Bake the perfect loaf of whole wheat sourdough sandwich bread with this easy-to-follow recipe. A beautiful, flavorful loaf that will be loved by friends and family and become a staple in your house.
Are you tired of store-bought bread that just doesn’t cut it in terms of taste and nutrition? Looking for a healthier and more satisfying alternative? Well, look no further!
This honey wheat sourdough sandwich bread is a delicious soft sourdough sandwich loaf perfect for sandwiches, french toast, and toast.
Whether you’re a seasoned baker or a newbie to bread-making, this is a super easy recipe that is a true winner. Throw the ingredients into a stand mixer, let it work its magic, let it rise, shape, rise and bake.
A mixture of whole wheat flour and all-purpose gives this bread the fluffy texture perfect for deli sandwiches or even the classic peanut butter and jelly.
Homemade bread is one of my favorite ways to bless my family. There is just something about creating something from scratch with a few simple ingredients that is healthier than any bread you can find at the grocery store.
This is a twist of the perfect sandwich bread recipe (found here), that you can make a little healthier with the addition of wheat flour.
Why you will love this recipe:
Healthier: This bread is not only delicious but also much healthier than its store-bought counterparts. Made with whole wheat flour and sourdough starter, it’s packed with nutrients and has a low glycemic index, which means it won’t cause a spike in your blood sugar levels.
Versatile: You can use it to make a classic sandwich bread or use it in other recipes like grilled cheese. The sourdough starter also gives the bread a tangy flavor that pairs well with a variety of toppings and spreads.
Rewarding: Lastly, making your own bread from scratch is a rewarding experience that can bring a sense of accomplishment and pride. Plus, the aroma of fresh bread wafting through your home is hard to beat. With our recipe and tips, you’ll feel confident and excited to start your bread-making journey.
Tips:
- Use really soft butter and cube it up so it blends together easily.
- Be patient with the rising process. Sourdough bread takes longer to rise than traditional bread, but this slow rise is what gives it its unique flavor and texture. If you’re in a rush, you can try placing the dough in a warmer spot to speed up the process, but be careful not to let it rise too quickly.
- 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.
- Make sure to create a tight surface on the outside of the dough when rolling it up. This will help trap in the gases created during the rising process and ensure that your bread has a good structure.
- If you do not have a stand mixer, you can use the stretch and fold technique. First three stretch and folds every 15 minutes and then the last three stretch and folds every 30 minutes.
- 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.
Dough Ingredients:
Butter (softened) or coconut oil. A key ingredient to soft sourdough sandwich bread.
Honey or maple syrup – Adds just the right amount of sweetness
Salt – Don’t skimp on the salt – it adds so much flavor.
Active sourdough starter – Active and bubbly. This natural leavening agent is what makes sourdough bread rise. If you don’t have a starter, you can make one from scratch or buy one from a bakery or online. This adds more complex flavors with the tangy sour flavor from the wild yeast.
Water – Use filtered or spring water to ensure your bread has the best possible flavor. Tap water may have too much chlorine in it which can inhibit the natural yeast in the sourdough starter.
Whole wheat flour – This forms the base of your bread and gives it its hearty, nutty flavor. I usually use fresh milled hard red wheat flour.
All-purpose flour – Could also substitute with bread flour. The combination of all-purpose flour and wheat flour gives the best soft texture.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools:
Stand mixer with dough hook attachment
How To Make Whole Wheat Sourdough Sandwich Bread
About 4-12 hours before you start the dough, feed your sourdough starter. You want a very active starter that is nice and bubbly.
To a bowl of 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 it without breaking.
Place the dough in a large bowl with a little olive oil.
Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator covered with plastic wrap, a tight lid, or beeswax wraps. Rise time will depend on the temperature of your home and how active your sourdough starter is.
Tip: If you would like to long ferment this recipe for digestion reasons, I would suggest placing the dough in the fridge after the bulk fermentation and after it has been shaped and placed in the loaf pan.
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 a loaf pan or add parchment paper.
On a lightly floured surface shape the dough by rolling the dough flat with a rolling pin into a rectangle and roll it up.
Add shaped dough to the greased loaf pan. Cover with a tea towel.
Let the dough rest for the second rise for 2-4 hours in a warm spot, 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 to the top of the dough for more browning.
Bake at 375 for 45 minutes, or until golden brown on top.
Allow to cool completely before slicing.
Storage:
Store in an air-tight container for up to five days for best results. A bowl with a lid, ziplock bag, or bread box works well.
You can also freeze loaves in freezer safe plastic bags for 3-6 months.
FAQ:
Full of vitamins, minerals, and fiber, this bread is a great healthier option.
