Sourdough sandwich bread is a staple in our home. I am making it at least 2 times a week. I have a sandwich loaf recipe that requires kneading, however, this particular recipe is pretty much hands off for the most part! This easy no knead sourdough sandwich bread is my go to for sourdough bread!Jump to Recipe
I highly recommend trying this recipe and method if you’re a beginner in the sourdough bread baking world.
This particular recipe is a no knead, overnight version. You simply mix the ingredients the night before, shape in the morning for the 2nd rise, and bake it off!
You can use all purpose flour, whole wheat flour, freshly ground flour, or a combination of these.
I usually use freshly ground flour but have made it will 100% all purpose. Both turn out great!
A couple of things to be aware of: This recipe calls for 3 to 3 1/2 cups flour, however, I highly recommend added 1 cup at a time until you get to a soft dough that is not too sticky and is easy to work with. Normally, that is 3 cups for me. But, cautiously add the flour until you get to the workable dough stage.
Another thing to remember: Mix with a spatula or dough whisk until it’s a shaggy dough then start mixing with your hands. It’s good to learn what the dough feels like. You learn more about bread dough by touching it than anything else!
I personally add Everything Seasoning on my sandwich bread. This is totally optional but I recommend you try it at least once! You won’t believe the flavor!
Always brush some beaten egg on the loaf before it goes in the oven. This leads to a deep, golden brown crust!
Although I say to bake at 375 degrees F for 40-45 minutes, it’s important to keep an eye on it since all ovens are different. If it seems to be getting very brown at 30 minutes, place some aluminum foil on top for the remainder of the baking time.
Easy Sourdough Sandwich Bread
- 1 Loaf Pan
- 1 cup filtered water
- 1/2 cup fed sourdough starter
- 1/4 cup olive oil
- 2 tbsp honey
- 1 1/2 tsp salt
- 3-3 1/2 cups flour all purpose, whole wheat, or freshly ground
- The night before, mix the water and starter together well.
- Add in the oil and honey and mix until incorporated.
- Add one cup of flour at a time. After one to two cups add the salt.
- Add enough flour to get a shaggy dough. This may be more or less than 3 cups. Just cautiously add the third cup of flour 1/2 cup at a time until it becomes a shaggy dough.
- At this point, use your hands to turn the dough in the bowl until it all comes together and there is no more dry flour in the bottom of the bowl.
- It should be a soft, easy to work with dough, meaning it shouldn't be too sticky or too dry. Just a soft dough that is easy to handle.
- Grease the bowl and add the dough back in flipping it to make sure the dough is covered in oil.
- Cover and ferment overnight on the counter. 8-12 hours.
- The next morning, punch down the dough and turn onto a lightly floured surface.
- Pat the dough out to a rectangular shape and start rolling it tightly while simultaneously tucking the ends as you go.
- Place in greased loaf pan and cover. Allow to rise again for 2-3 hours. (This will vary based on the age of your starter and the temperature of your kitchen).
- Once dough has risen above the loaf pan start preheating your oven to 375 degrees F.
- Once the oven is preheated, brush the loaf with a beaten egg. Optionally, you can sprinkle with Everything Seasoning. (You have to try this at least once:)
- Bake for 40-45 minutes. Every oven is different so check it after 30 minutes. If it is getting too brown, add aluminum foil for the last 15 minutes.
- Allow to cool before slicing.