Sourdough Sandwich Bread
If you love soft, fluffy sandwich bread but want a more natural and nutritious version, sourdough sandwich bread is the perfect choice. It combines the taste and tender texture of classic toast bread with all the benefits of natural fermentation.
WHY MAKE SOURDOUGH SANDWICH BREAD
Sourdough acts as a natural leavening agent, replacing yeast. Thanks to the long fermentation:
- the bread becomes easier to digest,
- develops a rich flavor with a slight tang,
- stays fresh for several days,
- and has a lower glycemic index.
HOW TO KEEP YOUR SOURDOUGH SANDWICH BREAD FRESH
The natural acidity of sourdough helps it stay fresh for days without preservatives.
- At room temperature: wrap it in a clean towel or store it in a bread box for 3–4 days.
- In the fridge: not recommended, as it dries out the bread.
- In the freezer: the best option! Slice it, place parchment paper between the slices (to prevent sticking), and freeze for up to 2 months. Reheat in a toaster or microwave — it will taste freshly baked.
HOW TO ENJOY YOUR SOURDOUGH SANDWICH BREAD
- Perfect for breakfast toast with butter and honey.
- Excellent for sandwiches with cheese, eggs, or veggies.
- Ideal for French toast — the sourdough gives it a unique aroma and flavor.
- Use it for crispy croutons or bruschetta when it gets a bit older.
FREQUENTLY ASKED QUESTIONS
IS IT HEALTHIER THAN REGULAR SANDWICH BREAD?
Yes, because it contains natural probiotics and nutrients from the sourdough and whole-grain flours.
CAN I MAKE IT WITH ONLY WHITE FLOUR?
Of course. If you prefer a lighter result, use 100% white bread flour with a protein content above 12%.
Sourdough sandwich bread is a flavorful, wholesome, and sustainable choice for your everyday table. With just a few simple ingredients — flour, water, honey, olive oil, salt, and natural sourdough — you can create a bread that blends tradition and convenience, and that’s always worth keeping in your freezer.
SOURDOUGH SANDWICH BREAD
If you don’t already have an active sourdough starter, you can easily make your own at home.
For the traditional whole-wheat version, check the recipe here.
If you prefer a quicker and easier version made with yogurt, see the yogurt sourdough starter recipe here.
Both give you a strong, active starter that you can use for any kind of bread — even for soft sandwich bread!
Sourdough Sandwich Bread
A soft, flavorful, naturally leavened sandwich bread — no yeast, only sourdough! Perfect for sandwiches or toast, with wonderful texture and taste.
Ingredients
- 280 g white flour, >12% protein
- 280 g whole-wheat flour
- 115 g active sourdough starter (100% hydration)
- 290 g water
- 2 tbsp olive oil
- 20 g honey
- 1 ½ tsp salt
Instructions
- In the bowl of a mixer, add the sourdough starter, water, honey, olive oil, and salt. Add the flour last, adjusting the amount depending on how wet your starter is.
- Knead with a dough hook for about 10 minutes, until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
- Transfer the dough to an oiled bowl, cover it, and let it rise in a warm place for 10–12 hours, until almost doubled in size.
- Turn the dough out onto a lightly floured surface and shape it: flatten into a rectangle, fold the sides in, and roll it up. Place it seam side down in a lightly oiled loaf pan.
- Cover and let rise again for 2–4 hours, until it reaches near the top of the pan.
- Bake in a preheated oven at 180°C (fan) for 45 minutes. For a more golden crust, brush the surface with egg white before baking.
- Remove from the pan and cool completely on a wire rack before slicing.
Notes
- The rising time can be much shorter if the environment is warm.
- If you place the dough in the oven with the light on, or if you bake during summer, the first rise may take only 5–6 hours and the second 1–2 hours.
- Always watch the dough — it’s ready when it has doubled in size.
