Soft Sourdough Sandwich Bread Recipe
Imagine biting into a slice of bread that has the pillowy softness of classic sandwich loaves, yet carries the subtle tang and depth that only a naturally fermented dough can provide. That’s exactly what you get with this Soft Sourdough Sandwich Bread: it’s the best of both bread worlds, yielding a fluffy, tender crumb, a golden exterior, and a flavor profile that is wonderfully complex but not overpowering. Whether you’re a sourdough beginner or a devoted home baker, this recipe is an absolute must-bake and will soon become your go-to for everyday sandwiches, toast, or even as a base for creative breakfasts.
Ingredients You’ll Need
Gathering the right ingredients is the first step towards bread bliss, and with Soft Sourdough Sandwich Bread, the list is satisfyingly simple. Each item is chosen not only for what it brings to the dough, but also for the role it plays in shaping that signature texture and flavor. Here’s what you’ll need—and why you need it:
- Active Sourdough Starter (1 cup / 240g): The magic ingredient, well-fed and bubbly, gives rise, texture, and that gentle tangy note.
- Warm Milk (3/4 cup / 180ml): Adds richness and creates a softer, more tender crumb.
- Water (1/4 cup / 60ml): Helps hydrate the dough without making it too heavy.
- Honey (2 tablespoons): Brings a very gentle sweetness and supports fermentation.
- Unsalted Butter, softened (3 tablespoons): Lends moisture and luxurious softness to each slice.
- All-Purpose or Bread Flour (3 1/2 cups / 420g): The sturdy backbone for your loaf—bread flour will give a bit more structure, but all-purpose flour keeps it extra soft.
- Salt (1 1/2 teaspoons): Rounds out all the flavors and strengthens the gluten.
How to Make Soft Sourdough Sandwich Bread
Step 1: Mix the Dough
Begin by bringing your active, bubbly sourdough starter to center stage. In a large bowl (or the bowl of your stand mixer), combine the sourdough starter, warm milk, water, honey, and softened butter. Stir until everything melds together into a milky, slightly creamy mixture. This is the foundational blend that starts flavor development right away.
Step 2: Add Flour and Salt
Add your flour of choice and salt to the wet mixture. Stir until a shaggy dough forms—it should look a bit rough, and that’s perfect! Resist the urge to add extra flour at this point; the dough will come together beautifully as you knead.
Step 3: Knead Until Smooth
If kneading by hand, work the dough on a clean surface for about 8 to 10 minutes, or until it feels elastic and smooth. If using a stand mixer with a dough hook, it takes just 6 to 7 minutes. This is where gluten gets developed for that classic, tender sandwich texture.
Step 4: Bulk Rise
Lightly oil a bowl and transfer your dough in, turning it to coat. Cover snugly with plastic wrap or a lid. Let the dough rise at room temperature for 4 to 6 hours, or until it has doubled in size. The timing depends on your room temp and the power of your starter—but you’ll see it puff up and look alive with bubbles.
Step 5: Shape the Loaf
Turn the risen dough onto a lightly floured surface. Gently pat it into a rectangle (aiming for roughly the length of your loaf pan), then roll it up snugly into a log. Pinch the seam shut and set it seam-side down into a greased 9×5-inch loaf pan, ready for its final rise.
Step 6: Final Proof
Cover the shaped dough loosely and let it rise again for another 2 to 4 hours, until it has crested about 1 inch above the rim of the pan. This is when your Soft Sourdough Sandwich Bread develops those tight, fluffy sandwich slices you crave.
Step 7: Bake to Perfection
Preheat your oven to 375°F (190°C). Slide the bread into the center rack and bake for 35 to 40 minutes, until the top is a glossy golden brown and the loaf sounds hollow when tapped. If it’s darkening too quickly, tent a piece of foil over the top during the last 10 minutes. Cool in the pan briefly, then unmold onto a wire rack so it can cool completely (this prevents a gummy crumb).
How to Serve Soft Sourdough Sandwich Bread
Garnishes
For a shiny, extra-soft crust, brush the still-warm loaf with melted butter as soon as it comes out of the oven. You can also sprinkle on a pinch of flaky sea salt or a tumble of sesame seeds for that bakery touch—each brings an added element of flavor and charm to your beautiful Soft Sourdough Sandwich Bread.
