This sourdough sandwich bread is perfectly soft and so so easy to make. Not only does it contain the all-popular sourdough starter, but it’s free from the store-bought preservatives and “junk” you likely find in conventional breads. Plus, it’s so simple to make!
Why you’ll love this bread
Well, it’s bread. So that’s probably the number one reason you’ll love this (I mean, who doesn’t love bread?).
This sourdough sandwich bread recipe is easy to throw together and let rise. It requires no stretching-and-folding, minimal shaping and is perfectly soft.
If you’re looking for an easy, crowd-pleasing recipe with minimal ingredients, this is for you.
Sourdough sandwich bread ingredients
As you probably guessed, this recipe calls for the ‘usual’ bread ingredients:
- Salt
- Water
- Butter
- Honey
- Sourdough starter
If you’re new to sourdough, make sure to check out my post on how to make a sourdough starter. While you’re at it, find my list of the best sourdough ingredients too!
How to make sourdough sandwich bread
This is probably one of the easiest sourdough recipes you’ll find. There are no stretches-and-folds, minimal shaping, and a fairly straightforward baking process.
To start, you are going to want to measure out your ingredients into the bowl of a stand mixer. I like to all the sourdough starter, water, room temperature butter, honey and salt first.
Then, once those are mixed together, slowly add the flour. This just ensures that I don’t add more than I need (depending on the hydration of your starter, you may need more / less flour). But don’t worry, if you add a little too much flour, you can add a little bit of water to make it the perfect consistency.
Once you have added all of the ingredients, continue mixing for 5-10 minutes, or until the dough forms a ball and isn’t sticky to the touch. If it is sticky, simply add a little more flour (about a tablespoon at a time), until it is no longer sticky.
After your dough is mixed, place it into a lightly oiled bowl and cover with a lid or plastic wrap. I like to spray my bowl with Chosen Foods avocado oil nonstick spray.
Place your covered bowl on the countertop and allow it to rise for 8-12 hours.
After your dough has risen, roll it out into a rectangle (roughly 10×18 inches). Fold the long sides over into the middle and roll from short end to short end. Tuck the ends of the roll under and smooth out the loaf. Place your loaf into a parchment lines bread pan and allow it to sit for 1.5-2 hours, or until the dough has risen just to the top of the pan.
Once risen, add an egg wash to the top of the loaf, then bake at 350ºF for 40-45 minutes.
After baking, let the bread cool completely before removing from the pan and slicing.
FAQ
How should I store this sourdough sandwich bread?
I find that this bread doesn’t last long in our house! I usually store the bread in a bread bag, like this one. Another option, if you won’t be using the bread right away or are worried about it drying out before you eat it, is to slice the loaf and place it into a ziplock bag and freeze it. When you’re ready to eat a slice, simply remove it from the freezer and throw in the toaster.
Do I have to use active sourdough starter?
This recipe does require active sourdough starter. While it would probably work with discard, I have not tested this. If you’re looking for a discard sandwich bread, try my sourdough discard bread.
Why do we use bread flour for this recipe?
The bread flour in this recipe makes the dough rise more, making a more fluffy bread. This is due to the protein content in the bread flour being higher than in all-purpose flour.
While an all-purpose flour would likely work for this bread recipe, it would likely not rise as high or be as fluffy. I have not tested all-purpose flour in this specific recipe, however.
If you want to read more on why the type of flour you use matters, check out this article.
Did you try this recipe?
I would be so thankful if you left a rating and review below!
Sourdough Sandwich Bread
Ingredients
- 500g bread flour
- 100g active sourdough starter
- 10g salt
- 20g honey
- 250g water
- 60g butter
- *optional, egg wash
Instructions
- Add sourdough starter, water, honey, salt and butter to the bowl of a stand mixer. Stir until combined.
- Slowly add the flour to the bowl of the mixer. Stir until well combined and the dough forms a ball (about 5-10 minutes).
- Add more water and/or flour as needed to ensure the dough isn't sticky to the touch.
- Place the dough in an oiled bowl and cover with a lid or plastic wrap.
- Allow the dough to rise for 8-12 hours, or until about doubled in size.
- Once risen, roll the dough into a rectabgle (roughtly 10x18 inches). Fold the long sides over into the middle of the dough, then roll from short end to short end. Tuck the ends under and smooth the loaf.
- Place the loaf into a parchment-lined bread pan and cover. Allow the dough to rise 1.5-2 hours, or until the top of the loaf has risen just to the top of the pan.
- Add the egg wash, if using.
- Preheat the oven to 350°F and bake for 40-45 minutes, or until browned.
- Allow the bread to cool completely before removing from the pan and slicing.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 2547Total Fat 63gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 22gCholesterol 315mgSodium 4356mgCarbohydrates 417gFiber 15gSugar 18gProtein 73g
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