Why Make This Recipe

Making Easy Sourdough Sandwich Bread is a rewarding experience, whether you choose to make it the same day or overnight. This recipe is perfect for anyone looking to enjoy fresh, homemade bread without the long wait that traditional sourdough often requires. The result is a soft, flavorful loaf that’s versatile enough for sandwiches, toast, or just buttered on its own. You’ll also enjoy the health benefits of using a sourdough starter, which can improve digestion and add a lovely tang to the bread.

How to Make Easy Sourdough Sandwich Bread

Ingredients

3 cups (378g) flour* (plus 1-2 tablespoons for kneading)
1 cup (227 to 250g**) active sourdough starter (reliably doubling in 6 hours or less)
1/2 cup (125g) milk (lukewarm)
2 large eggs
2 tablespoons (28g) butter, melted (plus more for pan and top of loaf)

2 teaspoons (12g) honey (or maple syrup, or cane sugar)
2 teaspoons (12g) salt

Directions

Combine all ingredients in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough. Cover and let rest for 30 minutes.

Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternatively, you can knead by hand for about 8 minutes or use a dough cycle on a bread machine.
See notes for overnight rise instructions at this point if desired.
Grease an 8.5 x 4.5 inch loaf pan with butter, coconut oil, or avocado oil.

On a floured surface (I use a tea towel for easy clean-up), shape the dough by patting it into a rectangle the length of the pan, then roll it up tightly and press the seam together. Pull the short sides under to create tension on top of the loaf. Place the shaped dough into the prepared pan.
Using a pastry brush, spread some melted butter over the top to help keep the cover from sticking as it rises. Cover the bread with a plastic "shower cap" or wrap. (A damp tea towel will dry out over the long rise, so plastic is best to keep the top soft.) Optional: Before covering, you can slash the top of the bread to minimize cracks on the edges.
Place the loaf pan in a warm area (I use the oven with the light on, which is 95-100 degrees) and let it rise for 3-5 hours or until the dough is 1 to 1½ inches above the pan. Warmer kitchens will need less rise time, while cooler kitchens will require more.

Heat the oven to 350 degrees (remember to remove your pan if you’re using your oven light!). Bake the loaf for 40 minutes, rotating as needed for even cooking, until it’s golden brown and sounds hollow when tapped on the bottom. You can also check with an instant-read thermometer; it should read 195 to 200 degrees in the middle of the loaf.
Cool in the pan for 5 minutes before turning out onto a rack to cool completely before slicing.
Slice and use within 1 to 2 days at room temperature, or freeze slices for longer storage.

How to Serve Easy Sourdough Sandwich Bread

This sourdough bread is perfect for making sandwiches, whether for lunch or an easy snack. You can also serve it toasted with butter and jam for breakfast or as a side with soup. Get creative with your toppings and spreads!

How to Store Easy Sourdough Sandwich Bread

Store the bread in an airtight container at room temperature for up to two days. If you want to keep it longer, slice the bread and place the slices in a freezer bag. This way, you can grab what you need without thawing the entire loaf.

Tips to Make Easy Sourdough Sandwich Bread

Make sure your sourdough starter is active and bubbly for the best results.

If you’re kneading by hand, be patient and keep kneading until the dough is smooth.
Adjust the flour slightly based on the humidity in your kitchen; the dough should be slightly sticky and manageable.
If you prefer a softer crust, cover the loaf with a kitchen towel while it cools.

Variation

For a slightly different flavor, try adding herbs or spices to the dough, such as garlic powder or Italian seasoning. You can also incorporate seeds like sesame or poppy seeds on top before baking.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. Keep in mind that the texture and flavor may change slightly, and you might need to adjust the hydration.

How do I know if my sourdough starter is active enough?

An active sourdough starter should double in size within 6 hours of feeding and have bubbles forming. If it hasn’t doubled, give it more time before using it in the recipe.

Can I make this bread without eggs?

Yes, you can make this bread without eggs. Substitute the eggs with a recipe-approved egg replacer or simply increase the amount of milk slightly to maintain moisture in the dough.