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Homemade sourdough sandwich bread on a wooden cutting board
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Sourdough Sandwich Bread

Creamy, tender, and irresistibly sandwich-ready — this Sourdough Sandwich Bread is the kind of loaf that turns simple lunches into memorable bites.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Bread
Cuisine: American
Keyword: Easy, Sourdough
Servings: 8 servings
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Dutch Oven

Ingredients

Dry Ingredients

  • 3 cups Bread Flour room temperature
  • 1 cup Whole Wheat Flour room temperature
  • 1 tablespoon Salt fine

Wet Ingredients

  • 1.5 cups Water lukewarm (about 75–85°F / 24–29°C)
  • 1 tablespoon Honey (optional), room temperature
  • 1 cup Sourdough Starter active and bubbly (fed 4–8 hours before using)

Instructions

  • In a large mixing bowl, combine bread flour, whole wheat flour, and salt. Whisk or stir to evenly distribute the salt.
  • Add the sourdough starter, honey (if using), and water to the dry ingredients. Mix with a wooden spoon or your hand until a shaggy dough forms with no dry patches.
  • Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
  • Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise for 4–6 hours at room temperature, or until doubled in size.
  • Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat for at least 20–30 minutes.
  • Once the dough has risen, gently deflate and shape it into a loaf that fits your greased loaf pan or into a round if using parchment for the Dutch oven.
  • Place the shaped dough into a greased pan or on parchment, cover, and let it proof for another 30–60 minutes until slightly puffy.
  • Carefully remove the hot Dutch oven from the oven; if using a pan, transfer the loaf onto the preheated surface. Place the dough inside the Dutch oven, cover, and bake for 15 minutes to trap steam.
  • Remove the lid and bake for an additional 10–15 minutes until the crust is golden brown and the internal temperature reaches 205°F (96°C).
  • Remove the bread and cool on a wire rack for at least 1 hour before slicing.

Notes

For extra flavor, brush the top with melted butter right after baking for a softer crust and richer taste.

Nutrition

Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Sodium: 200mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 1mg