Learn how to make the most perfect, soft and fluffy sourdough sandwich bread! An active sourdough starter gives this bread a beautiful rise without any need for added yeast.
Sourdough breads, like this amazing no-knead sourdough bread, these crusty sourdough rolls, this bread machine sourdough bread and this sourdough olive and sage loaf, are some of my favorite breads to bake. This reader-favorite sourdough sandwich bread, with more than 320 five-star reviews, is on a par with these excellent breads and one I make most often in my kitchen.
The bread turns out just right each time and the recipe makes two sandwich loaves, which last us all week long. And yes, it's mostly white flour, but I don't feel like the devil about it. Research shows that the healthfulness of white sourdough bread exceeds that of wholegrain and multigrain breads.
That's because sourdough has a powerful effect on blood sugar: when left to work its fermenting magic, it breaks down the starches in the foods it's added to, making them easier to digest. Sourdough is also probiotic, which means it is packed with healthy gut bacteria, so you can feel truly holier-than-thou when you smear this bread with some peanut butter or use it to cradle a delicious vegan burger.
Many sourdough breads need to be started a day before, but this sourdough sandwich loaf can easily be made in about eight hours from start to finish, including three rise times. So if you start your bread late in the morning, you can easily have some in time for dinner.
Table of Contents
Why you will love this sourdough sandwich bread
- Buttery and delicious. The sourdough gives the bread a wonderful, buttery flavor in addition to the soft, fluffy texture.
- Healthy bread. Because sourdough starter is fermented, it is full of healthy bacteria that are probiotic and extremely beneficial to the gut microbiome.
- Quick recipe. This bread needs about eight hours of proofing time, total, which is pretty quick for a bread leavened entirely with sourdough and with no added yeast.
- Perfect, fluffy texture. The crust is just lightly chewy and the crumb is soft and fluffy (without any eggs) and just perfect for cradling your favorite sandwich fillings. Stale bread makes great toast.
- Vegan, soy-free, nut-free recipe.
Ingredients
- Sourdough starter: Make sure you use an active, bubbling, recently fed sourdough starter for the best results.
- Unbleached all-purpose flour and whole wheat flour
- Extra virgin olive oil. Or any neutral oil of your choice.
How to make sourdough sandwich bread
Place the sourdough starter in a large bowl or the bowl of a stand mixer.
Add to it the wholewheat flour, 1 cup of all-purpose flour, and water.
Mix well and set it aside, covered, in a warm place for four hours.
After four hours the starter should be fluffy and bubbly.
Add 2 cups of all-purpose flour, olive oil and salt to the bowl and mix.
Add more flour as needed and knead until the dough becomes quite firm but still feels a little sticky to your fingers. You can do this by hand or in a stand mixer on medium-low speed.
Turn out the dough on a flat surface and knead by hand for 4-5 minutes or until the dough feels smooth and springy. Shape into a ball and place in an oiled bowl, turning the ball of dough around once to coat the top with oil.
Cover tightly with a lid or plastic wrap and let the dough rise for two hours in a warm spot. After two hours it should have doubled.
Punch down the dough and divide into two.
Roll out each half into a rectangle, then roll it like a jelly roll and tuck in the ends to form a loaf. The dough should be very pliable.
Prep two standard loaf pans by spraying lightly with oil and then sprinkling on some cornmeal or semolina. Place the formed loaves in the prepared pans. Cover with a kitchen towel and let them stand in a warm place for at least two more hours or until the dough rises above the top of the loaf pans.
About half an hour before baking, preheat the oven to 425 degrees. Place the loaves in the oven and bake 40 minutes. Remove the loaves from the oven, turn them out on a rack, and let them cool thoroughly before slicing.
Top tip
How much water you need for the bread could vary depending on the hydration of your sourdough starter and the weather where you live. If you find that adding two cups of water results in a very sticky dough, reduce the amount of water next time to 1 cup and trickle in the remaining water while kneading the dough, if needed.
Recipe FAQs and troubleshooting
Yes, just halve the amount of ingredients and you are all set!
The culprit here is your sourdough starter. If it is not active and fed recently (as in eight hours to 24 hours before use) you simply won't have enough natural yeast in the starter for the dough to rise.
For a softer crust, replace half the water with soy milk.
Bread flour will give you a crustier loaf and the crumb won't be as soft. But it will still be a pretty good loaf of bread.
Storage instructions
- Refrigerate: The bread can be stored at room temperature for four days and in the refrigerator for up to two weeks.
- Freeze: Freeze the bread for up to three months in a freezer-safe bag, whole or sliced.
- Thaw fully before reheating.
More sourdough bread recipes
Sourdough Sandwich Bread Recipe
Equipment
- Large mixing bowl or stand mixer
- 2 loaf pans
Ingredients
- 1½ cups sourdough starter (bubbling and active)
- 1½ cups lukewarm water
- 1 cup whole wheat flour
- 4-5 cups unbleached all purpose flour
- 1 tablespoon extra virgin olive oil (or any neutral oil of your choice)
- 1 teaspoon sea salt (or any salt of your choice)
Instructions
- Place the sourdough starter in a large bowl or the bowl of a stand mixer. Add to it the wholewheat flour, 1 cup of all-purpose flour, and water. Mix well and set it aside, covered, in a warm place for four hours.
