Soft Honey Whole Wheat Sourdough Sandwich Bread

This soft honey whole wheat sourdough sandwich bread is fluffy, lightly sweet, and perfect for everyday sandwiches and toast. Made with a 50/50 blend of whole wheat flour and bread flour, milk, oil, and active sourdough starter, this easy overnight loaf bakes up tender with a soft crust and consistent crumb.

Prep Time20

Cook Time40

Approximate Rise Time8

Total Time9

Course: Bread

Cuisine: American

Keyword: whole wheat sourdough sandwich bread, whole wheat sourdough bread, sourdough sandwich bread

Servings: 1/2" thick slices

Calories: 156kcal

Author: Kaity Farrell

Equipment

1 9 x 4 inch pullman loaf pan or standard 1 pound loaf pan

Ingredients

110 g water at room temperature
40 g sourdough starter recently fed and active
240 g milk at room temperature
40 g honey
30 g extra-light olive oil or any neutral-tasting oil
250 g bread flour
250 g whole wheat flour (can replace 50 g with rye flour)
10 g kosher salt
2 tbs butter or coconut oil for greasing pan and brushing top of loaf

Instructions

In a large mixing bowl, add the water and active sourdough starter. Break up the starter with a fork or dough whisk until mostly dissolved.
Add the milk, oil, and honey and mix until fully combined.
Add the bread flour, whole wheat flour, and salt. Mix until a sticky dough forms and all ingredients are fully incorporated.
Cover the bowl and let the dough rest for 30 to 60 minutes at room temperature.
With wet hands, perform 3 to 4 rounds of stretch and folds (or coil folds) every 15 minutes.
Cover and bulk ferment at room temperature (or transfer to the refrigerator to slow the fermentation) until the dough is puffy and doubled in volume. *See detailed notes about bulk ferment times in the post.
Turn the dough out onto a lightly floured surface and gently press into a rectangle. Fold in thirds like a letter, then roll tightly from the short side into a log shape.
Grease a loaf pan or pullman pan well with butter or cooking spray. Place the dough seam-side down into the prepared pan. Cover loosely with plastic wrap or a proofing bag.
Proof at room temperature until the dough rises close to the rim of the pan and looks airy.
Preheat the oven to 375°F about 30 minutes before the loaf finishes proofing.
Bake for 40 to 45 minutes until deep golden brown and the internal temperature reaches 190°F to 200°F.
Run a butter knife or offset spatula around the edges and remove the loaf from the pan immediately to prevent sweating.
Brush the top of the loaf with melted butter while still warm to keep the crust soft.
Cool on a wire rack for at least 1 hour before slicing.

Notes

Proofing time varies depending on room temperature and starter strength.
For best results, use a kitchen scale to measure ingredients.
Let the bread cool fully before slicing for the best crumb texture.

Nutrition