Sourdough Sandwich Bread Recipe
This sourdough sandwich bread is crazy delicious, softer than those artisan loaves and fairly simple to make. Perfect for sandwiches!
Ingredients
Ingredients in cups
- 2 cups bread flour (all purpose works too)
- 2 cups whole wheat pastry
- 1.5 cups sourdough starter (active, fed)
- 3/4 cup + 1.5 Tablespoon water
- 2 Tablespoons honey
- 2 tsp salt (I used pink Himalayan)
- 2.5 teaspoons avocado oil divided, for coating bread pan, coating dough and brushing on just prior to baking
- optional: butter to melt over crust at the end
Ingredients in grams
- 262 grams bread flour (all purpose works too, but use the cups measurement above)
- 247 grams whole wheat pastry flour
- 333 grams sourdough starter (active, fed)
- 176 grams water
- 42 grams honey
- 10 grams salt (I used pink Himalayan)
- 11 grams avocado oil (divided, I usually do not measure this)
- optional: butter to melt over crust at the end
Instructions
-
Place all ingredients in your stand mixer bowl, leaving the dry flour for last, right on top.
-
Use the dough hook attachment, and turn the mixer on low.
-
Mix on low for about 10 minutes. Dough should form a single dough bowl after the first couple minutes.
-
After dough has combined and kneaded for 10 minutes, oil or spray a standard bread pan.
-
Form a little oval loaf with your dough, and place seam side down in the oiled/ sprayed standard bread pan.
-
Add a half teaspoon of oil on top of the dough, and rub with hands to coat the top.
-
Cover with a kitchen towel, and allow to rise for at least 6 to 8 hours (more if your house is cold - see timeline suggestions in blog post above).
-
Uncover, and brush the risen dough with another 1/2 teaspoon of oil.
-
Bake in a preheated 400 degree F oven for 25 minutes.
-
Remove, and if desired, rub a stick of butter lightly over the top to oat the crust (optional).
-
Allow the bread to cool for 20 to 30 minutes before attempting to remove it from the bread pan.
-
Keep the loaf in the refrigerated (wrapped or covered - we use bread bags) for up to a week. Tip: slice the bread as you need it to prevent drying out. When slicing thin slices for sandwiches, cold bread works best.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
To make this vegan
To make this vegan, substitute the honey for sweetener of choice: agave and maple syrup should both work great.šš» Skip the butter at the end, or use vegan butter.
Timeline 1: Baking bread first thing in the morning
My favorite and most used timeline!
- Take starter out of fridge at lunch time the day before and feed it. Leave it on the countertop.
- Prepare the dough while I am making dinner.Ā
- Transfer dough to bread pan, cover and put in the fridge.
- Just before I go to bed, around 10pm, I take it out and let it sit on the counter.
- I wake up around 6:00- 6:30am, and preheat my oven as soon as I wake up.
*Alternative for this timeline: Sometimes I mix the dough up right before I go to bed, skipping the fridge part. The fridge just allows me to slow down the process. Iād personally rather make my dough when I am already in the kitchen cooking dinner.
Timeline 2: Baking bread late afternoon or at dinner time
- Remove starter from fridge the night before and feed it before you go to bed, leaving it on the countertop overnight
- Prepare the dough in the morning after breakfast
- Transfer to loaf pan, cover and let rise on the countertop for at least 6 hours
- Bake late afternoon, or at dinnertime.
*Tip: If you want to delay your rise a couple hours, you can put the unrisen dough in the loaf pan in the refrigerator after you prepare it.