Sourdough sandwich bread is a soft, sliceable loaf with a hint of tang and a tender crumb—perfect for everything from classic PB&J to hearty deli sandwiches. It combines the deep flavor of sourdough with the structure and softness I love in a sandwich loaf. Whether I’m baking for the week or just want a more wholesome, homemade option, this recipe never fails.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect blend of artisan flavor and everyday practicality. The sourdough starter gives it that signature tang and depth, but the texture is soft and fluffy—just like store-bought sandwich bread, only better. It’s great for toast, lunchboxes, and grilled cheese, and it keeps beautifully for days.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Active sourdough starter (fed and bubbly)
- All-purpose or bread flour
- Warm water or milk
- Honey or sugar
- Unsalted butter or oil
- Salt
Directions
- In a large bowl or stand mixer, I mix the sourdough starter, warm water or milk, honey, and melted butter until combined.
- I add the flour and salt and knead the dough until it’s smooth and slightly tacky—about 8–10 minutes by hand or 5 minutes in a mixer.
- I shape the dough into a ball, place it in a greased bowl, cover, and let it rise at room temperature for 4–6 hours, or until doubled in size.
- Once risen, I gently deflate the dough and shape it into a loaf, then place it in a greased 9x5-inch loaf pan.
- I cover the pan and let the dough rise again for 1–2 hours, until it crowns about an inch over the rim.
- I preheat the oven to 375°F (190°C).
- I bake the loaf for 35–40 minutes, or until golden brown and it sounds hollow when tapped.
- I remove it from the pan and let it cool completely on a wire rack before slicing.
Servings and Timing
This recipe yields 1 standard loaf (about 12–14 slices). It takes 15 minutes to prep, plus 6–8 hours of rising time (depending on room temp), and 35–40 minutes to bake. I usually start it in the morning and bake it in the evening—or let it bulk ferment overnight in the fridge for a deeper flavor.
Variations
- I add whole wheat flour for a heartier texture (up to 50%).
- A handful of rolled oats or seeds on top adds crunch and nutrition.
- I sometimes swirl in cinnamon and raisins or herbs and cheese for a flavor boost.
- For extra softness, I use milk instead of water and brush the top with melted butter after baking.
Storage/Reheating
I store the loaf in a bread box or wrapped in a towel for up to 3–4 days at room temperature. For longer storage, I slice and freeze it—then just pop slices into the toaster straight from the freezer.
FAQs
Can I use discard instead of active starter?
For the best rise and texture, I stick with active, bubbly starter. Discard won’t give the same lift, but I use it in crackers or pancakes instead.
Can I cold-proof the dough?
Yes! After shaping, I often place the loaf in the fridge overnight and bake it the next day. It helps develop flavor and makes timing easier.
What’s the best flour to use?
I usually use bread flour for more structure and chew, but all-purpose works great too if that’s what I have on hand.
Why is my bread dense?
This usually happens if the starter isn’t active enough or if the dough is under-proofed. I always give it enough time to rise fully before baking.
Can I double the recipe?
Yes! I’ve doubled it and baked two loaves side by side—just make sure they have room in the oven to bake evenly.
Conclusion
Sourdough sandwich bread is everything I want in a homemade loaf—flavorful, soft, and sturdy enough for everyday use. It’s the perfect balance between rustic and practical, and once I started making it, store-bought bread just didn’t compare. Whether I’m making toast in the morning or packing sandwiches for lunch, this loaf is always my go-to.
Sourdough Sandwich Bread
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 7–8 hours (including rise time)
- Yield: 1 loaf (12–14 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This soft and fluffy sourdough sandwich bread is the ultimate homemade loaf—perfect for toast, lunchboxes, or stacking with your favorite sandwich fillings. With a tender crumb, golden crust, and that signature tangy flavor, it’s better than store-bought and surprisingly easy to make!
Ingredients
- ½ cup active sourdough starter (fed and bubbly)
- 3 ½ cups all-purpose or bread flour
- 1 cup warm water or milk
- 1 tablespoon honey or sugar
- 2 tablespoons unsalted butter (melted) or neutral oil
- 1 ½ teaspoons salt
Instructions
- In a large bowl or stand mixer, combine the sourdough starter, warm water or milk, honey, and melted butter.
- Add flour and salt. Knead until smooth and elastic—8–10 minutes by hand or 5 minutes in a mixer with dough hook.
- Place dough in a greased bowl, cover, and let it rise at room temperature for 4–6 hours until doubled in size.
- Gently deflate and shape the dough into a loaf. Place it in a greased 9x5-inch loaf pan.
- Cover and let rise 1–2 hours, or until the dough is about 1 inch above the pan rim.
- Preheat oven to 375°F (190°C).
- Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Notes
- For a softer loaf, use warm milk instead of water and brush the top with butter after baking.
- Whole wheat flour can replace up to 50% of the all-purpose flour.
- To cold-proof: place shaped dough in the fridge overnight, then bake directly the next day.
- For added flair, sprinkle oats or seeds on top before baking.
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