Whole Wheat Sourdough Sandwich Bread

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- Use a bubbly, active starter for the best rise. If using sourdough discard, make sure it’s fresh (less than a week old) to avoid sluggish fermentation.
• Whole Wheat Flour- Provides a hearty texture and nutty flavor. Since whole wheat flour is naturally denser than white flour, using a 65/35 blend of whole wheat and bread flour helps create a softer, fluffier loaf. For a milder taste, you can substitute white whole wheat flour.
• Bread Flour- Helps lighten the texture and improve rise, preventing the bread from becoming too dense. You can substitute all-purpose flour, but the loaf may not be as airy.
• Water- This recipe makes a 71% hydration dough, which helps give the loaf a more open crumb structure. Using warm water (80-90°F) helps speed up fermentation.
• Butter- Adds moisture, richness, and tenderness. Substitute with an equal amount of olive oil if preferred.
• Honey- Provides subtle sweetness that complements the nutty whole wheat flavor.
• Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.

How to Make Whole Wheat Sourdough Sandwich Bread

Here is how to make sourdough sandwich bread with whole wheat flour.

1. Feed Sourdough Starter

• About 6-12 hours before starting, feed your sourdough starter to ensure it’s bubbly and active.
• The timing will depend on your kitchen temperature. If your kitchen is around 75°F, it will take about 6 hours. In cooler kitchens (65-68°F), it may take closer to 12 hours.

2. Autolyse

• In a large bowl, combine the whole wheat flour, bread flour, and warm water until no dry flour remains.
• Cover the bowl and let the mixture rest for 1 hour.

3. Mix the Dough

• After the rest, add the active sourdough starter, melted butter, honey, and salt to the dough.
• Use your hands to mix everything together until a sticky, cohesive dough forms.
• Cover the bowl and let the dough rest for 15 minutes.

4. Stretch and Folds

• Lightly wet your hands to prevent sticking.
• Grab one edge of the dough, stretch it upwards as far as it will go without tearing, and fold it over onto itself. Rotate the bowl 90° and repeat the process. Do this for all four sides of the dough, for a total of 4 folds.
• Gather the dough into a ball and place it seam side down in the bowl.
• Cover and let it rest for another 15 minutes.
• Repeat the stretching and folding process every 15 minutes, for a total of 6 times.

5. Bulk Fermentation

• After the final fold, cover the dough and let it rise in a warm spot until it doubles in size, with visible fermentation bubbles. This can take anywhere from 4 to 12 hours depending on the temperature of your kitchen and the dough.
• For an easier way to track fermentation, transfer the dough to a straight-sided container and mark its starting point.

6. Shape the Dough

• Once the dough has doubled in size, butter the bottom and sides of a 9"x5" loaf pan.
• Turn the dough out onto a lightly floured surface and gently pull it into a rectangle shape.
• Starting from one short end, roll the dough tightly towards the other short end, like a jelly roll.
• Let it rest on the seam for 1-2 minutes, then pinch the ends to seal.

7. Proof the Dough

• Transfer the shaped dough seam side down into the prepared loaf pan.
• Cover it and let it proof at room temperature for 2-4 hours, or until it’s noticeably puffy and risen nearly to the top of the pan.
• For a more pronounced sourdough flavor, you can refrigerate the dough overnight before allowing it to proof at room temperature the next morning.

8. Bake the Bread

• About 20 minutes before the dough is done proofing, preheat your oven to 400°F.
• Place the loaf in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the internal temperature reaches 190°F.
• Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

How to Store

This honey wheat sourdough sandwich bread will keep at room temperature in an airtight container or bread box for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm it in the toaster or oven before serving.

Serving Suggestions

This whole wheat sourdough sandwich bread is perfect for a hearty breakfast or lunch.

Enjoy it toasted with eggs, avocado, or butter and strawberry jam. It also makes a great, healthier base for a sourdough breakfast sandwich or grilled cheese (especially when paired with a side of dill pickles).

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