The BEST sourdough sandwich bread
Sourdough bread is delicious and nutritious! This recipe uses sourdough starter to make a delicious and easy soft sandwich bread that you can use every day.
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Equipment
- Stand mixer with attachments
- measuring cups/spoons
Ingredients
- 1 cup active sourdough starter
- 2 tsp salt
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 2 large eggs, beaten
- 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 rest for 10 minutes.
- Perform 2-3 stretch and folds at 15 minute increments. Cover bowl and allow to rise until double in size. About 8 hours or overnight (depending on kitchen temperature)
- 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. About 2-4 hours (depending on kitchen temperature).
- Bake at 375 degrees for about 30-35 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.
Servings: 2 loaves
Calories: 240kcal
