Easy Homemade Sourdough Sandwich Bread
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Nothing beats the smell of fresh bread baking in the oven, and this Sourdough Sandwich Bread delivers everything you want in a homemade loaf. It’s soft yet sturdy, perfect for piling high with sandwich fixings, or simply toasting and slathering with butter and jam. The dough comes together in just 20 minutes, then rises slowly to develop that signature sourdough flavor. You can let it rise at room temperature for a few hours or give it a long, overnight rest in the fridge. Either way, you’ll end up with a golden, tender loaf that’s perfect for using with your favorite sandwich recipes.
Why You’ll Love Sourdough Sandwich Bread
- Soft, sliceable crumb: Perfect texture for sandwiches, toast, or grilled cheese.
- Flexible rise times: Choose a same-day bake or let it proof overnight in the fridge.
- Simple ingredients: Just flour, water, starter, honey, salt, and butter.
- Better than store-bought: Fresh, homemade bread with no preservatives.
- Beginner-friendly: Easy to follow steps and no complicated shaping.
Ingredients Needed To Make Sourdough Sandwich Bread
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Warm water
- Fine sea salt
- Honey or honey granules
- Active sourdough starter
- Butter
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make This Sourdough Sandwich Bread
- Make sure your sourdough starter is active and bubbly before beginning.
- Mix butter, starter, and honey in a bowl until combined.
- Add flour and salt, kneading until smooth and elastic.
- Let the dough rise until doubled in size at room temperature or overnight in the fridge.
- Butter a loaf pan, shape the dough into a loaf, and place it seam side down.
- Let the dough rise again until puffy and doubled.
- Bake until golden brown and cooked through.
- Remove from the pan and cool completely before slicing.
Commonly Asked Questions
Can I make this bread without honey?
Yes, you can replace honey with sugar or maple syrup. The flavor will be slightly different but still delicious.
How do I know when the bread is done baking?
The loaf should be golden brown, sound hollow when tapped on the bottom, and reach an internal temperature of about 190°F.
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Can I freeze sourdough sandwich bread?
Definitely! Let the loaf cool completely, then wrap it well and freeze for up to 3 months. Thaw at room temperature before slicing.
How should I store leftovers?
Keep the bread in a bread box or wrapped tightly at room temperature for up to 4 days. For longer storage, freeze slices and toast straight from the freezer.
Can I add whole grains or seeds?
Yes. Try swapping part of the flour for whole wheat, or add oats, sunflower seeds, or flaxseeds for texture.
Sourdough Sandwich Bread
Equipment
- Dough hook or mixing spoon
- plastic wrap
- kitchen towel
- Oven
- Measuring cups and spoons
- Spatula or scraper
Ingredients
- 4 cups all-purpose flour
- 2¾ cups warm water
- 2 tsp fine sea salt
- 3 tbsp honey granules or substitute liquid honey
- ½ cup active sourdough starter
- 5 tbsp butter room temperature
Instructions
- Activate Starter: Ensure sourdough starter is very active (bubbly and doubled) at least 4 hours before starting.
- Mix Wet Ingredients: In a mixing bowl, combine butter, starter, and honey. Mix gently.
- Add Dry Ingredients: Add flour and salt. Mix with a dough hook for 8–10 minutes until smooth, stretchy, and passes the windowpane test.
- First Rise: Place dough in a clean bowl, cover with plastic wrap and a towel. Let rise at room temp until doubled or refrigerate overnight.
- Prepare Pan: Butter a 9×5-inch loaf pan.
- Shape Dough: Roll out dough slightly, roll it up into a loaf, and pinch ends and seam. Place seam side down in pan.
- Second Rise: Cover gently and let rise 3–4 hours at room temperature until doubled.
- Bake: Preheat oven to 375°F (190°C). Bake 40–45 minutes until golden brown.
- Cool: Remove from pan and cool completely before slicing.
This sourdough sandwich bread is soft, flavorful, and simple enough for everyday baking. Once you try it, you’ll never want to go back to store-bought bread. It’s easy to slice, perfect for sandwiches, and has an addicting tangy flavor.