Whole-Wheat Sourdough Sandwich Bread Recipe
Tender yet sturdy sourdough sandwich bread with a mild tang, open crumb, and golden crust that elevates everyday sandwiches with artisanal flavor and texture.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">300g filtered water, room temperature</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">20g honey (or maple syrup)</li><li class="ingredients-single-item">30g unsalted butter, softened</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Pullman loaf pan (23 × 13 cm)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Kitchen scale</li><li class="equipment-single-item">Bread lame or sharp knife</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine your active sourdough starter with the water and honey, whisking until fully incorporated. Your starter should be at its peak activity—bubbly, doubled in size, and passing the float test (a small amount should float in water).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add both flours to the bowl and mix with your hands or a wooden spoon until no dry flour remains. You'll have a shaggy dough. Cover and let rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without the interference of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>After the rest, add the salt and softened butter to the dough. Work them in thoroughly by pinching and folding the dough repeatedly. The dough will initially seem greasy but will absorb the butter as you work it. Perform 4-6 stretch and folds in the bowl, grabbing a portion of dough, stretching it up and folding it over itself. Rotate the bowl and repeat until you've gone all around, creating tension in the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl and let the dough rise at room temperature (21-24°C) for 4-6 hours, performing a set of stretch and folds every 30 minutes for the first 2 hours. The dough should increase by about 50% in volume and feel airy when ready. Unlike commercial yeast breads, sourdough won't double in size during this phase.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly flour your work surface and gently turn out the dough. Using your fingertips, press it into a rectangle roughly the length of your loaf pan. Fold the long sides toward the center, then roll the dough from one short end to the other, creating a tight log. Pinch the seam closed and place the dough seam-side down in a lightly greased Pullman loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the pan with a damp kitchen towel or plastic wrap and let the dough proof at room temperature for 1-2 hours until it's risen to about 1 cm below the rim of the pan. Alternatively, place it in the refrigerator for 8-12 hours for a more flavorful loaf (allow to come to room temperature for 1 hour before baking if refrigerated).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 230°C with a rack in the middle position. When the dough has properly proofed (it should spring back slowly when gently poked with a finger), score the top with a bread lame or sharp knife, making a single slash down the center about 1 cm deep.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake at 230°C for 20 minutes, then reduce the temperature to 200°C and continue baking for another 20 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. If the loaf is browning too quickly, cover with aluminum foil for the last portion of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bread from the oven and immediately turn it out onto a wire rack. The internal temperature should read 95-98°C when fully baked. Allow the bread to cool completely for at least 2 hours before slicing. This resting period allows the crumb to set and moisture to redistribute throughout the loaf, resulting in better texture and easier slicing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, use a sharp serrated knife to slice the bread. Store in a bread bag or beeswax wrap at room temperature for up to 4 days, or freeze sliced loaf for longer storage. This bread makes excellent toast and sandwiches, with enough structure to hold fillings without being overly dense.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does sourdough sandwich bread need to cool completely before slicing?
The cooling period of at least 2 hours allows the internal structure to set properly and moisture to redistribute throughout the loaf. Cutting too soon results in a gummy texture and squashed slices that won't hold up well for sandwiches.
What's the difference between regular sourdough and sandwich-style sourdough bread?
Traditional sourdough typically has a more open, irregular crumb with large holes and a thicker crust. Sandwich-style sourdough features a finer, more even crumb structure, softer texture, and thinner crust while maintaining that distinctive sourdough flavour, making it ideal for sandwiches.
How can I achieve a more tangy flavour in my homemade bread?
For a tangier loaf, use a mature starter (fed 8-12 hours before baking), extend the bulk fermentation time at room temperature, or refrigerate the shaped dough overnight. The longer fermentation allows more acid development, enhancing the signature sourdough tang.
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