Sourdough Sandwich Bread

Sliced for sandwiches or eaten warm from the oven, it’s hard to beat homemade Sourdough Sandwich Bread this delicious. Baking bread from scratch doesn’t get much more rewarding than this.

With a few simple ingredients and a bit of patience for the dough to rise, you’ll be rewarded with an incredibly satisfying, homemade loaf.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

INSTANT YEAST – Helps the bread rise quickly, making it fluffy and light.

HONEY – We use honey to provide food for the yeast, allowing it to properly activate and create the rise in the dough.

BUTTER – As always, use unsalted butter, especially in baking. Softened butter enriches the dough, giving the bread a soft, tender texture.

SOURDOUGH DISCARD – Utilizes leftover sourdough starter for a unique tangy flavor and tender crumb.

PURIFIED WATER – Using purified water keeps things consistent, helps the yeast work well, and prevents any off-flavors in the bread.

BREAD FLOUR – Bread flour has a higher protein content giving the bread a sturdy structure, perfect for slicing and sandwich making. You can use all-purpose flour if that’s what you have on hand.

How To Make Sourdough Sandwich Bread

Please check the printable recipe card below for more detailed instructions.

1. Mix water, honey, and yeast in a large mixing bowl until bubbly, then let it rest for a few minutes.
2. Add flour, salt, butter, and sourdough discard; knead to smooth dough.
3. Let the dough double in size in a warm place for about an hour.
4. Shape, place in a loaf pan, let rise again, then bake at 400º Fahrenheit for 25-30 minutes until golden.

Serving Suggestions

SANDWICHES – This bread is perfect for any type of sandwich. From classic ham and cheese to gourmet creations with roasted vegetables and pesto, the possibilities are endless

GRILLED CHEESE – Make an amazing grilled cheese sandwich with this bread. The tangy flavor and tender texture pair perfectly with melted cheese. Try adding some tomato slices or crispy bacon for extra flavor.

BLTs – Elevate your BLT sandwiches with this homemade sourdough bread. The slightly sour taste complements the salty bacon, fresh lettuce, and juicy tomatoes beautifully.

SOUPS & STEWS – Serve with stews, chilis, and soups for dipping and sopping up the broth.

CROUTONS – Cube and toast the bread to make croutons. They are perfect for adding a crunchy texture to salads or soups. Toss the cubes in olive oil and your favorite herbs before baking for added flavor.

FRENCH TOAST – Use leftovers for French toast or bread pudding.

GARLIC BREAD – Thick slices make incredible garlic bread. Season and toast or air fry until lightly crisped.

Planning and Leftovers

MAKE AHEAD – Prepare the dough the night before and let it rise for the first time, then refrigerate overnight. Let it come to room temperature before proceeding with the remaining steps.

STORE – Keep the bread in an airtight bag or container at room temperature for up to 5 days to maintain freshness.

FREEZE – Slice the bread before freezing to easily thaw individual pieces as needed. Wrap tightly in plastic wrap and store in a freezer bag.

REHEAT – To recapture that just-baked warmth and texture, toast slices lightly or warm them in a 350º Fahrenheit oven for a few minutes.

Recipe Success Tips

RISE IN A WARM SPOT– Find a cozy, draft-free area in your kitchen to rise the dough. The warmer the spot, the faster it will rise. A cold environment will slow down the process.

CHECK FOR DONENESS – The baked loaf should have a golden brown color and sound hollow when tapped on the bottom. An instant-read thermometer should read 195-200° Fahrenheit in the center.

ALLOW TO FULLY COOL – As tempting as it is, avoid cutting into the loaf right away. Let it fully cool so the crumb sets properly.

WATER TEMP – Having the water between 100-110°F is ideal for activating the yeast. Too hot, and it can kill the yeast.

NO STAND MIXER? – If you don’t have a stand mixer, you can make this bread by hand. Mix and knead the dough thoroughly using a big wooden spoon, and then use your hands. Knead for 9-10 minutes until you have a smooth, elastic dough ball.

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Sourdough Sandwich Bread

Author: Maike Corbett

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Serving Size 12

With just basic ingredients, this easy Sourdough Sandwich Bread is manageable for any home baker, resulting in an incredibly satisfying, homemade loaf.

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Ingredients

• ▢ 1 tablespoon instant yeast
• ▢ 1 ½ tablespoon honey
• ▢ 4 tablespoons unsalted butter softened
• ▢ ½ tablespoon salt fine sea salt
• ▢ 1 cup sourdough discard
• ▢ 1 cup purified water 110° Fahrenheit
• ▢ 4 cups bread flour

Instructions

• Whisk the water, honey, and instant yeast in a large bowl. Let sit for 3-5 minutes to allow the yeast to bubble.
• Add the flour, salt, softened butter, sourdough discard, and yeast mixture.
• Using a dough hook on a stand mixer, mix until ingredients are incorporated. Knead for 4-5 minutes until a ball of dough forms and the dough is slapping against the side of the bowl.
• Lightly grease a large bowl and place the dough in it. Cover with plastic wrap and let double in size in a warm place, about 45-60 minutes.
• Once doubled, fold the dough into a rectangle and pinch the ends together.
• Place the dough seam-side down into a greased loaf pan. Cover loosely with a kitchen towel and let rise again for 15-30 minutes until doubled over the pan's edge.
• Preheat oven to 400° Fahrenheit.
• Bake the loaf for 25-30 minutes until golden brown.

Nutritional Information

Calories: 212

Carbs: 36g

Fat: 5g

Protein: 6g

Nutritional Disclaimer

Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.

Maike Corbett

Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.