Easy No Knead Sourdough Sandwich Bread
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!
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I highly recommend trying this easy recipe and method if you’re a beginner in the sourdough bread baking world. It makes a soft sourdough sandwich bread that is very tasty. There are many sourdough recipes out there but this is a great starting point for a beginner.
If you are brand new to sourdough h and want to make your own sourdough starter, start here: How to make a sourdough starter
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.
* This post contains affiliate links. I may make a small commission at no cost to you on purchases made through my links*
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 flour. Both turn out great! Another great option is bread flour.
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!
What you will need to make this easy no knead sourdough sandwich bread
Flour
This recipe works great with all types of flour. You can use all purpose flour, bread flour, whole wheat flour, or fresh milled flour.
If you are interested in learning more about using fresh milled flour in sourdough, start here: https://therosehomestead.com/using-freshly-milled-flour-in-sourdough/
This is the grain mill I use and have for many years: Nutrimill Grain Mill
Active Sourdough Starter
You will need to use sourdough starter that is active and bubbly. This is starter that has been fed within the last 24 hours.
Water
I highly recommend using filtered water. Tap water usually contains chlorine which can inhibit the good bacteria in the sourdough starter. Well water works fine as well.
Olive Oil
I use olive oil in all of my baking. I love the flavor it imparts. Try to find an organic high-quality olive oil. You can substitute with melted butter or coconut oil.
Honey
Honey adds a slight sweetness to the loaf. I prefer to use raw honey.
Salt
I use Redmond’s Real Salt in my kitchen. It has a mild flavor that lends itself well to baking.
Equipment you may need for this recipe:
Loaf pan
This is the loaf pan I recommend most: Loaf Pan
This another great option: 2nd Loaf Pan Option
Large mixing bowl
This is a wonderful mixing bowl: Mixing Bowl
Step by Step Instructions for making this easy no knead sourdough sandwich bread
Mixing the dough
The night before you want to make the bread, add the water and active sourdough starter to a large bowl. Mix until the mixture is cloudy.
Add the olive oil, honey, and salt.
Start adding the flour by adding 3 cups at first. Mix well and only add more flour if the dough is too sticky.
You are looking for a dough that is not too sticky but not too stiff.
Just mix the dough until it is well combined and shape into a ball.
Bulk Fermentation/First Rise
Cover the bowl with plastic wrap and allow the let the dough rise overnight at room temperature.
This is the first rise or bulk fermentation. Let it rise 8-12 hours or up to 24 hours. Alternatively, you can let it rise overnight and then place in the fridge for up to week or for when it is convenient to move on to the next step.
If it is cold in your house you may want to start with warm water to help jumpstart the fermentation process.
Shaping the dough for the second rise
The next morning turn the dough onto a work surface. This will deflate the dough to a point and that’s okay.
There are many ways to shape a loaf of bread. I like to roll out the dough and then roll it back up into a log shape.
Prepare your loaf pan by spraying with oil or you can line it with parchment paper. Place the bread dough log in the loaf pan. I use a 9×5 loaf pan for this recipe.
Cover with plastic wrap or a damp tea towel and allow to rise until it tops over the rim of the loaf pan.
Baking the loaf
Preheat the oven to 375 degrees F.
Brush the top with an egg wash for a more golden brown crust. I love to add everything but the bagel seasoning on top as well.
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.
Allow the loaf to cool completely on a wire cooling rack before slicing.
Storage Tips:
This loaf stores well at room temperature for 5-7 days in a bread bag.
To freeze the loaf, slice after it is completely cooled and place in a freezer bag and freeze for up to 6 months.
If you want more tips for storing your homemade bread, head over here: https://therosehomestead.com/how-to-store-homemade-bread/
FAQ’S
I would try to cut the first rise in this instance. It may be that if over proofed through the night and didn’t have enough oomph left to finish the second rise. Also, it may just need more time. Try putting it in the oven with the light on but the oven off and see if that helps.
