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Honey Wheat Sourdough Sandwich Bread Recipe

★★★★★

4.5 from 71 reviews
  • Author: Naomi
  • Total Time: 10 hours (including starter fermentation and dough rising times)
  • Yield: 1 loaf (12 servings) 1x
  • Diet: Vegetarian

Description

This Honey Wheat Sourdough Sandwich Bread is a wholesome, flavorful loaf combining the tangy depth of sourdough with the natural sweetness of honey and the hearty texture of whole wheat flour. Perfect for sandwiches or toast, it offers a satisfying crust and a soft, chewy crumb made with simple, natural ingredients.

Ingredients

Scale

Sourdough Starter

  • 1 tablespoon sourdough starter (for feeding)
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 3 1/2 tablespoons water
  • 1/2 cup active sourdough starter

Dough

  • 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: Twelve hours before preparing the dough, mix 1 tablespoon sourdough starter, 1/3 cup plus 1 tablespoon all-purpose flour, and 3 1/2 tablespoons water in a clean jar. Stir thoroughly, loosely cover, and leave at room temperature until it doubles in size and becomes bubbly, ensuring it is active for the recipe.
  2. Mix the Dough: At 8 AM, in a large mixing bowl, combine 1/2 cup of the active sourdough starter, 1 1/3 cup plus 1 teaspoon water, 2 tablespoons honey, 2 tablespoons olive oil, and 2 teaspoons sea salt. Stir with a stiff spatula. Add 1 cup plus 1 teaspoon whole wheat flour and 3 cups plus 2 tablespoons bread flour. Mix with the spatula, then switch to hands to knead lightly until no dry flour remains and the dough forms a shaggy mass. Cover the bowl and let it rest for 1 hour.
  3. First Rise: At 9 AM, wet your hand and stretch and fold the dough several times until it tightens and forms a ball. Turn it in the bowl for a slightly smooth surface. Cover and let rise at room temperature (68-72°F / 20-22°C) for 3 to 4 hours until the dough has risen by 30-50%.
  4. Shape and Second Rise: At 1 PM, turn the dough onto a lightly floured surface and gently press it into a rectangle. Fold the two longest sides inward about 1 inch, then fold the nearest short side toward the opposite end, forming a log shape. Place seam side down into a lightly greased 9 x 5-inch loaf pan. Let it rest uncovered at room temperature until the dough rises to the rim of the pan, approximately 3 to 4 hours.
  5. Bake the Bread: At 5 PM, preheat your oven to 375°F (190°C). Bake the loaf for 45 minutes until golden and cooked through. Remove from oven and let cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Ensure the sourdough starter is very active and bubbly before using to achieve the best rise and flavor.
  • Folding the dough during the first rise helps develop gluten and structure for better texture.
  • Letting the dough rise uncovered during the second rise encourages a crisp crust.
  • Use a digital thermometer to check the internal temperature of the bread; it should reach around 200°F (93°C) to ensure it’s fully baked.
  • Store bread in an airtight container or bread box for up to 3 days, or freeze slices for longer storage.
  • Prep Time: 1 hour 10 minutes (including feeding starter rest time)
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: Honey Wheat Sourdough Bread, Homemade Sandwich Bread, Sourdough Bread, Whole Wheat Bread, Honey Bread, Artisan Bread

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Find it online: https://naomifletcher.com/honey-wheat-sourdough-sandwich-bread-recipe/