Soft and fluffy sourdough sandwich bread is the perfect bread to have on hand. Made with all purpose flour, sourdough starter, butter and a little honey, this fermented bread has a lighter texture and tangy flavor.
One of the main complaints I hear about making crusty sourdough from readers is that they miss the soft sandwich loaf style of bread.
Not only is this recipe absolutely delicious (making it really hard to ever go back to store-bought bread), but it is also super simple. No strange ingredients, no stretching and folding every 30 minutes… Just mix, rise, shape, rise again, and bake.
Let it cool, slice and slather it with butter. It’s so yummy and it reminds me of a bread you would get on a breadboard from a restaurant.
Let’s be honest, though, it’s way better since it’s made from scratch and has that wonderful sourdough tang.
Make sure to save this sourdough loaf bread recipe for the future. It will be a go to for sure.
Tips:
- Use really soft butter and cube it up so it blends easier.
- Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
- When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.
- If you are new to sourdough, you can check out how to make a sourdough starter here, find my sourdough conversion chart, and baking glossary of terms.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need:
Measuring cups and spoons. You could also use a kitchen scale
FAQ:
Does sourdough bread make good sandwiches?
Yes. The delightful tanginess adds to the flavor profile of the sandwich, making it a wonderful addition. You can use crusty sourdough bread or this soft sourdough sandwich loaf.
Why is my sourdough sandwich bread not rising?
There could be a few reasons for this. The most likely one is that your sourdough starter may not be active enough or is weak.
Another contributor could be the temperature of the room where you are placing your dough to rise. The cooler the temperature the longer it will take for bread to rise.
Lastly, the water you use in your dough mixture could be a factor. If the water used was too hot, it may have killed the starter. Additionally, if you are using city water the chlorine could potentially kill the yeasts in the starter.
Are sourdough sandwiches healthy?
Sourdough is one of the healthiest breads since the grains are fermented, which makes it more digestible and the nutrients more available for your body to absorb.
Top with your favorite healthy toppings and you can have a wholesome and filling meal in one sandwich.
Ingredients:
Butter (softened) or coconut oil – I prefer using butter for that savory buttery flavor. If you are wanting to make a vegan version, you can use softened (not melted) coconut oil.
Honey or sugar – I like to use honey since it is a natural sweetener.
Salt – This gives the bread so much flavor and skipping it will leave you with a tasteless loaf.
Sourdough starter – You want a nice active and bubbly starter to make bread. Starter that isn’t ripe won’t produce nice fluffy bread.
Water – Room temperature.
All-purpose flour – The best part of this recipe is that it uses good ol’ plain all-purpose flour. Nothing fancy.
How To Make Sourdough Sandwich Bread
To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter’s hydration.
Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
Tip: This isn’t a super hydrated dough and won’t be very wet like other doughs.
Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator. You can go longer if you want the benefit of the fermentation, but if it gets over-proofed the dough will turn into a sloppy mess!
In the summer, I ferment mine more like 8 hours but can get away with longer in the colder months.
Shape The Loaves And Rise
Grease two loaf pans or add parchment paper.
Divide in two equal parts.
Shape by rolling the dough flat into a rectangle and rolling it up.
Add to parchment lined or buttered loaf pans.
Second rise for 2-4 hours at room temperature, or until doubled. Again this depends on the temp! It could be as little as 1 hour if the house is warm and the starter active. Do not skip this step.It adds volume and strength to the dough.
Bake
You can add an optional egg wash for more browning.
Bake at 375 for 45 minutes, or until golden on top.
Allow to cool completely before slicing.
Storage:
Store in an air-tight container for up to five days for best results.
You can also freeze loaves in freezer safe plastic bags for 3-6 months.
Find More Of My Sourdough Recipes:
- Sourdough Zucchini Bread
- Easy Homemade Sourdough Pasta Recipe
- Sourdough Coffee Cake
- The Best Soft Sourdough Pretzels
- Sourdough Brioche
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone .
Sourdough Sandwich Bread
Soft and fluffy sourdough sandwich bread is made with all purpose flour, sourdough starter, butter and a little honey.
