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 my goodness, this recipe! It fits perfectly into a Sunday for me. Wake up, mix the dough, get everyone ready for church, stretch/fold before we leave, let it bulk proof while we're gone, shape it after lunch, bake it before dinner. And with minimal effort we have a loaf of sandwich bread ready for the week! I've made it twice now in my 13x4x4 pullman loaf pan with the lid on, baking for 30 minutes with the lid on and 10 more with the lid off. It's just perfect! So happy to find such an easy and delicious sandwich bread.
I have never left a review for a recipe before but this was just wayyyy too good not to. I recently got into sourdough bread making and wanted to try a sandwich loaf for my husband for his lunches. This turned out absolutely AMAZING. It was so easy and is incredibly tasty. I even had it in the fridge overnight for the last rise and it still was perfect. I will be making this weekly for my husband and our family! Thank you so so much!
Hi! Looking forward to making this recipe. My only concern is it is cold in WA, our house averages about 63-65 degrees. Any suggestions for the rising times? Thanks!
I would say between 4-5 hours for each. This also depends on how mature your starter is too 🙂
I LOVE this recipe! for the last 18+ months, I have regularly baked a whole wheat sourdough bread. It is excellent but the recipe makes two loaves and I just wanted a change. This is it! I do sneak a few extra stretch 'n folds in after I begin the first rise. It's a lovely bread... thanks so much for sharing the recipe! (P.S. I have pics)
Thank you so much Joan! 🙂
When I’m mixing the dough based on weight the dough is very wet. It doesn’t create a shaggy mess. It’s still very sticky. Can I keep adding flour to get to the right consistency?
Yes, add a dusting of flour, a little at a time in order to avoid adding too much.
I also made the recipe by weight and it was very wet. I think the weight for the water is more then the 1 1/3c measurement. I had to add quite a bit of flour to get a descent consistency. It’s in the oven now so we’ll see how it turns out!
I noticed when I changed the flour the dough became much easier to work with. I had all purpose bleached flour, ditched it and got Kings Arthur All purpose unbleached flour, plus adding about 15-20% King Arthur stone ground white whole wheat. The dough comes together very beautifully, very uniform, not sticky, forms gluten really well. I follow this recipe and result is amazing.
ok, this is my new favorite sandwich loaf 🙂 Super easy!! and delicious!!!! Just an fyi,,, on the ww part i used 1/2 of that using spelt, and 1/2 hard white wheat and it was awesome. All else the same. Once again, my switch to your recipe has made things so much easier and WONDERFUL!!
Thank you Jill 🙂
This is a wonderful sandwich bread recipe!! I did a few extra stretch and folds in the initial rise (I just can't help myself) and I let the dough rise on a seed starting heat mat... Rose beautifully! I will make this again and again. Its so soft and sliceable with a beautiful crust. Thank you!
I’m making this for the first time and it’s gotten too late at night. (Got started later than the time frame in the recipe) I was going to put this is the fridge after I have formed the loaf. Have you ever tried doing this?
Yes, you can put it in the fridge for the second rise.
I did and it turned out wonderfully!!! Best sandwich loaf I have found!
Thank you Alivia 🙂
I’ve made around 10 different bread recipes since starting my starter a couple years ago. This recipe turned out the best of all! I am so pleased with the texture, taste, and the simple steps.
That's wonderful to hear Cassie! Thank you for sharing your results 🙂
Great recipe. In the process of making in again by demand.