This soft sourdough sandwich bread is the perfect balance between a chewy, flavorful interior and a golden, soft crust. The added richness from honey and butter creates an irresistible loaf that’s perfect for sandwiches or enjoyed with a simple spread. I love how easy it is to make, and the tang from the sourdough starter gives it a unique flavor. Whether I’m making a simple toast or layering on my favorite fillings, this bread elevates every bite.

Ingredients

½ cup (120g) active sourdough starter

1 ¼ cups (300g) warm milk

2 tablespoons (40g) honey

3 cups (375g) bread flour

1 teaspoon (5g) salt

3 tablespoons (45g) butter (softened)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Mix the Dough: In a large bowl, I combine the sourdough starter, warm milk, and honey. Then, I add the bread flour and salt, mixing until a shaggy dough forms. Once that’s done, I knead in the softened butter until the dough becomes smooth and elastic.

Bulk Fermentation: After the dough is kneaded, I cover the bowl and let it rise at room temperature for 6-8 hours or overnight, until it doubles in size. This long rise develops the rich sourdough flavor.

Shape & Final Rise: Once the dough has risen, I lightly flour a surface and shape the dough into a log. I then place it in a greased loaf pan. After that, I cover the pan and let the dough rise for another 2-4 hours until it reaches just above the rim of the pan.

Bake: Preheating the oven to 375°F (190°C), I bake the loaf for 30-35 minutes until it turns golden brown. When it’s done, I remove it from the oven and let it cool before slicing.

(Tip: Brush the top of the loaf with melted butter for an extra soft crust!)

Servings and Timing

This recipe makes one loaf, which typically serves about 8 slices, depending on how thick or thin I slice it. The total active time can vary, but the dough takes about 6-8 hours to rise, with an additional 2-4 hours for the final proofing. Baking time is 30-35 minutes.

Variations

Add-ins: I can easily customize this bread by adding herbs like rosemary or thyme, or even cheese for a more savory twist.

Sweetness: If I want a sweeter loaf, I can increase the honey to 3 tablespoons for a richer flavor.

Flour: For a heartier loaf, I can replace up to half of the bread flour with whole wheat flour to add more texture and nutrition.

Storage/Reheating

Once the bread is baked and cooled, I store it in an airtight container or plastic bag at room temperature for up to 3-4 days. If I want it to last longer, I can freeze slices and reheat them in the toaster or oven when I’m ready to enjoy them. To keep the bread soft, wrapping it in a clean kitchen towel before storing can help retain moisture.

FAQs

How can I tell if my sourdough starter is active enough for this recipe?

I make sure my sourdough starter is bubbly and doubles in size within 4-6 hours of feeding. If it passes this test, it’s ready to use!

Can I use a different type of flour?

Yes, I can use all-purpose flour instead of bread flour, though the texture might be a bit softer. Bread flour provides a higher protein content, resulting in a chewier texture, which is ideal for sandwich bread.

Can I make this recipe without a sourdough starter?

If I don’t have an active sourdough starter, I can use instant yeast. Replace the starter with 1 packet (or 2 ¼ teaspoons) of yeast and adjust the liquid and flour amounts slightly for best results.

Can I make this bread without honey?

Yes, I can replace the honey with another sweetener like maple syrup or even granulated sugar. The flavor may vary slightly, but it will still be delicious!

How do I know when the bread is done baking?

I check the bread by tapping the bottom of the loaf. If it sounds hollow, it’s done! If not, I’ll return it to the oven for a few more minutes.

Conclusion

This soft sourdough sandwich bread is perfect for those who enjoy homemade, flavorful bread without all the hassle. It’s simple to make, and with a little patience, it delivers incredible results. Whether I’m using it for sandwiches or enjoying it on its own with butter, this bread is a staple in my kitchen. Plus, with the flexibility to customize it to my tastes, it’s easy to make it my own.

Recipe: