I finally nailed a Whole Wheat Sourdough Sandwich Bread that bakes into a tight-crumb, flavorful loaf that holds up to any filling.

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I’m obsessed with this Whole Wheat Sourdough Sandwich Bread because it’s dense, tangy, and holds up to lunch chaos. I love the nutty smell of whole wheat flour and the cheeky tang from my starter.

But don’t get me wrong, it’s not fussy, just honest Sourdough Sandwich Bread Recipe that makes sandwiches worth stopping for. I adore the slightly sweet lift when I add touch of honey or maple syrup.

It slices clean, toasts like a dream, and keeps every sandwich from falling apart. Real bread that keeps up with real life.

Crave it? Worth the mess, trust me always.

Ingredients

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Whole wheat flour: hearty, nutty texture and fiber; makes bread more honest and filling.
Bread flour: gives structure and chew; helps loaf rise and hold shape.
Water: hydrates the dough; makes crumb open and soft when handled right.
Sourdough starter: tangy lift and natural fermentation; it’s alive and gives character.
Sea salt: balances flavor and controls fermentation; keeps it from tasting bland.
Honey or maple: adds gentle sweetness and feeds the starter; basically keeps it tender.
Butter or olive oil: adds richness and softness; crust stays less stiff, more comfy.
Extra flour or oil: for dusting and greasing; prevents sticking and messy hands.

Ingredient Quantities

400 g whole wheat flour (about 3 1/3 cups)

100 g bread flour (about 3/4 cup)

380 g water, room temp (about 1 1/2 cups plus 2 tbsp)

100 g active sourdough starter, fed and bubbly (100% hydration)

10 g fine sea salt (about 1 3/4 tsp)

20 g honey or maple syrup, optional (about 1 tbsp)

30 g unsalted butter or olive oil, softened (about 2 tbsp)

Extra flour or oil for dusting and greasing, as needed

How to Make this

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1. Weigh and combine 400 g whole wheat flour, 100 g bread flour and 380 g room-temp water in a large bowl; mix until no dry flour remains and let sit 30 to 60 minutes for autolyse.

2. After autolyse add 100 g active bubbly sourdough starter, 10 g fine sea salt, 20 g honey or maple syrup if using, and 30 g softened unsalted butter or olive oil; mix until incorporated and a slightly shaggy, sticky dough forms.

3. Rest 20 minutes, then begin a series of stretch and folds: every 20 to 30 minutes lift one side of the dough and fold over itself, rotating the bowl each time; do 4 to 6 sets over 2 to 3 hours until dough feels stronger and holds shape better.

4. If you like a slower development and more flavor, cover and refrigerate the dough for 8 to 18 hours instead of room-temperature bulk fermentation; otherwise bulk ferment at room temp until about 25 to 50 percent larger and bubbly, roughly 3 to 5 hours depending on starter strength.

5. Lightly oil and flour a standard loaf pan or line with parchment; turn dough out onto a lightly floured surface, pre-shape into a tight rectangle, bench rest 15 to 20 minutes.

6. Final shape the dough into a tight loaf by folding short edges toward center and rolling until seam is taut; place seam-side down into the prepared pan, smooth the top and tuck ends in so it fits snugly.

7. Cover and proof at warm room temp for 1 to 2 hours until dough rises to about 1 inch above the rim of the pan, or refrigerate for a slow overnight proof which also improves flavor.

8. Preheat oven to 230 C (450 F) with a baking tray on the bottom rack for steam or place a small oven-safe pan to add water; if you refrigerated, let the loaf warm while oven preheats 15 to 30 minutes.

9. Bake: place loaf in the oven, pour a cup of hot water into the bottom tray to create steam, bake at 230 C for 12 to 15 minutes, then lower temperature to 200 C (395 F) and bake another 25 to 30 minutes until internal temp reaches 96 to 99 C (205 to 210 F) and crust is deep golden. If top browns too fast, tent with foil.

