Sourdough Sandwich Bread Recipe
This sourdough sandwich bread makes two perfect loaves with buttery, tangy flavor, a lightly chewy crust and a soft, fluffy crumb. You can start it in the morning and have fresh bread in time for dinner.
Servings: 24 slices (2 loaves)
Calories: 107kcal
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
First starter and rise
- 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 quite fluffy and bubbly.
Make sourdough sandwich bread dough
- 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.
Second rise
- 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.
Shape loaves
- 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.
Third rise
- 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 the loaves 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.
Bake bread
- About half an hour before baking, preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. 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
- Increase salt by up to one teaspoon if you like a saltier loaf.
- For a gluten-free version, try my gluten-free sourdough sandwich bread.
- 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.
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