Introducing the latest delicious creation on the food scene: Sourdough Sandwich Bread! This unique bread is made with flour, honey, a bubbly starter (and more) mixed in a special fermentation process that produces an incredible flavor and fluffy texture. Perfect for sandwiches, toast, or even just enjoying it fresh out of the oven, this bread will be sure to satisfy your taste buds. This sourdough sandwich bread recipe is worth trying!

What is sourdough bread?
Sourdough bread is a type of bread made from flour, water, and a sourdough starter. The starter, a combination of fermented flour and water which is active with microbial activity, helps give the finished product a unique flavor and texture.
This traditional method of baking gives the finished loaf an unmistakably tangy flavor and soft, chewy texture that takes it above other types of bread. From sandwiches to toast, this delicious bread is perfect for any meal!
There are many sourdough recipes worth checking out! Once you get the bread done and have an active sourdough starter, you can start making muffins, pancakes, and so much more!
Why Sourdough bread is sour?
Sourdough bread’s unique taste and texture are the result of the fermentation process. The wild yeast and bacteria, or “starter,” help break down the starches in the dough, producing lactic acid. The starter also releases alcohol and carbon dioxide which helps to create a bubbly texture, air pockets, and a nice crust on the outside of your loaf.
Ingredients Needed
- Active, Bubbly Starter: This is a combination of flour and water that has been allowed to ferment and develop microbial activity. It helps give the finished product a unique flavor and texture.
- Water: Essential for developing the dough, water is used to help form the gluten structure in the flour and gives it elasticity and strength.
- Oil: An ingredient that adds softness and richness to sourdough bread. You can experiment with different types of oil, coconut oil avocado oil, and so on! I use avocado oil most often.
- Honey: Used to enhance flavor and sweetness, honey can also help create desired crust color in sourdough bread. I like to use raw honey, but you can use whatever you have on hand!
- Salt: Salt is important for flavoring and controlling yeast growth, which affects the rate of rising and other characteristics of the dough. My favorite salt is Redmond Real Salt (code Laura15) because it is simply natural salt: no caking or bleaching agents and loaded with natural minerals.
- Egg: For an enriched dough (higher fat) egg can be added to give more flavor, color, rise, and texture stability in baking.
- Flour: The foundation of every good loaf of bread! Flour gives structure to your sourdough sandwich bread while adding subtle flavor notes as well. All purpose flour does in fact have a purpose! You can also use bread flour to make sourdough bread recipes. One of my favorite flours to use is khorasan flour (also known as Kamut flour). If you use khorasan flour, it is 3/4-7/8 cup to 1 cup of all purpose flour. In other words, you will use slightly less khorasan flour.
Is sourdough bread good for sandwiches?
Absolutely! Sourdough bread is perfect for sandwiches. Its unique tangy flavor and soft, chewy texture make it a great option for a delicious sandwich. Plus, its richness means you won’t need to add a lot of toppings or condiments to complete your meal, the bread itself will do the job! This soft sourdough sandwich loaf requires simple ingredients, which means it’s budget-friendly!
What kind of sandwich can I make with sourdough bread?
With sourdough bread, you can make just about any type of sandwich. Whether it’s a classic PB&J, turkey, and cheese with lettuce and tomato, or something more creative like honey-roasted ham and brie, the tangy flavor of sourdough will add an extra layer of deliciousness to your sandwich. For a breakfast option, try adding bacon and eggs for a hearty start to your day.
Topping Options for Sourdough Bread
The best sourdough sandwich bread is versatile and can be enjoyed plain with a pat of butter, or you can give your loaf a delicious upgrade with any of these toppings:
- Avocado slices with olive oil
- Balsamic onion jam
- Grilled mushrooms and onions
- Sliced tomatoes and spinach leaves
- Caramelized apples with cinnamon
- Cream cheese and honey
- Garlic buttered mushrooms
- Grilled onions and peppers
- Peanut butter and bananas
- Ricotta cheese with jam
- Baked beans and bacon
- Pesto and mozzarella
- Roasted garlic and feta cheese
- BBQ pulled pork topped with coleslaw
- Maple syrup on the top of the loaf
- Add butter to the knife and cut into the soft crust for the first time
What is the secret to good sourdough bread?