10. Cool the loaf on a wire rack at least 1 hour before slicing so crumb sets; store wrapped at room temp up to 3 days or slice and freeze for longer storage.

Equipment Needed

1. Large mixing bowl (big enough for 1 kg dough)
2. Digital kitchen scale (grams accuracy)
3. Bench scraper or dough scraper
4. Rubber spatula or wooden spoon for mixing
5. Measuring spoons (for salt and honey)
6. Loaf pan (standard size) and parchment paper
7. Plastic wrap, shower cap or damp towel for covering
8. Oven-safe tray or pan for steam and a kettle or cup for hot water
9. Instant-read thermometer (for internal temp)
10. Wire cooling rack

FAQ

Q: My starter looks a bit weak, can I still use it?

A: Maybe. If it’s bubbly and doubles in 4 to 8 hours after feeding it should be fine. If it’s sluggish give it another feed or warm spot for a few hours. Using a weak starter will still work but the rise will be slower and crumb might be denser.

Q: Can I skip the bread flour and use all whole wheat?

A: You can, but texture will change. Bread flour adds strength and a lighter crumb. All whole wheat makes a heavier, more compact loaf. If you only have all purpose it will work too, but expect slightly less chew.

Q: How long should I bulk ferment and proof?

A: Bulk ferment at room temp about 3 to 5 hours, doing a set of stretch and folds every 30 to 60 minutes for the first 2 hours. Then shape and proof in a greased loaf pan 1 to 3 hours, or refrigerate overnight for a slower cold proof. Watch dough not clock time, go by how it looks and how springy it feels.

Q: My dough feels sticky, how much extra flour should I add?

A: A little sticky is normal with high whole wheat hydration. Dust your hands and bench with a tablespoon or two of flour as you shape. Avoid adding too much though, it can make the bread dry. Oiling your hands works great instead of flour.

Q: Do I need to bake with steam?

A: Not strictly, but steam helps get a better rise and nicer crust. You can put a small pan of hot water in the oven or spritz the loaf with water before baking. For this sandwich loaf, a modest crust is what you want, so full-on steam isn’t necessary.

Q: How do I store the bread so it stays fresh?

A: Cool completely, then store wrapped in a cloth bag or loosely in a plastic bag at room temp for 2 to 3 days. For longer storage slice and freeze in zip bags. Toast straight from frozen or thaw a few slices on the counter.

Easy Whole Wheat Sourdough Sandwich Bread Recipe Substitutions and Variations

Whole wheat flour: swap up to half with all purpose flour for a lighter crumb, or use white whole wheat for a milder flavor. If you only have spelt use it at 50 to 75 percent of the whole wheat amount and expect a more tender, slightly nutty loaf.
Bread flour: replace with more whole wheat plus 1 to 2 tablespoons vital wheat gluten to boost strength. If you dont have gluten add an extra 30 to 50 grams of all purpose and expect a denser loaf.
Active sourdough starter: you can use 100 g commercial yeast preferment (poolish) instead, made with equal parts flour and water and a pinch of instant yeast, or use 2 teaspoons instant yeast straight in the dough and skip long fermentation. Flavor and keeping will be less sour.
Honey or maple syrup and butter: swap honey or maple for 1 tablespoon sugar or molasses for deeper flavor. Use olive oil or melted coconut oil in place of butter at a 1:1 ratio for a dairy free option.

Pro Tips

1) Hydration check: whole wheat soaks up water fast, so if the dough feels too dry after mixing, add 10 to 20 g more water in small amounts. If it feels sloppy, dust your surface and hands with flour instead of adding more. Small adjustments beat starting over.

2) Make the stretch and folds count: do them gently but firmly so you don’t tear the gluten. Rotate the bowl each time and let the dough relax a few minutes before the next set. When it holds a bit of shape and feels springy, you’re done, dont overwork it.