Sourdough sandwich bread is healthier compared to regular bread because the fermentation process breaks down the phytic acid making the nutrients in the grain more easily absorbed by the body. The gluten is also broken down making it easier to digest, so you may have less stomach issues after eating.
Whole wheat sourdough is made with whole grains which contain more fiber and nutrients compared to regular sourdough made with all-purpose flour. All purpose flour has the bran and germ removed which is where all the nutrients are contained in grain.
It does! While 100% whole wheat sandwich bread does exist, the texture may be a little dry for the liking and difficult to make.
I suggest mixing whole wheat flour with regular flour for the best texture. For a 100% whole wheat loaf, try this recipe.
Sample Baking Schedule:
9 AM: Feed sourdough starter
7-9 PM: Add all the ingredients to the stand mixer and knead together until smooth and stretchy.
Ferment until doubled. I usually let this happen and room temperature overnight.
8 AM the next day: Shape and place into the bread pan. Cover and allow to ferment for 2-4 hours.
10 AM-12 PM: Once it has doubled. Bake.
Find more sourdough recipes:
- Sourdough Discard Bread
- Same Day Sourdough Bread Recipe
- Sourdough Beer Bread Recipe
- Beginner’s Sourdough Bread Recipe
- Delicious Sourdough Breadsticks
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 .
Whole Wheat Sourdough Sandwich Bread
The perfect sourdough whole wheat sandwich bread that has a mixture of whole wheat and all purpose flour to make a delicious soft and fluffy intertior.
Ingredients
- 1/4 cup butter (softened) or coconut oil (56 g)
- 1 tablespoon honey
- 1/2 tablespoon salt (8 grams)
- 1/2 cup sourdough starter, active and bubbly (113 grams)
- 1 1/4 cup water (295 grams)
- 1 cup whole wheat flour (150 grams)
- 3 cups all purpose flour (420 grams)
- Optional: Egg for egg wash
Instructions
- About 4-12 hours before you start the dough, feed your sourdough starter. You want a very active starter that is nice and bubbly.
- To a bowl of 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.
- Place the dough in a large bowl with a little olive oil.
- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator covered with plastic wrap, a tight lid, or beeswax wraps. Rise time will depend on the temperature of your home and how active your sourdough starter is.
- Grease a loaf pan or add parchment paper.
- On a lightly floured surface shape the dough by rolling the dough flat with a rolling pin into a rectangle and roll it up.
- Add shaped dough to the greased loaf pan. Cover with a tea towel.
- Let the dough rest for the second rise for 2-4 hours in a warm spot, 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.
- You can add an optional egg wash to the top of the dough for more browning.
- Bake at 375 for 45 minutes, or until golden brown on top.
- Allow to cool completely before slicing.
Notes
If you would like to long ferment this recipe for digestion reasons, I would suggest placing the dough in the fridge after the bulk fermentation and after it has been shaped and placed in the loaf pan.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 278mgCarbohydrates: 36gFiber: 2gSugar: 2gProtein: 6g
Katie says
I’m going to try this. I am still learning about how to make sourdough bread. It’s hard to find all that time. Thanks for giving step by step directions!
Kami says
Can I do half and half whole wheat and Spelt? Why do you use more AP then wheat? 😊
Karry Kamp says
I would like to make this using only whole wheat flour, (no all purpose flour or bead flour). Is the measurement the same?
Lisa says
Yes, you’d use the same amount of flour. The texture will most likely be dry and more dense. I do have a 100% whole wheat recipe here, if you’d prefer: https://www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread
Therese says
I am a little confused about the long fermentation process in the fridge. How long should/can it be in the fridge each time (for the first and the second rise)? Does it basically take twice as long for something to ferment in the fridge compared to dough left in a warm environment? I am sensitive to gluten which is why I’m asking. Thanks! I’ve really enjoyed every recipe that I’ve made of yours.
Lisa says
Exactly. The first rise will be 10-12 hours at room temperature. For the second rise, you can let it rise at room temperature for 2-4 hours (or until about doubled) before baking or place it in the fridge for 15 or more hours up to a week before baking. If you are sensitive to gluten I suggest a longer fridge rise.
Alette says
Can this work in a bread machine? I make awesome bread in my bread machine because I only have a microwave oven – but I’d love to do sourdough in it. Just not sure which program?
Lisa says
i haven’t tried it yet with this recipe, but I would think so. You can use my bread machine recipe for reference — https://www.farmhouseonboone.com/bread-machine-sourdough-bread-recipe Let us know how it turns out!
Happy says
Yet again, another one of your winning recipes! Thank you for sharing so freely with all of us. I have found your blog to be my go-to for anything sourdough. Cannot wait to try your cinnamon rolls next!
Lisa says
Thanks so much for your kind words! Hope you enjoy the cinnamon rolls, too!
