Make this amazingly Soft Sourdough Sandwich Loaf. It’s soft and chewy, made with bread flour, sourdough starter, oil, and a little honey. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven. Make it into sandwiches or serve with butter and jam for an easy and delicious meal.

WHY YOU’LL LOVE this Soft Sourdough Sandwich Loaf

Super Soft. The soft and chewy texture of this sourdough sandwich loaf is delectable. This one won’t last long on your kitchen counter.

Beginner Recipe. This sourdough sandwich loaf is fool-proof and easy for beginners to make.

Versatile Bread. This sandwich bread is incredibly versatile. From turkey sandwiches to an elevated breakfast with a Sourdough Bread French Toast Casserole, or indulge in a lunchtime delight with a melty grilled cheese. It’s also simply delicious alone or toasted with butter and jam.

INGREDIENTS

Starter- Active bubbly starter is what you want for sourdough bread.

Warm Water- The warm water (not hot) helps incorporate the starter and honey without killing the starter.

Bread Flour- Although you can use all-purpose flour, the higher protein content in bread flour creates a higher more airy loaf that’s perfect for sandwiches.

Oil– Gives a more pleasing texture and flavor.

Honey- The slight sweetness of this sourdough bread.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Add the active starter to a large bowl. Mix in warm water and honey, until milky.
Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
Do a series of 4-6 stretches and folds, like you would with your artisan sourdough. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle and tri-fold into a log. Do a little shaping with your log by gently pulling the dough towards you, as you do with your artisan loaves while shaping and pinching sides.
Oil your bread pan with butter or oil and place the dough into the bread loaf pan. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size.
If baking the same morning, preheat the oven to 375 F. Bake the loaf for 40 minutes. Brush with butter a couple of minutes after it comes out of the oven and let it cool 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days.

TIPS/STORAGE for Soft Sourdough Sandwich Loaf

Slather the pan with butter and the top of the loaf once it comes out of the oven. It’s so yummy and rich!

Storage: keep the bread in a fabric or paper bag, wrapped in a tea towel, or a bread bin at room temperature for up to three days. It will dry out slightly over time but toasts very well and is delicious to use in grilled cheese.

Freezing: freeze the full loaf in an airtight container, or do individual slices, for up to two months. Thaw slices directly in the toaster for easy single servings.

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!