Looking for Sourdough? 
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.
Just like our cinnamon raisin sourdough bread, sourdough Hawaiian rolls, and sourdough ciabatta rolls, 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!
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.
Equipment needed
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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.
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
EQUIPMENT
- 9" x 5" loaf pan
INGREDIENTS
Ingredients to make ½ cup Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- â…“ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Dough Ingredients
- ½ cup (100 g) active sourdough starter
- 1 â…“ 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.
PREVIOUS
Ruby says
We love this recipe and make it 2x/week but it often doesn’t rise. I’m in a very stable environment now at 68-70 and it’s not happening, especially on the second one. We used whole wheat spelt and all purpose flour, I held back about 25g of water. Could I be folding it wrong after the first proof? Mixing too much? At home I used all purpose high extraction flour and hold back 50g of water. Sometimes we get a good rise but not always. I cannot figure it out!!
Amy says
Hi Ruby, are you using sourdough starter that is active? Making sure it hasn't fell in the jar before mixing the dough?
Janna says
Hi Amy, Thank you for quick response. I will try what you said. I think I didn't feed it everyday and that's why probably it was sour. I will try it again with frequently fed starter.
Janna says
I have made a few recipe of yours and they all came out good. This one came out really good for my taste. I love it, but my kids say it's a little sour for their taste. Is there a way to tone down the sourness of the bread. Also, can I make this with only bread flour. Thank you.
Amy says
Hi Janna, if you feed your starter two or three times in a row before you use it to bake with it will have less of a sour taste. This is because the acid will lower with the frequent feedings producing a much milder flavor.
Katie says
Our families favorite! I make it with AP flour and it converts beautifully.
Amy says
Do you use all purpose flour instead of the bread flour or instead of the whole wheat flour?
Jenny says
I’ve always used all purpose flour with my starter….can I use all purpose and wheat flour for this? It looks so delicious and I really want to try it!
Amy says
Yes you can use all purpose!
Sam says
We love this recipe! I have a question, do you need to score this one? Or can you score a pretty design on the top?
Amy says
Hi Sam, you don't have to score the dough but you can if you would like to. In order to do the pretty design on top, the dough would need to be cold out of the fridge. So if you do a long ferment after you've shaped it, then yes you can. 🙂
Azalea Christopher says
Currently working on this recipe. Going to attempt to let the second rise occur in the fridge overnight as I started this recipe much later in the day than originally planned. Will update ion how it turns out. Can’t wait to bake it.
Amy says
Did it work out for you Azalea? I was also hoping to put the shaped dough in the fridge to bake fresh for breakfast in the morning. Did you let it get to room temp before baking it or put it in straight from the fridge?
Leanne says
I’ve made this recipe about a half dozen times, and each time, I do the second rise in the fridge overnight. It turns out great. I also double it since we typically eat the first whole loaf the same day! It freezes great, I always slice before I freeze so it can go straight from frozen to the toaster. it’s a staple recipe for us!
Miriam says
We’ve been making this loaf for weeks, and it has been perfect every time. When i let it rise in the fridge overnight, i keep it covered and take it out before i preheat the oven.
Oh, I’ve also been adding some dried Rosemary and we just love it. Thank you so much, Amy.
Kathy says
Fantastic recipe!! Made it today for the first time and it was delicious!
dina sha says
i made this today
the duough was very loose gave me hard time
but the taste of the bread was really really good
i never ate toast bread that yummy
thanks for the recipe will do again and try with little less water
thanks for sharing
Mary Beth says
This is now our regular bread. We absolutely love it and it is soooo easy! Toying with the idea of making it with cinnamon and raisins. Thoughts? Tips?
Amy says
Hi Mary Beth, I am working on a cinnamon raisin bread right now! Hope to have it out soon. 🙂