This sourdough sandwich bread makes the perfect base for all your favorite sandwiches! Soft, fluffy, and just a touch tangy, this bread tastes amazing on its own, but you’ll also love it in your sandwiches. It’s sure to become a weekly tradition in your home!
It’s September and time for school to start again! With the return of school comes the return of paper bag lunches, and inevitably, lots of sandwiches. If you’re looking for a simple way to upgrade your everyday lunch, then you’ll appreciate this recipe for sandwich bread.
While making your own bread for sandwiches sounds intimidating, it really isn’t. In this recipe, you use a stand mixer to knead the dough for you, and once it has risen you just roll it into a loaf and put it in a pan. If you bake a loaf on Sunday, you can have fresh sandwich bread for lunch on Monday, and throughout the rest of the week! (Although I’d probably double this batch if you want it to last that long. :))
Whether you fill it with tuna salad or peanut butter and jelly, once you’ve had homemade sourdough sandwich bread, you’ll have a hard time going back to store-bought!
Is sourdough bread good for sandwiches?
In my opinion, all sourdough bread makes a yummy sandwich, whether you use a rustic loaf, a French baguette, or a dinner roll. However, cutting a loaf of overnight sourdough bread into sandwich slices can be challenging because of its crispy crust.
This sourdough sandwich bread recipe is soft, easy to slice, and has a nice shape for making sandwiches. Slightly sweet with a hint of classic sourdough flavor, it tastes so much better than store-bought bread and will give your sandwiches a whole new flavor!
Can you toast sourdough bread?
Absolutely! In addition to making a great sandwich base, this bread is delicious served as toast for a quick and easy breakfast or a hearty snack. Spread it with butter and jam, top it peanut butter and bananas, or pile on mashed avocado. The choice is yours!
Tips for making Sourdough Sandwich Bread
- For this recipe, I’ve found it’s better to use a more active and bubbly starter than to use a starter you haven’t fed in a few days. While the bread may not turn out as sour, it will be lighter and fluffier, making it better for sandwich bread. If you use sourdough starter that you haven’t fed in a few days, your bread will turn out more dense.
- This bread is super easy to make because you use a stand mixer to knead it. Simply mix your dough in the bowl of a stand mixer with a dough hook for 10 minutes or so and you’ll be good to go.
- This bread is a bit crumbly, so you definitely want to wait an hour or so before you try to cut it after it comes out of the oven. It’s worth the wait, I promise!
- If you have the time, this bread tastes great toasted! You can eat it for breakfast or even use it to add a touch of elegance to your everyday sandwich.
- This bread will last for 3-5 days in your pantry, but if your family is anything like mine, it will be gone before then. 🙂
Tools you will need:
When baking your bread, you’ll need a few tools.
- Stand mixer
- Dough hook
- Rolling pin
- Loaf pan
Ingredients you will need:
To make your own sandwich bread, you only need a few ingredients.
- 3 cups of all-purpose flour
- 1/2 cup water
- 1 cup sourdough starter
- 2 tbsp coconut oil at room temperature
- 1 tbsp honey
- 1/2 tsp salt
How to make Sourdough Sandwich Bread
The night before you want to bake your sandwich bread prepare the dough. Mix the flour, sourdough starter, coconut oil, honey, and salt in the bowl of a stand mixer. I’d recommend using a dough hook, but a paddle hook will work in a pinch.
Slowly add in the water until a dough forms. You may need to add a bit more or less water until it reaches the right consistency. It won’t be as wet as the overnight sourdough bread, and shouldn’t really stick to the sides of the bowl. Mix the dough on medium speed for 10 minutes. It should pull away from the sides of the bowl and form a smooth lump of dough.
Put your dough in a bowl, cover with a towel, and leave it to rise overnight.
In the morning, the dough should have risen noticeably. Since we’re using sourdough, it won’t necessarily double in size, but you should be able to tell a difference from the night before.
On a piece of parchment paper, use the rolling pin to roll out the dough to make a rectangle, about 9″ by 18″. Starting at one end of the dough, roll it up tightly into a log.
Turn it seam side down, and tuck the ends of the dough underneath the log on each side.
Grease a 9×5 pan and place the bread, seam side down in the pan. Cover it with a towel and let it rise until puffy and light. For me, this took about five hours, but it all depends on the temperature in your kitchen. You can speed this up if you like by putting your bread in a warm oven covered with a towel. Once again, it may not double in size, but it should have risen enough to notice.
Preheat your oven to 375 degrees Fahrenheit. Bake your bread for 35 minutes until lightly golden brown. Let your loaf cool on a rack and then enjoy!
Hungry for more Sourdough recipes?
Here are some more simple sourdough recipes to try!
Sourdough Sandwich Bread
Ingredients
- 3 cups of all-purpose flour
- 1/2 cup water
- 1 cup sourdough starter
- 2 tbsp coconut oil
- 1 tbsp honey
- 1/2 tsp salt
Instructions
- The night before you want to bake your sandwich bread prepare the dough. Mix the flour, sourdough starter, coconut oil, honey, and salt in the bowl of a stand mixer. I'd recommend using a dough hook. Slowly add in the water until a dough forms. You may need to add a bit more or less water until it reaches the right consistency.
- Mix the dough on medium speed for 10 minutes. It should pull away from the sides of the bowl and form a smooth lump of dough. Put your dough in a bowl, cover with a towel, and leave it to rise overnight.
- In the morning, the dough should have risen noticeably. Since we're using sourdough, it won't necessarily double in size, but you should be able to tell a difference from the night before. On a piece of parchment paper, roll out the dough to make a rectangle, about 9" by 18".
- Starting at one end of the dough, roll it up tightly into a log. Turn it seam side down, and tuck the ends of the dough underneath the log on each side.
- Grease a 9x5 pan and place the bread, seam side down in the pan. Cover it with a towel and let it rise until puffy and light. For me, this took about five hours. You can speed this up by putting your bread in a warm oven covered with a towel.
- Preheat your oven to 375 degrees Fahrenheit. Bake your bread for 35 minutes. Let cool on a rack and then enjoy!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 195Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 50mgCarbohydrates 37gFiber 1gSugar 2gProtein 5g
Have any questions or concerns?
Let me know in the comments section below. If not, feel free to share your favorite sandwich toppings!
Allie says
This bread is so yummy with just the right amount of that sourdough flavor!