A soft, simple sourdough loaf you can use every day for sandwiches and toast.
introduction
This recipe shows an easy way to make soft sourdough sandwich bread at home. The steps are clear and the dough is forgiving. If you want tips on keeping the crumb soft, see this guide to easy sourdough sandwich bread.
why make this recipe
- You get fresh bread that tastes better than store loafs.
- It uses your sourdough starter so it feels honest and real.
- You can make slices for sandwiches, toast, or snacks.
- It uses common ingredients and simple steps.
how to make Sourdough Sandwich Bread
Make the dough, let it rise, shape it, and bake. Work in a warm place and give the dough time to double. Handle it gently for a light crumb.
Ingredients :
2 cups sourdough starter, 1/2 cup warm water, 1/4 cup milk, 2 tablespoons sugar, 1 teaspoon salt, 4 cups all-purpose flour, 2 tablespoons olive oil
Directions :
In a large bowl, combine the sourdough starter, warm water, milk, sugar, and salt. Gradually add the flour to the mixture, combining until a dough forms. Knead the dough for about 10 minutes until it becomes soft and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 4-6 hours or until doubled in size. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 1-2 hours. Preheat the oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and hollow sounding when tapped. Allow to cool before slicing.
how to serve Sourdough Sandwich Bread
Slice the loaf thin or thick. Use it for:
- Classic sandwiches with meat, cheese, and veggies.
- Toast with butter, jam, or avocado.
- French toast or bread pudding.
Serve warm or room temperature.
how to store Sourdough Sandwich Bread
Let the bread cool fully before you store it. Keep it in a bread box or a plastic bag at room temperature for 2-3 days. For longer storage, slice and freeze the loaf. Thaw slices at room temp or toast straight from frozen. For tips on soft crumb and storage ideas see this page about the best soft sourdough sandwich bread.
tips to make Sourdough Sandwich Bread
- Use a ripe, active starter for best rise.
- Warm water and milk should feel slightly warm, not hot.
- Knead until the dough feels smooth and elastic.
- Let the dough double in a warm spot; be patient.
- Do a tap test: the loaf sounds hollow when done.
- Cool fully before slicing to keep the crumb set.
variation (if any)
- Add seeds (sunflower, flax) to the top or the dough.
- Swap half the flour for whole wheat for a denser loaf.
- Use honey instead of sugar for a different flavor.
- Brush the top with egg wash for a shiny crust.
FAQs
Q: Can I use less starter?
A: Yes. Reduce starter and add more flour and water to keep the dough texture right. Rise time may change.
Q: How do I know when the dough has risen enough?
A: The dough should about double in size. Press gently; if the dent stays a little, it is ready.
Q: Can I make this in a bread machine?
A: You can use a bread machine for kneading, but shape and bake in an oven for best crust and shape.
Q: Can I skip milk?
A: Yes. Use water instead, but milk gives a softer crumb.
Q: How long does the baked loaf keep?
A: At room temp in a bag, 2-3 days. Freeze slices for longer.
Conclusion
For more recipe ideas and step photos, you can read this Sourdough Sandwich Bread guide by Farmhouse on Boone. If you want a simple, tested version with clear pics, see the Easy Sourdough Sandwich Bread – The Clever Carrot.
Sourdough Sandwich Bread
Ingredients
Method
- In a large bowl, combine the sourdough starter, warm water, milk, sugar, and salt.
- Gradually add the flour to the mixture, combining until a dough forms.
- Knead the dough for about 10 minutes until it becomes soft and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for 4-6 hours or until doubled in size.
- Punch down the dough and shape it into a loaf.
- Place it in a greased loaf pan and let it rise again for about 1-2 hours.
- Preheat the oven to 375°F (190°C).
- Bake for 30-35 minutes until golden brown and hollow sounding when tapped.
- Allow to cool before slicing.