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
Ingredients
- 1/2 cup butter softened or coconut oil (113 g)
- 2 tablespoons honey or sugar 42 g for honey or 24 g for sugar
- 1 tablespoon salt 17 g
- 1 cup starter active and bubbly (227 g)
- 2 1/2 cups water 590 g
- 8 cups all purpose flour 1120 g*
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
- *Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.
- 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.
Lisa says
This has become my go to bread recipe. My little kids don’t like the crusty, artisan loaves 😠but they devour this bread. I do live in the humid south and I’m familiar with sourdough so I follow my own timing, if I allow my bread to rise as long as the recipe states it would not work for me. Adjust accordingly, depending on where you live. As stated in the notes, it’s a huge batch for 2 loaves and my stand mixer hates me every time I make this (prone to overheating), this could be remedied by halving the recipe for anyone who wants. Because I have a smaller stand mixer I have to mix for longer to pass windowpane, so I just test often after 10ish min but sometimes it takes up to 15 min.
Thanks for the family favorite recipe, Lisa!
Mitzi says
I almost gave up on making sourdough bread we like until this recipe!! This is my go to recipe and it has never failed to be good!
Jess says
Whoops! I pressed enter before I finished my last comment. I learned recently after I’d been using your recipes for several months that you’re my sister-in-law (Jill)’s cousin. Just thought that was funny because I live in Michigan and a friend here who has no connection to Jill just recommended your site when I started doing sourdough. I was talking with Jill about my Moby baby carrier and she told me her cousin uses it a lot while she’s baking sourdough. And I joked, “It’s not the farmhouse on boone girl, is it?” because I’d seen you wearing your baby and she was like, “Yes, it is!” Small world!
Lisa Bass says
Such a small world. 🙂
Stephanie says
I was wondering what size pan you use? I have struggled for several years to find the “right” size for the “perfect” loaf of sandwich bread. I sincerely appreciate your willingness to share your experiences and knowledge. I use a different type of starter (potato flakes, water & sugar) but it still works!
Lisa Bass says
This is the pan I use!
Rayla says
Hi Lisa!
Can I use spelt flour in the recipe, even if my starter was made with all purpose?
Lisa Bass says
That should be fine.
Julie S. says
Lisa! You did it again! This recipe is wonderful! My loaf turned out beautifully and it is delicious. This recipe will be my go to from now on!
Marie says
Great recipe! Easy and delicious. Used it to make sandwiches to take to the beach. Many compliments from family. My fussy son asked if he could take the second loaf home.
Emily McBride says
This recipe was so easy to follow and really delicious. It’s going in my folder of favorites. Thanks Lisa!
Bianca Zaloumis says
Here are the ingredients halved for anyone that only wants one loaf. I have to hand knead (about 30 mins) because I don’t have a mixer and it still turned out great!
Ingredients:
– 1/4 cup butter softened or coconut oil (56.5 g)
– 1 tablespoon honey or sugar (21 g for honey or 12 g for sugar)
– 1/2 tablespoon salt (8.5 g)
– 1/2 cup starter active and bubbly (113.5 g)
– 1 1/4 cups water (295 g)
– 4 cups all-purpose flour (560 g)
Michelle says
Still pretty new to sourdough. First time making a sandwich loaf. Turned out great!