Honey Wheat Sourdough Sandwich Bread
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
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.
Oh wow. So good!! Thank you for another wonderful recipe. Love that it is same day and the whole wheat flavor is so yummy and chewy.
This is my go to recipe. It comes out perfect every time. The hardest part is waiting for it to cool down before slicing and eating it!
Made this a few times now. I have done the second proof over night in the fridge for 12 hours and still baked perfectly. I’ve made it with milk and sugar. I’ve done the second proof in the ovens proofing temp for about an hour and it rose great. This is just a great recipe overall. Can be very adaptable. It’s become our family’s go too loaf for the week!
Can it go in the fridge overnight and bake in the morning? Would it change the cook time?
Yes it can. No it should not change the cook time.
Can this be made with regular, unbleached all purpose flour and wheat flour instead?
Yes it can.
Making Low Salt Brown Bread.
I have been doing this for the last few times.
There is no difference in taste.
Adjust your recipe like this.
Salt >> 5 g
Water >> 300 g
Soy Sauce >> 25 g.
There is less then half the sodium in Soy sauce as in salt.
This can be used with white bread, but ends up with a dingy color.
Absolutely perfect! Family has been asking for a sourdough sandwich bread and this is the one.
love this recipe my bread is pretty dense is there a trick to make it more airy?
It sounds like you may need to ferment the dough longer.
Love this!! I have made standard sourdough for awhile and just discovered this. It has now replaced my standard sourdough as our regular weekly loaf! My family LOVES it!! Thank you!
Another fantastic recipe from Little Spoon Farm. I used this as a base to create a dark rye bread. Lowered honey to 35g, whole wheat to 50g, bread flour to 350g and added 100g dak rye. Came out perfect with great flavor.
That sounds delicious. I'll have to give it a try! 🙂