Sourdough Sandwich Loaf Recipe

by Veronika B
Sourdough sandwich loaf with butter and cheese on a cutting board.

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This sourdough sandwich loaf is soft and flavorful. Once you make this bread at home you will not have to buy the store bought sandwich loaf thats loaded with unnecessary ingredients. This sandwich loaf can be served for breakfast with butter and cheese or jam, for a healthy lunch sandwich, or along with your dinner.

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Sourdough sandwich loaf.

Why make homemade sourdough sandwich bread?

  • Healthier: This sourdough sandwich recipe has simpler ingredient lists with no additives, preservatives, and artificial ingredients that are commonly found in commercial breads.
  • Easy: With only 5 ingredients, little hands on time, the sourdough and oven do most of the work for you.
  • Better digestion: Being fermented overnight, it breaks down gluten and phytic acid, making it easier to digest even for people with glucose intolerance.
  • Taste: Soft, fluffy, airy crumb with a crusty crust makes the perfect sandwich loaf.

How to serve sourdough sandwich bread?

Our household loves sourdough bread and eats it in so many different ways. Here is only a few. Remember be creative!

    • Bread, butter, and any other topping. Toppings can be cheese, honey, jam, German sausage or anything else you can think of! Sourdough sandwich bread with butter on a plate with German sausage, smoked gouda, and boiled egg cut in half.
    • Bread, cheese, meat of your choice (ham, beef, turkey, etc), lettuce, tomato with a touch of mayo and mustard. Sourdough sandwich with meat, bacon, lettuce, mayo.
    • Avocado toast.
    • Bread, peanut butter and banana or jam. (or spice it up with some Nutella 🙂 ) Sourdough bread with peanut butter and jelly.

Ingredients:

  • Sourdough starter: Make sure your starter is fed within 4-6 hours before making the dough and is bubbly and active. If you need help with starter check out my Simple 3 Tbsp Method to Make Sourdough StarterSourdough Starter FAQs, Tips, and Tricks, and Sourdough Starter Maintenance. Sourdough Starter in a mason jar.
  • Salt: I like to use Mediterranean sea salt. Any salt that you have on hand will work great.
  • Sugar: Only 30 grams of organic cane sugar added for a balanced taste with the salt. Don’t worry the bread wont be overly sweet.
  • Softened butter: Unsalted butter is best.
  • Bread flour: Bread flour worked best with this recipe, giving the loaf that extra rise.

Tools you might need:

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How to make sourdough sandwich bread:

  1. Once your starter is active, start making the dough by combining water, salt, sugar, softened butter, starter, and bread flour in your kitchen aid mixer bowl.
  2. Combine everything into a shaggy looking ball and let it rest for 15 mins.
  3. After 15 mins, do your first stretch and pull, cover, and let it rest for another 15 mins.
  4. Next do another set of stretch and folds, cover, and let it rest for 15 mins.
  5. Do the final stretch and fold, cover, and leave it on top of your fridge or on your counter overnight for bulk fermentation.
  6. In the morning, take the dough out of the bowl onto the counter and form it into a loaf shape to fit into your loaf pan.
  7. Let it rise for about 2 hours or until the bread has risen to the top of the bread loaf pan.
  8. Preheat your oven to 350 degrees F
  9. Bake for 30-40 mins until the top of the bread is golden brown.
  10. Cool the loaf before slicing in.
Sourdough sandwich loaf with butter and cheese on a cutting board.

Sourdough Sandwich Loaf Recipe

Soft, fluffy, delicious sourdough sandwich loaf.
Prep Time 15 minutes
Bulk Fermentation 8 hours
Total Time 8 hours 15 minutes
Course Bread
Cuisine American
Servings 6 people

Equipment

  • Kitchen Aid Mixer
  • Kitchen Scale
  • Bread Loaf

Ingredients
  

  • 385 grams water
  • 100 grams starter
  • 12 grams salt
  • 50 grams softened unsalted butter (optional)
  • 520 grams King Arthur Bread Flour
  • 30 grams organic cane sugar or honey (optional)

Instructions
 

  • Once your starter is active, start making the dough by combining water, salt, sugar, softened butter, starter, and bread flour in your kitchen aid mixer bowl.
  • Combine everything into a shaggy looking ball and let it rest for 15 mins.

Stretch and Folds

  • After 15 mins, do your first stretch and pull, cover, and let it rest for another 15 mins.
  • Next do another set of stretch and folds, cover, and let it rest for 15 mins.

Bulk Fermentation

  • Do the final stretch and fold, cover, and leave it on top of your fridge or on your counter overnight for bulk fermentation.
  • In the morning, take the dough out of the bowl onto the counter and form it into a loaf shape to fit into your loaf pan.
  • Let it rise for about 2 hours or until the bread has risen to the top of the bread loaf pan.

Bake

  • Preheat your oven to 350 degrees F
  • Bake for 30-40 mins until the top of the bread is golden brown.
  • Cool the loaf before slicing in.

Notes

*sometimes I add butter, sometimes I don't it really is up to you. 
*most of the time I don't add sugar or honey so its completely optional
Keyword sourdough bread, sourdough sandwich loaf

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If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

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