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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. It can be mixed and baked on the same day!
Prep Time15 mins
Cook Time45 mins
Rest9 hrs
Total Time10 hrs
Servings: 12 slices
Calories: 218kcal
Author: Amy Duska

Equipment Needed

  • 9" x 5" loaf pan


Ingredients to make ½ cup Active Sourdough Starter

  • 1 tablespoon (15 g) sourdough starter
  • 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


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.


  • 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.


Calories: 218kcal | Carbohydrates: 42g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 92mg | Fiber: 3g | Sugar: 4g | Calcium: 11mg | Iron: 1mg