Sourdough Sandwich Bread

This Sourdough Sandwich Bread is soft, slightly tangy, and perfect for everyday use—from toasty grilled cheese to hearty lunch sandwiches. I use my sourdough starter to naturally leaven the dough, creating a tender crumb and golden crust without any commercial yeast. It’s my go-to loaf when I want a homemade bread that’s flavorful, versatile, and slices beautifully.

Why You’ll Love This Recipe

I love making this bread because it delivers the flavor of classic sourdough but with a softer texture that’s ideal for sandwiches. The crumb is tight and pillowy, so it doesn’t fall apart under spreads or fillings. It’s easy to make once I’ve got an active starter, and I can let it rise overnight for a hands-off process. Whether I’m toasting it for breakfast or packing it into lunchboxes, this loaf never goes to waste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter (fed and bubbly)

• Bread flour

• Whole milk (or water for a lighter loaf)

• Butter, softened

• Honey or sugar

• Salt

Directions

1. In a large bowl, I mix the sourdough starter, milk, and honey until combined. Then I add the flour and salt, mixing until a rough dough forms.

2. I knead the dough by hand or with a stand mixer until smooth and elastic—this usually takes about 8 to 10 minutes.

3. I cover the bowl and let the dough rest for 30 minutes, then give it a stretch and fold. I repeat this process every 30 minutes for 2 hours to build structure.

4. I cover the dough and let it bulk ferment at room temperature until doubled in size. Depending on room temperature, this can take 4 to 8 hours.

5. Once risen, I shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.

6. I cover and proof it again until it rises about 1 inch above the rim of the pan. This can take 2 to 4 hours or be done overnight in the fridge.

7. I preheat the oven to 375°F (190°C). I brush the top of the loaf with melted butter if I want a soft crust.

8. I bake the loaf for 35 to 40 minutes, until golden brown and it sounds hollow when tapped.

9. I let it cool completely before slicing for the best texture.

Servings and timing

This recipe makes 1 standard loaf, yielding about 12–14 slices. The hands-on time is around 30 minutes, but the total time including fermentation and baking spans 10 to 16 hours depending on rise times and whether I do an overnight proof.

Variations

When I want a slightly richer loaf, I use all milk and add an egg to the dough. I’ve also swapped in part whole wheat flour for a nuttier taste. If I want to add extras, I fold in shredded cheese, chopped herbs, or roasted garlic before shaping. For a touch of sweetness, a handful of raisins or dried cranberries work beautifully too.

Storage/reheating

Once cooled, I store the bread wrapped in a kitchen towel or airtight container at room temperature for up to 4 days. For longer storage, I slice and freeze it in a zip-top bag. I reheat slices in the toaster or oven at 350°F (175°C) for a few minutes to bring back that just-baked texture.

FAQs

Do I have to use milk in the dough?

No, I’ve made this loaf with water instead of milk and it still turns out great—just a little less rich and soft. Milk adds tenderness and flavor, but it’s not essential.

Can I do the final proof overnight?

Yes, I often shape the loaf and let it rise in the fridge overnight. In the morning, I let it come to room temperature for 30–60 minutes before baking.

How do I know when the bread is done baking?

I check for a golden brown crust and tap the bottom of the loaf—it should sound hollow. I sometimes use a thermometer; the internal temp should be around 190°F (88°C).

Why is my bread dense?

It’s usually because the starter wasn’t active enough, or the dough was under-proofed. I make sure my starter is bubbly and that the dough has properly doubled during fermentation.

Can I make this bread vegan?

Yes, I’ve made it with plant-based milk and oil instead of butter, and it still comes out soft and flavorful. Just skip the egg if using one in the variation.

Conclusion

Sourdough Sandwich Bread is one of my favorite ways to enjoy the depth of sourdough flavor in a soft, everyday loaf. It’s sturdy enough for sandwiches, tender enough for toast, and packed with natural goodness from a homemade starter. Whether I bake it weekly or as a special treat, it always feels like a little slice of homemade comfort.