Honey wheat sourdough sandwich bread is made with a combination of whole wheat and bread flour for a soft sandwich bread that stays fresh for days. It can be mixed and baked on the same day!
This is hands down one of the easiest sourdough sandwich breads to make. There’s only a few minutes of hands-on time and the rest is simply waiting for the sourdough to work it’s magic.
This bread is perfect to make a grilled cheese sandwich with because it has a tight, even crumb that ensures that your toppings stay inside the bread. The tight crumb also makes it easy to cut into thick or thin slices.
This sandwich bread is equally delicious as toast covered with homemade Nutella and strawberry jam.
You’re absolutely going to love the flavor, so let’s get started!
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What you'll need
- whole wheat flour and bread flour: A combination of flour is used to make sure the loaf is not too dense.
- honey: Adds sweetness to the bread.
- olive oil: Helps to produce a softer loaf that stays fresher longer. Feel free to use any oil of your choice.
- salt: Fine sea salt is recommended because it dissolves more evenly.
Sample baking schedule
- 8 PM: Feed sourdough starter.
- 8 AM: Mix dough and let rest 1 hour.
- 9 AM: Stretch and fold dough into a tight ball and let rest 3-4 hours.
- 1 PM: Shape dough, place into loaf pan and let rise 3-4 hours.
- 5 PM: Bake.
Tips for success
Make sure your sourdough starter has been fed and is active and bubbly when you mix the dough. I recommend feeding your starter a 1:4:4 ratio of starter, water and flour 12 hours before mixing the dough.
Kitchen temperature
Temperature is a very important factor when it comes to baking with sourdough.
Please note that the bulk ferment and second rise times in the instructions are for kitchens that are anywhere between 68-72°F.
If your kitchen is warmer than 72°F, you will need to keep an eye on the dough.
Warmer temperatures will cause the dough to rise more quickly so check it around the 2 hour mark to make sure it does not over-prove. Do the same during the second rise.
How do I know when the dough is ready to shape?
During the first rise, the dough should expand by about 50% in the bowl.
How to shape the dough
Turn the dough out onto a lightly floured surface and gently press it into a rectangular shape. Press out any large bubbles. Fold the left and right sides inward and then roll the dough into a log shape.
Place the dough, seam-side down, into a lightly greased 9 x 5” loaf pan.
Allow the dough to rise to the top of the loaf pan. The second rise should take about as long as the first rise, about 3-4 hours.
How to store and freeze
- To store: Store the baked bread in a bread bag, beeswax wrap or kitchen towel at room temperature. This honey wheat sourdough sandwich bread will keep fresh for a few days.
- To freeze: Wrap individual loaves in plastic wrap and insert into a freezer-safe container. Make sure they have cooled completely before wrapping.
Recommended kitchen tools
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- 9" x 5" loaf pan (affiliate link)
- beeswax wrap (affiliate link)
Easy sourdough recipes for home bakers
Baking with sourdough is easy when you have the right recipes. Browse through our simplified sourdough recipes and you'll find step-by-step tutorials that will give you confidence in the kitchen!
- soft sourdough dinner rolls
- beginners sourdough bread
- sourdough country loaf bread
- soft sourdough pretzels
Honey Wheat Sourdough Sandwich Bread
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Equipment
- 9" x 5" loaf pan
Ingredients
Ingredients to make ½ cup Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Dough Ingredients
- ½ cup (100 g) active sourdough starter
- 1 ⅓ cup + 1 teaspoon (325 g) water
- 2 tablespoons (40 g) honey
- 2 tablespoons (30 g) olive oil
- 2 teaspoons (10 g) sea salt
- 1 cup + 1 teaspoon (125 g) whole wheat flour
- 3 cups + 2 tablespoons (375 g) bread flour
Instructions
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- 8 AM - Mix the dough: To a large mixing bowl, add ½ cup (100 g) of active sourdough starter, water, honey, olive oil and sea salt. Use a stiff spatula to stir the ingredients. Add the bread flour and whole wheat flour to the bowl and stir with the spatula. Switch to your hands and mix the dough until it resembles a shaggy mess and there are no dry bits in the bowl. Cover the bowl and let the dough rest for 1 hour.
