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Easy Sourdough Sandwich Bread Recipe

Easy Sourdough Sandwich Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 150 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes (plus 6-10 hours rise time)
  • Cook Time: 40 minutes
  • Total Time: 7-11 hours
  • Yield: 1 loaf (about 12 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American/European
  • Diet: Vegetarian

Description

This easy sourdough sandwich bread recipe is perfect for beginners and seasoned bakers alike. It yields a soft, fluffy, and slightly tangy loaf that’s great sliced for sandwiches, toast, or simply slathered with butter. With a straightforward method and simple pantry ingredients, you can enjoy the irresistible taste and texture of homemade sourdough bread, free of commercial yeast.

Ingredients

Units Scale

For the Dough

  • 1 cup (225g) active sourdough starter (100% hydration)
  • 1 1/4 cups (300g) warm water
  • 2 tablespoons (28g) sugar or honey
  • 4 cups (480g) bread flour (plus more for dusting)
  • 2 teaspoons (10g) fine sea salt
  • 2 tablespoons (28g) unsalted butter, softened

For the Pan

  • Butter or oil, for greasing

Instructions

  1. Mix the Dough: In a large bowl, combine the active sourdough starter, warm water, and sugar or honey. Stir to dissolve. Add the bread flour and salt. Mix until a shaggy dough forms, then add the softened butter and mix again until incorporated.
  2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead by hand for about 10 minutes, or until smooth and elastic, adding more flour if needed to prevent sticking. Alternatively, use a stand mixer with a dough hook for 7-8 minutes.
  3. Bulk Fermentation: Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 4-6 hours, or until roughly doubled in size. For more complex flavor, you can stretch and fold the dough once or twice during this period.
  4. Shape the Loaf: Gently turn the risen dough out onto a lightly floured surface. Pat it into a rectangle, then roll it up tightly into a log. Pinch the seam closed and tuck the ends under to fit the shape of your loaf pan.
  5. Final Proof: Place the shaped dough seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for 2-4 hours, or until the dough crests about 1 inch above the rim of the pan.
  6. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 35–40 minutes, or until golden brown on top and the loaf sounds hollow when tapped. If desired, tent with foil for the last 10 minutes to prevent over-browning.
  7. Cool and Slice: Remove the bread from the oven and let it sit in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing for the best texture.

Notes

  • Ensure your sourdough starter is active and bubbly for best rise and flavor.
  • Cool the bread fully before slicing to prevent a gummy texture.
  • Adjust proofing times based on your kitchen temperature; cooler rooms may need longer rises.
  • This bread freezes well—slice and store airtight for quick meals.

Nutrition

  • Serving Size: 1 slice
  • Calories: 145
  • Sugar: 2g
  • Sodium: 220mg
  • Fat: 2.5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 5mg

Find it online: https://slsrecipes.com/easy-sourdough-sandwich-bread-recipe/