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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!

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.

Sourdough Bread

Easy Sourdough Sandwich Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 12 hours
Total Time: 12 hours 50 minutes

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

  1. The night before, mix the water and starter together well.
  2. Add in the oil and honey and mix until incorporated.
  3. Add one cup of flour at the time. After you add the first cup add the salt.
  4. Continuing adding flour until you get a shaggy dough. This may be more or less than 3 cups.
  5. 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.
  6. It should be a soft, easy to work with dough, meaning it shouldn't be too sticky or too dry.
  7. Grease the bowl and add the dough back in flipping it to make sure the dough is covered in the oil.
  8. Cover and ferment overnight on the counter for 8-12 hours.
  9. The next morning, punch down the dough and turn onto a lightly floured surface.
  10. Pat the dough out to a rectangular shape and start rolling it tightly while tucking the ends to make a loaf shape.
  11. Place in greased loaf pan and cover.
  12. Allow to rise again for 2-3 hours or until it tops over the pan.
  13. Preheat oven to 375 degrees F.
  14. Brush the loaf with an egg wash. Optionally, sprinkle with everything bagel seasoning. (You have to try this at least once:)
  15. 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.
  16. Allow to cool on cooling rack completely before slicing.

Did you make this recipe?

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50 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

    1. 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??

  3. 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!

  4. 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.

    1. 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.

  5. 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.

  6. 5 stars
    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.

  7. 5 stars
    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

  8. 5 stars
    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?

    1. 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

  9. 5 stars
    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! 🙂

  10. 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

  11. Hi Mary Rose can I ask how much did thus bread weigh after being baked in a 9×5 pan

    ok thanks
    Indira

  12. 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!

  13. 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!

    1. 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!

  14. 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!

    1. 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.

  15. Just made my first successful sourdough loaf in a pullman pan. Thank you for this recipe and your content!

  16. After you take out the 1/2 cup of Starter, do you feed it before putting it back in the fridge??

    1. 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.

  17. 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!

    1. 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.

  18. 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.

  19. I have a family member that has problems with sugar or honey. Could maple syrup be substituted successfully?

  20. 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!

  21. 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. 🙂

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