Soft and fluffy sourdough sandwich bread is the perfect bread to have on hand. Made with all purpose flour, sourdough starter, butter and a little honey, this fermented bread has a lighter texture and tangy flavor.

loaf of sourdough sandwich bread in a stainless loaf pan on a white countertop with a white towel in the front

One of the main complaints I hear about making crusty sourdough from readers is that they miss the soft sandwich loaf style of  bread. 

Not only is this recipe absolutely delicious (making it really hard to ever go back to store-bought bread), but it is also super simple. No strange ingredients, no stretching and folding every 30 minutesโ€ฆ Just mix, rise, shape, rise again, and bake. 

Let it cool, slice and slather it with butter. Itโ€™s so yummy and it reminds me of a bread you would get on a breadboard from a restaurant. 

Let’s be honest, though, it’s way better since itโ€™s made from scratch and has that wonderful sourdough tang.

Make sure to save this sourdough loaf bread recipe for the future. It will be a go to for sure.

six slices of sourdough sandwich bread spread out on a wire rack over parchment paper

Tips:

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

sourdough sandwich loaf with a slice of bread laying in front of the loaf on payment paper. More slices are in the background

Tools you may need:

Stand mixer

Measuring cups and spoons. You could also use a kitchen scale

Loaf pans

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FAQ:

four slices of sourdough sandwich bread spread out on a wire cooling rack over parchment paper

Does sourdough bread make good sandwiches?

Yes. The delightful tanginess adds to the flavor profile of the sandwich, making it a wonderful addition. You can use crusty sourdough bread or this soft sourdough sandwich loaf.

sourdough loaf with one slice of taken off on a wood cutting board

Why is my sourdough sandwich bread not rising?

There could be a few reasons for this. The most likely one is that your sourdough starter may not be active enough or is weak. 

Another contributor could be the temperature of the room where you are placing your dough to rise. The cooler the temperature the longer it will take for bread to rise. 

Lastly, the water you use in your dough mixture could be a factor. If the water used was too hot, it may have killed the starter. Additionally, if you are using city water the chlorine could potentially kill the yeasts in the starter.

sandwich made with lettuce, tomato, turkey on freshly sliced sourdough bread on a wire rack with more bread in the background

Are sourdough sandwiches healthy?

Sourdough is one of the healthiest breads since the grains are fermented, which makes it more digestible and the nutrients more available for your body to absorb.

Top with your favorite healthy toppings and you can have a wholesome and filling meal in one sandwich.

overhead photo of slices of sourdough sandwich bread on a wood cutting board with slice cheese and a plate of butter to the back right

Ingredients:

Butter (softened) or coconut oil โ€“ I prefer using butter for that savory buttery flavor. If you are wanting to make a vegan version, you can use softened (not melted) coconut oil.

Honey or sugar โ€“ I like to use honey since it is a natural sweetener.

Salt โ€“ This gives the bread so much flavor and skipping it will leave you with a tasteless loaf.

Sourdough starter โ€“ You want a nice active and bubbly starter to make bread. Starter that isnโ€™t ripe wonโ€™t produce nice fluffy bread.

Water โ€“ Room temperature.

All-purpose flour โ€“ The best part of this recipe is that it uses good olโ€™ plain all-purpose flour. Nothing fancy.

a loaf of sourdough bread sliced on a wood cutting board

How To Make Sourdough Sandwich Bread

To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter’s hydration.

Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic โ€“ about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking. 

Tip: This isnโ€™t a super hydrated dough and wonโ€™t be very wet like other doughs.

Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator. You can go longer if you want the benefit of the fermentation, but if it gets over-proofed the dough will turn into a sloppy mess! 

In the summer, I ferment mine more like 8 hours but can get away with longer in the colder months.

woman punching down sourdough bread dough in a glass bowl

Shape The Loaves And Rise

women oiling two stainless steel loaf pans

Grease two loaf pans or add parchment paper.

woman using a bench scraper to slice sourdough bread dough in half on a white countertop

Divide in two equal parts.

two pieces dough on a white countertop. One is in a rectangle and the other in a ball next to a bench scraper and a loaf pan

Shape by rolling the dough flat into a rectangle and rolling it up.

adding sourdough sandwich bread dough to a greased loaf pan on a white countertop

Add to parchment lined or buttered loaf pans.

tea towel over two loaves of sourdough sandwich bread on a white vintage stove with cast iron skillets to the left

Second rise for 2-4 hours at room temperature, or until doubled. Again this depends on the temp! It could be as little as 1 hour if the house is warm and the starter active. Do not skip this step.It adds volume and strength to the dough.

two loaves of sourdough sandwich bread risen and ready for baking

Bake

woman using a pastry brush to brush on egg wash onto a loaf of sourdough bread dough in a loaf pan

You can add an optional egg wash for more browning.

Bake at 375 for 45 minutes, or until golden on top.

Allow to cool completely before slicing.

loaf of sourdough bread straight from the oven on a white countertop with a white towel in front

Storage:

Store in an air-tight container for up to five days for best results. 

You can also freeze loaves in freezer safe plastic bags for 3-6 months.

Find More Of My Sourdough Recipes:

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone .

