The best sourdough sandwich bread

Sourdough bread is delicious but can take time to make. This recipe uses sourdough starter to make a delicious and easy sandwich bread that you can use every day.

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Sourdough breads

In 2020, I joined the sourdough bandwagon and created my own starter. His name is Emilio Yeastervez. Emilio and I have been through many ups and downs when trying sourdough recipes and I made some stinkers that even my pups wouldn’t eat!

Finally, I perfected a delicious sourdough artisanal bread, but it does take time to make. I wanted to find a sourdough bread that would be great for every day. Sometimes we just need a bread that we can toast, slap some homegrown tomatoes on, or serve alongside a fabulous dinner.

The problem with most sourdough sandwich breads that I have tried are either flat and dense or dry and the problem with an artisanal bread is that is takes so long to make. The goal was to find something in between the two problems to get a great solution.

Before entering the sourdough world, I used a delicious and healthy everyday sandwich bread recipe that calls for yeast. This recipe uses wholesome ingredients and bakes up beautifully every time. Making your own bread is so much healthier than any store-bought version and I find that making bread is not labor intense but actually very relaxing. I liken it to the adult version of playdough.

A healthy sandwich bread

One day while getting ready to make some regular yeast bread I had an AHA! moment and added some Emilio to the recipe to see what would happen. The bread turned out……..fabulous! From that moment forward this was going to be my everyday sandwich bread recipe.

Simple healthy ingredients

This bread recipe calls for bread flour. I always use unbleached flour, and sometimes I have swapped two cups of the recipe flour with whole wheat flour (I use whole wheat pastry flour for a finer texture). Other ingredients include honey, coconut oil, and eggs. Of course, the star of the show is Emilio! I have a dry sourdough starter. The morning that I plan to make bread, pull the starter out and make a levain. Just those ingredients alone have my mouth watering for a slice of goodness!

Timeline for making sourdough sandwich bread

When deciding to make bread, I first make up a batch of sourdough levain from my dry starter in the morning. By evening, the starter is bubbly, active, and ready to go! If you have a regular starter, make sure it is fed and active. In the evening, I mix up the dough in my stand mixer and cover it tightly with plastic wrap. I let it sit on the counter overnight. You can also make this earlier in the day and place it in the refrigerator overnight.

Give this recipe a try….you won’t be disappointed. Thanks for stopping by!

Equipment

• Stand mixer with attachments
• Measuring cups/spoons

The BEST sourdough sandwich bread

Sourdough bread is delicious but can take time to make. This recipe uses sourdough starter to make a delicious and easy sandwich bread that you can use every day.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Side Dish

Cuisine American

Servings 2 loaves

Calories 240 kcal

Equipment

• Stand mixer with attachments
• measuring cups/spoons

Ingredients

  

• 1 cup active sourdough starter
• 2 tsp salt
• 1/3 cup coconut oil
• 1/3 cup honey
• 2 large eggs
• 2 cups warm water
• 6 1/2 cups bread flour

Instructions

 

• Add sourdough starter and warm water to stand mixer bowl. Stir with paddle attachment to mix well
• Add salt, honey, eggs, oil and 3 cups of the flour. Mix on low speed for 10 minutes
• Switch to a dough hook and add the remaining 3 1/2 cups flour. Mix on low speed for 10 minutes until dough forms a soft ball. If dough is sticky, add up to 1/4 cup additional flour, but no more.
• Cover the bowl and allow to rise until doubled, about 8 hours or overnight
• Dump dough out onto a floured surface. Divide dough into two equal portions.
• Shape the loaves making sure to knead or slap any air bubbles out. Place loaves into two greased bread pans. Cover with a tea towel and allow to rise until dough forms a round above the pan.
• Bake at 375 degrees for about 30 minutes or until golden brown and bottom sounds hollow when tapped.
• Allow to cool completely before slicing

Notes

You can substitute 2 cups of the bread flour with whole wheat flour. I use whole wheat pastry flour for a finer texture.

Keyword sourdough sandwich bread