Using fresh milled flour does cause the dough act differently. I recommend shortening the first rise time to 6-8 hours and move on to the next rise. Freshly milled flour does at times over proof more quickly so keep that in mind.
Easy Sourdough Sandwich Bread
This sandwich bread is incredibly easy and is a NO KNEAD recipe!
Ingredients
- 1 cup filtered water
- 1/2 cup sourdough starter
- 1/4 cup olive oil
- 2 tbsp honey
- 1 1/2 tsp salt
- 3-3 1/2 cups flour
Instructions
- 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 the time. After you add the first cup add the salt.
- Continuing adding flour until you get a shaggy dough. This may be more or less than 3 cups.
- 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.
- Grease the bowl and add the dough back in flipping it to make sure the dough is covered in the oil.
- Cover and ferment overnight on the counter for 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 tucking the ends to make a loaf shape.
- Place in greased loaf pan and cover.
- Allow to rise again for 2-3 hours or until it tops over the pan.
- Preheat oven to 375 degrees F.
- Brush the loaf with an egg wash. Optionally, sprinkle with everything bagel seasoning. (You have to try this at least once:)
- Bake for 40-45 minutes. Every oven is different so check it after 30 minutes. You want the internal temperature to be 195-205 degrees F.
- Allow to cool on cooling rack completely before slicing.
Super sourdough sandwich bread. We just love this recipe.
Awesome! I am so glad you like it!
Love, love, love this recipe! Thank you so much for sharing!
This no-fail, no-fuss sourdough sandwich bread recipe is fantastic! I’ve made around 75 loaves since finding this recipe. I’ve shared it with others as well. Great job, Mary!
This is a wonderful recipe and so simple. It turned out great! Thank you!
I just tried this recipe, and OMG. thank you for sharing this! my loaf came out great! I’ll try that everything topping with it next!
Hi Marie,
I’m getting ready to make my first ever home made bread. Using this recipe, Just wonder if the size of the loaf pan matters??
I prefer a 1 pound loaf pan or 8×4.
Are you using a 9 inch loaf pan? That loaf looks delicious !!
Yes, it was a 9×5 pan. Thank you!
Can you use bread flour instead of all purpose? And still use 1 cup of whole wheat flour?
Yes, that will work just fine.
Hi, although I haven’t tried it yet, I can tell you are a great inspiration and teacher.
The spice you mentioned above, do you know what is its equivalent in the uk?
And the flour would bread flour with h8gh protein be suitable? Or better using plain flour? Thanks!
Make sure it is unbleached flour.. all-purpose or bread flour works!
This bread turned out amazing. I used AP but plan to use freshly milled in the future
Wondering if you may have any insight into why my dough is not rising the second time in the loaf pan? The over night rise went well.
what if when I uses the two tbsp of starter last feed . I set it on the counter to rise for 4-5 hours but it did not double. Do I keep on feeding it each day?
If you see signs of activity, even if it didn’t double, then it is active. You are looking for it to be very bubbly and have a sweety yeasty smell. If it does, it can go in the fridge. If not, try feeding it a higher amount of flour compared to the water. For instance, 1 cup flour to 3/4 cup water and see if that helps.
Just wanted to say that I have used this recipe four times (once a week for four weeks) and I love it! I am fairly new to sourdough so my goals were to make a starter and then try to make good sandwich bread consistently. Your recipe is perfect for that. I don’t have a nearby baker friend or relative to show me when dough looks and feels “right”, so your easy approach is reassuring. And I think I know what you mean now – about the dough feeling not too wet, not too dry, and easy to work with. Today the dough felt just right and had a nice tension when I rolled it up and pulled it back and forth on the counter a little bit before the second rise. I get it! Thank you.
I have now made this sandwich bread 3 times now plan white, wholewheat,and seeded sourdough and if is mind blowing .
Thank you so much I have now found a sourdough sandwich loaf for my afternoon teas.
