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!

A baked loaf of honey wheat sourdough sandwich bread in a loaf pan.

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.

A loaf of honey wheat sourdough sandwich bread on a kitchen counter.

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.

Honey wheat sourdough sandwich bread sliced on a cutting board.

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!