This bread is the easiest and best sourdough sandwich bread recipe! Homemade, buttery and soft, you will never buy sandwich bread from the store again! Serve this bread for sandwiches or enjoy by itself with some butter and honey drizzled on top.
Are you tired of buying store bought bread that has way too many extra ingredients and just ends up being dry when you open up the bag? Search no longer, because this recipe is hands down the BEST sourdough sandwich bread recipe you will ever make! This sourdough sandwich bread is golden on the outside and soft and fluffy in the middle. The method is SO simple and it turns out delicious every single time.
My kids are big PB&J lovers, and with two of them being in the thick of toddler world, I need lunches that I can count on them to eat. It seems like every day there is something they used to LOVE that they just will not touch anymore! Anyone else?! Just my kids??
The one thing I can ALWAYS count on them eating though, is a PB&J. Which is why I needed a really good sandwich bread recipe. They like the artisan loaf sourdough bread for lots of things, but this sandwich bread is just SO perfect for lunchtime sandwiches. I love that I can start it the night before I need to bake it and can have it ready and baked for lunchtime the next day.
Made with light and fluffy bread flour, sweetened slightly with some raw honey, and the perfect moisture with the creamy butter added in the dough, this sandwich bread just could not be better. Okay, maybe when it is warm and served with a bit of butter and drizzle of honey. It is just so good. You have to make it.
Before we begin… a note on the kitchen scale
You will need a few kitchen tools. One of the most important tools you should become familiar with is a kitchen scale. I know, that sounds horrible. It took me FOREVER to finally start using my kitchen scale in bread baking. It sounded WAY too complicated and I just wanted to use my measuring cups and spoons and be left alone, thank you.
Well after MANY bread baking inconsistencies and failures, I finally decided I would try the old kitchen scale. And guess what I found?
MORE CONSISTENT RESULTS. Like, every time.. It was annoying. Because I didn’t want to use the kitchen scale!
But let my failed bread baking attempts save you the trouble. Get you a kitchen scale, or dust the one off you already have but never use, because in my experience, it is key to getting the perfect loaf every time.
OKAY, that’s enough talk about the kitchen scale.
Tools you may need for this sourdough sandwich bread recipe:
- Kitchen Scale – I have this one, inexpensive and works great
- Stand Mixer with dough hook (optional, but makes it SO much easier) or Dough whisk/Large bowl
- Loaf Pan
- Bread knife
- Cooling rack
Ingredients for Sourdough Sandwich Bread:
- Unbleached Flour, bread or all-purpose – I have been purchasing organic flour in bulk from Azure Standard and LOVE it! So affordable and amazing quality.
- Unsalted Butter (also purchasing organic, grass-fed butter in bulk from Azure!)
- Filtered Water
- Sea Salt
- Honey
Let’s begin making this sourdough sandwich bread recipe!
Before you begin making this sourdough sandwich bread, you will need to make sure your sourdough starter has been fed in the past 4-6 hours and is nice and bubbly. If you don’t have a starter yet, check out my post on how to make your own sourdough starter in just 7 days! And then you, too, can bake your own homemade sourdough bread!
Once the starter is bubbly, you are ready to begin!
The evening before you want to bake your sourdough sandwich bread…
Zero out your mixing bowl for your stand mixer on the kitchen scale. *Zero out just means you place the bowl on the scale, push the zero button, and now the scale has subtracted the weight of the bowl. Set the measurement to grams.
Once you have zeroed out the scale, pour 500 grams of organic bread flour, 10 grams of salt, 90 grams of unsalted butter cubed (it’s about 6 Tablespoons). With the paddle attachment, mix together on low speed until the flour and butter is combined. It will be pretty dry.
Next, place the mixing bowl with the flour and butter combo back on your kitchen scale. Zero out the scale. Add 30 grams raw honey, 150 grams fed starter, and 230 grams filtered water (room temperature is best).
With the dough hook attachment, mix the dough until well combined and sticky. I usually let it run on low for about 6 minutes to make sure it is really well combined and the dough comes off the sides of the bowl.
Cover the bowl and let sit for about 30 minutes. After 30 minutes, pop the dough mixer back down and set your mixer on low and knead for about 2 minutes. This is all the kneading you will do, and if you had a stand mixer, all you had to do was turn the switch on! I am not lying when I say this is the easiest and best sourdough sandwich bread!
Shape the dough if needed so it is a little ball, then cover the bowl with plastic wrap and let it sit and rise overnight! I let it rise in my Kitchenaid mixing bowl because it is less dishes and it works great.