- Add 2 cups of all-purpose flour, olive oil and salt and mix. Add more flour as you knead until the dough becomes quite firm but still feels a little sticky to your fingers. You can do this by hand or in the stand mixer, using the dough hook attachment, on medium-low speed.
- Turn out the dough on the kitchen platform or any flat surface and knead by hand for 4-5 minutes or until the dough feels smooth and springy to your fingers and barely sticks to the platform.
- Shape into a ball and place in an oiled bowl, turning the ball of dough around once to coat the top with oil.
- Cover tightly and place in a warm spot (like an oven with the light turned on) for at least two hours or until the dough has doubled.
- Punch down the dough and divide into two. Roll out each half into a rectangle, about seven by 10 inches, and roll it up like a jelly roll. With the seam side down, tuck in the ends to form a loaf.
- Prepare two loaf pans by spraying or brushing lightly with oil and then sprinkling on some cornmeal or semolina on the bottom and sides.
- Place the loaves into the prepared loaf pans. Cover with a kitchen towel and let them stand in a warm place for at least two more hours or until the dough domes above the top of the loaf pans.
- About half an hour before baking, preheat the oven to 425 degrees. Place the loaves in the oven and bake 40 minutes.
- Remove the loaves from the oven, turn them out on a rack, and let them cool thoroughly before slicing.
Recipe notes
- You can increase salt by another teaspoon if you want to.
- If your sourdough starter is made using someone else's recipe, you may need more or less water to form the dough. In that case add 1 cup water in step 1 and trickle in more as needed when kneading the dough in step 2.
LDFT
Tried this recipe for the first time yesterday. House is kinda chilly right now and my first rise (after all ingredients added) was taking forever. I had to call it a night, so I put dough in my sealed proofing container into refrigerator. This morning I pulled it out to find the fridge worked its magic and dough was doubled. Now loaves are in pans doing final bench rise before baking off. My starter, Ned, is 2 years old and hasn't failed no matter what I do to it. Cannot wait to see final results, but recipe was very simple...which I prefer.
Vaishali
So happy to hear! Hope you love the bread.
Barbara
Can I use my unbleached bread flour instead of the unbleached white flour? I named my sourdough starter “Millie”.
Vaishali
Unbleached bread flour would work just fine! Millie sounds like the perfect name for a starter 😀
Andrea Lowe
I made my starter following your recipe and made the no knead bread successfully. I love making crackers out of the discard adding thyme and black pepper....YUM. I am making the sourdough sandwhich bread right now and can't wait to see how it turns out. I named my starter Spark.
Kristina Johnson
Does this sourdough starter need to be fed and active or can you use the “discard” for this recipe?
Paul Lane
This also makes a fantastic boule.
Vaishali
Thanks for the tip, Paul!
Heather Honto
I named my starter Magnolia ?
Vaishali
What a beautiful name for a starter! ❤️
Cassandra
My daughter named our starter "Souron" (like Sauron from Lord of the Rings) ?
Love this recipe! I use it all the time. Thanks for sharing ?
Cassidy
Mine never rose correctly. What are some common troubleshooting?
Meredith DeVoe
Mine took much longer to rise than the stated time. It also rises considerably in the oven. I also used this recipe for pizza dough, it was fantastic!
Vaishali
That's the oven spring. 🙂 It's one of the best things about making sourdough bread--always a nice surprise. As for the rising time, it can take longer if your home is cool.
Rachel B
After mixing the starter, water, and flour for the first rise should the dough be really watery? Will it work out once I add the flour for the second rise? Hoping it turns out because the bread looks delicious and I dont eat anything with added yeast!
Vaishali
Not watery but loose. It will get firmer after adding the other two cups of flour but will be a bit sticky still.
James Wilson
Can I put this in a bread maker? All the ingredients at same time or? It sounds amazing, but I don’t have a mixer and use a bread maker. Thank you!
Thabit
How do i get a bread that has no sour after taste?
Vaishali
Hi, the charm of sourdough for many is the wonderful flavor. But if you want minimal sourdough flavor, use a freshly fed starter. Or you can just try making a regular sandwich bread, instead of sourdough.
S. K. Mitra
I made this sandwich bread in a Pullman tin and came out pretty good excepting there was hardly any browning on any side. What do I have to do to bring that nice uniform browning all over?
Tom
The key to browning is to provide humidity in the first 10-15 minutes of baking at a high temperature, then finishing off at medium temperature for the rest.
This is done by either adding a tray of boiling water along with the bread, or covering the bread with a lid (such as the one your tin has) which entraps any humidity already in the bread. If your oven has a humidity function, all the better for you - you can use that instead.
During the first 10-15 minutes, bake at ~240C, and keep humid. Afterwards, remove the lid/tray and lower temperature to ~180C.
Keep baking for about 30 minutes, or until the temperature inside the bread is ~90C.
Barb Mueller
Can I use my mixer with dough hook to knead the dough?
Vaishali
Yes, absolutely!
