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
Rate this recipe!
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.
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.
Heather Hawley says
I'm excited to try this recipe. I have been making sourdough bread for a few years, but recently came upon your website. I love you biscuit recipe. Would you mind to include gram measurements for your recommended way of feeding the starter? Normally, I feed my started on a 1:1:1 ratio of starter, water, and flour based on weight.
Thank you!
Amy Duska says
Done! š
Heather Hawley says
Thanks!
Paul says
This recipe works well. I would say that the amount of water you need to add at the first āfeedā stage will depend on the hydration of your starter. I added a splash more than the recipe said to get my mix to about the thickness of porridge and it worked well.
Cheryl says
I love the way this bread came together and that your recipes use gram weight measurements so recipes are consistent everytime. Your directions are very thorough and helpful. I do have a question. Just out of curiosity, could I feed my container of sourdough starter the night before and weigh out 1/2 cup fed starter(100 gms) the next morning instead of just using 1 tbsp. starter and making a preferment separately the night before? That way, I could use the discarded starter from the night before to make biscuits or muffins for breakfast.
Amy Duska says
Hi Cheryl! Yes, you can totally do that! The measurements given are for what's needed in the recipe, but I always make more too š
Nic says
Is there a specific temperature that the bread should be internally when it's done baking?
Amy Duska says
Hi Nic, it should be around 200Ā°F.
Annamaria says
I just made this recipe yesterday and it was easy and so delicious. Perfect sandwich bread. Thank you for sharing!
Amy Duska says
You are welcome š
Esther says
If I bake in a glass loaf pan, do I need to cut down bake time?
Amy Duska says
Hi Esther, from the research I've done, you should check on the loaf around the 30-35 minute mark. I will bake my next loaf in a glass loaf pan to test and let you know.
Julie Gransee says
I made this wonderful bread today, exactly as written. It turned out so well! Thank you for sharing. I'm so glad the weather is cooling down, and sourdough season is here!
Amy Duska says
Hi Julie! I'm so glad you enjoyed the recipe. I feel the same about sourdough season!! š
Ardo says
Hi Amy!
I made all according to recipeās timeline, but the crust broke very heavily in the oven. So, I guess, itās the question of rise time, but I cannot figure out, should I prolongate preceding time or bake instead earlier?
All other recipes turn out quite well.
Thank you!
Amy Duska says
Hi Ardo, the only times I've had that happen is when I let the dough rise too long during the first rise. When I went to shape it into the loaf, there were too many bubbles.
Susannah says
Hi, Amy!
Iām wondering if I could do the second rise overnight in the fridge (in the loaf pan)??
Amy Duska says
Hi Susanna, yes that should be just fine!
Art Vickers says
Thank you, Amy, and can't wait to try this! I made a loaf with the Country Style recipe, but it was way too dense. Still ate it all in sandwiches, but this should solve the density issue.
I have seen other recipes using milk in lieu of water. Have you come across something like that? Reason I ask is that we are always having extra milk in the fridge (not big milk drinkers).
Thanks again!
Amy Duska says
Hi Art, you can definitely use milk instead of water. It may even help to make it a little softer! š
Art Vickers says
Naw, Amy, why mess with perfection?!!! This loaf turned out so delicious and the texture plus consistency is dead on target of what I was hoping for. First thing I made was a grilled cheese sandwich, which got me thinking that with a bit of rye flour and caraway seed a perfect patty melt is in the making. Thanks so much again for another winner!
Kelsey says
I just fed my starter using your guidelines in your recipe. Is it normal for it to be super thick and dough like or should it be more liquidy?
Amy Duska says
Hi Kelsey, when you first mix it, it will be on the thicker side. As it ferments, it will start to thin out.