Easy Sourdough Discard English Muffin Bread | No Knead, No Fuss!
In this video, I’ll show you how to make soft, chewy English muffin bread using sourdough discard—no kneading, no complicated steps, just an easy and delicious loaf that’s perfect for toasting. Whether you’re new to sourdough or just looking for a quick way to use up your discard, this recipe delivers that classic English muffin flavor and texture with minimal effort.
This bread is light, full of nooks and crannies, and ready in just 1 1/2 hours thanks to a little help from instant yeast. It’s the perfect blend of sourdough tang and soft sandwich bread. Great for breakfast, brunch, or anytime you need a comforting slice of homemade bread. Toast it, butter it, love it—this one’s going to become a favorite!
Robyn’s Sourdough Starter, Beeswax Bread Bags, and more!
Used in this recipe:
Cast Iron Bread Loaf Pan 8.5×4.5:
Cast Iron Melting Pot & Basting Brush:
Cast Iron Handle Cover:
KitchenAid Classic Mixer:
KitchenAid Artisan Mixer (21 fun colors!):
Instant Yeast:
Ancient Sea Salt:
Bread Knife:
Cooling Rack:
Wheat/Corn Grinder: (get $20 off any mixer or grinder!)
(If you make a purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting my channel!)
Printable Recipe:
***If you’re in the market for an awesome Bosch mixer or Nutrimill wheat grinder/flour mill like mine, use this link for $20 off! or code ROBYNONTHEFARM