This soft sourdough sandwich bread is the ideal homemade loaf to elevate any sandwich, serve alongside soups, or simply enjoy with a pat of butter. With its tender crumb, subtle tang, and golden top, it’s a versatile bread that will quickly become a kitchen staple.
Why You’ll Love This Recipe
Making your own sourdough bread at home might sound intimidating, but this recipe makes it easy! The combination of sourdough starter and optional yeast gives you the best of both worlds: a delightfully soft texture with just a hint of sourdough flavor. Whether you’re using it for sandwiches, toast, or as an accompaniment to your favorite meals, this bread promises a satisfying bake every time. It’s a great introduction to baking with sourdough, and the process can be customized to suit your schedule—allowing for a quicker rise with yeast or a slower, more flavorful rise in the fridge.
Ingredients
- 1 cup sourdough starter (fed or unfed)
- 1 cup warm water
- 2 tablespoons olive oil or melted butter
- 1 tablespoon honey or maple syrup
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 1 teaspoon active dry yeast (optional for quicker rise)
- 1 tablespoon milk (for brushing the top)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large mixing bowl, combine the warm water, honey (or maple syrup), and sourdough starter. Stir to combine.
- Add the olive oil (or melted butter) and salt to the mixture, stirring until fully integrated.
- Gradually add the flour, one cup at a time, stirring after each addition, until a dough forms. Continue mixing until it is fully combined.
- If using, add the active dry yeast at this point to help speed up the rise. If not using yeast, skip this step.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes, or until the dough becomes smooth and elastic.
- Transfer the dough into a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours. Alternatively, you can refrigerate the dough overnight for a slower rise.
- Preheat the oven to 375°F (190°C) and grease a loaf pan.
- Once the dough has risen, punch it down gently and shape it into a loaf. Place it into the prepared loaf pan.
- Allow the dough to rise for another 30-60 minutes, or until it has risen just above the rim of the pan.
- Brush the top of the loaf with a bit of milk for a golden finish when baked.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 5 hours (including rise time)
Variations
- Whole Wheat Sourdough: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier version.
- Add-ins: For extra flavor, consider adding a tablespoon of herbs (such as rosemary or thyme) or a cup of shredded cheese (like cheddar or parmesan) into the dough before baking.
- Vegan: Use non-dairy butter or oil and substitute maple syrup for the honey to make the bread fully vegan.
Storage/Reheating
- Storage: Store the cooled bread in an airtight container at room temperature for up to 3-4 days. You can also freeze it for longer storage. Slice it before freezing for easy access to individual slices.
- Reheating: Reheat slices in a toaster, or for larger portions, wrap the loaf in foil and warm in a 350°F (175°C) oven for about 10 minutes until heated through.
FAQs
How can I tell when my sourdough bread is done baking?
You’ll know the bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer—it should read around 200°F (93°C).
Can I make this without yeast?
Yes, you can skip the yeast altogether. The sourdough starter alone will provide enough rise, but it will take longer. You’ll want to allow the dough to rise more slowly, which will bring out a richer sourdough flavor.
Can I refrigerate the dough overnight?
Yes! In fact, refrigerating the dough overnight gives it a slow, cold rise, which helps develop flavor. The next day, you can take it out, shape it, and let it rise for another 30-60 minutes before baking.
Do I need to feed my sourdough starter before using it?
You can use either a fed or unfed sourdough starter for this recipe. If you use an unfed starter, the bread may take slightly longer to rise, but the flavor will still be great.
Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour will give the bread a slightly chewier texture and can help with the bread’s rise due to its higher protein content.
How can I prevent my bread from getting too dense?
Ensure that you knead the dough thoroughly (for about 8 minutes) to develop the gluten. Also, give it enough time to rise—underproofed dough will result in a denser loaf.
Can I add seeds to the dough?
Yes! You can add a tablespoon or two of seeds, such as sunflower or sesame seeds, into the dough. Just mix them in when you add the flour.
Can I make this recipe gluten-free?
This recipe uses regular flour, so it’s not gluten-free. However, you can experiment with a gluten-free flour blend designed for bread making. Keep in mind that the texture might change slightly.
What if my dough isn’t rising?
If the dough isn’t rising, it could be due to inactive starter or yeast. Make sure your starter is active before using it. If you’re using yeast, ensure it’s still fresh and has been stored properly.
Can I use a stand mixer to knead the dough?
Yes, you can use a stand mixer with a dough hook. Mix the ingredients in the bowl and then knead for about 6-7 minutes until smooth and elastic.
Conclusion
This soft sourdough sandwich bread is perfect for anyone looking to enjoy a homemade loaf with a delicious texture and subtle tang. Whether you're making it for sandwiches, toast, or just enjoying it with butter, it's sure to be a hit. Plus, it’s simple enough for beginners yet rewarding for seasoned bakers. With a little patience and the right ingredients, you'll have a beautiful loaf ready to enjoy in just a few hours!
Soft Sourdough Sandwich Bread
- Total Time: 5 hours (including rise time)
- Yield: 12 slices
- Diet: Vegetarian
Description
This Soft Sourdough Sandwich Bread recipe is the perfect homemade loaf for sandwiches, soups, or simply enjoying with butter. Featuring a tender crumb, subtle tang, and golden top, it’s an easy-to-make sourdough bread recipe, ideal for beginners and seasoned bakers alike. Whether you opt for a quicker rise with yeast or a slow overnight rise in the fridge, this bread will quickly become a kitchen staple.
Ingredients
- 1 cup sourdough starter (fed or unfed)
- 1 cup warm water
- 2 tablespoons olive oil or melted butter
- 1 tablespoon honey or maple syrup
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 1 teaspoon active dry yeast (optional for quicker rise)
- 1 tablespoon milk (for brushing the top)
Instructions
- In a large bowl, combine warm water, honey (or maple syrup), and sourdough starter. Stir well.
- Add olive oil (or melted butter) and salt, stirring to combine.
- Gradually mix in the flour, one cup at a time, stirring after each addition until a dough forms.
- If using yeast, add it now to speed up the rise.
- Turn the dough out onto a lightly floured surface and knead for 8 minutes, or until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise for 4-6 hours (or refrigerate overnight for a slower rise).
- Preheat the oven to 375°F (190°C) and grease a loaf pan.
- Punch down the dough, shape into a loaf, and place in the prepared pan. Let rise for 30-60 minutes, until it rises above the pan's rim.
- Brush the top with milk for a golden finish.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a heartier loaf, substitute up to half the all-purpose flour with whole wheat flour.
- Add herbs or cheese for extra flavor.
- Make it vegan by using non-dairy butter or oil and maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
