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.
The bread is fantastic but it did burst at the seams, I think it was under fermented because during shaping it was very sticky. I couldn’t stretch and fold into a ball. I’ve also made your regular sandwich sourdough loaf and consider using the mixer like that recipe. Has this been tried?
Hi Jeannie, yes you can! I would use the dough hook attachment and knead it for 8-10 minutes. You can skip any stretch and folds because the mixer will develop the gluten for you.
I have tried many of your recipes, they are usually my go to. I will be trying this today but I have a question, why do you recommend 1:4:4 ratio? I usually just do 1:1:1 and I'm curious the difference? I rarely do a levain unless i pull it from the fridge and am not ready to feed her.
Hi Jenna, we are a beginners’ sourodugh blog, so that method is easier to teach for those new to sourdough starter. If you are more experienced, you can use more starter.
Beautiful loaf of bread! One of our new favorites!
Perfect! I love that I put the dough together at 8 a.m. and was able to have a piece just after 5 p.m. Definitely a keeper. Easy recipe to follow and terrific instructions.
I cold proofed overnight and a little bit of it was still raw, I’m assuming I need to bake it longer if you cold proof it?
Bread that has been cold proofed typically needs to be baked for a longer period than bread that was not cold proofed, especially if baked straight from the refrigerator. The cold temperature slows down the yeast, which means it may not fully rise and cook during the initial baking time.
Yes, a definite keeper. I did turn the dough out onto ground flaxseed, instead of flour. I had to cold proof overnight. So I let it rest at room temperature until it rose just above the rim of the pan. I covered it with another pan, or could use foil. Baked @ 375° for 45 min. uncovered baked another 35 min. until the center temperature read 200°
This is a great recipe!
I made it today. I had golden wheat flour so that’s what I used. Came out delicious. Definitely making it again.
I only have organic unbleached All Purpose flour (11.5 %) I do not have Bread Flour. Will this recipe still work with All Purpose flour (also plan to also use King Arthur golden whole wheat) What adjustments do I need to make if I use All Purpose Flour. Thank you!
Yes!
I did make this yesterday, although the timing was off, my kitchen temp was cooler so it took longer to rise. I had to put it in the fridge overnight. I'm hoping it was ok!
So good. Life happened and I had to put mine in the refrigerator overnight but it turned out great. Will definitely make it again!
I am a sourdough newbie, started baking with sourdough starter in January. This recipe is fantastic. Perfect for sandwiches. Soft and best of all no preservatives. After shaping, I did the second rise in the fridge for 12 hours. I used my Emile Henry bread loaf baker, with the lid. Came out perfect. I don’t eat the ends of loaves but I did with this loaf. Tasted great.