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Soft Sourdough Sandwich Bread Recipe
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The Best Sourdough Sandwich Bread – Soft, Buttery & Perfect for Everyday
There’s something special about the smell of freshly baked bread filling the kitchen—warm, inviting, and undeniably comforting. If you’re looking for a homemade sourdough bread that’s soft enough for sandwiches but still carries that signature sourdough flavor, this recipe is for you.
Unlike crusty artisan loaves, this soft sourdough sandwich bread has a tender crumb, a hint of sweetness, and just the right amount of chew. It toasts beautifully, makes the best grilled cheese, and is perfect for packing lunches or making French toast on lazy weekend mornings.
And the best part? You don’t need commercial yeast—just your sourdough starter, a little patience, and simple ingredients you probably already have in your kitchen.
Why You’ll Love This Recipe
✔️ Soft & Fluffy: Perfect for sandwiches, PB&Js, or avocado toast.
✔️ No Commercial Yeast Needed: 100% natural fermentation.
✔️ Mild Tangy Flavor: Not too sour, just enough depth to make it delicious.
✔️ Great for Meal Prep: Stays fresh for days and freezes beautifully.
Step-by-Step Guide to Making Soft Sourdough Sandwich Bread
If you’ve ever struggled with making a softer, more tender sourdough loaf, the key is hydration and enrichment. Adding milk, butter, and honey to the dough creates a softer crumb and keeps the bread fresh longer. Plus, using a loaf pan instead of baking on a stone helps the bread maintain its shape and rise higher.
💡 Pro Tip: If your kitchen is on the cooler side, placing the dough in a slightly warm oven (with the light on) can help speed up the bulk fermentation.
Soft Sourdough Sandwich Bread
📌 Prep Time: 15 minutes
⏳ Rest & Rise Time: 8-12 hours
🔥 Bake Time: 35 minutes
🍞 Yield: 1 standard loaf
Ingredients
- Ingredients:
- 500 g 4 cups bread flour
- 100 g ½ cup active sourdough starter (100% hydration)
- 250 g 1 cup whole milk, lukewarm
- 50 g ¼ cup unsalted butter, softened
- 30 g 2 tbsp honey or sugar
- 8 g 1½ tsp salt
Instructions
- Instructions:
- Mix the Dough
- In a mixing bowl, combine:
- ✅ 500g bread flour
- ✅ 100g active sourdough starter
- ✅ 250g warm milk
- ✅ 30g honey or sugar
- ✅ 50g softened butter
- ✅ 8g salt
- Mix until a shaggy dough forms. Cover and let it rest for 30 minutes.
- Knead the Dough
- Knead for 8-10 minutes by hand (or 5-6 minutes in a stand mixer) until smooth and elastic.
- The dough should be soft and slightly tacky but not sticky.
- Bulk Fermentation (6-8 Hours, Room Temp 70-75°F)
- Place the dough in a greased bowl, cover, and let it rise until doubled.
- If your kitchen is cooler, this may take longer.
- Optional: Stretch and fold the dough once after 1 hour to strengthen gluten.
- Shape the Loaf
- Gently deflate the dough and shape it into a rectangle.
- Roll it tightly from the short side to form a log.
- Place in a greased 9×5-inch loaf pan.
- Final Proof (2-3 Hours, Room Temp 70-75°F)
- Cover and let it rise until the dough reaches about 1 inch above the pan.
- Preheat oven to 375°F (190°C).
- Bake
- Bake for 35-40 minutes, until golden brown and sounds hollow when tapped.
- If the top browns too quickly, tent with foil after 20 minutes.
- Cool & Slice
- Let cool for at least 1 hour before slicing for best texture.
How to Store & Freeze Sourdough Sandwich Bread
- At Room Temp: Store in a sealed bag for up to 4 days.
- In the Freezer: Slice and freeze for up to 3 months. Toast straight from the freezer for easy breakfasts!
Final Thoughts
This soft sourdough sandwich bread is a staple in our home, and once you bake your first loaf, I’m sure it will become one in yours too. It’s proof that good things take time—and that homemade sourdough can be both practical and incredibly delicious.
If you try this recipe, I’d love to hear how it turns out! Share your loaves with me on Instagram at @WillowAndMoose and tag #TheGoodLifeChronicles.
Happy baking! 🍞✨
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