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!
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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: 1998kcal | Carbohydrates: 423g | Protein: 55g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 2350mg | Potassium: 546mg | Fiber: 14g | Sugar: 19g | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 23mg
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.
Hi! I’m putting mine in the oven shortly and have a question. Most recipes for sourdough bread require putting a pan with water in the oven. Im guessing not for this recipe?
Also, Thank you for this recipe! I can’t wait to see how it comes out!!!!
Nope! I just put the loaf pan in the oven without any steam.
I am so glad I found your recipe. This is the first recipe that I’ve tried that came out perfect the first time! I was a little worried because the top was really hard when I took it out if the oven but I put a little butter on it and covered it with a towel to cool and it softened up nicely. I will definitely be using your recipe in the future. Thinking of adding cinnamon and raisins to it.
So glad that you enjoyed the recipe! The butter and towel trick works for so many other bread recipes too!
I am so thankful that I came across your recipe. It was the first sourdough bread recipe that came out perfectly the first time I tried it. This will be my go to sandwich bread recipe for sure !
Yay! This makes me so happy to hear!!
Can I omit the honey or is it necessary? I’ve tried a few recipes and don’t particularly like the sweet taste for sandwich bread.
The honey is there to help soften up the bread. If you want to skip the honey you can add in 2 tbsp of butter to help soften the texture of the dough.
Just to make sure, all purpose flour for this recipe instead of bread flour?
I use all purpose, but have also used bread flour! Use either one.
Thank you for this recipe. Is very simple to make and delicious.
So glad you enjoyed it!