Bake the perfect loaf of whole wheat sourdough sandwich bread with this easy-to-follow recipe. A beautiful, flavorful loaf that will be loved by friends and family and become a staple in your house.

woman wearing a green apron holding. a loaf of whole wheat sourdough sandwich bread on a white countertop

Are you tired of store-bought bread that just doesn’t cut it in terms of taste and nutrition? Looking for a healthier and more satisfying alternative? Well, look no further! 

This honey wheat sourdough sandwich bread is a delicious soft sourdough sandwich loaf perfect for sandwiches, french toast, and toast. 

Whether you’re a seasoned baker or a newbie to bread-making, this is a super easy recipe that is a true winner. Throw the ingredients into a stand mixer, let it work its magic, let it rise, shape, rise and bake. 

A mixture of whole wheat flour and all-purpose gives this bread the fluffy texture perfect for deli sandwiches or even the classic peanut butter and jelly.

Homemade bread is one of my favorite ways to bless my family. There is just something about creating something from scratch with a few simple ingredients that is healthier than any bread you can find at the grocery store.

This is a twist of the perfect sandwich bread recipe (found here), that you can make a little healthier with the addition of wheat flour.

loaf of whole wheat sourdough sandwich bread in a white loaf pan on a white kitchen island with a antique stove in the background

Why you will love this recipe:

Healthier: This bread is not only delicious but also much healthier than its store-bought counterparts. Made with whole wheat flour and sourdough starter, it’s packed with nutrients and has a low glycemic index, which means it won’t cause a spike in your blood sugar levels. 

Versatile: You can use it to make a classic sandwich bread or use it in other recipes like grilled cheese. The sourdough starter also gives the bread a tangy flavor that pairs well with a variety of toppings and spreads. 

Rewarding: Lastly, making your own bread from scratch is a rewarding experience that can bring a sense of accomplishment and pride. Plus, the aroma of fresh bread wafting through your home is hard to beat. With our recipe and tips, you’ll feel confident and excited to start your bread-making journey.

loaf of sourdough sandwich bread with four slices cut and laying on a wooden cutting board

Tips:

  • Use really soft butter and cube it up so it blends together easily.
  • Be patient with the rising process. Sourdough bread takes longer to rise than traditional bread, but this slow rise is what gives it its unique flavor and texture. If you’re in a rush, you can try placing the dough in a warmer spot to speed up the process, but be careful not to let it rise too quickly.
  • 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.
  • Make sure to create a tight surface on the outside of the dough when rolling it up. This will help trap in the gases created during the rising process and ensure that your bread has a good structure. 
  • If you do not have a stand mixer, you can use the stretch and fold technique. First three stretch and folds every 15 minutes and then the last three stretch and folds every 30 minutes.
  • If you are new to sourdough, you can check out how to make a sourdough starter here, find my sourdough conversion chart, and baking glossary of terms.

loaf of sourdough whole wheat sandwich bread in a white loaf pan on a white countertop with an oven mitt to the left
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Dough Ingredients:

Butter (softened) or coconut oil. A key ingredient to soft sourdough sandwich bread.

Honey or maple syrup – Adds just the right amount of sweetness

Salt – Don’t skimp on the salt โ€“ it adds so much flavor.

Active sourdough starter – Active and bubbly. This natural leavening agent is what makes sourdough bread rise. If you don’t have a starter, you can make one from scratch or buy one from a bakery or online. This adds more complex flavors with the tangy sour flavor from the wild yeast.

Water – Use filtered or spring water to ensure your bread has the best possible flavor. Tap water may have too much chlorine in it which can inhibit the natural yeast in the sourdough starter.

Whole wheat flour – This forms the base of your bread and gives it its hearty, nutty flavor. I usually use fresh milled hard red wheat flour.

All-purpose flour – Could also substitute with bread flour. The combination of all-purpose flour and wheat flour gives the best soft texture.

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

Tools:

Stand mixer with dough hook attachment 

Kitchen scale

Bench scraper

Loaf pan

overhead photo of a loaf of whole wheat sourdough sandwich bread with three slices sliced off the loaf and laying on a wooden cutting board

How To Make Whole Wheat Sourdough Sandwich Bread

โ€‹About 4-12 hours before you start the dough, feed your sourdough starter. You want a very active starter that is nice and bubbly.

To a bowl of 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 it without breaking. 

Place the dough in a large bowl with a little olive oil. 

Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator covered with plastic wrap, a tight lid, or beeswax wraps. Rise time will depend on the temperature of your home and how active your sourdough starter is. 

Tip: If you would like to long ferment this recipe for digestion reasons, I would suggest placing the dough in the fridge after the bulk fermentation and after it has been shaped and placed in the loaf pan. 

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

rolling up bread dough into a log on a white quartz countertop with a white loaf pan in the background

Shape The Loaves And Rise

Grease a loaf pan or add parchment paper.

On a lightly floured surface shape the dough by rolling the dough flat with a rolling pin into a rectangle and roll it up.

Add shaped dough to the greased loaf pan. Cover with a tea towel.

shaped dough in a loaf pan

Let the dough rest for the second rise for 2-4 hours in a warm spot, 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.

risen honey whole wheat sourdough bread dough in a white loaf pan on a white towel on a white countertop

Bake

You can add an optional egg wash to the top of the dough for more browning.

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

Allow to cool completely before slicing.

Storage:

Store in an air-tight container for up to five days for best results. A bowl with a lid, ziplock bag, or bread box works well.

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

loaf of freshly baked whole wheat sourdough bread in a white loaf pan on a white countertop

FAQ:

Is sourdough whole wheat bread healthy?

Full of vitamins, minerals, and fiber, this bread is a great healthier option.

Is sourdough sandwich bread good for you?

