice and place in an airtight bag. Freeze for up to 3 months. Toast straight from frozen.

Notes

Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the loaf, rise for another 1-2 hours, then bake.