Making sourdough sandwich bread results in a soft, slightly tangy, and flavorful loaf that’s perfect for sandwiches, toast, or just enjoying with butter. This recipe uses a sourdough starter for the fermentation process, but it’s still relatively simple to make. The result is a light, fluffy loaf with that signature sourdough tang.
Here’s a great recipe for Sourdough Sandwich Bread:
Sourdough Sandwich Bread Recipe
Ingredients:
- 1 cup (240g) sourdough starter (active and bubbly)
- 1/2 cup (120ml) warm water (about 100°F or 38°C)
- 2 tbsp (30g) honey or sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 1/2 tsp salt
- 3 cups (360g) bread flour (you can substitute with all-purpose flour, but bread flour will give a better texture)
- 1/2 cup (60g) whole wheat flour (optional for flavor and texture)
- 1/2 cup (120ml) milk (warm)
Instructions:
1. Mix the Dough:
- In a large mixing bowl or the bowl of a stand mixer, combine the sourdough starter, warm water, and honey (or sugar). Stir to combine until the starter is dissolved and active.
- Add the milk, softened butter, and salt. Mix to combine.
- Gradually add the bread flour and whole wheat flour (if using), mixing until the dough comes together. The dough will be somewhat sticky at first.
2. Knead the Dough:
- By Hand: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
- With a Stand Mixer: Attach the dough hook and knead on low speed for 6-8 minutes until the dough is smooth and elastic.
The dough should feel soft and slightly tacky, but it shouldn’t be overly sticky. If it’s too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
3. First Rise (Bulk Fermentation):
- Once the dough is kneaded, shape it into a ball and place it in a lightly greased bowl.
- Cover the bowl with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours or until it has doubled in size. (You can also refrigerate it for a longer, slower rise overnight, which will develop more flavor.)
4. Shape the Dough:
- After the dough has risen, gently punch it down to release the gas.
- Turn it out onto a floured surface and shape it into a loaf. To do this:
- Flatten the dough into a rectangle.
- Fold the two long sides toward the center, and then roll the dough up from the short end to form a tight loaf.
- Pinch the seam and the edges together to seal.
- Place the shaped loaf into a greased 9×5-inch loaf pan. Cover it loosely with plastic wrap or a damp cloth and let it rise for about 1-2 hours, until it has risen just above the top of the pan.
5. Preheat the Oven:
- While the dough is rising, preheat your oven to 375°F (190°C).
6. Bake the Bread:
- Once the dough has risen, place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- If you prefer a softer crust, you can cover the loaf with aluminum foil halfway through baking to prevent over-browning.
7. Cool the Bread:
- Remove the loaf from the pan and let it cool on a wire rack for at least 30 minutes before slicing. This helps set the crumb structure and prevents the bread from becoming too gummy.
Tips:
- Flour substitution: You can use a combination of white whole wheat flour and bread flour for a slightly nuttier flavor and denser texture, or use all all-purpose flour if you prefer a softer loaf.
- Sourdough starter: Make sure your sourdough starter is active and bubbly. Feed it the night before and let it ferment at room temperature for 6-8 hours before using it in the recipe.
- Longer fermentation: For a more developed sourdough flavor, you can allow the dough to ferment for longer, using the cold fermentation method (allowing it to rise slowly in the fridge overnight or for up to 24 hours).
- Baking in a Dutch oven: If you prefer a more rustic crust, you can bake the bread in a Dutch oven instead of a loaf pan. This will trap moisture and give the bread a more artisanal, chewy crust.
This Sourdough Sandwich Bread is perfect for making sandwiches, toasting, or just enjoying with butter and jam. It’s soft, flavorful, and has just the right amount of tang from the sourdough starter. Enjoy your homemade loaf