sourdough sandwich

Preparation Time: 15 minutes
Resting Time: 2-3 hours (for dough rising)
Baking Time: 30-35 minutes
Total Time: 3 hours 50 minutes
Servings: 1 loaf


  • 1 cup active sourdough starter
  • 1 cup lukewarm water
  • 2 tablespoons honey or sugar
  • 2 1/2 cups bread flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • Olive oil or butter for greasing


  1. Activate the Starter:
    • Ensure your sourdough starter is active and bubbly. If it has been refrigerated, allow it to come to room temperature and feed it a few hours before starting the recipe.
  2. Mix the Dough:
    • In a large mixing bowl, combine the active sourdough starter, lukewarm water, and honey (or sugar). Stir until well combined.
    • Add the bread flour and salt to the bowl. Mix until a shaggy dough forms.
  3. Knead the Dough:
    • Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
  4. First Rise:
    • Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap.
    • Allow the dough to rise at room temperature for 2-3 hours, or until it doubles in size.
  5. Shape the Dough:
    • Once the dough has doubled in size, punch it down to release the air bubbles.
    • Shape the dough into a loaf by gently flattening it into a rectangle and rolling it up tightly from one end.
  6. Second Rise:
    • Place the shaped dough seam-side down in a greased loaf pan. Cover it again and let it rise for another 1-2 hours, or until it reaches the top of the pan.
  7. Preheat the Oven:
    • About 30 minutes before the end of the second rise, preheat your oven to 375°F (190°C).
  8. Bake the Bread:
    • Once the dough has risen, uncover it and brush the top with melted butter.
    • Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
  9. Cool and Slice:
    • Remove the bread from the oven and let it cool in the pan for 5-10 minutes.
    • Transfer the loaf to a wire rack to cool completely before slicing.
  10. Serve:
    • Once cooled, slice the sourdough sandwich bread and use it to make your favorite sandwiches or toast.
  11. Enjoy:
    • Enjoy the tangy flavor and chewy texture of your homemade sourdough sandwich bread!


  • Store any leftover bread in a plastic bag or airtight container at room temperature for up to 3-4 days. You can also freeze slices of bread for longer

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