I just love this recipe for a sandwich bread and so decided to experiment with it. I used a levain instead of pure fed starter. Do you think omitting the sugar or using a levain accounted for the gumminess?
The bread was lovely but was a touch sticky/gummy and more sour than normal.
I would have like to just omit the sugar as I’ve made it with a levain before and it was perfect
This recipe is amazing! I made in a 9×5 loaf pan but the slices were huge. I wonder if I could divide the dough and make two smaller loaves in 8×4 pans?
I think not Angel. I have made this bread in an 8×4 its higher but it will spread a little more in a 9×5 pan buf if will not make 2 good loaves if divided .you may need an even smaller pan.
Hope this helps
Indira
Question about the size of the loaf pan to use: when I used a 10×5, the fermented loaf looked so tiny in there compared to yours, and it struggled to get an inch over the top during the rise. I checked the comments, and you mentioned both an 8×4 and a 9×5. I’m trying an 8×4 pan as I write this, so we’ll see what happens. Can you give a definitive answer about loaf pan size, or maybe it shouldn’t even matter? Thank you! 🙂
The pan I used in this recipe was 9×5. When making yeast bread I use the 8×4.
Hi Mary,
so I made this today just a basic white loaf using a 9×5 pan…its still quite small so do you think I can increase the flour to 500g, would I need to increase the starter…?
ok thanks
Indira
Hi Mary Rose can I ask how much did thus bread weigh after being baked in a 9×5 pan
ok thanks
Indira
I’ve never actually weighed it but it is for a 1 1/2 pound loaf, if that helps.
Any idea how this would do with a cold ferment overnight?
I think that would work great, actually. You would have a lot more flexibility with the schedule.
Thank you! My dough rose beautifully the first time. It has been sitting in the loaf pan almost 3 hours now, with just a little rise. Should I wait and go over the 3 hours to see if I get more rise before baking? I am using a 9×5 pan. thanks again!
Hello Mary! Can you tell me what “shaggy dough” means? I’ve never heard that term before. I’m going to make this bread and hopefully I’ll be successful. Thank you!
It’s a dough that is not too sticky but also not a dense ball of dough. The dough will have parts of it that are not fully incorporated but all the water is absorbed by the water. You are looking for a dough that is soft, a tiny bit sticky. I hope that helps!
Hi Mary! Sorry to bother you again. I let my dough sit overnight. Very little rising, if at all. I now have transferred it to the greased bread pan. It’s been sitting approximately 30 minutes. My starter was bubbly and it floated when I did the float test. The only thing I didn’t do was feed it prior to starting the bread. It was fed about six hours prior. It’s been sitting on the counter since
I started it, approximately 10 days. Any ideas why it hasn’t risen? Thank you so much!
I had the same issue initially. I ended up having a bum starter. I wanted this bread so badly/quickly I ordered a starter off a big flour brand’s website and got it going for two days. Then I tried this recipe and it was perfection! I just ate a sourdough breakfast sandwich with the bread – so fantastic.
Just made my first successful sourdough loaf in a pullman pan. Thank you for this recipe and your content!
After you take out the 1/2 cup of Starter, do you feed it before putting it back in the fridge??
I only feed it when the jar is very low. If there is enough starter left in the jar for another recipe, I will just put it back in the fridge and feed it after I use it one more time.
Has anyone made this measurement metric yet? I would love that
Thank you
I’m wondering if I should drop my temperature to 350°? I coveted it at 30 minutes and let it go 10 more minutes, but it feels hard as a rock!
Yes, definitely drop the heat. Just keep an eye on it. I recommend using a meat thermometer and when the bread gets to at least 195 degrees F, it’s done.
Thank you so much!
Trying to learn how to use fresh milled flour with sourdough. In this recipe if I soak 3/4 of the flour in the 1 cup of water, when do I add starter. Prefer using fresh ground flour, hard white wheat, for making bread. Have not made this yet, was concerned about the soak, which makes sense.
