Have you been searching for the perfect sandwich bread that contains gut healthy Sourdough? Look no further! I have finally nailed down the best Sourdough bread loaf recipe that is sweetened with honey only.
For about the past two years I have really been into learning about homesteading things. From sewing my own kitchen towels, to making my own household and body products, I have grown a ton in knowledge.
One of my favorite aspects of homesteading that I’ve delve into is cooking from scratch. For me this has included enjoying fermented and gut healthy foods. This really just means eating a wholesome, traditional diet whenever possible.
Making homemade Sourdough bread has been one of those things that I’ve tried a few times but haven’t been able to nail down. I love making artisan loaves but I wanted to be able to make sandwich-type bread a bit more quickly, multiple times a week. Between the different methods out there and the time it takes to prepare the bread, I just couldn’t get it right for the longest time.
I recently found a recipe from a fellow blogger at Little Spoon Farm that I used to mold and change into an easy weekly bread recipe for my family. I especially love that I can use local, raw honey to sweeten the loaf of Sourdough sandwich bread.
It’s currently Summer and I try not to bake a ton to heat up the house. But, homemade bread is a must and so I try to make a double batch so that I’m not baking as often. This recipe is easy enough to make over and over again every week and so good to have on hand for quick lunch ideas for busy Summer days.
Pin It!
What flour to use in homemade Sourdough bread
There are a lot of different recipes out there for making bread. I personally recommend finding an easy recipe and swapping out the flour for whatever your family eats. Whole wheat bread four, Unbleached All Purpose four, and Einkorn flour are typically the fours I keep on hand in my kitchen. I’ve experimented changing recipes to adapt to the hydration of the flour.
If you plan to use enriched, white four you will need to really change the recipe because of the difference in hydration. I recommend whole and traditional grains as often as possible because they are much easier for our bodies to digest.
What method does this recipe use to rise the bread?
There are a couple of different ways you can activate and rise bread. In this recipe I use the stretch and fold method to develop the gluten and rise the bread. A lot of other recipes recommend kneading the bread for a certain amount of time. I have found that the stretch and fold method has been a bit more reliable for me because it’s easily adaptable for whatever flour I am using in this recipe. Some grains don’t like to be kneaded as much and it’s easier to over-work the dough.
I’m sure as I continue to experiment and master different techniques I will utilize the kneading method more often. As for now, I’ll stick to ole’ reliable stretching and folding to get delicious and simple Sourdough sandwich bread.
Supplies you’ll need to make Sourdough sandwich bread
- Large bowl
- Wooden spoon
- Loaf pan
- Plastic wrap or beeswax wrap
- Parchment Paper, optional
Ingredients you need to made Sourdough sandwich bread
- Unbleached All Purpose Flour
- Whole Wheat Bread Flour
- Active Sourdough Starter
- Honey
- Salt
- Coconut Oil or Avocado Oil
- Filtered Water
How To Make this Easy Sourdough Bread
In a large bowl combine the flours and salt. Mix well.
Add the remaining ingredients and use wooden spoon initially to combine the ingredients and switch to your hands to fully incorporate.
Cover with beeswax or plastic wrap and let rest for 30 minutes.
Remove the plastic wrap to begin stretching and folding. Wet your hands and then pull the dough up on one side to stretch it, followed by folding it completely over the dough. Repeat with remaining 3 sides of the dough.
Place the plastic wrap back on the bowl and allow to rise for about an hour.
Remove plastic wrap. On a lightly floured surface, flatten out the dough in a thick rectangle.
Fold each long side into the other and repeat with the short sides.
Line a loaf pan with parchment paper and gently transfer the dough to the loaf pan for the final rise. Return the cover and let rise until doubled in bulk, about 3 hours depending on the temperature in your home.
When you’re ready to bake, preheat the oven to 375 degrees.
Bake for 35 minutes. Check the bread ofter to be sure it doesn’t over cook. I find my oven cooks a bit hot so I need to check it often toward the end for doneness.
Enjoy!
Some of my favorite ways to eat Easy Sourdough Bread
- Toasted and slathered with grass-fed butter and homemade jam
- For a sandwich, such as a simple egg salad sandwich
- Underneath a couple of over easy eggs, topped with freshly sliced Avocado
- Toasted and eaten alongside homemade pasta
The possibilities are truly endless with a simple sandwich bread. It is best eaten fresh but can be frozen. So, make a double batch and use it as a side for your favorite dish or to have handy for a quick sandwich or lunch idea! The sourness of the bread goes well with sweet and savory dishes. Get creative and try new things!
If you have a favorite way to utilize Sourdough sandwich bread, I’d love to hear it in the comments below!
More wholesome recipes and encouragement from My Abiding Home:
- Sourdough Einkorn Crust Simple Recipe
- Homemade Einkorn Sourdough Berry Pop Tarts Simple Recipe
- Powerful Prayers From A Praying Wife
- How To Build A Garden Fence and Mistakes I Made
Easy Sourdough Bread Loaf Recipe | Perfect Sandwich Bread
Equipment
- Large bowl
- Wooden Spoon
- Loaf pan
- Parchment paper optional
- Plastic or Beeswax wrap
Ingredients
- 1 Cup Unbleached All Purpose Flour Organic preferred
- 2½ Cups Whole Wheat Bread Flour Organic preferred
- 1½ Cups Filtered Water
- ½ Cup Sourdough Starter active (nice and bubbly)
- 2 Tbsp. Coconut Oil melted
- 2 Tbsp. Raw Honey Local preferred
- 1 tsp Salt
Instructions
Proofing Instructions
- Combine all ingredients in a large bowl, beginning with the flours. Use a wooden spoon to combine at first, then switch to your hands to mix well.
- Cover with plastic or beeswax wrap and let rest for 30 mins.
- Remove wrap and perform a set of stretch and folds. grab one end and stretch up and fold over the rest of the dough, repeat for remaining 3 sides.
- Cover with wrap and allow to rise until doubled in bulk, 1-3 hours.
- Remove plastic wrap. Stretch dough out onto a lightly floured surface and shape into a thick rectangle. Fold each long side over and then do the same to the short sides to create a "loaf".
- Line a loaf pan with parchment paper. Place the dough, carefully, into the pan for final rise.
- Cover with plastic wrap or beeswax wrap. Let rise until doubled in bulk, about 3 hours.
Baking Instructions
- Preheat oven to 375 degrees.
- Remove wrap and bake for 30-40 minutes, until cooked through.
- Remove from oven and place bread loaf on a wire cooling rack until fully cooled.
- Slice and enjoy in your favorite ways!
No mention of the starter amount? Looked like a cup?
Lorraine, I will go fix that. It is 1/2 cup of active sourdough starter.
This looks similar to what I have done, but I wanted something quicker than an overnight rise. I noticed the pictorial directions have an extra rising step than the written directions. I’m following the pictorial ones because it’s more convenient today to let it rise 3ish hours in the pan. Thank you for taking the time to write this out.
Annette, I will update the recipe instructions. The pictorial instructions are correct.
Thanks!