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Homemade, soft sourdough sandwich bread sliced on a wooden board, flour-dusted crust and airy crumb.

Sourdough sandwich bread

Soft, sliceable sourdough sandwich bread made with just 4 ingredients and sourdough discard. This no-fuss recipe uses an overnight rise for minimal hands-on time and bakery-quality results perfect for beginners.
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Prep Time 15 minutes
Cook Time 30 minutes
Overnight Rest 9 hours
Total Time 9 hours 45 minutes
Servings: 16 Slices
Course: Bread, Breakfast, lunch
Cuisine: American, Homemade Baking
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Sourdough starter Can be discard,unfed
  • 1¾ cups Bread flour Or all-purpose for a softer loaf
  • 1¼ cups Whole wheat flour Or sub rye, spelt, or einkorn
  • 1 cup Warm water ~100°F / 38°C
  • 2 tablespoon Butter Softened, plus more for greasing
  • 1½ tablespoon Honey Or maple syrup
  • 1½ teaspoon Salt
  • 1 tablespoon Vital wheat gluten (Optional) improves structure
  • Rolled oats (Optional) for toppin

Equipment

  • 1 9x5 inch loaf pans Greased
  • 1 Large mixing bowl
  • 1 Kitchen scale Recommended for accuracy
  • 1 Measuring cups/spoons
  • 1 Plastic wrap/shower cap For overnight resting

Method
 

  1. Mix starter, water, and honey in a bowl.
  2. Add flours, salt, and butter. Stir until combined.
    Sourdough dough just mixed in a glass bowl on a white marble counter, rustic and slightly shaggy texture.
  3. Cover and rest for 30 minutes.
  4. Stretch and fold dough 3–4 times over 2 hours.
    Shaping soft sourdough dough into a smooth log on a white floured counter, prepping for sandwich bread loaf.
  5. Cover bowl and refrigerate overnight.
  6. Remove from fridge, divide and shape into logs.
  7. Place dough in greased pans seam-side down.
  8. Let rise 2–4 hours until 1" above rim.
    Sourdough sandwich dough rising in loaf pans, just past the rim, ready for the oven.
  9. Preheat oven to 375°F.
  10. Brush tops with egg wash and oats if desired.
  11. Bake 35–40 minutes until golden and 200–205°F inside.
  12. Remove from pans, cool on rack, and slice when fully cooled.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.