There’s nothing like the aroma of freshly baked bread filling your kitchen. If you love the tangy depth of sourdough but crave a softer, more tender texture, this homemade sourdough sandwich bread recipe is for you. It’s fluffy, slightly buttery, and perfect for everything from PB&J to grilled cheese.
This easy sourdough bread recipe is ideal for beginners and seasoned bakers alike. It ditches the preservatives of store-bought loaves in favor of wholesome, all-natural ingredients. Plus, once you start making it, you’ll never look back. Get ready to elevate your sandwich game with the best sourdough sandwich bread you’ve ever tasted!
Why You’ll Love This Sourdough Sandwich Bread Recipe
Unlike rustic artisan loaves with thick crusts, this bread is soft and pliable, making it ideal for sandwiches and toast. The addition of butter and a touch of sugar creates a mild, slightly sweet flavor while still letting that signature sourdough starter recipe shine.
Another reason this bread is a game-changer? No complicated shaping techniques! Unlike traditional homemade sourdough bread recipes, which require intricate folds, this dough is simply rolled and placed in a loaf pan. Less stress, more deliciousness!
If you’re into simple sourdough bread, you’ll love trying out these other tasty recipes:
Ingredients You’ll Need
Main Ingredients
- All-purpose flour – Gives the bread its soft, tender texture.
- Unsalted butter – Adds richness and a slight buttery taste.
- Sugar – Just a touch for mild sweetness. Omit if you prefer.
- Fine sea salt – Enhances flavor and strengthens gluten.
- Sourdough starter – The heart of the recipe, providing leavening and that signature tang.
- Warm water – Helps activate the starter and bring everything together.
Equipment
- Stand mixer – Makes kneading a breeze, but you can do it by hand too.
- Loaf pan – An 8.5×4-inch pan is ideal for a lofty rise.
Want more ways to use your dough starter recipe? Check out these:
Best Tips for Success
Kneading By Hand vs. Mixer
If you don’t have a stand mixer, don’t stress. After mixing, knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Don’t worry about over-kneading—it’s nearly impossible to do by hand!
Why Pan Size Matters
For a high, fluffy loaf, use an 8.5×4-inch loaf pan instead of the standard 9×5. The smaller pan forces the dough to rise taller.
Adjusting for a Vegan Version
Swap the butter for a plant-based alternative. Just keep in mind that some vegan butters have added salt, so adjust accordingly.
Temperature Controls Everything
Fermentation time depends on temperature. A warm kitchen speeds up rising, while a chilly space slows things down. Need a boost? Place the dough in a proofing box or near a warm oven.
How to Make Sourdough Sandwich Bread
Step 1: Mixing the Dough
Start by weighing your ingredients for accuracy. In a stand mixer fitted with the paddle attachment, combine flour, butter, sugar, and salt. Mix until the butter resembles fine crumbs. Add the sourdough starter recipe and warm water, mixing until combined. Cover and let the dough rest for 30 minutes—this relaxes the gluten.
Step 2: Kneading the Dough
Switch to a dough hook and knead for about 6-8 minutes until the dough is soft, stretchy, and no longer sticky. If kneading by hand, work the dough for 8-10 minutes. If it’s too sticky, dust with a little flour.
Step 3: Bulk Rise (First Fermentation)
Cover the bowl with plastic wrap or a damp towel. Let the dough rise overnight at room temperature (about 10-12 hours). You’ll know it’s ready when it doubles in size.
Step 4: Shaping the Dough
In the morning, grease a loaf pan with butter. Turn the dough onto a lightly floured surface, gently flattening it to release air bubbles. Roll it into a log shape, tucking the edges underneath. Transfer to the prepared pan.
Step 5: Second Rise (Final Proofing)
Cover and let the dough rise again. It’s ready for baking when the center is about 1 inch above the rim of the pan. Be patient—this step takes time, especially in cooler temperatures.
Want more ways to bake with sourdough? Try:
Baking Your Sourdough Sandwich Bread
Step 6: Preheating & Baking
Preheat your oven to 375°F. For extra oven spring, start at 500°F, then lower to 375°F once the bread goes in. Bake for 45-50 minutes until golden brown.
Step 7: Cooling & Slicing
Let the bread cool for at least an hour before slicing. Cutting too soon will make the texture gummy. Use a serrated knife for best results.
Additional Notes & Storage Tips
- If you bake often, double the recipe and freeze a loaf. Wrap tightly in plastic wrap and freeze for up to 3 months.
- Slicing bread unevenly? Try a bread slicer for perfectly uniform slices.
- Store at room temperature in an airtight container for up to 5 days.
Sourdough Sandwich Bread Variations
Whole Wheat Variation
Replace 20% of the all-purpose flour with whole wheat flour. If the dough feels dry, add extra water 1 teaspoon at a time.
Bread Flour Swap
Using bread flour? It absorbs more liquid, so you may need to increase hydration slightly. King Arthur Bread Flour tends to be extra thirsty, while Gold Medal requires fewer adjustments.
Sourdough Cinnamon-Raisin Bread
Love a sweeter loaf? Try this Sourdough Cinnamon-Raisin Bread. Just fold in ½ cup raisins and 1 teaspoon cinnamon during the final kneading step.
Homemade Sourdough Sandwich Bread
Ingredients
- 3 ½ cups 420g all-purpose flour
- 2 tbsp 28g unsalted butter, softened
- 1 tbsp 12g sugar (optional)
- 1 ½ tsp 8g fine sea salt
- ½ cup 120g active sourdough starter
- ¾ cup 180ml warm water
Instructions
- Mix Dough – In a stand mixer, combine flour, butter, sugar, and salt. Mix until butter resembles fine crumbs. Add sourdough starter and warm water. Mix until combined. Cover and let rest for 30 minutes.
- Knead – Switch to a dough hook and knead for 6-8 minutes until the dough is soft, stretchy, and no longer sticky.
- Bulk Rise – Cover the bowl and let the dough rise overnight (10-12 hours) until doubled in size.
- Shape Dough – Lightly grease a loaf pan. Flatten the dough to release air bubbles, then roll it into a log and place in the pan.
- Second Rise – Cover and let rise again until the dough reaches about 1 inch above the pan rim.
- Bake – Preheat oven to 375°F. Bake for 45-50 minutes until golden brown. Let cool for at least 1 hour before slicing.
Notes
- For a loftier loaf, use an 8.5x4-inch pan instead of a 9x5-inch.
- Swap butter for plant-based butter for a vegan version.
- Store at room temperature for up to 5 days or freeze for up to 3 months.
More Homemade Sourdough Bread Recipes to Try
If you loved this homemade sourdough sandwich bread recipe, check out these other delicious ideas:
Homemade sourdough sandwich bread is easier than you think. Once you make this simple sourdough bread, store-bought will never compare. Give it a try, and let me know how it turns out!
