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.
Celine says
I hv been baking this samdwich bread every week since I discovered this recipe. It is easy and tasty. Thks so.mu h.
Amanda says
Yum! I put it in the fridge overnight for the second rise. Came out absolutely perfect.
Jill Kenniston says
Been on the Sourdough kick for two years now 🙂 Mostly mill my own grains but I had some king author bread flour to use up so milled my wheat for that part and walla!!!! best darn sandwich loaf in two years. (Well, this and my Einkorn 😉 Amazing and easiest ever. Came out looking exactly like yours and so nice and soft. A treat and cant wait for breakfast toast 🙂 Thanks!!
Laura Porter says
Jill...I am new to sourdough and Einkorn and I was wondering if you could share which Einkorn recipe you use. Or have you made this recipe with Einkorn ? Thanks. okielp@gmail.com
R.wenting says
This was exactly what we needed, a great sandwich loaf for lunches, equally ood ith fillings or just buttered. I doubled the recipe and skimped slightly on amount of honey, and it turned out great, would be fine with original amount of sweetness as well. Going to be my regular go to for school lunches.
Terry says
Love this recipe. I have made bread 4different times and the family loves it.
Chris R. says
Hi Amy,
Is it possible to refrigerate overnight so that I could bake the loaf in the morning?
If this is so, would it be best to refrigerate after the second rise, waiting until the loaf is room temperature before baking (2 hours)?
Love this recipe & the results,
Thanks,
Chris
Katie says
This recipe is delicious!! Only trouble I am having is when I go to fold my dough, it is very sticky and sticks to the countertop. Any tips for it to be less sticky?
Liza says
I’m pretty new to sourdough baking but this has quickly become my go to recipe. It’s quick and easy, I love that I can get it done in one day! I made a few rookie mistakes the first round, like using AP instead of bread flour. But with sourdough I learned that makes a big difference. The loaf was still good just wasn't able to shape it perfectly. Since making the correction the loaf has come out perfect every time. It’s in my weekly rotation, Love it!
Pat D says
Hi Amy, I enjoy making this bread and my husband loves it. My question is my loaves seem to be on the dense side. Is there anything I can do to make them more fluffy?
Sonia says
I've made this twice now and it's super easy and delicious. The video was super helpful. We love it toasted with butter and jam and it also makes a great sandwich. I'm wondering if you have a sample schedule for baking it in the morning. Thanks for a great recipe!!
Kelsey says
I've had luck replacing the second rise with an overnight bulk ferment in the fridge. Just plop the loaf pan covered in the fridge over night and I take it out about 30 min before I start preheating my oven just to help it get that little bit of extra rise 🙂
Denise says
Perfect in every way…in sweetness, in tang, in crumb, in crust, in flavour and texture. My dough was a lot slacker than yours so I will have to adjust next time. It didn’t rise to the top of the pan but I baked it anyways after 4 hrs for 55 minutes, probably because of the wetter dough. It crashed open on the side but I don’t mind. This recipe is a keeper. Thank you for posting.