A simple and easy recipe for homemade sourdough sandwich bread. This dough can be mixed at night so you have fresh bread in the morning.
Ingredients for Soft Sourdough Sandwich Loaf
- All Purpose Flour – I always use unbleached flour when working with sourdough. Bread flour works also!
- Honey – adds a touch of sweetness and softness to the loaf
- Salt – adds flavor and structure
- Sourdough Starter – this is what is making our bread rise vs dried yeast.
- Water – room temp is great
How to Make Soft Sourdough Sandwich Loaf
- In a large bowl combine 1 cup water, starter, and honey. Mix to combine.
- Add in flour and salt. Mix to combine and knead dough for about 5 minutes. If dough is too dry add up to an additional 1/2 cup water.
- Place back into large mixing bowl, cover, and let rise for 8-10 hours (70F).
- After the bulk rise place dough onto the counter and gently shape into a rectangle to roll into a loaf. Place into a loaf pan, cover and let rise for another 2 hours.
- Bake at 375 for 45-50 minutes. Remove from oven and place a tea towel on top. This helps the crust soften up a bit.
- Enjoy!
Share Your Experience
I would love to hear about your experience making and enjoying my Sourdough Sandwich Loaf! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
Sourdough Sandwich Loaf
A simple and easy recipe for homemade sourdough sandwich bread. This dough can be mixed at night so you have fresh bread in the morning.
Ingredients
- 4 cups all purpose flour
- 1 tbsp honey
- 1 tsp salt
- 1/2 cup bubbly active sourdough starter
- 1 – 1 1/2 cup warm water
Instructions
- In a large bowl combine 1 cup water, starter, and honey. Mix to combine.
- Add in flour and salt. Mix to combine and knead dough for about 5 minutes. If dough is too dry add up to an additional 1/2 cup water.
- Place back into large mixing bowl, cover, and let rise for 8-10 hours (70F).
- After the bulk rise place dough onto the counter and gently shape into a rectangle to roll into a loaf. Place into a loaf pan, cover and let rise for another 2 hours.
- Bake at 375 for 45-50 minutes. Remove from oven and place a tea towel on top. This helps the crust soften up a bit.
- Enjoy!
Nutrition
Calories: 1998kcalCarbohydrates: 423gProtein: 55gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 2350mgPotassium: 546mgFiber: 14gSugar: 19gVitamin C: 0.1mgCalcium: 85mgIron: 23mg
Tried this recipe?Let us know how it was!
Can you use your starter right out of the refrigerator or does it need to be room temperature?
I always take my starter out and feed it and wait for it to double in size prior to using in a recipe.
I have been making this for months now and absolutely love it. I get the traditional sourdough taste but in an easy loaf form, and so it’s so easy. Be sure so grease your bread pan generously 🙂
So glad you enjoy it!
Do you cover it in the oven?
No I don’t.
Excited to try my hand at sandwich bread! Just to clarify, there are no stretch-and-folds and no time in the fridge to cold ferment?
Correct!
Thanks! It’s in the oven now. How do you store your bread? Would it last the week without drying out if I sliced it up and put it in a plastic bread bag?
It doesn’t quite last a week before getting crumbly. I like to cut and freeze the slices that we won’t eat within 3 days.
Can you leave the dough in the bowl for more than 10hrs? ( overnight )
Depends on the temp on your house. If it’s less than 70F then it should be fine. More than that could be iffy.
If you know ahead of time that you need to leave it longer you can add less starter to the dough.
Could you add olive oil to the recipe ?
Yes! Swap out a few tablespoons of water for the olive oil.
I make this weekly and it seems to get better each time. I am a newbie to Sourdough and I should venture out but this is so delish and easy. My family loves it.
So glad you enjoyed it!
Super simple and delicious! Have made it 3 times and great results each time. Adding extra honey this time around for a sweeter taste.
So so glad you enjoyed it!
Hi! This is for just one loaf? New to sourdough but my normal white bread recipe is 5 ish cups for two loaves. This seems like once proofed it could make two? Mine is currently in its bowl for the 10 hr rise. Thank you!
This is just one loaf.
I doubled the recipe, and just realized it’s going to be like 1 am before putting into my pans. Any suggestions
Put it in the fridge before bed tonight then bring to room temp the next morning before proceeding.
Love this easy recipe! So delicious. Thanks…
Can you bake this recipe in a Dutch oven?
I haven’t personally, but I am sure it would be fine!
Just curious what size loaf pan is best for this?
I use a 9″x5″ pan
I’m new to Sourdough and am confused about the starter…do I feed my whole container of sourdough or take some out and feed that? And how much would it feed either one?? Thank you!
I like to feed 10 g starter, 50 g flour, and 50g water. Then I have a starter that is ready in 10-12 hours.
If I realized I won’t be awake when 10 hours of proofing is up, can I proof it in the fridge instead? Or proof it some on the counter and proof it in the fridge for the rest of the time and then some?
Proof on the counter as long as you can then put in the fridge.