Honey Wheat Sourdough Sandwich Bread Recipe

Introduction

This Honey Wheat Sourdough Sandwich Bread combines the tangy depth of sourdough with the natural sweetness of honey and wholesome whole wheat flour. Perfect for sandwiches or toast, this bread offers a tender crumb and a lovely golden crust that home bakers will love.

Ingredients

• 1 tablespoon sourdough starter (for feeding)
• 1/3 cup + 1 tablespoon all-purpose flour (for feeding)
• 3 1/2 tablespoons water (for feeding)
• 1/2 cup active sourdough starter
• 1 1/3 cup + 1 teaspoon water
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 1 cup + 1 teaspoon whole wheat flour
• 3 cups + 2 tablespoons bread flour

Instructions

1. Feed your sourdough starter: About 12 hours before mixing the dough, combine 1 tablespoon sourdough starter, 1/3 cup + 1 tablespoon all-purpose flour, and 3 1/2 tablespoons water in a clean jar. Stir to combine, loosely cover, and leave at room temperature. The starter is ready when doubled in size with bubbles on the surface and sides.
2. Mix the dough: In a large bowl, add 1/2 cup active sourdough starter, 1 1/3 cup + 1 teaspoon water, honey, olive oil, and sea salt. Stir with a stiff spatula. Add the whole wheat flour and bread flour, stirring until a shaggy dough forms with no dry flour remaining. Cover and let rest for 1 hour.
3. First rise: After resting, wet your hand and stretch and fold the dough until it tightens and forms a ball. Turn the dough until smooth on the outside. Cover and let rise at room temperature (68-72°F or 20-22°C) for 3-4 hours, until it has risen about 30-50%.
4. Shape and second rise: Turn the dough onto a lightly floured surface and gently press into a rectangle. Fold the long sides inward about 1 inch, then fold the short side towards the opposite end to form a log shape. Place seam-side down in a greased 9″ x 5″ loaf pan. Let rise uncovered at room temperature until the dough reaches the rim of the pan, about 3-4 hours.
5. Bake the bread: Preheat oven to 375°F (190°C). Bake the loaf for 45 minutes. Remove from oven and cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use warm water (not hot) to help kickstart fermentation and improve dough rise.
• For a nuttier flavor, toast the whole wheat flour lightly before mixing.
• Try swapping olive oil for melted butter for a richer taste.
• If short on time, allow the dough to rise in a slightly warmer spot to speed up fermentation.

Storage

Store the bread in a paper bag or wrapped loosely in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 1 month. Reheat slices directly from frozen in a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use an instant yeast instead of sourdough starter?

You can substitute instant yeast, but the flavor will be less tangy. Use about 2 teaspoons of instant yeast and adjust the rising times accordingly since fermentation will be faster.

What if my dough doesn’t rise much during the first or second rise?

Make sure your starter is active and bubbly before mixing. Also, keep the dough in a warm, draft-free environment between 68-72°F (20-22°C). If your kitchen is colder, rises may take longer.