Hey y’all! If you’ve ever wanted bakery-quality bread with a soft, flavorful, and slightly tangy bite, you’re in for a treat. This Easy Sourdough Sandwich Bread is simple to make, delightfully fluffy, and absolutely perfect for breakfast toast, packed lunches, or weekend sandwiches. Let’s get cooking!
Why You’ll Love This
- It bakes up soft, tender, and sliceable—ideal for sandwiches or toast.
- No kneading machine needed—just simple hand mixing.
- This recipe uses a touch of honey for a hint of natural sweetness.
- Flexible fermentation makes it easy to fit bread baking into your schedule.
- The tangy Sourdough flavor is subtle, making it a hit with both kids and adults.
Ingredients
- 3 1/4 cups (390g) bread flour
- 1/2 cup (120g) active Sourdough starter (fed and bubbly)
- 1 cup (240g) warm water (about 78°F/25°C)
- 2 tablespoons (28g) unsalted butter, softened
- 1 tablespoon (15g) honey
- 1 1/2 teaspoons (9g) fine sea salt
Directions
Step 1: Mix the Dough
In a large bowl, combine the Sourdough starter, warm water, honey, and softened butter. Whisk until incorporated. Add the bread flour and sea salt. Stir until a shaggy dough forms and no dry flour remains.
Step 2: Rest & Stretch
Cover the bowl and let the dough rest for 30 minutes at room temperature. After the rest, perform a set of stretch and folds by pulling up and folding each side of the dough into the center, repeating on all sides for extra structure. Cover and rest another 30 minutes. Repeat the stretching process once more.
Step 3: Bulk Fermentation
Cover the bowl and let the dough rise at room temperature (around 72°F/22°C) for 5-6 hours, or until it is doubled in size, soft, and puffy.
Step 4: Shape & Second Rise
Lightly flour your work surface. Gently turn out the dough and press it into a rough rectangle. Roll the dough up tightly, starting from the short end, and place it seam-side down into a greased 9×5-inch loaf pan.
Cover with a towel and let rise for 2-4 hours, or until the dough crowns about 1 inch above the rim of the pan.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until golden brown and the loaf sounds hollow when tapped. If desired, brush the top with butter while still hot for a soft crust.
Step 6: Cool & Slice
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For best results, ensure your sourdough starter is freshly fed and bubbly.
- If your kitchen is cool, let the dough rise in a turned-off oven with the light on for extra warmth.
- If you prefer a chewier crust, skip the butter brush after baking.
Variations
- Whole Wheat: Substitute up to 1 cup of bread flour with whole wheat flour for a heartier loaf.
- Seeded: Add 2 tablespoons of sesame or poppy seeds to the dough for crunch.
- Sweet Cinnamon Swirl: Roll the shaped dough with a layer of cinnamon sugar before placing in the pan.
Required Equipment
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (optional but recommended)
- 9×5-inch loaf pan
- Silicone spatula
- Clean kitchen towel or plastic wrap
- Wire cooling rack
Storage Instructions
Store leftover Easy Sourdough Sandwich Bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread for up to 2 months. Thaw at room temperature or toast slices straight from frozen.
Suggested Pairings & Serving Recommendations
- Perfect for classic sandwiches, grilled cheeses, or French toast.
- Enjoy toasted with butter, jam, or nut butter for breakfast or snacking.
- Pairs wonderfully with soups, salads, and hearty stews.
Pro Tips
- Use a kitchen scale for the most accurate measurements and consistent results.
- Let the bread cool completely before slicing to avoid a gummy texture.
- If the top browns too quickly in your oven, tent loosely with foil halfway through baking.
FAQ
Can I make this recipe with all-purpose flour?
Yes! Substitute bread flour with the same amount of all-purpose flour, but the loaf may be slightly less chewy.
Do I have to use honey?
No problem – you can substitute maple syrup, agave, or simply leave it out for a less sweet bread.
Why did my bread collapse after baking?
This can happen if it’s overproofed during the second rise or if your starter wasn’t active enough. Stick to recommended rise times and make sure your starter is bubbly before baking.
Ingredients
- 450 g bread flour (about 3 3/4 cups)
- 150 g active sourdough starter (about 2/3 cup)
- 250 ml warm water (about 1 cup)
- 35 g unsalted butter, melted (about 2.5 tbsp)
- 25 g granulated sugar (about 2 tbsp)
- 9 g fine sea salt (about 1 1/2 tsp)
- 1 tbsp olive oil (for greasing pan)
- Optional: 1 egg for egg wash
Instructions
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1In a large bowl, combine the sourdough starter, warm water, melted butter, and sugar. Stir until well blended.
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2Add the bread flour and salt to the wet mixture. Mix until a shaggy dough forms, then knead by hand or mixer for 5-7 minutes until smooth and elastic.
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3Cover the bowl and let the dough rise in a warm place for 3-4 hours, or until doubled in size. For extra flavor, you can refrigerate overnight.
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4Gently deflate the dough and shape it into a loaf. Place into a greased 9×5-inch loaf pan. Cover and let rise for an additional 1-2 hours, until puffy and just above the pan rim.
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5Preheat the oven to 375°F (190°C). If desired, brush the top with a beaten egg for a glossy finish. Bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
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6Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130cal
Protein:
4 gg
Fat:
2.5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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