The next morning…
your dough should have risen and doubled in size. If your house is cold, this might take a little longer. The usual rising time in our home is around 12-14 hours since we keep our home cool at night.
Scoop the dough out onto a lightly floured surface and shape the dough into a rectangle – about 6″ wide x 18″ long.
Begin to roll the dough starting with the short end, tucking and pinching the outside edges as you go to make a log. Place the dough in an oiled loaf pan- I used coconut oil to coat the pan.
Cover the loaf pan and let sit/rise for another 2-4 hours until it has doubled. Again, this time will depend on your house temperature. Cooler means slower rise, warm and it will rise quicker.
Once it has doubled, set your oven to 375℉. Bake the bread for 45 minutes until golden on the outside.
Slip the bread out of the pan as soon as you can (I usually wait about 10 or 15 minutes so I don’t burn myself) and let the bread cool on a baking rack so the sides stay nice and crispy. Let cool for 30 minutes and then it is ready to be sliced!
Tips for storing:
I only slice what I need right before I eat it. To keep the bread from drying out, wrap in plastic wrap, store in a ziploc gallon bag, or my favorite method- wrap in a tea towel or linen bread bag and store in a bread box. This truly is the best method and reduces waste!
Pin it for later!
Want to try some more sourdough recipes?
- Pumpkin Spice Sourdough Bagels with Pumpkin Cream Cheese
- Pumpkin Spice Sourdough Pancakes
- How to make a Sourdough Starter
- Sourdough Croissants
- Sourdough Cinnamon Brioche
- Sourdough Orange Cinnamon Rolls
- Artisan Rustic Sourdough Bread
If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram@oursimplegraces
The Easiest & Best Sourdough Sandwich Bread
Yield: 1 Loaf
Prep Time: 20 minutes
Bake Time: 45 minutes
Resting Time: 16 hours
Total Time: 17 hours 5 minutes
This is the easiest and best sourdough sandwich bread recipe! Homemade, buttery and soft, you will never buy sandwich bread again!
Ingredients
- 500 g Organic Bread Flour
- 10 g salt
- 90 g unsalted butter, cubed
- 30 g raw honey
- 150 g starter
- 230 g filtered water
Instructions
The evening before you want to bake your bread...
- Zero out your mixing bowl for your stand mixer on the kitchen scale. *Zero out just means you place the bowl on the scale, push the zero button, and now the scale has subtracted the weight of the bowl. Set the measurement to grams.
- Pour in the organic bread flour, salt, and unsalted butter cubed to mixing bowl. With the paddle attachment, mix together on low speed until the flour and butter is combined. It will be pretty dry.
- Next, place the mixing bowl with the flour and butter combo back on your kitchen scale. Zero out the scale. Add raw honey, fed starter, and filtered water (room temperature is best).
- With the dough hook attachment, mix the dough until well combined and sticky. I usually let it run on low for about 6 minutes to make sure it is really well combined and the dough comes off the sides of the bowl.
- Cover the bowl and let sit for about 30 minutes. After 30 minutes, pop the dough mixer back down and set your mixer on low and knead for about 2 minutes.
- Shape the dough if needed so it is a little ball, then cover the bowl with plastic wrap and let it sit and rise overnight! I let it rise in my Kitchenaid mixing bowl because it is less dishes and it works great.
*if you don't have a stand mixer, simply knead by hand for about 6-8 minutes until dough is sticky and ingredients are well combined.
The next morning...
- After about 12-14 hours,your dough should have risen and doubled in size.
- Scoop the dough out onto a lightly floured surface and shape the dough into a rectangle – about 6″ wide x 18″ long.
- Begin to roll the dough starting with the short end, tucking and pinching the outside edges as you go to make a log. Place the dough in an oiled loaf pan- I used coconut oil to coat the pan.
- Cover the loaf pan and let sit/rise for another 2-4 hours until it has doubled.
- Once it has doubled, set your oven to 375℉. Bake the bread for 45 minutes until golden on the outside.
- Slip the bread out of the pan as soon as you can (I usually wait about 10 or 15 minutes so I don’t burn myself) and let the bread cool on a baking rack so the sides stay nice and crispy. Let cool for 30 minutes and then it is ready to be sliced!
Notes
I only slice what I need right before I eat it. To keep the bread from drying out, wrap in plastic wrap or store in a gallon ziploc bag.
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Nutrition Information:
Yield: 6Serving Size: 2 slices
Amount Per Serving:Calories: 424Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 651mgCarbohydrates: 65gFiber: 2gSugar: 4gProtein: 10g