Side Dishes
Classic pairings like creamy tomato soup, vibrant egg salad, and crisp garden greens let the bread’s flavor shine. Don’t underestimate simple butter and jam—they turn this bread into a morning treat. It’s just as wonderful with roasted veggies or as the base for a gourmet grilled cheese.
Creative Ways to Present
Slice thick and stack with your favorite sandwich fixings, cube for savory bread puddings, or use rounds cut with a biscuit cutter for elegant tea sandwiches. For brunches or special lunches, let a Soft Sourdough Sandwich Bread board take center stage, with spreads, cheeses, and charcuterie piled high.
Make Ahead and Storage
Storing Leftovers
Keep your Soft Sourdough Sandwich Bread fresh by letting it cool completely before storing. Place the loaf in a sealed bag or wrap tightly in plastic wrap at room temperature; it’ll stay soft and delicious for up to three days. If your kitchen is especially warm, pop it in the fridge to extend freshness.
Freezing
For longer storage, slice the cooled loaf and freeze the pieces in a zip-top bag with as much air pressed out as possible. This lets you thaw only what you need—you can even pop slices straight into the toaster from the freezer for a quick breakfast or lunch.
Reheating
Refresh the bread by lightly toasting slices or warming them briefly in the oven. Want that just-baked aroma? Heat an unsliced portion wrapped in foil at 300°F (150°C) for about 10 minutes. A pat of butter on warm bread brings all those fresh notes right back to life.
FAQs
Can I use whole wheat flour in this Soft Sourdough Sandwich Bread?
Absolutely! Try substituting up to half the flour with whole wheat for a nuttier flavor and a heartier crumb. The bread will be slightly denser, but still wonderfully soft, especially if you increase the liquid a touch.
What if my starter isn’t super bubbly?
Your starter should look lively and aerated for the best rise and flavor. If it’s sluggish, try feeding it a couple of times before baking. A weak starter will yield a denser loaf, but with patience, you can always revive it.
Is it possible to proof Soft Sourdough Sandwich Bread overnight?
Yes! You can let the dough rise overnight in the fridge during either the first or second proof. This slow fermentation enhances the tangy flavor and means you can shape or bake whenever it fits your schedule.
How do I know when my loaf is baked through?
The bread will be golden brown and sound hollow when tapped. If you’re unsure, use an instant-read thermometer; the internal temperature should reach about 200°F (93°C) for perfect doneness.
Can I make this recipe without a stand mixer?
Definitely. This dough can be kneaded entirely by hand—it just takes a touch more time and muscle. Consider it a relaxing ritual, and enjoy the feel of the dough developing under your hands.
Final Thoughts
Baking Soft Sourdough Sandwich Bread is truly an act of love, and each loaf is a little celebration in your kitchen. The joy of slicing into a tender, aromatic bread you made from scratch simply can’t be beat. Give this recipe a try—you’ll find yourself reaching for it again and again, whether for weekday sandwiches or special-occasion treats. Enjoy every bite!
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Soft Sourdough Sandwich Bread Recipe
- Total Time: 8–12 hours (including rising time)
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
Learn how to make a delicious Soft Sourdough Sandwich Bread at home with this easy recipe. This bread is perfect for sandwiches, toast, or enjoying on its own.
Ingredients
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 3/4 cup (180ml) warm milk
- 1/4 cup (60ml) water
- 2 tablespoons honey
- 3 tablespoons unsalted butter, softened
- 3 1/2 cups (420g) all-purpose flour (or bread flour)
- 1 1/2 teaspoons salt
Sourdough Starter Mixture:
Dry Ingredients:
Instructions
- Mix Wet Ingredients: Combine sourdough starter, warm milk, water, honey, and softened butter. Add flour and salt, mix until a shaggy dough forms.
- Knead: Knead by hand for 8–10 minutes or with a dough hook for 6–7 minutes until smooth.
- Rise: Let dough rise at room temperature for 4–6 hours until doubled in size.
- Shape: Shape dough into a log, place in a loaf pan, and let rise for 2–4 hours.
- Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes until golden brown.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This bread can be proofed overnight in the fridge for a slower rise and enhanced flavor.
- For a softer crust, brush the top with melted butter while still warm.
- Store in a sealed bag at room temperature for up to 3 days or freeze slices for later use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 3g
- Sodium: 220mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
