Easy Sourdough Sandwich Bread – Same Day or Overnight

Why Make This Recipe

Making your own sourdough sandwich bread is a rewarding and delicious experience. This recipe lets you create soft, flavorful bread in either the same day or overnight, giving you the flexibility to fit baking into your schedule. Using a sourdough starter adds a unique tang and enhances the texture, making your sandwiches taste even better. Plus, homemade bread fills your home with a comforting aroma.

How to Make Easy Sourdough Sandwich Bread

Ingredients

• 3 cups (378g) flour (plus 1-2 tablespoons for kneading)
• 1 cup (227 to 250g) active sourdough starter (reliably doubling in 6 hours or less)
• 1/2 cup (125g) milk (lukewarm)
• 2 large eggs
• 2 tablespoons (28g) butter, melted (plus more for pan and top of loaf)
• 2 teaspoons (12g) honey (or maple syrup, or cane sugar)
• 2 teaspoons (12g) salt

Directions

Combine all ingredients in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough. Cover and let rest for 30 minutes. Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternately, you can knead by hand for about 8 minutes or use a dough cycle on a bread machine.

See notes for overnight rise instructions at this point if desired.

Grease an 8.5 x 4.5 inch loaf pan with butter, coconut oil, or avocado oil. On a floured surface (I use a tea towel for easy cleanup), shape the dough by patting it into a rectangle the length of the pan, rolling it up tightly, and pressing the seam together. Pull the short sides under to create tension on top of the loaf. Place the shaped dough into the prepared pan.

Using a pastry brush, spread some melted butter over the top to help keep the cover from sticking as it rises. Cover the bread with a plastic "shower cap" or wrap (a damp tea towel will dry out over the long rise, so plastic is best to keep the top soft). Optional: Before covering, you can slash the top of the bread if you’d like to minimize cracks on the edges of the bread.

Place the loaf pan in a warm area (I use the oven with the light on which is 95-100 degrees) and let it rise for 3-5 hours or until the dough is 1 to 1½ inches above the pan. Warmer kitchens will need less rise time, while cooler ones will need more.

Heat the oven to 350 degrees (remember to remove your pan if you’re using your oven light!). Bake the loaf for 40 minutes, rotating as needed for even cooking, until brown and the bottom sounds hollow when tapped. You can also use an instant-read thermometer inserted in the middle of the loaf – it should read 195 to 200 degrees.

Cool in the pan for 5 minutes before turning out onto a rack to cool completely before slicing. Slice and use within 1 to 2 days at room temperature or freeze slices for longer storage.

How to Serve Easy Sourdough Sandwich Bread

This sourdough sandwich bread is versatile and perfect for many dishes. Use it for hearty sandwiches filled with your favorite meats, cheeses, and veggies. It also makes a great base for toast, French toast, or simply slather it with butter and jam. Whatever you choose, it’s sure to impress.

How to Store Easy Sourdough Sandwich Bread

Keep your sourdough sandwich bread fresh by storing it in a plastic bag at room temperature. It should stay good for about 1 to 2 days. If you want to keep it longer, slice the bread and store individual slices in the freezer. When you want to use it, just take out a slice and toast or thaw as needed.

Tips to Make Easy Sourdough Sandwich Bread

1. Use a reliable sourdough starter: Make sure your starter is active and bubbly for the best results.
2. Adjust the rising time based on your kitchen temperature: Warmer kitchens will need less time for the dough to rise.
3. Knead well for soft bread: Kneading the dough helps develop gluten, giving your bread a great texture.

Variations

You can customize this recipe in several ways. Add herbs, seeds, or spices to the dough for extra flavor. Consider incorporating shredded cheese or olives for a savory twist.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
   Yes, you can substitute some of the all-purpose flour for whole wheat flour, but the texture may be denser.

2. What should I do if my dough didn’t rise?
   If the dough doesn’t rise, check that your sourdough starter is active and warm enough. You may also find it helps to place the dough in a warmer area.

3. Can this recipe be made gluten-free?
   You can experiment with gluten-free flour blends, but the texture and rise may differ from traditional wheat flour.

Sourdough Sandwich Bread

A delicious and versatile sourdough sandwich bread that is soft and flavorful, perfect for any filling or toast.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Bread, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Bread Ingredients

• 3 cups flour (plus 1-2 tablespoons for kneading)
• 1 cup active sourdough starter (reliably doubling in 6 hours or less)
• 1/2 cup milk (lukewarm)
• 2 large eggs
• 2 tablespoons butter, melted (plus more for pan and top of loaf)
• 2 teaspoons honey (or maple syrup, or cane sugar)
• 2 teaspoons salt

Method

 

Preparation and Mixing

1. Combine all ingredients in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough.
2. Cover and let rest for 30 minutes.
3. Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternatively, knead by hand for about 8 minutes or use a dough cycle on a bread machine.
4. See notes for overnight rise instructions at this point if desired.

Shaping and Rising

1. Grease an 8.5 x 4.5 inch loaf pan with butter, coconut oil, or avocado oil.
2. On a floured surface, shape the dough by patting it into a rectangle the length of the pan, rolling it up tightly, and pressing the seam together.
3. Pull the short sides under to create tension on top of the loaf. Place the shaped dough into the prepared pan.
4. Using a pastry brush, spread some melted butter over the top to help keep the cover from sticking as it rises.
5. Cover the bread with a plastic 'shower cap' or wrap.
6. Place the loaf pan in a warm area and let it rise for 3-5 hours or until the dough is 1 to 1½ inches above the pan.

Baking

1. Heat the oven to 350 degrees.
2. Bake the loaf for 40 minutes, rotating as needed for even cooking, until brown and the bottom sounds hollow when tapped.
3. Cool in the pan for 5 minutes before turning out onto a rack to cool completely before slicing.

Notes

For best results, ensure your sourdough starter is active. Adjust rising time based on kitchen temperature. Store the bread in a plastic bag at room temperature for 1-2 days, or freeze for longer storage.