Sourdough Sandwich Bread

There’s something comforting about a slice of fresh homemade sourdough sandwich bread. Soft yet slightly tangy, this bread works for any meal—from quick weekday sandwiches to cozy nights with soup. I love keeping a loaf on hand for easy snacks or last-minute dinners. With a little prep and patience, you’ll have bread that feels homemade without being intimidating. It’s approachable for everyday cooking and gives any sandwich or toast that extra layer of flavor that store-bought bread just can’t match.

Save

Why You Will Love This Recipe

This sourdough sandwich bread balances flavor, texture, and convenience. It’s soft enough for kids’ lunches but sturdy enough to hold hearty fillings. The recipe is flexible—double it for freezing or adjust for small loaves. It keeps well, so you can make a batch ahead and have homemade bread ready all week. Budget-friendly ingredients and simple steps make it perfect for cozy weeknight baking, crowd-pleasing family meals, or saving for later. Even leftovers taste great toasted with butter or used in sandwiches, making it a Pinterest-worthy recipe to save.

Save

Ingredients

Tip: Use an active, bubbly sourdough starter for best results.

  • 1 cup (240g) active sourdough starter
  • 1 1/2 cups (360ml) warm water
  • 3 cups (360g) all-purpose flour
  • 2 tablespoons sugar or honey
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil or melted butter
Save

Instructions

Step 1: Preparation
In a large bowl, combine sourdough starter and warm water. Stir gently until smooth. Add sugar or honey to feed the yeast. Let sit for a few minutes while you measure flour and salt.

Step 2: Main Cooking Process
Add flour and salt gradually to the starter mixture. Mix with a wooden spoon or hands until dough comes together. Knead for 8–10 minutes until smooth and slightly elastic, soft but not sticky.

See also  Chocolate Sourdough Bread

Step 3: Combining Ingredients
Drizzle in olive oil or melted butter and knead lightly until incorporated. Shape the dough into a ball and place in a greased bowl. Cover loosely and let rise for 3–4 hours, or until doubled in size.

Step 4: Finishing & Final Simmer
Punch down the dough and shape it into a loaf. Place in a greased loaf pan and let rise for another 1–2 hours. Bake at 375°F (190°C) for 30–35 minutes until golden and hollow-sounding. Cool completely before slicing.

Why This Recipe Works for Busy Days

You can prep this bread ahead and let it rise slowly while doing other tasks. Leftover slices freeze well, making quick sandwiches or toast easy during hectic weeks. It’s approachable for home cooks who want homemade bread without extra fuss, perfect for saving time yet still enjoying fresh, cozy meals.

Tips & Tricks

  • Starter check: Always feed your starter a few hours before baking. A hungry or sluggish starter can slow the rise and make bread dense.
  • Kneading ease: Avoid over-flouring the dough. Slight stickiness means moisture is right; excess flour makes the bread dry.
  • Rising room: Let dough rise in a warm, draft-free area. Cold spots slow fermentation, affecting texture and flavor.
  • Baking check: Tap the loaf bottom; a hollow sound indicates it’s done. Underbaking leaves a gummy center.

Variations

  • Meaty version: Add cooked bacon or ham pieces to the dough before the first rise. This adds savory depth and works well for sandwiches, keeping bread soft but flavorful.
  • Vegetarian option: Mix in shredded cheese or chopped olives for extra taste. The bread stays soft and adds variety without complicating prep.
  • Ingredient swap: Replace half of all-purpose flour with whole wheat flour for nuttier flavor and extra fiber. Watch hydration; dough may feel slightly wetter.
  • Herb boost: Knead in fresh rosemary, thyme, or garlic powder. Herbs infuse during baking and give bread a cozy, aromatic twist perfect for family dinners.
See also  Healthy Banana Bread

Serving Suggestions

  • Classic sandwiches: Use soft slices for turkey, ham, or grilled cheese sandwiches. Great for weekday lunches or picnics.
  • Toast and spreads: Toast slices lightly and spread with butter, jam, or avocado for cozy breakfasts or snacks.
  • Soup companion: Pair warm slices with creamy soups or stews. Tangy sourdough enhances hearty flavors.
  • Mini sliders: Slice thinner for small sliders or appetizers. Perfect for casual family meals or snack platters.

Storage Instructions

  • Fridge storage: Wrap completely cooled bread in plastic or foil. Store in fridge for up to 5 days. Avoid open air to prevent drying.
  • Reheating: Lightly toast slices or warm in oven at 300°F (150°C) for 5–7 minutes. Rest briefly before serving.
  • Freezing: Slice loaf before freezing. Wrap tightly in plastic and foil. Freeze up to 3 months. Thaw at room temperature or toast directly from frozen.
  • Make-ahead tips: Prepare dough the night before, refrigerate during first rise. Shape and bake next day for fresh bread with minimal morning effort.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 30–35 minutes
  • Rest Time: 4–6 hours (rising)
  • Total Time: 5–6 hours

Nutrition Information (Approximate)

Calories: 180–220 per slice
Protein: 5–6g
Carbs: 32–36g
Fat: 4–5g
Fiber: 1–2g
Values are estimates and may vary depending on ingredient brands and portion size.

FAQs

Yes, prep the dough, refrigerate, and bake later; it’s great for planning meals.

Likely under-risen starter or dough. Ensure starter is active and allow enough rise time.

Yes, half whole wheat or other flours work; adjust water slightly for texture.

See also  Keto Bread

Dough may need more kneading or rise time. Light, elastic dough is key.

Store cooled slices in fridge up to 5 days, or freeze up to 3 months.

Conclusion

Sourdough sandwich bread is approachable, cozy, and versatile for everyday meals. You can customize it with herbs, cheese, or whole wheat flour to match your family’s taste. Save a loaf for quick sandwiches, toast, or snack prep—it’s a comforting recipe you’ll reach for again and again. Baking it at home adds warmth and satisfaction to any meal, making even simple lunches feel a little extra special.

Sourdough Sandwich Bread Save
Print

Sourdough Sandwich Bread

Recipe by Tasty VaultCourse: Bread Recipe
Servings

1

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal

Soft, tangy, and easy-to-make sourdough bread perfect for sandwiches, toast, or cozy meals. Simple ingredients, approachable steps, and homemade comfort in every slice.

Ingredients

  • 1 cup (240g) active sourdough starter

  • 1 1/2 cups (360ml) warm water

  • 3 cups (360g) all-purpose flour

  • 2 tablespoons sugar or honey

  • 1 1/2 teaspoons salt

  • 2 tablespoons olive oil or melted butter

Directions

  • Mix starter and warm water in a large bowl. Add sugar/honey.
  • Gradually mix in flour and salt. Knead 8–10 minutes until smooth.
  • Add oil or butter, knead lightly, shape into a ball, cover, and let rise 3–4 hours.
  • Punch down dough, shape into loaf, let rise 1–2 hours, bake at 375°F (190°C) for 30–35 minutes, cool completely.

Similar Posts