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.
Meredith says
Another great recipe! Really enjoy this. Mine does come out very wet every time? Should I I sprinkled with a bit more flour so it can look like the picture for the stretch and fold or just leave it wet? ( BTW, I do measure all my ingredients)
Amy says
Hi Meredith! Yes, go ahead and use more flour for easier shaping. You could also try using 25g more flour in the recipe in the initial mix and see if that helps.
Cindy W says
Hi Amy
I've been baking bread for years and just recently came across this sourdough recipe and baked it. THANK YOU! It's the best bread I've ever made. I love it and so does my kiddo! I'm very picky about my bread. Sourdough is my favorite and this is the best with the best flavor!
Thank you again!
Amy says
Thank you Cindy! 🙂
Deb says
Hi Amy! Thank you for all your wonderful recipes! can this honey wheat sandwich bread be cold baked or does the oven need to be preheated before it goes in? Thank you!
Amy says
You can cold bake it!
Tracy says
Is it a typo to let it rise uncovered? I've only ever seen to let it rise covered, like with plastic wrap over it. I just wanted to check.
Amy says
I let it rise uncovered but I should note that if you live in a dry climate you may want to cover it so that it doesn't dry out.
sandy says
I am new to using sourdough. This recipe is easy to follow and bakes up beautifully! This will be my 'go to' sandwich bread for my husband!
Melody says
I made this just using a hard red wheat bread flour from Azure Standard, and it was phenomenal. Just as fluffy as the white sandwich bread. Great flavor, my new favorite sandwich bread.
Kara says
My new favorite!! I ended up putting it in the fridge over I after the second rise in the pan. I took it out in the morning for about 30 min & baked. It turned out so good!! My new go to for sure!
Beth says
Looks like a great recipe but I'm in the middle of making it so I'm not sure how it will turn out yet! Question: I started making this late in the day, and after shaping I will need to leave it overnight to bake in the morning. Should I put it in the fridge after shaping and let it warm and rise for a few hours in the morning? Or would it be better to let it rise more tonight and put it in the fridge and bake first thing in the morning? Thank you!
Amy says
I would let it cold ferment in the fridge after you shape it until you are ready to bake. Just let it warm and rise in the morning.
Kathy says
love this recipe! my family devours this bread. question: can I up the whole wheat content and make this 50% whole wheat or even 100%? would the bread be too dense? thank you for this awesome recipe!
Amy says
Hi Kathy! Yes you can. I've been working on a 50% whole wheat loaf and I'm pretty happy with it. It is more dense than this loaf but not too dense for my taste!
Nona says
Can we use all bread flour and no wheat?
Amy says
Yes you can.
Jen J says
I've made this three times as a double batch each time, it's delicious and easy to make! I gifted a loaf to a friend and she loved it. I follow the recipe exactly (doubling all ingredients) and so far I can keep a loaf on the counter for about a week and a half before it starts to mold. I tend to freeze the second loaf if not giving it away and it tastes as good from the freezer as id does fresh out of the oven.