Whole Wheat Sourdough Sandwich Bread

Ingredients

For the Dough

• 350g whole wheat flour
• 150g bread flour
• 350g warm water
• 100g active sourdough starter
• 10g fine sea salt
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil or melted butter

For the Loaf Pan

• Butter or oil for greasing

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• 9×5-inch loaf pan
• Clean kitchen towel
• Wire cooling rack

Instructions

Step 1: Prepare the Starter

Feed your sourdough starter 4–6 hours before mixing the dough.

The starter should be active, bubbly, and doubled in size before use.

A strong starter is essential for achieving a well-risen loaf with a soft texture.

Step 2: Mix the Dough

In a large mixing bowl, combine:

• Whole wheat flour
• Bread flour
• Warm water
• Active sourdough starter

Mix until a shaggy dough forms and no dry flour remains.

Cover and let rest for 30 minutes.

This autolyse period helps hydrate the flour and improves gluten development.

Step 3: Add Remaining Ingredients

Add:

• Salt
• Honey
• Olive oil

Mix thoroughly until fully incorporated.

The dough should feel slightly sticky but manageable.

Step 4: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 6–8 hours.

During the first 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes.

To stretch and fold:

1. Wet your hands.
2. Lift one side of the dough.
3. Stretch upward.
4. Fold over the center.
5. Rotate the bowl and repeat on all sides.

These folds strengthen the dough and improve structure.

The dough is ready when it has noticeably expanded and feels airy.

Step 5: Shape the Dough

Lightly flour your work surface.

Turn the dough out onto the counter.

Gently flatten it into a rectangle.

Roll the dough tightly into a log shape, similar to shaping traditional sandwich bread.

Pinch the seam closed.

Step 6: Prepare the Loaf Pan

Grease a 9×5-inch loaf pan with butter or oil.

Place the shaped dough seam-side down into the pan.

Cover loosely with a towel or plastic wrap.

Step 7: Final Proof

Allow the dough to proof for 2–3 hours at room temperature.

The dough should rise until it is about 1 inch above the rim of the loaf pan.

Avoid over-proofing, as this may cause the loaf to collapse during baking.

Step 8: Preheat the Oven

Preheat your oven to 375°F (190°C).

Position the rack in the center of the oven.

Step 9: Bake

Place the loaf pan in the preheated oven.

Bake for 35–40 minutes, or until:

• The top is golden brown.
• The loaf sounds hollow when tapped.
• The internal temperature reaches 200–205°F (93–96°C).

If the top browns too quickly, loosely tent with aluminum foil during the final 10 minutes.

Step 10: Cool

Remove the bread from the oven.

Let it rest in the pan for 10 minutes.

Carefully remove the loaf and transfer it to a wire rack.

Allow the bread to cool completely before slicing.

This helps the crumb set properly and prevents a gummy texture.

Serving Suggestions

Whole Wheat Sourdough Sandwich Bread is perfect for:

• Sandwiches
• Toast with butter and jam
• Avocado toast
• Grilled cheese
• French toast
• Peanut butter and banana sandwiches
• Breakfast toast with eggs

Storage Instructions

Room Temperature

Store in an airtight bread bag or container for up to 4 days.

Refrigerator

Not recommended, as refrigeration can dry out the bread.

Freezer

Slice and freeze for up to 3 months.

Toast slices directly from frozen when needed.

Tips for the Best Whole Wheat Sourdough Sandwich Bread

• Use an active and bubbly sourdough starter.
• Weigh ingredients for the most accurate results.
• Bread flour helps create a softer texture alongside whole wheat flour.
• Honey adds a touch of sweetness and helps keep the bread soft.
• Perform stretch-and-folds to build strength.
• Do not slice the loaf until completely cooled.
• Store in a bread bag to maintain freshness.

Variations

Honey Whole Wheat Sourdough

Increase the honey to 3 tablespoons for a sweeter loaf.

Seeded Sandwich Bread

Add sunflower seeds, flaxseeds, or pumpkin seeds to the dough.

Oat-Topped Sourdough Bread

Brush the loaf with water and sprinkle rolled oats on top before baking.

Multigrain Sourdough Bread

Replace a portion of the whole wheat flour with a multigrain blend.

Cinnamon Raisin Sourdough

Add raisins and cinnamon for a breakfast-friendly version.

Nutrition Highlights

Whole wheat flour provides fiber, vitamins, and minerals, while sourdough fermentation contributes complex flavor and improved texture. This bread is a wholesome choice for everyday meals and snacks, offering a satisfying balance of nutrition and flavor.

Soft, hearty, and naturally fermented, this Whole Wheat Sourdough Sandwich Bread is the perfect homemade loaf for sandwiches, toast, and everyday baking, delivering wholesome flavor and a wonderfully tender crumb in every slice.