The secret to making good sourdough bread is patience and practice. Here are some tips for making delicious sourdough bread:
- Use quality ingredients, including a good starter culture.
- Follow the directions carefully and read your dough! Don’t under-knead the dough.
- Give your dough plenty of time to rise, as this helps develop flavor and texture.
- Bake at the right temperature for the right amount of time.
- Even though it’s not absolutely necessary, a strong mixer such as a Bosch mixer is handy, especially if you dough the recipe.
Why add honey to the sourdough bread recipe?
Adding honey to a sourdough bread recipe can help give it a sweeter and richer taste. Honey also helps ferment, as the honey’s natural enzymes activate the yeast and create a delicious, soft crumb in the finished loaf. The sweetness of honey also helps to balance out some of the sourness associated with sourdough baking.
Tips for Making Sourdough Bread the Best Ever
- Start with quality ingredients. Using top-notch flour, salt, and water is essential for creating an amazing loaf of sourdough bread.
- Make sure your dough is well kneaded. Kneading helps create the structure necessary to give your bread its desired texture.
- Let your dough rise slowly and steadily. Dough rises slowly at cool temperatures and much quicker in warm temperatures. The rise is what helps develop a more complex flavor profile for the finished product.
- Use a Dutch oven for baking for certain bakes. This method of baking creates an environment in which steam and heat are both present, resulting in a perfectly crispy crust that seals in all of the flavors from the slow-rising process from earlier.
- Be patient with yourself! Bread-baking takes time and practice, so don’t get discouraged if your first few loaves don’t come out quite right, you’ll get it eventually!
Sourdough Essentials
Homemade bread is one of the best things you can make at home. Soft sourdough sandwich bread can be made for so many different recipes in your house. We love to add some homemade chia jam, trust me, it’s so good! You can buy sourdough bread and artisan loaves at the grocery store, but nothing will ever taste as good as making your own homemade sourdough bread right at home.
HERE is a video where you can watch me make this recipe!
Sourdough Sandwich Bread
Ingredients
- 1 cup active, bubbly starter
- 2 1/2 cups water
- 1/4 cup oil
- 1 T honey
- 2 1/2 t salt
- 1 egg optional
- 7 cups flour (it may be 1/2 cup more or less flour depending on the type you use)
Instructions
- Combine the first 5 ingredients (and egg, if using) until well combined. Add the flour, a cup at a time, until the dough begins to pull away from the sides of the bowl and begins to form a ball. The dough should feel tacky to the touch but not overly sticky. Knead the dough for 10-15 minutes. It should be soft and stretchy, and when pulled apart, should be nearly translucent (window pane test).
- Let the dough rise somewhere warm (covered so it doesn’t dry out) until nearly double in size. (If doing a long ferment, at this point, put the dough in the refrigerator for 1-3 days. Remove from the refrigerator on baking day and let sit for 1-2 hours.)
- Turn the dough out of the bowl. Divide it evenly in two parts. Knead the first half by hand for about 3 minutes. Press it into a rectangle and roll into a loaf shape. Pull the dough towards you to create surface tension on the top of the loaf.
- Place loaf into an oiled bread pan, repeat with the 2nd dough, cover both and let rise somewhere warm. The dough should nearly double in size. *Many people bake bread before it has fully risen, resulting in a dense loaf*.
- Preheat the oven to 375°. For a golden loaf, brush the top of the dough with 1 beaten egg before baking, or alternatively, spread butter on the top of the loaves after baking.
- Bake for 35 minutes or until the internal temperature reaches 185-190°. Remove from pans after baking and let cool on a cooling rack for one hour before slicing. Enjoy! Best served with homemade jam 🍯😋
I’m new to sourdough and am wondering how long I should expect the rise to take. I know it depends on the temperatures but should I be expecting 4-5 hours or more like 2? Thanks!
Author
more like 4-5 or more 🙂
Love this bread! And Laura’s instructions and tips are helpful.
How do you make the starter or where do you get it from?
Author
Go to the menu at the top and to “shop my products”. You’ll find it there 🙂
Question, any success with olive oil? It’s all I have on hand.
Also, what does the egg add(or subtract)?
Author
Olive oil should work fine. If it has a strong taste, that flavor may come through in the bread. Egg adds tenderness to the crumb.