This classic sourdough sandwich bread recipe is an easy recipe that delivers a perfect loaf every time, whether it’s your first try or you’re a seasoned baker. Using only simple dough ingredients: bread flour, whole wheat flour, water, salt, and a bubbly sourdough starter. This loaf has all the flavor benefits of wild yeast with the tenderness of an enriched dough.
There’s something truly comforting about a soft, warm slice of homemade bread fresh from the oven. While I love a rustic artisan loaf with a crispy crust, sometimes I just want a soft sourdough sandwich loaf. The kind perfect for peanut butter and jelly, BLTs, or golden-brown French toast the next morning.
Soft Crust
Instead of the chewy crust you get with a Dutch oven bake, this bread rises in a loaf pan for a soft crust and a beautiful dough rise that domes gently over the top of the pan. It’s an ideal choice for anyone looking to replace store-bought bread with something wholesome, flavorful, and made with love in your own kitchen.
If you’ve been keeping your own sourdough starter or are just getting into sourdough recipes, this loaf is a wonderful way to get consistent results without complicated steps.
It’s forgiving, uses room temperature fermentation, and can be made the same day or with an overnight cold proof for deeper flavor. Once you taste it, you might never go back to white bread from the grocery store again.
Classic Sourdough Sandwich Bread Recipe: Easy and Soft
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Ingredients
- 150 g Active Sourdough Starter about 2/3 cup, fed and bubbly
- 300 g Warm Water about 1 1/4 cups
- 500 g Bread Flour about 4 cups or 400g bread flour + 100g whole wheat flour (about 3 1/4 cups + 3/4 cup)
- 50 g Unsalted Butter or coconut oil, softened, about 3 1/2 tablespoons
- 25 g Raw Honey or Maple Syrup, about 1 tablespoon + 2 teaspoons
- 10 g Salt about 1 1/2 teaspoons
Instructions
- Mix the Dough. In the bowl of a stand mixer or a large mixing bowl, combine your active starter, warm water, honey (or maple syrup), and softened butter. Mix on low speed until combined. Add the bread flour (and optional whole wheat flour) along with the salt. Mix until a shaggy dough forms.150 g Active Sourdough Starter, 300 g Warm Water, 500 g Bread Flour, 50 g Unsalted Butter, 25 g Raw Honey, 10 g Salt
- Knead. If using a mixer, knead on low speed with the dough hook attachment for about 8–10 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. If mixing by hand, knead on a lightly floured work surface for 10–12 minutes.
- First Rise (Bulk Fermentation). Place the dough in a lightly oiled large bowl, cover with plastic wrap or a tea towel, and let the dough rise in a warm place for 6–8 hours, or until doubled in size. Dough temperature should be around 75°F for consistent results.
- Shape the Loaf. Turn the dough out onto a lightly floured surface. Use a bench scraper to shape into a rectangle, then roll it tightly into a loaf. Pinch the seam closed and place seam-side down in a greased loaf pan.
- Second Rise. Cover the pan with plastic wrap or a tea towel and let the dough rise until it reaches just below the rim of the pan. About 2–4 hours at room temperature. For a cold proof, cover and refrigerate overnight; bake next day.
- Bake. Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until the loaf is golden brown and reaches an internal temperature of 195–200°F. If the top browns too quickly, tent with foil.
- Cool and Slice. Remove from the bread pan and cool completely on a cooling rack before slicing. Enjoy fresh, or store in a plastic bag or wrapped in a tea towel for a soft crust.
Notes
Tips for Best Results
- Weights are given first for accuracy, with cup measurements for convenience.
- First time baking sourdough sandwich bread? Start early in the day so you’re not rushed.
- For a richer flavor, try a cold proof overnight and bake next morning.
- Slice thick for peanut butter sandwiches or thin for the perfect soft crumb toast.
- This bread freezes well. Wrap tightly and store for up to 3 months.
🕒 Sample Baking Schedule for Soft Sourdough Sandwich Bread
This schedule is just a guide — feel free to adjust based on your kitchen temperature and your starter’s activity level.- 7:00 AM – Feed your sourdough starter so it’s bubbly and active by evening.
- 7:00 PM – Mix the dough in a large mixing bowl and let it rest (autolyse) for 1 hour.
- 8:00 PM – Knead the dough on low speed in a stand mixer with a dough hook attachment for 8–10 minutes, or until smooth and elastic. Cover and let the dough bulk ferment at room temperature overnight (10–12 hours in a 68–72°F / 20–22°C kitchen). In warmer kitchens, expect a shorter fermentation time.
- 6:00 AM – Shape the dough and place it in a loaf pan. Let it rise until the top of the dough is about 1 inch above the rim of the pan.
- 9:00 AM – Bake for 40–45 minutes until golden brown with an internal temperature of 190–195°F. Transfer to a cooling rack before slicing.
- 7:00 AM – Feed your active sourdough starter.
- 11:00 AM – Mix the dough in a large bowl and let rest for 30–45 minutes.
- 11:45 AM – Knead the dough with a dough hook attachment in a stand mixer on low speed for 8–10 minutes. Cover and let the dough rise in a warm place for 3–4 hours, or until nearly doubled in size.
- 3:45 PM – Shape the dough and place it into a loaf pan lined with parchment paper or greased with olive oil. Let the dough rise until the top of the loaf is 1 inch above the rim of the pan (about 1–2 hours).
- 5:30 PM – Bake for 40–45 minutes, or until golden brown and the internal temperature reaches 190–195°F. Move to a cooling rack before slicing.
Nutrition
🥪 Why You’ll Love This Recipe
This bread is soft enough for sandwiches, yet sturdy enough for toasting. It’s a next level upgrade from store-bought bread. With the tang and nutrition of sourdough and the tenderness of an enriched dough.
Whether it’s your first loaf or your second loaf, this might just become your favorite sourdough bread recipe.
So versatile too. Great for spreading peanut butter for a quick snack, building the ultimate grilled cheese, or turning yesterday’s slices into the best French toast.
This soft sourdough sandwich bread is a true kitchen staple. It’s the perfect loaf for everyday eating. Tender, flavorful, and made with wholesome wild yeast instead of commercial yeast.
The slow rise of wild yeast develops incredible flavor, while the enriched dough makes a light, tender crumb.
So, preheat that oven, grab your loaf pan, and get ready to enjoy a fresh, homemade loaf that’s better than anything you’ll find at the grocery store.
Classic Sourdough Sandwich Bread
If this is your first loaf of sandwich bread, congratulations. You’ve taken your sourdough recipes to the next level. And if you’re already hooked, enjoy the delicious results.
Check out our other sourdough discard recipes for even more ways to make the most of your own sourdough starter.
My family loved this!