Sourdough sandwich bread is healthier compared to regular bread because the fermentation process breaks down the phytic acid making the nutrients in the grain more easily absorbed by the body. The gluten is also broken down making it easier to digest, so you may have less stomach issues after eating.

Is whole wheat sourdough better than regular sourdough?

Whole wheat sourdough is made with whole grains which contain more fiber and nutrients compared to regular sourdough made with all-purpose flour. All purpose flour has the bran and germ removed which is where all the nutrients are contained in grain.

Does whole wheat sourdough exist?

It does! While 100% whole wheat sandwich bread does exist, the texture may be a little dry for the liking and difficult to make.

I suggest mixing whole wheat flour with regular flour for the best texture. For a 100% whole wheat loaf, try this recipe.

loaf of sourdough whole wheat sandwich bread with three slices cut from the loaf and laying on a cutting board with a towel in the background

Sample Baking Schedule:

9 AM: Feed sourdough starter

7-9 PM: Add all the ingredients to the stand mixer and knead together until smooth and stretchy. 

Ferment until doubled. I usually let this happen and room temperature overnight.

8 AM the next day: Shape and place into the bread pan. Cover and allow to ferment for 2-4 hours.

10 AM-12 PM: Once it has doubled. Bake.

Find more 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 .

Whole Wheat Sourdough Sandwich Bread

4.56 from 127 votes
The perfect sourdough whole wheat sandwich bread that has a mixture of whole wheat and all purpose flour to make a delicious soft and fluffy intertior.
Prep: 30 minutes
Cook: 40 minutes
Additional Time: 14 hours
Total: 15 hours 10 minutes
Servings: 12
woman wearing a blue apron holding a white loaf pan of bread
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Ingredients 

  • 1/4 cup butter, softened or coconut oil (56 g)
  • 1 tablespoon honey
  • 1/2 tablespoon salt, 8 grams
  • 1/2 cup sourdough starter, active and bubbly (113 grams)
  • 1 1/4 cups water, 295 grams
  • 1 cup whole wheat flour, 150 grams
  • 3 cups all purpose flour, 420 grams
  • Optional: Egg for egg wash

Instructions 

  • โ€‹About 4-12 hours before you start the dough, feed your sourdough starter. You want a very active starter that is nice and bubbly.
  • To a bowl of 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.
  • Place the dough in a large bowl with a little olive oil.
  • Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator covered with plastic wrap, a tight lid, or beeswax wraps. Rise time will depend on the temperature of your home and how active your sourdough starter is.
  • Grease a loaf pan or add parchment paper.
  • On a lightly floured surface shape the dough by rolling the dough flat with a rolling pin into a rectangle and roll it up.
  • Add shaped dough to the greased loaf pan. Cover with a tea towel.
  • Let the dough rest for the second rise for 2-4 hours in a warm spot, 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.
  • You can add an optional egg wash to the top of the dough for more browning.
  • Bake at 375 for 45 minutes, or until golden brown on top.
  • Allow to cool completely before slicing.

Notes

  • If you would like to long ferment this recipe for digestion reasons, I would suggest placing the dough in the fridge after the bulk fermentation and after it has been shaped and placed in the loaf pan.

Nutrition

Calories: 196kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 323mg | Potassium: 72mg | Fiber: 2g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 2mg

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

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4.56 from 127 votes (106 ratings without comment)

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187 Comments

  1. Sara says:

    I find breads using my fresh milled flour (and even my sourdough starter) just doesn’t rise like the store bought flours. Any tips to getting my milled breads to behave more like they did when I was using the store bought flour?

    1. Lisa says:

      Freshly milled flour typically needs to be kneaded for a few minutes longer than regular flour. That could be part of the issue with the rise. Sometimes it will also need a higher hydration ratio too. I hope that helps!

  2. Jessi Bond Snyder says:

    Could you double this recipe to make two loaves? Or would you suggest making two separately?

    1. Lisa says:

      Yes you can. If you are using a standard kitchen Aid stand mixer though it may not be able to handle the large amounts of dough. If you have the professional version it should be fine.

  3. Kim says:

    Will this recipe work with sprouted whole wheat flour?

    1. Lisa says:

      I haven’t tried it, but I would think it would work okay to replace the whole wheat flour. Let us know if you try it!

    2. Jayme says:

      Would I need to change the amount of flour if I used whole wheat Einkorn and all purpose Einkorn?

  4. andrea says:

    can i use vegetable oil for this recipe?

  5. Zaytia Coulter says:

    My crust is so much darker and splits when I bake it. Any idea how to fix this?

    1. Lisa says:

      It sounds like you may want to take it out of the oven a bit sooner, as long as the center is done baking. If it is the bottom that is burnt, you can try adding a sheet pan underneath your loaf pan as well.

  6. Vicky says:

    Thanks for the recipe. Could you tell us the size of your loaf pan. I canโ€™t find any selling the 1 pound loaf pan up in Canada.
    Hope you will be able to help. I saw the same question in the comments without answer.

  7. Kylie says:

    Well this is going to be my go-to bread recipe now. Thank you Lisa for the metric ingredients.

  8. Kelly says:

    My dough never did rise :(. I followed the instructions and let it sit out a couple more extra hours in the loaf pan to get a chance to rise and it never did. What did I do wrong?

    1. Lisa says:

      It may have been an issue with your starter not being active enough or it wasn’t in a warm enough place.

  9. Erin Tew says:

    Iโ€™ve tried this recipe on e and the Buttermilk sourdough twice. Iโ€™m able to get the dough to rise the first time, but it barely rises the second time. My starter is good and bubbly. What could be my problem?

  10. Dana says:

    What size loaf pan do you recommend. I know it’s a silly question but I would like to know. Thanks