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Sourdough Sandwich Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 52 reviews
  • Author: Deborah
  • Prep Time: 60 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 2 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Sourdough Sandwich Bread recipe yields two soft, flavorful loaves perfect for sandwiches. Combining the tangy complexity of sourdough discard with the ease of instant yeast, this bread offers a tender crumb and a golden crust. Ideal for homemade sandwiches, toast, or any bread craving, it balances whole wheat heartiness with the lightness of all-purpose flour.

Ingredients

Scale

Flours

  • 6 1/2 cups all-purpose flour (800 grams)
  • 1 1/2 cups whole wheat flour (200 grams)

Flavorings and Leavening

  • 1 Tablespoon kosher salt (15 grams)
  • 3 Tablespoons sugar (40 grams)
  • 2 1/4 teaspoons Instant yeast (7 grams)
  • 1/2 cup sourdough discard (100 grams)

Liquids and Fat

  • 2 1/2 cups warm water (105–110°F) (600 grams)
  • 3 Tablespoons unsalted butter, room temperature (40 grams)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, kosher salt, sugar, and instant yeast. Whisk together until evenly distributed to ensure consistent rising.
  2. Add Wet Ingredients: Stir in the sourdough discard, warm water (105-110°F), and softened unsalted butter into the dry ingredients. Mix thoroughly with a wooden spoon or dough hook attachment until a shaggy dough forms.
  3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead by hand for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead on medium speed for 6-7 minutes.
  4. First Rise: Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for about 1 hour or until doubled in size.
  5. Shape the Loaves: Gently punch down the risen dough to release air. Divide the dough evenly into two portions. Shape each portion into a loaf by flattening into a rectangle, then rolling tightly from one short edge to the other. Pinch seams to seal.
  6. Second Rise: Place each shaped loaf into greased 9×5-inch loaf pans. Cover loosely with plastic wrap and allow the dough to rise again for 45-60 minutes until it has risen just above the pan edges.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the loaves for 30-35 minutes until the crust is golden brown and sounds hollow when tapped. An instant-read thermometer inserted into the center should read 190°F (88°C) to ensure the bread is fully baked.
  8. Cool and Serve: Remove the loaves from the pans and cool completely on a wire rack before slicing. This prevents a gummy texture and allows the crumb to set perfectly.

Notes

  • Using warm water between 105–110°F activates the yeast without killing it.
  • Sourdough discard adds flavor and complexity without the need for long fermentation.
  • Room temperature butter ensures even distribution and a tender crumb.
  • Allow loaves to cool fully before slicing for best texture.
  • You can substitute all-purpose flour for whole wheat flour if you prefer a lighter bread, adjusting water slightly if needed.

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Find it online: https://easydinnerinminutes.com/sourdough-sandwich-bread-recipe/