You can add it during the soak or after. It will work either way.
I have a family member that has problems with sugar or honey. Could maple syrup be substituted successfully?
Yes, that will work just fine.
Have you made this with einkorn or spelt? Some of my family is gluten sensitive, but we can tolerate einkorn. I know it acts a little bit differently than regular wheat. I’m also considering trying spelt, but have never baked with it so I don’t know how it behaves. Thanks!
Laura, have you tried it with Einkorn yet? I may give it a try
You say place in oven and cover. How do you cover the loaf pan?
With a damp tea towel or plastic wrap.
Hi Mary and Followers,
I have made this loaf of bread almost a dozen times now. The first 2 were edible not much of a rise on the second time in the pan. I determined it was my Starter still maturing, and the temperature of my kitchen. Mostly the temperature. (66-68 degrees) I purchased a Seed Heat Mat on Amazon for $20, and it is a game changer. Perfect loaves. Now my starter is WAY mature, and we are in our summer temps here in the N.E. part of IL so things have changed!! I just put both dough and starter on my island to do their thing. My dough wants to push its way out of a 4 quart dough bowl with lid, and my starter more than doubles in less than 12 hours. This is my go to bread!!! I like it even better than Artisan bread as it has such a nice rise no slice is small. Lots of great uses for this bread. Toast, sandwiches, french toast, and on and on. Thank you for sharing the recipe Mary. 🙂
Mary, can you use Bread flour in this recipe? Would you use the same amount? I am anxious to try the recipe!
Yes, I have made it with bread flour and it is so fluffy! You will love it!
Should this be made with a fed, risen, bubblycstarter or straight from the fridge?
The best results are with active bubbly starter or starter that has been fed within the last 24 hours.
Hi Mary,
When making your recipe I accidentally added the salt in before adding my first cup of flour & because I had to do something else. … I left the water ( I used soy milk inside of water), sourdough starter, honey, oil & salt soaking for about 1 hr…then added my flour. Will the salt affect the sourdough negatively? I have heard that it is not good for the starter.
Thanks for any help you can provide on this. 😊
No, it should be just fine.
Hi Mary, thanks for your generosity. I have made this loaf several times in cooler weather. Now, living in Florida I find my regular broules bulk ferment in 5.5-6 hours. I want to make this loaf again, but surely it will over proof if left out overnight. Any suggestions on how I can BF the loaf? Thank you
I would let it rise for maybe 4 hours and then put it in the fridge overnight. By the next morning it will be ready to shape for the loaf pan.
Thank you Mary Rose. After the cold retard, do I need to let sit on counter again for the last part of the recipe, which is place in pan and let rise to over the rim? Thanks so much
Yes, that’s what I would do.
Hi, I mixed the dough last night and left it out on the counter until 11 pm, 4 hours as recommended. I happened to get up a 4 am for a break and decided to take the dough out of the fridge and placed back on the counter, as I usually get up about 6. I let it sit as it needed more time in that rise. After I was satisfied, I shaped and let it go for its 2nd rise. The loaf came out so nice. Good crumb with a distinctive tang. I think the cold retard help develop that tang. Thank you again Mary Rose, I appreciate all you do. So glad you got your new youtube channel up and going again. So much work!! xoxo
What kind of bread bowl and loaf pan covers are you using?
My first batch is reading to put in the loaf pans …. I am so excited
I order those on Amazon. Search for bread bowl covers. I’m excited for you!
I was encouraged by everyone’s success so made this and it’s so easy! I used coconut oil and didn’t even melt it first but mixed it well and did fine. I did half with bagel seasoning and half without for husband. We are both happy with results.
Hello!
I love this recipe and I am wondering if I can substitute sugar for the honey. If so, how much sugar equals 2 tablespoons of honey?
Thank you!
Yes, you can. Use the same amount of sugar as the amount of honey called for.
Absolutely amazing and delicious loaf of sourdough bread!