Natalie says
Would this recipe work if I used only home milled flour for the entire recipe instead of the mixture you have listed?
Thank you
Lisa says
I mix the two flours in order to get the best texture for sandwich bread. If you use all whole wheat, it will likely be dryer and more dense.
Lisa Dozier says
Thank you for your wonderful explanations and the timings! I am finally successful! Can you make flavored bread with this recipe? Like cinnamon and raisin or jalapeño Cheddar? Thank you
Lisa says
That’s awesome! You can for sure experiment with that. I do have a recipe for cinnamon raisin bread and jalapeno cheddar for reference as well. Linked below!
https://www.farmhouseonboone.com/cinnamon-raisin-sourdough-bread
https://www.farmhouseonboone.com/jalapeno-cheddar-sourdough-bread
Rebekah says
I am trying to figure out how to use a7 grain flour for sourdough sandwich bread. Would this recipe work well for a 7 grain flour mixed with regular bread flour? Thank you.
Lisa says
I’m really not sure. You may be able to swap out some of the flour, but I’ve never tried it to know for sure.
Tamzin says
I was looking for a “dump, mix and go” sourdough sandwich loaf recipe, and this one is now my go-to! Other favorite recipes call for warming milk and melting butter, mixing and resting, and several stretch-and-folds over several hours… works great, but it’s fussy. I’ve made this one about 5 times now, and each time a success. The last few times I’ve made this bread, I’ve substituted sprouted spelt flour for apx. 1/3 of the total flour, and it has worked beautifully with my strong starter. Thanks for this great recipe!
Lisa says
Yay! That is great to hear! Thank you so much for sharing.
Sophia says
I tried this with 3.5 cups whole wheat, and it turned out fantastic! Texture was great, and a strong sourdough taste. I don’t think I’ve had a bad sourdough recipe from you yet!
Lisa says
That is great to hear! Thanks for sharing.
Eva says
Supernice! My favourite! If I have a question about some other recipe, where shall I write?
Greetings from Estonia
Shirley Tolliver says
I cannot have butter or coconut oil. Can I omit the butter/oil?
Lisa says
The fat can’t be omitted, but you could try using a different neutral oil, like avocado or olive oil. I have not tried this.
Shirley says
OK, thank you!
Elissa says
If you choose to do the second rise as a long fridge ferment, should you still let it rest for a bit at room temperature before you bake it?
Lisa says
Nope you don’t have to. If you let it rise in the fridge for 12-15 hours, it can go straight into a preheated oven.
Kristy says
Hi Lisa
I love your recipes and your youtube channel (Im one of your subscribers) haha. I was wondering if I could replace All purpose flour with Einkorn All purpose flour when making the sourdough Whole wheat sandwich bread. Im a newbie so I apologize in advance.
Lisa says
Subbing einkorn can be tricky because it usually requires less liquid. I have not tried using it in this recipe. So, if you experiment with it, let us know! However, I do have a recipe for an einkorn sourdough loaf here if you are interested: https://www.farmhouseonboone.com/einkorn-sourdough-bread
Emily says
Hi! I’m looking forward to trying this recipe. Apron question: is this one in the photo one you made? If so is there a tutorial for it? If not, can you post a link to purchase?
Lisa says
My favorite purchased aprons are here (affiliate link) https://www.amazon.com/shop/farmhouseonboone/list/SH97QVW6NJ24?ref_=aip_sf_list_spv_s_ofs_mixed_d
And if you search “apron” on the blog, you’ll see all my tutorials for various aprons. Hope that helps!
Anonymous says
I enjoy making your recipes, thanks alot for sharing them! One thing, if my dough doesn’t pass the windowpane test, what should I do so that it does?
Lisa says
Knead your dough until it passes the test.
Katie Hernandez says
The sides of my loaf tend to burst in the oven. I’m thankful for the oven spring but I know we aren’t supposed to score so maybe it’s something to do with how I shape it? I typically roll and try to create stitch tension on the ends. Any tips?
Lisa says
Are you having the end of the roll out the side? I normally put the ends on the bottom. You can score it if you would like. No harm there.
Nedra says
Hi, what whole wheat flour would you suggest
Lisa says
I usually use freshly milled hard white wheat
Riley says
Any tips for keeping this bread soft? It usually lasts my fiancé and I about a week or 2 with work lunches and doesn’t stay super soft?
Lisa says
Bread usually stays best within a week. If you are wanting to have it last longer, I would suggest freezing half for the following week.
Dana says
What size loaf pan do you recommend. I know it’s a silly question but I would like to know. Thanks
Erin Tew says
I’ve tried this recipe on e and the Buttermilk sourdough twice. I’m able to get the dough to rise the first time, but it barely rises the second time. My starter is good and bubbly. What could be my problem?