Prep Time: 25 minutes
Fermentation Time: 8–12 hours
Bake Time: 35–45 minutes
Total Time: About 10–14 hours
Yield: 1 large loaf (9×5-inch loaf pan)
Servings: 12–14 slices

Ingredients

Dough Ingredients

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1½ cups (360g) warm milk or water
• 3 cups (360g) whole wheat flour
• 1 cup (120g) bread flour
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil or melted butter
• 1½ teaspoons salt
• 1 tablespoon vital wheat gluten (optional, for a lighter loaf)

Optional Toppings

• Rolled oats
• Sesame seeds
• Sunflower seeds
• Pumpkin seeds
• Flax seeds
• Melted butter for brushing

Equipment

• Large mixing bowl
• Wooden spoon or dough scraper
• Kitchen scale (recommended)
• 9×5-inch loaf pan
• Clean kitchen towel
• Wire cooling rack

Instructions

Step 1: Prepare the Active Starter

Make sure your sourdough starter is active before beginning.

A ready starter should:

• Have many bubbles
• Rise significantly after feeding
• Smell pleasantly sour and yeasty
• Pass the float test

Feed your starter several hours before making the dough if needed.

Step 2: Mix the Dough

In a large bowl, combine:

• Active sourdough starter
• Warm milk or water
• Honey
• Olive oil

Stir until combined.

Add:

• Whole wheat flour
• Bread flour
• Vital wheat gluten (if using)

Mix until a rough dough forms.

Cover and let the dough rest for 30 minutes.

This resting period allows the flour to absorb moisture and improves the final texture.

Step 3: Add Salt and Knead

Sprinkle salt over the dough.

Mix thoroughly.

Knead the dough using one of these methods:

By Hand

Knead for:

8–10 minutes

until smooth and elastic.

Stand Mixer

Use a dough hook:

5–7 minutes

on low speed.

The dough should feel soft and slightly tacky but not sticky.

Step 4: First Rise (Bulk Fermentation)

Place the dough in a lightly greased bowl.

Cover with a towel or plastic wrap.

Let it rise at room temperature for:

4–6 hours

until:

• Dough increases by about 75–100%
• Surface looks smoother
• Dough feels airy

The timing depends on starter strength and room temperature.

Step 5: Shape the Loaf

Lightly flour your work surface.

Turn out the dough and gently press it into a rectangle.

Fold the dough inward and roll tightly into a loaf shape.

Pinch the seam closed.

Place the dough seam-side down into a greased 9×5-inch loaf pan.

Step 6: Second Rise

Cover the loaf loosely.

Allow it to rise for:

2–4 hours

until the dough rises about 1 inch above the rim of the pan.

Do not overproof, as the loaf may collapse during baking.

Step 7: Bake the Bread

Preheat oven to:

375°F (190°C)

Optional:

Brush the top with milk or melted butter.

Sprinkle with oats or seeds if desired.

Bake for:

35–45 minutes

until:

• Top is golden brown
• Bread sounds hollow when tapped
• Internal temperature reaches about 190–200°F (88–93°C)

If the top browns too quickly, loosely cover with foil during the final baking time.

Step 8: Cool Before Slicing

Remove bread from the pan.

Place on a wire rack.

Allow it to cool completely for at least:

1–2 hours

before slicing.

Cutting too early can create a gummy texture.

Serving Ideas

Whole Wheat Sourdough Sandwich Bread is perfect for:

Breakfast

• Avocado toast
• Peanut butter toast
• Jam and butter
• French toast

Lunch

• Turkey sandwiches
• Grilled cheese
• Chicken salad sandwiches
• Veggie sandwiches

Dinner

• Garlic toast
• Soup accompaniment
• Bread stuffing
• Toasted croutons

Chef’s Tips

• Use an active starter for the best rise and flavor.
• Whole wheat flour absorbs more water, so the dough should remain soft.
• Adding bread flour helps create a lighter sandwich texture.
• Vital wheat gluten improves structure in whole wheat bread.
• Do not rush fermentation; slow fermentation creates better flavor.
• Let the loaf cool fully before slicing.
• Store bread sliced-side down to maintain freshness.
• For extra softness, brush the crust with butter immediately after baking.

Variations

Honey Whole Wheat Sourdough Bread

Increase honey to:

• ¼ cup

for a sweeter breakfast-style loaf.

Seeded Whole Wheat Sourdough Bread

Add:

• ¼ cup sunflower seeds
• 2 tablespoons flax seeds
• 2 tablespoons sesame seeds

Mix into the dough before shaping.

Cinnamon Raisin Sourdough Sandwich Bread

Add:

• 1 tablespoon cinnamon
• ¾ cup raisins
• 2 tablespoons brown sugar

during the shaping stage.

Garlic Herb Whole Wheat Sourdough

Add:

• 2 teaspoons garlic powder
• 2 tablespoons chopped herbs
• ½ cup shredded cheese

for a savory loaf.

Storage

Room Temperature

Store in an airtight bag or bread box for:

3–5 days

Refrigerator

Keeps for:

1–2 weeks

Warm slices before serving for the best texture.

Freezer

Freeze sliced bread for up to:

3 months

Place parchment paper between slices so they can be removed individually.

Nutrition (Approximate Per Slice)

• Calories: 150
• Protein: 5 g
• Carbohydrates: 27 g
• Fat: 3 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 260 mg

Whole Wheat Sourdough Sandwich Bread combines the nutrition of whole grains with the flavor and benefits of natural fermentation. It creates a soft, hearty loaf that is perfect for everyday sandwiches while still delivering the classic sourdough taste.