Sourdough sandwich bread. While we all love the crusty exterior of an artisan loaf, there is nothing more practical for every-day use than a good sandwich bread recipe. We use this recipe for peanut-butter & jelly, turkey and brie with pesto, or regular ham and provolone sandwiches – and every other possible combination. This bread is also great for regular toast, with butter and jam or my favorite way – just plain warmed with butter!
What you’ll need:
- Sourdough starter (make your own from scratch using this tutorial, or order one ready-to-use from us! Just find us on instagram at @thewellsourcedlife and send us a DM to order).
- Loaf pan (9”x5”)
- Mixing bowl
- About 6 hours at home
I hope you enjoy this recipe!
| Prep Time | 1 HR |
| Cook Time | 40 MIN |
| Total Time | 11 HR 10 MIN |
Ingredients:
- 4 cups bread flour
- 2 cups whole wheat flour
- 2 cups +2 Tbsp warm water (**not hot**)
- 1 cup active sourdough starter
- 2 Tsp salt
- ½ cup sugar
Egg wash:
- 1 egg, whisked
Instructions:
Mix the dough together, until it forms into a ball and pulls away from the sides of the bowl. There should be no more dry flour pockets.
Allow the dough to “rest” for 30 minutes to an hour.
Stretch each corner of the dough (while leaving it in the bowl), and fold it in toward itself. Do this on all 4 sides of the dough once per hour for 6-8 hours.
***Note: The time may be less (such as 4-6 hours) in homes warmer than 75 degrees F., or the time may be more (such as 10-12 hours) in homes cooler than 75 degrees. When the dough starts to feel very airy, and has LOTS of bubbles throughout, and has also risen to about double or 1 ½ times its original size, the dough is ready to be shaped.
To shape the dough, pour it out onto a floured surface. Divide the dough in half to make 2 loaves. Shape teh dough by stretching it out into a large rectangle, then folding the long sides in toward the middle. Then roll the dough up like a cinnamon roll, and place it into a greased 9”x5” loaf pan.
Place the dough & loaf pan into the refrigerator and allow to “cool ferment” for 1-24 hours, until you are ready to bake. The longer time the dough is given in the refrigerator, the tangier and richer the sourdough taste will be.
Once you are ready to bake, pre-heat the oven to 375. Once hot, whisk an egg and brush over the top of the loaf. You may score the loaf if desired but that is not necessary (a single slash with a bread lame/razor across the top of the loaf).
Bake at 375 degrees F. for 40 minutes, until the bread is a rich golden brown color. Let cool completely before slicing.
Store in an airtight container or bread bag for about 1 week.
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The Well-Sourced Life 