Made with all-purpose flour, sourdough starter, butter, and a little honey, this simple, homemade sourdough sandwich bread is soft, fluffy, and delicious. It’s also perfect for sandwiches, French toast, or just to enjoy hot from the oven.
Equipment for Make sourdough sandwich bread at Home
Ingredients:
- 113 g Butter (softened or coconut oil)
- 42 g Honey (or 24 g sugar)
- 17 g Salt
- 227 g Active sourdough starter
- 590 g Water
- 1120 g All purpose flour
Instructions:
- To a stand mixer, add all of the ingredients and knead until dough is stretchy and smooth. It should pull away from the sides of the mixing bowl and be smooth and elastic in about 10 minutes. It should pass the windowpane test.
- Let the dough bulk rise for 10–12 hours in a warm location, such as on top of a stove or refrigerator.
- Divide the dough into two equal parts, then shape it by rolling it flat into a rectangle and rolling it up.
- Add to parchment-lined or buttered loaf pans.
- Continue the second rise for 2–4 hours at room temperature, or until it doubles.
- Bake at 375 F for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
- Allow to cool completely before slicing.
Sourdough Sandwich Bread Recipe
Description
Made with all-purpose flour, sourdough starter, butter, and a little honey, this simple, homemade sourdough sandwich bread is soft, fluffy, and delicious. It's also perfect for sandwiches, French toast, or just to enjoy hot from the oven.
Ingredients
Instructions
-
To a stand mixer, add all of the ingredients and knead until dough is stretchy and smooth. It should pull away from the sides of the mixing bowl and be smooth and elastic in about 10 minutes. It should pass the windowpane test.
-
Let the dough bulk rise for 10–12 hours in a warm location, such as on top of a stove or refrigerator.
-
Divide the dough into two equal parts, then shape it by rolling it flat into a rectangle and rolling it up.
-
Add to parchment-lined or buttered loaf pans.
-
Continue the second rise for 2–4 hours at room temperature, or until it doubles.
-
Bake at 375 F for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
-
Allow to cool completely before slicing.
Servings 24
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 2g10%
- Trans Fat 0.2g
- Cholesterol 10mg4%
- Sodium 323mg14%
- Potassium 47mg2%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 5g10%
- Vitamin A 118 IU
- Vitamin C 0.01 mg
- Calcium 8 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.
- Use really soft butter and cube it up so it blends easier.
- Don’t overferment the dough. It will turn into a wet, sloppy disaster that won’t rise well. Still edible. Maybe. You could also transform it into croissants made with sourdough.
- When making the dough, using a stand mixer makes the process much easier and hands-off. You can also do this with your hands