Ingredients
- 1/2 cup butter (softened) or coconut oil
- 2 tbs honey or sugar
- 1 tbs salt
- 1 cup starter, active and bubbly
- 2 1/2 cups water
- 8 cups all purpose flour
Instructions
- To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
- Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
- Divide in two equal parts.
- Shape by rolling the dough flat into a rectangle and rolling it up.
- Add to parchment lined or buttered loaf pans.
- Second rise for 2-4 hours at room temperature, or until doubled.
- Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
- Allow to cool completely before slicing.
Notes
Use really soft butter and cube it up so it blends easier.
Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 319mgCarbohydrates: 40gFiber: 1gSugar: 2gProtein: 5g
Cecilie Richer says
Can I use fresh ground hard white wheat instead of AP flour? If yes, should the flour amount be different?
Lisa says
Yes! I actually have a whole wheat boule here- https://www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread You can also sub it 1 for 1 in this recipe.
jean massey says
where do you get your starterAnd if you make you’s what is the recioe please
Savannah Howard says
She has a recipe and a video on the blog! It’s just flour and water. Or you can find sourdough starter on Amazon!
Kathy says
Can you half the recipe to just make one loaf. Do you have any suggestions for high altitude?
Thank you 😊
Suzanne says
I just did that last night… need to bake it and see how it turns out🤞
Kelly says
I just did this and it turned out BEAUTIFULLY! My new favorite sandwich loaf!
Marcy Grote says
I’m at 5,000 feet elevation and this recipe worked perfectly for me. See my post for only change I made to the recipe.
Valetta Gray says
I very much enjoy your sourdough recipes. I had already taken your original recipe and slightly changed it to make a softer sandwich loaf. A question I have is what size loaf pans do you use?
Jacqui says
Hi Lisa! What size are your loaf pans? Excited to try this recipe! Thanks 🙂
Molly says
This was the first recipe I attempted with my sourdough starter and it was a major hit!! Convinced me I could in fact make amazing baked goods with a sourdough starter!!
Krystle Henderson says
As always this recipe is 100%!
Amber says
This bread is a showstopper. Soft and keeps very well. Best for PB&J. I doubled the honey. My entire family tried it and asked if I can make some for them next time!
Jenn says
I’ve been looking for a good sourdough sandwich loaf that didn’t overwhelm me and had kinda given up. I was in a rut with sourdough cooking but when I saw this recipe I went on a mission to revive my starter. I had to use my back up starter from the fridge but I’m back up and running now! So I got busy making this recipe and it came out beautifully! My husband said it’s exactly what he wants in sandwich bread. It’s the type of bread you want for grilled cheeses, some deli meat and cheese, egg salad sandwiches or whatever else you come up with. I also love that the recipe makes 2 loaves. This recipe will become a regular in my house. Nice job Lisa!
Mandy Gibson says
Thank you so much for all you do. I have followed you for several years and just so appreciate you. Been getting into sourdough and so thankful I made your bread. It was amazing and stayed soft even the next day. Both were gone in two days because we did sandwiches and French toast. I could not be happier that I finally found a bread that all my boys like including my husband. Next is your cinnamon rolls. Also I made more bread tonight and will bake it after church tomorrow.
Lacey says
I made this recipe today, and it was a hit! Easy and will definitely be making again!
MES says
Could this work in a bread maker just for baking? In hot summer days I don’t want to turn oven on.
Tarrie says
So what size loaf pans did you use?
Jeanna says
The best bread!! I’m a beginner sourdough baker and this was the best tasting I’ve ever had! So easy with great results! Five stars! *****
Annie Coons says
Gah! My dough didn’t rise a bit overnight. Any idea what the issue could have been? My starter is beautiful and active and passed the float test, so it’s not that! Kitchen is a bit chilly at 68 but usually SOMETHING happens. I am so disappointed, this recipe sounds so good and perfect!
Sarah Wuerfel says
Put it in the oven with the oven light on. That usually becomes a warm place for the bread to rise. I’ve seen great results when I do that.
Kenzie Taylor says
Could I sub half the flour for wheat flour?
Dalida says
Hi Lisa, been following your blog for a few years now and love every video and recipe you create! This recipe is absolutely fantastic. I made it with light spelt flour and shaped it into buns instead of a loaf. OH MY GOODNESS. Best, most fluffy, hamburger buns I’ve ever made! Great for a deli sandwich as well or even pulled pork. So soft, fluffy, and keeps well since I don’t have to slice into it until it’s needed. Thanks for the wonderful recipe!