Veronica
Great recipe! But just so you know: hydration of starter would be calculated by weight of its components not by volume. So if you use 100g flour and 75g of water then that’s a 75% hydration. But using 1cup of flour and 3/4cup water is NOT 75% hydration because the weight of the two are entirely different and weight of flour measured within volume varies greatly baker to baker depending on how you scoop your flour in
Lili
Hei. What is the hydration of the starter in this recipe? 75%??.
Thanks.
Kathryn Clark
The ingredients for this recipe are also given in grams.
Margaret
Where? I can't find it in grams.
Vaishali
Click on "metric" in recipe box.
Donna
I would love to try your SOURDOUGH SANDWICH BREAD recipe but I am not sure what is all purpose flour called in Australia? We have plain, bread and self rising flour here . What is the all purpose flour's protein content in US please? Thank you.
Thu Hong Peck
If the 3 flours you mentioned APF is equivalent to your plain flour.
Vaishali
13 grams of protein in 1 cup (or 125 grams) of APF.
Susanna
Can you use all white?
Vaishali
Yes, absolutely.
Sue
All purpose is just plain flour
Pat Watt
At what stage is your starter? Full and fed at the top of its rise? or flat and hungry? That makes a difference - either that or please give the weight of starter. Thank you.
Vaishali
About five days after the last feeding! It isn't puffy at that stage.
kur
hello ma'am! I'm new at this sourdough and so far have only made the artisan bread and pretzels but wanna make this loaf bread! when you said it hasn't been fed 5 days, is it basically a discard then? :O
Gwyn
Five days in the fridge or on the counter? So you are really using that first step as a feeding then? I’m interested for a few reasons, I have made bread with out of the fridge week or so old starter and I have seen recipes that start with feeding the starter to make a certain amount for the bread making and state that you need to use it at the height of activity before it deflates. I’m curious about the reasons for one or the other and why you do it the way you do with this recipe.
Vaishali
Always refrigerate your starter (except during the first seven days of making a new starter). And yes, that first step is like a feeding. You want to get the starter back to a stage where it is active and will help the bread rise.
Karen
Can you use all white bread flour for this recipe or must you use the whole wheat flour for it to be successful?
Vaishali
White flour would be fine!
Sara
I received a great starter from my daughter-in-law a few months ago and she uses this recipe. I made it with her the first time and it worked well. Now that I am home I cannot get it to work as well. The starter is active and I am in good shape with that. The first two risings are great! The 4 hour one and the first 2 hour one. The third and last does not rise very much at all. Is it OK to let rise for the 4 hours, then punch down and shape loaves and put in baking bowl or loaf then, let rise 2 hours only and then bake? My loaves are dense and pretty flat at the end of the third rise.
Jenny
I had this same trouble!! The bread taste good but I know is much denser than the recipe intends. Hoping to get some guidance!
Aletha
In my limited sourdough experience, this has happened to me a few times. I think its caused by over proofing where the yeast gets exhausted and also maybe not enough air bubbles in the dough to make a lofty crumb. Could also be hydration. Just my thoughts. I think it's hard to follow a recipe for sourdough when so much depends on environment and condition of the starter.
Gwyn
I’m not sure the first step is considered a rising, I think it’s more of a feeding or a feeding/ autolysis combo since you add the bulk of the flour along with salt and oil after it but your question confuses me a little because you need to add the rest of the ingredients after that first four hour ferment. The second 2 hour rise is actually the bulk rise I think as it is the first one with all the four and ingredients so probably necessary and the one where it rises most, doubles in size, mine wasn’t really punchable until after that rise anyway. Maybe the temperature was higher so 4 hours was too long or maybe it was over proofed during the first or second rise? Mine didn’t rise quite as high as I was thinking it would in the bread pan but it had great rise in the oven and came out looking perfect if that helps at all.
Anonymous
Look up Herman sourdough starter. It is actually a sourdough recipe, supposedly from the Amish. It made the rounds here in the Midwest in the 70s. Every cook had a pot of sourdough in the refrigerator. It made a really great coffee cake. You were supposed to pass some on to your friends along with the recipe for Friendship bread.
Debra Gomes
I’m new to sourdough. Just removed my loaves from the oven and they look good! But I wish they had a little more lift. They crested the pan, but not as lofty as in Vaishali‘s pics. Is there a phase where I’m not being patient? I added a lot of flour during kneading- is that it? Thanks in advance for any advise?
Barbara
Could you please give me a weight for the starter? That is how I measure for sourdough. Thank you!
Debra Gomes
Yes! I was about to request the same. Weighted measurements please!!
Kathryn Clark
Look right under the ingredients. It says “uS standard and Metric”. Click on Metric! It will give you the weight.in grams.
Deanna warner
Want to ask will this bread raise my blood insulin level or does the sour dough starter prevent that?
Thank you
Deanna
I meant blood glucose or insulin level...sorry
Vaishali
Hi Deanna, There is some research online that shows sourdough can have benefits for diabetics, but I am not a medical doctor and can't advise you. You should definitely check with your doctor to find out how it will affect your insulin levels.
Deanna
Thank you!