Sourdough Sandwich Bread

4.62 from 1664 votes
Soft and fluffy sourdough sandwich bread is made with all purpose flour, sourdough starter, butter and a little honey.
Prep: 20 minutes
Cook: 45 minutes
Additional Time: 16 hours
Total: 17 hours 5 minutes
Servings: 24
sourdough loaf with one slice of taken off on a wood cutting board
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Ingredients 

  • 1/2 cup butter, softened or coconut oil (113 g)
  • 2 tablespoons honey or sugar, 42 g for honey or 24 g for sugar
  • 1 tablespoon salt, 17 g
  • 1 cup starter, active and bubbly (227 g)
  • 2 1/2 cups water, 590 g
  • 8 cups all purpose flour, 1120 g*

Instructions 

  • To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
  • Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic โ€“ about 10 minutes. It should pass the windowpane test.
  • Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
  • Divide in two equal parts.
  • Shape by rolling the dough flat into a rectangle and rolling it up.
  • Add to parchment lined or buttered loaf pans.
  • Second rise for 2-4 hours at room temperature, or until doubled.
  • Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
  • Allow to cool completely before slicing.

Notes

  • *Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.
  • Use really soft butter and cube it up so it blends easier.
  • Donโ€™t over ferment the dough. It will turn into a wet sloppy disaster that wonโ€™t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
  • When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.

Nutrition

Calories: 200kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 323mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1,817 Comments

  1. Samantha Phillips says:

    5 stars
    I love so many of your recipes but how come everytime I try the sandwich bread after kneading in the mixer it is sooo sticky? It pulls away from the walls but I am not getting
    To the point of passing the windowpane test ๐Ÿ™ I want it to work so bad

    1. Lisa Bass says:

      You can add a little bit more flour if needed.

  2. Tonya Paredes says:

    5 stars
    Raised so well!

  3. Allyson says:

    5 stars
    What size pan does this do ? I have a pull
    Man 13 inch

    1. Lisa Bass says:

      This is the bread pan that I use for this recipe. I just posted a new recipe that calls for a Pullman loaf pan though. Here’s that recipe!

      1. Donna says:

        It doesn’t show a loafpan at all! Could you post it again?

  4. Rebbeca Pond says:

    5 stars
    Great recipe, all I use for bread at the moment. Freezes well

  5. Brenda says:

    Hi I wonder if this can be made without the sugar/honey? Seems like it should work since the beginner sour dough recipe has no sugar? Can you advise please? Thank you!

    1. Lisa Bass says:

      Yes, you could take it out!

  6. Heathercarter says:

    5 stars
    I feel so proud of myself for getting a great result b T so far all of your recipes turn out wonderFul! So glad you have demystified sourdough.

  7. Claudia says:

    I have made this so many times successfully! It turns out beautifully. My family says itโ€™s the best bread theyโ€™ve ever had and I love all your recipes! Thank you. I didnt change my method or times, but the last couple of times the top has many small cracks after cooling. I have been mixing it in the kitchenaid for about 10 min and then hand kneading for 5 more. Should I just hand knead for 15 min? Iโ€™m letting it rise for 10 hrs on the countertop in a warm area and then for 2 more hours after shaping. Am I over proofing it? Should I cut down the initial rise time? I am using an egg wash the last 15 minutes of bake time. Iโ€™m not sure where Iโ€™m going wrong. Any advice would be greatly appreciated. Thank you!

    1. Lisa Bass says:

      You could try cutting down a little on the rise time. Sometimes it can build too much pressure in the dough and that’s what causes it to crack.

  8. Lydia says:

    5 stars
    This is a sourdough loaf that ALL my kids can eat without complaining! Thank you, Lisa! So easy too.

  9. Kathy Black says:

    5 stars
    Hi, Lisa! I had a very small window of time to put some sourdough together this morning and decided on this sandwich loaf recipe. I just bought a new pan and wanted to compare it to my existing pan. I used a scale, threw it together and put it in my kitchen aide mixer. Started it on low and sped it up for the remaining 6 minutes. Turned out beautifully! Doubled in size within 5 hours and is now on itโ€™s second rise. My question is, โ€œCan one loaf be long fermented?โ€ I love having fresh bread and there are only 2 of us at home. Thanks for any suggestions you can offer!

    1. Anonymous says:

      Hey Kathy, I make this as well for just 2 people and just cut the recipe in half and make 1 loaf . We can go through one of the amazing loafs.๐Ÿฅฐ๐Ÿฅฐ

  10. Jennifer says:

    Hello! I’ve made this several times successfully and my family LOVES it! Thank you so much for sharing your knowledge and recipes with us!

    I prepared my dough last night, but this morning, it had tiny brownish/gray dots all over the top. It almost looks like wheat specks in the flour, but the bottom of the dough, which wasn’t exposed to air, doesn’t have any of that. I used a cheaper, bleached AP flour and am wondering if it’s possible that it could have molded overnight? My initial reaction was that it just looks off and I’m afraid to bake it. Any ideas?

    1. Lisa Bass says:

      That’s really interesting. I would be afraid to bake with it too, as it does sounds like mold.

    2. Diana says:

      5 stars
      Could be the honey. Itโ€™s happened to me. Baked just fine.