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.
Eric says
Would you be able to use a Pullman pan for this?
Amy says
Yes, you can use a Pullman pan.
Amy mikolay says
Mine cracked straight across 1 side. What did I do wrong?
Amy says
You can score the top of the dough before baking so that it doesn't burst at the doughs weakest point.
Robin L says
Just made this loaf and it came out perfectly. My husband the bread fiend has declared it his new favourite. The recipe says it will keep fresh for a few days but I suspect it will be long gone before it has a chance to spoil!
EllieOrigami says
I absolutely love being able to make my own bread. I'm so thankful that you've shared this one. I'm always so thrilled to see my beautiful bread come out of the oven.
Zorida says
Hi! I am just wondering if the nutrition information is for the whole loaf or for one piece?
Thank you! Love the recipe.
Amy says
It's for one piece if you slice the loaf into 12 equal slices.
Pamela Pittman says
I’d actually like ferment every recipe overnight. Is that possible?
I am trying to make every recipe you post for sourdough 🥳
I have had wonderful success. Thank you!!
Amy says
Hi Pamela! Yes you can ferment every recipe, you just need to to do it in the fridge. After you shape the dough, place it in the fridge where it will continue to ferment but at a much slower pace!
Natalia says
Hi Amy, if I were to ferment it in the fridge overnight, should I place it there before the 2nd rise or after? I'm guessing it's before, but wanted to double check. Thank you
Amy says
Before 🙂
Shelby R Cronk says
can I use 100% whole wheat or sub all purpose for bread flour
Rhiannon says
What could I use instead of honey?? Love all your sourdough recipes
Amy says
You can use maple syrup or regular sugar.
Sue T says
Could I use agave syrup for the sweetener?
Amy says
Yes you can 🙂
Lynn says
Love this recipe! So easy. Can I double or triple the recipe. It’s very tedious doing separate bowls! Thx
Amy says
You should be able to double the recipe and still manage it very easily!
Marie says
yes! my FIRST soudough success! I have been experimenting for 2 weeks! We love the bread, your instructions and your super website! I am sharing with my baking buddies! BTW I have been baking the potato flake version for 40 years! in fact, I am quite sought after in that genre! This "new to me' method is so fun and exciting! thank you!
mary lamb says
What id the potatao flake recipe you use? Can you please post it?Or send it to my email? TIA
Sarah says
I love the flavor and texture of this bread. However, I'd like to make 'sandwich thins,' like you can buy in the store, but not sure how the shaping and rises would go. Any suggestions?
Amy says
Hi Sarah, that is something that I haven't tried before. If I was going to experiment I would divide the dough into 10 portions, shape each one into balls and then roll them out into rounds. Using flour to prevent sticking. I would cook them on the stovetop instead of in the oven.