Why You’ll Love This Recipe
This sourdough sandwich bread offers the perfect balance between softness and flavor. The sourdough starter gives it a slight tang that enhances the taste, without being overpowering. The texture is soft and fluffy, making it perfect for sandwiches, toast, or simply enjoying with a spread of butter. With a little patience and a few simple ingredients, you’ll be able to create a bakery-quality loaf right at home.
Ingredients
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1 cup (240g) sourdough starter, active and bubbly
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1 cup (240ml) warm water
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1 tablespoon honey or sugar
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3 ½ cups (420g) all-purpose flour
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2 teaspoons salt
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2 tablespoons olive oil or unsalted butter
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1 teaspoon instant yeast (optional, for extra rise)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large mixing bowl, combine the warm water, honey (or sugar), and sourdough starter. Stir until the honey dissolves and the mixture is smooth.
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Gradually add the flour, salt, and instant yeast (if using). Stir with a wooden spoon or dough hook until the mixture comes together into a dough.
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Once the dough starts forming, add the olive oil (or butter) and knead for about 8-10 minutes, until the dough is smooth and elastic. You can do this by hand or in a stand mixer with a dough hook.
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Shape the dough into a ball, then place it into a lightly greased bowl. Cover with a clean towel or plastic wrap, and let it rise in a warm place for 4-6 hours, or until doubled in size.
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Once the dough has risen, punch it down and transfer it to a floured surface. Shape it into a loaf by folding in the edges and rolling it tightly.
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Place the shaped dough into a greased 9×5-inch loaf pan. Cover again with a towel or plastic wrap and let it rise for another 1-2 hours, or until the dough has risen slightly above the top of the pan.
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Preheat your oven to 375°F (190°C). Once the dough is ready, bake it for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
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Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
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Servings: 1 loaf (approximately 12-16 slices, depending on thickness)
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Total Time: 6-8 hours (including rising time)
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Active Prep Time: 30 minutes
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Baking Time: 30-35 minutes
Variations
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Whole Wheat Sourdough Sandwich Bread: Substitute half of the all-purpose flour with whole wheat flour for a heartier, more fiber-packed loaf.
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Herbed Sourdough Sandwich Bread: Add dried herbs like rosemary, thyme, or oregano to the dough for a fragrant twist.
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Vegan Sourdough Sandwich Bread: Use olive oil or a plant-based butter in place of dairy, and ensure your sourdough starter is vegan-friendly.
Storage/Reheating
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Storage: Store your sourdough bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, you can slice the bread and freeze it in an airtight container for up to 3 months.
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Reheating: To reheat, simply toast the slices in a toaster or wrap the loaf in foil and warm it in the oven at 350°F (175°C) for 10-15 minutes.
FAQs
How do I know if my sourdough starter is ready to use?
Your starter should be bubbly, active, and have doubled in size within 4-6 hours after feeding. You can also perform the “float test”—take a small spoonful of the starter and drop it in a glass of water. If it floats, it’s ready to use!
Can I make this bread without yeast?
Yes, you can skip the yeast if you have a strong, active sourdough starter. The yeast helps boost the rise but isn’t strictly necessary if your starter is lively.
Can I use a bread machine for this recipe?
Yes, you can make this bread in a bread machine. Simply add the ingredients to the machine according to the manufacturer’s instructions and use the dough cycle. After that, shape and bake as directed.
Can I use all-purpose flour for this recipe?
Yes, all-purpose flour works best for a soft, airy loaf. If you prefer a denser texture, you can use whole wheat flour or a mix of both.
How can I make my bread extra soft?
To achieve an extra-soft loaf, ensure that you knead the dough thoroughly, allowing it to develop enough gluten. Also, the addition of fats like butter or olive oil helps make the bread softer.
Can I add seeds or nuts to the bread?
Yes, you can fold in seeds like sunflower or sesame, or even chopped nuts like walnuts, once the dough has been kneaded. Just be sure to add them gently to maintain the soft texture.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches the right consistency. It should be tacky but not overly sticky.
Can I use a different kind of sweetener instead of honey?
Yes, you can substitute honey with sugar, maple syrup, or agave syrup. Just note that this may slightly change the flavor of the bread.
How do I fix over-risen dough?
If your dough has risen too much, gently deflate it and reshape it. Let it rise again for a shorter time before baking.
Can I make this bread gluten-free?
You can make a gluten-free version of sourdough bread, but it will require using a gluten-free sourdough starter and flour blend. The texture and rise may vary from the traditional recipe.
Conclusion
This Soft Sourdough Sandwich Bread is a must-try recipe for anyone who loves fresh, homemade bread. With its mild tang from the sourdough starter and soft texture, it’s perfect for everything from sandwiches to a simple buttered slice. Plus, it’s a great introduction to sourdough baking for beginners and experienced bakers alike. Enjoy the process, and you’ll be rewarded with a loaf that’s both delicious and satisfying.
Print
Soft Sourdough Sandwich Bread
- Total Time: 6-8 hours
- Yield: 1 loaf
- Diet: Vegetarian
Description
This Soft Sourdough Sandwich Bread recipe delivers the perfect balance of a slightly tangy sourdough flavor with an irresistibly soft and airy texture. Ideal for sandwiches, toast, or just with butter, this easy-to-make loaf is a must-try for sourdough lovers and beginners alike. Learn how to create bakery-quality bread at home with simple ingredients and a few hours of patience.
Ingredients
1 cup (240g) sourdough starter, active and bubbly
1 cup (240ml) warm water
1 tablespoon honey or sugar
3 ½ cups (420g) all-purpose flour
2 teaspoons salt
2 tablespoons olive oil or unsalted butter
1 teaspoon instant yeast (optional, for extra rise)
Instructions
-
In a large mixing bowl, combine the warm water, honey (or sugar), and sourdough starter. Stir until the honey dissolves and the mixture is smooth.
-
Gradually add the flour, salt, and instant yeast (if using). Stir with a wooden spoon or dough hook until the mixture forms a dough.
-
Add the olive oil (or butter) and knead for 8-10 minutes until the dough is smooth and elastic.
-
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let it rise for 4-6 hours, or until doubled in size.
-
Punch down the dough, then transfer it to a floured surface. Shape it into a loaf by folding the edges and rolling it tightly.
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Place the shaped dough into a greased 9×5-inch loaf pan. Cover again and let it rise for 1-2 hours, or until slightly above the pan’s top.
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Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months.
- Reheating: Toast slices in a toaster or warm the loaf in foil at 350°F (175°C) for 10-15 minutes.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