- 9 AM - First rise: Wet your hand with water and stretch and fold the dough until it tightens up and starts to form a ball. Turn the dough in the bowl until it's slightly smooth on the outside. Cover the bowl and allow the dough to rise at room temperature, 68-72°F (20-22°C), for 3-4 hours or until it has risen by about 30-50%.
- 1 PM - Shape and second rise: Turn the dough out onto a lightly floured surface and gently press it into a rectangular shape. Fold the two longest sides inwards about 1 inch. Fold the short side towards the opposite end until the loaf resembles a log shape. Place the dough seam-side down in a lightly greased 9" x 5" loaf pan. Allow the dough to rest at room temperature, uncovered until the dough has risen to the rim of the pan, about 3-4 hours.
- 5 PM - Bake: Preheat the oven to 375°F (190°C) and bake for 45 minutes. Allow the bread to cool in the pan for 10-15 minutes before transferring to a cooling rack.
Notes
- To store: Store the bread in a bread bag, beeswax wrap or kitchen towel at room temperature. The loaf will keep fresh for a few days.
- To freeze: Wrap individual loaves in plastic wrap and insert into a freezer-safe container. Make sure they have cooled completely before wrapping.
Nutrition
This recipe is from Little Spoon Farm. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Jane says
It's delicious! Honestly a fantastic flavour. And it's a pleasure to slice, with its nice soft crust and tight crumb.👍👍👍 👍👍
Mercedes says
I’ve made bread a handful of times before but this was my first attempt at sourdough. My starter was about 2 weeks old already so I can’t speak to that part of the recipe but my loaf came out perfect! Great recipe, and super easy.
Quin says
You may need to score the top of your loaf
Christine Pappas says
I've made this weekly for the last 6 weeks. Love it! And so does my mom. I add 1/2 cup of raw sesame seeds with the flour. Mostly use it for toast, but did make sandwiches the other day. Bread seemed a bit crumbly, so I am going to sub some bread flour for the all purpose and see if it holds up better as a sandwich bread.
Did I mention I LOVE this bread?
Anne says
I made this for the first time yesterday and it's delicious! It's the first sandwich loaf I've made with sourdough. I think it's a keeper. The video is great, for some reason I watched it after I made it . . .
Marcy says
This bread was so fun to make! I watched your video several times and then followed your recipe exactly. Your directions are so clear and easy to understand. The area in my kitchen was warm so the dough was ready after a 3 hour rise and then baked beautifully. We love the taste - a wheat taste with a slight sourdough tang, but not too sour. It is delicious eaten plain or toasted with butter and jam. Thanks for your help! Looking forward to trying some of your other recipes.
Nive says
Hi, going to try this recipe later today! I wanted to ask if I can just omit the honey? Or should I substitute that with 40g more water? I didn't want to use any sweetener!
Amy Duska says
Leave it out completely. You may need to add a little more water but probably not the same amount.
Alia E says
Love this recipe! I’ve made it several times and my kids gobble it up. I’ve experimented with rye flour in addition to the whole wheat and it gives it a little more sour flavor that my family likes. Never buying store bought sandwich bread again!
Christine says
Second time I've made it! Love it can be done in one day! It is really filling. I made a sandwich for lunch, and wasn't hungry at dinner!
It keeps really well! Lasted 6 days, absolutely no sign of mold!
I'm going to add sunflower seeds next time
Amy Lane says
Hi Amy ,This is the best recipe for my little kido, soft and wholesome. But every time i make it, it bursts open along the side, like an air bubble is trapped. I do knock all the air bubbles out and place the seem down. what do you think I am doing wrong?