3) Cold retard for flavor and crumb: a long fridge ferment (8 to 18 hours) gives better taste and a more open, even crumb. Chill covered in a lightly oiled bowl or pan, then let it warm 15 to 30 minutes before scoring and baking so it gains a little oven spring.

4) Steam and finish tips: create good steam in the first 12 to 15 minutes to get a thin, glossy crust. If the top browns too fast later, loosely tent with foil. Always cool the loaf at least an hour before slicing so the crumb sets and you dont get gummy slices.

Easy Whole Wheat Sourdough Sandwich Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally nailed a Whole Wheat Sourdough Sandwich Bread that bakes into a tight-crumb, flavorful loaf that holds up to any filling.

Servings

servings

Calories

182

kcal

Equipment: 1. Large mixing bowl (big enough for 1 kg dough)
2. Digital kitchen scale (grams accuracy)
3. Bench scraper or dough scraper
4. Rubber spatula or wooden spoon for mixing
5. Measuring spoons (for salt and honey)
6. Loaf pan (standard size) and parchment paper
7. Plastic wrap, shower cap or damp towel for covering
8. Oven-safe tray or pan for steam and a kettle or cup for hot water
9. Instant-read thermometer (for internal temp)
10. Wire cooling rack

Ingredients

400 g whole wheat flour (about 3 1/3 cups)
100 g bread flour (about 3/4 cup)
380 g water, room temp (about 1 1/2 cups plus 2 tbsp)
100 g active sourdough starter, fed and bubbly (100% hydration)
10 g fine sea salt (about 1 3/4 tsp)
20 g honey or maple syrup, optional (about 1 tbsp)
30 g unsalted butter or olive oil, softened (about 2 tbsp)
Extra flour or oil for dusting and greasing, as needed

Directions

Weigh and combine 400 g whole wheat flour, 100 g bread flour and 380 g room-temp water in a large bowl; mix until no dry flour remains and let sit 30 to 60 minutes for autolyse.
After autolyse add 100 g active bubbly sourdough starter, 10 g fine sea salt, 20 g honey or maple syrup if using, and 30 g softened unsalted butter or olive oil; mix until incorporated and a slightly shaggy, sticky dough forms.
Rest 20 minutes, then begin a series of stretch and folds: every 20 to 30 minutes lift one side of the dough and fold over itself, rotating the bowl each time; do 4 to 6 sets over 2 to 3 hours until dough feels stronger and holds shape better.
If you like a slower development and more flavor, cover and refrigerate the dough for 8 to 18 hours instead of room-temperature bulk fermentation; otherwise bulk ferment at room temp until about 25 to 50 percent larger and bubbly, roughly 3 to 5 hours depending on starter strength.
Lightly oil and flour a standard loaf pan or line with parchment; turn dough out onto a lightly floured surface, pre-shape into a tight rectangle, bench rest 15 to 20 minutes.
Final shape the dough into a tight loaf by folding short edges toward center and rolling until seam is taut; place seam-side down into the prepared pan, smooth the top and tuck ends in so it fits snugly.
Cover and proof at warm room temp for 1 to 2 hours until dough rises to about 1 inch above the rim of the pan, or refrigerate for a slow overnight proof which also improves flavor.
Preheat oven to 230 C (450 F) with a baking tray on the bottom rack for steam or place a small oven-safe pan to add water; if you refrigerated, let the loaf warm while oven preheats 15 to 30 minutes.
Bake: place loaf in the oven, pour a cup of hot water into the bottom tray to create steam, bake at 230 C for 12 to 15 minutes, then lower temperature to 200 C (395 F) and bake another 25 to 30 minutes until internal temp reaches 96 to 99 C (205 to 210 F) and crust is deep golden. If top browns too fast, tent with foil.
Cool the loaf on a wire rack at least 1 hour before slicing so crumb sets; store wrapped at room temp up to 3 days or slice and freeze for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.