I’ve spent countless hours perfecting a sourdough sandwich bread recipe that’s both flavorful and practical for everyday use. It’s a blend of active sourdough starter, bread flour, and whole wheat flour, creating a loaf that’s soft yet sturdy enough for sandwiches. From kneading to proofing, each step is essential and worth the patience. If you’re curious about discovering the secrets to bakery-quality bread at home, this might just be your next favorite project.
Recipe
This isn’t just any sandwich bread—this is *the* sandwich bread. Think crackly crust, a tender crumb that’s soft but sturdy, and that tangy sourdough flavor that makes every bite irresistible.
I’ve been perfecting this recipe for years, and I’m telling you, it’s the one that’ll make you ditch store-bought loaves for good. The secret? A well-fed sourdough starter and a little patience (trust me, it’s worth it).
Picture slicing into a warm loaf, the aroma filling your kitchen, and slathering it with butter or using it to build the ultimate BLT. Whether you’re a sourdough pro or just starting out, this recipe is designed to work for you.
Get ready to bake bread that’s not just delicious but downright addictive.
Ingredients
Crafting the perfect sourdough sandwich bread starts with quality ingredients. Each component plays a vital role in achieving that signature tangy flavor, airy crumb, and golden crust. Here’s what you’ll need, along with insider tips and substitutions to make this recipe your own.
- Active sourdough starter: The heart of the bread. Verify it’s bubbly and active—this is non-negotiable for proper rise and flavor. If you don’t have a starter, beg or borrow from a friend, or plan ahead to cultivate your own.
- Bread flour: High protein content is key for gluten development and structure. All-purpose flour can work in a pinch, but bread flour delivers superior results.
- Whole wheat flour: Adds depth and a touch of nuttiness. Swap it for rye or spelt if you’re feeling adventurous, but don’t exceed 30% of the total flour—it’ll weigh down the loaf.
- Water: Use filtered or bottled water if your tap water is heavily chlorinated—chlorine can inhibit yeast activity.
- Salt: Fine sea salt is ideal. It enhances flavor and strengthens the dough. Don’t skip it—your bread will taste flat without it.
- Honey or sugar: Just a touch to balance the sourness and feed the yeast. Maple syrup or agave works as a swap if you’re out of honey.
- Olive oil or butter: Adds richness and keeps the crumb tender. Go for olive oil if you want a subtle fruity note, or butter for a richer flavor.
- Optional add-ins: Sesame seeds, oats, or herbs can elevate your loaf. Mix them into the dough or sprinkle on top before baking for extra flair.
These ingredients, combined with patience and practice, will yield a loaf that’s worthy of sandwiches, toasts, or simply enjoying on its own.
How to Make the Best Sourdough Sandwich Bread Recipe
Preheat your oven to 375°F (190°C) before baking.
A hot oven guarantees a crisp crust and fully baked interior.
Score the top of the loaf lightly with a sharp knife or blade.
This controls expansion and prevents cracking during baking.
Bake for 30-40 minutes until golden brown and the internal temperature reaches 190°F (88°C).
For extra crustiness, add a pan of water to the oven for steam.
Cool completely on a wire rack before slicing.
Cutting too soon makes the bread gummy—patience pays off!
Store leftovers in an airtight bag at room temperature for up to 3 days or freeze for longer storage.
Reheat slices for a fresh-baked feel.
Nutrition
This sourdough sandwich bread is a nutritious choice, packed with wholesome ingredients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Chef Tips
For the best results with this sourdough sandwich bread, I recommend using a well-fed starter that’s at its peak activity. Knead the dough until smooth and elastic, but avoid overworking it.
Let it proof in a warm spot until doubled in size. Preheat your oven fully and use a thermometer to guarantee accuracy.
Slash the loaf before baking to control expansion and create a beautiful crust.
