Sourdough Sandwich Bread (2024)

Soft and fluffy sourdough sandwich bread is the perfect breadto 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 makingcrusty sourdoughfrom readersis that they missthesoft sandwich loaf styleofbread.

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 anditreminds me of a bread you would get on a breadboard from a restaurant.

Let’s be honest, though, it’sway 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 intosourdough 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 outhow to make a sourdough starter here, find mysourdough conversion chart, andbaking glossary of terms.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosurehere.

Tools you may need:

Stand mixer

Measuring cups and spoons. You could also use a kitchen scale

Loaf pans

FAQ:

Does sourdough bread make good sandwiches?

Yes. Thedelightfultanginess adds to the flavorprofile 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 itwill takefor bread to rise.

Lastly, the wateryou use in your dough mixture could be a factor.Ifthe 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,whichmakes it more digestible and the nutrients more available for your body to absorb.

Top with your favorite healthy toppingsand youcanhave awholesome and fillingmealin one sandwich.

Ingredients:

Butter (softened) or coconut oil – I prefer using butter for thatsavorybuttery 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 witha tastelessloaf.

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 themixingbowl 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 skipthis step.It adds volume and strength to the dough.

Bake

You can add an optional egg wash for more browning.

Bakeat375 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 .