Dinner

Honey Wheat Sourdough Sandwich Bread Recipe

ByNaomi Fletcher February 6, 2026February 6, 2026

Introduction

This Honey Wheat Sourdough Sandwich Bread combines the wholesome flavor of whole wheat with the natural tang of sourdough and a touch of honey’s sweetness. It’s perfect for sandwiches or toast and has a lovely soft crumb with a slightly chewy crust.

A loaf of bread with a soft light brown crust sits on a dark wooden cutting board with a few slices cut each showing a light beige, fluffy interior with fine texture, crumbs scattered around; in the background, white jars and a beige cloth add a cozy kitchen feel, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon sourdough starter
1/3 cup + 1 tablespoon all-purpose flour
3 1/2 tablespoons water
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

Step 1: Feed your sourdough starter about 12 hours before making 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, loosely cover, and let it rise at room temperature until doubled and bubbly.
Step 2: At 8 AM, mix the dough. In a large bowl, combine 1/2 cup active sourdough starter, 1 1/3 cup + 1 teaspoon water, 2 tablespoons honey, 2 tablespoons olive oil, and 2 teaspoons sea salt. Stir with a stiff spatula. Add 3 cups + 2 tablespoons bread flour and 1 cup + 1 teaspoon whole wheat flour. Mix by hand until no dry flour remains and the dough is shaggy. Cover and rest for 1 hour.
Step 3: At 9 AM, perform the first rise. Wet your hand, stretch and fold the dough until it tightens and forms a ball. Turn the dough in the bowl to smooth the surface slightly. Cover and let rise at room temperature (68–72°F / 20–22°C) for 3–4 hours, until risen by 30–50%.
Step 4: At 1 PM, shape the dough. Turn it out onto a lightly floured surface and press into a rectangle. Fold the two long sides inward about 1 inch each, then fold one short side toward the opposite end to form a loaf 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.
Step 5: At 5 PM, bake the bread. Preheat the oven to 375°F (190°C). Bake for 45 minutes. Remove from oven and let cool in the pan for 10–15 minutes before transferring to a rack to cool completely.

Tips & Variations

For a deeper flavor, let the dough ferment a bit longer during the first rise, but watch so it doesn’t overproof.
Substitute olive oil with melted butter for a richer taste.
Add seeds such as sunflower or flaxseeds into the dough for extra texture and nutrition.

Storage

Store the bread tightly wrapped 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 in a toaster or oven for best texture.

How to Serve

A loaf of light brown bread with a soft, textured inside and a firm, golden-brown crust sits partly sliced on a dark wooden cutting board. Four even slices are laid flat in front of the loaf, showing the soft, airy crumb inside, with bread crumbs scattered around. A beige cloth is casually placed in the background, along with blurred white containers and a white subway tile wall behind on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for this bread?

Yes, you can substitute part of the bread flour with all-purpose flour, but keep in mind that the bread might be less chewy and rise a bit less.

How do I know when the sourdough starter is ready to use?

Your starter is ready when it has doubled in size and has lots of bubbles on the surface and sides of the jar, indicating it’s active and full of yeast.