Lizzi says
I’m on my second attempt at this recipe. Both times I’ve over proofed because we have a gluten sensitivity but the end result was definitely edible and actually rose. Just not as much as Lisa’s. On my 3rd attempt I may try to sit the dough in the fridge to give it the extra ferment for gluten removal without compromising the end result of the bread.
Tarrie says
What size loaf pans did you use?
Tarrie says
What size loaf pans do you use?
Autumn says
Possible to 5 day ferment this recipe in the fridge to get rid of more gluten? Where in the recipe would I do that? 😉
Thanks!
Taylor says
Hey there,
Does this dough need to be covered during the bulk rise?
You’re usually pretty specific in your recipes – but I just didn’t see anything about it on this one. Love your recipes btw! Thank you 🙂
Amanda says
Just curious if I’m using whole spelt flour would there be any particular changes I would make? I’ve never added butter to a spelt sourdough loaf, would that make a difference? I’m guessing the dough won’t be “pulling” away from the sides of the bowl like with the AP flour, as it’s usually quite gooey. Any advice would be appreciated. Thanks!
Rita says
I notice you are not specifically calling for Einkorn all purpose. Are you using regular grocery store all purpose flour? If so, Why? I only use Einkorn.
Lisa says
Just grocery store AP flour here. They behave very differently in recipes, and I wanted just a basic sandwich loaf here.
Mary says
I’m still new at making my own sourdough bread, so this took me longer than expected, but I wanted to make sure I was doing everything right. I was buying grocery store sourdough for a while before making my own. Now that I’ve tried this recipe, I will NEVER buy bread from the store again!
I love that there aren’t a hundred different steps to follow. Your recipe is clear, concise and not intimidating at all for this newbie.
Can’t wait to try the sourdough cinnamon roll recipe next!
Lisa says
So glad you enjoyed it! Thanks so much for leaving your feedback!
Chelsea says
Why is mine a brick againnnnnnn?? This is my second fail. Directions followed to a T.
Sy says
crazy how tasty this bread turns out <3 it‘s become my everyday bread now since the recipe is out . Thanks a lot fot that one !!
Kimberly Miles says
Can you substitute spelt, barley or rye flour for a few cups of the all purpose flour?
Marie says
Question: first time using my starter it has been going for about 2 weeks. When I was making this in my mixer the dough was coming off the edges of the bowl and looked great then all of a sudden it was like the dough “fell” and became rather sticky about 4/5 minutes in. I stopped mixing then and went along with the process. The bread came out very dense. Did I not knead it enough? Any advice is welcome!!!!
Melissa says
Can you use bread flour or will that majorly change the outcome?
Marisa says
I absolutely love this recipe! I’ve made it several times now and it’s so wonderful. I usually start baking around 1 or 2pm, let it rise for closer to 6-8 hours, put it in the pans, and then put them in the fridge overnight and bake in the morning.
Jeanine says
This is my go to sourdough bread recipe. My husband loves this bread, and I’ve gifted several loaves as well. It always turns out great!
Tami says
I don’t think I’ve ever been so successful making sandwich bread! I am new to sourdough and this made for an easy delicious recipe that I could easily whip up in the morning.
Sherry says
Can I make a make sourdough bread with a gluten-free flour?
Anonymous says
I followed your recipe exactly and used the dough hook for well over 10 min, then kneaded on a board another 5 or so. I set the dough for overnight and it really rose, but it was sticky -gooey (over fermented?). The dough in the mixer never did pull completely away, so wondering if I should have added more flour in the mixer (is it bad to add after it has been running a while?) or did I just overferment? First try. Put the mess into loaf pans and will see if I get anything edible!
Heather says
Couple of questions, can I do this without a stand mixer? And can I cut it in half for only one loaf? Thanks!
Lisa says
Yes! You can definitely knead it by hand. Also, cutting the recipe in half works great!
Karlynn Craig says
I have been using your recipe to make bread, love it. I noticed that the bread doesn’t brown up in the toaster. Is there something I am missing?
Hailey says
I totally used melted butter on accident. I read it wrong 🥺
Is there no hope?!