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Sliced sourdough sandwich bread on cutting board.
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5 from 326 votes

Sourdough Sandwich Bread Recipe

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.
Prep Time15 minutes
Cook Time40 minutes
Rising time8 hours
Total Time8 hours 55 minutes
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 24 slices (2 loaves)
Calories: 107kcal

Equipment

Ingredients

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.

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.

Nutrition

Serving: 1slice | Calories: 107kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 98mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 1mg