Easy Sourdough Sandwich Bread Recipe

Here’s an easy sourdough sandwich bread recipe that gives you a soft, tender crumb with a golden crust — perfect for slicing and toasting, and easier than many traditional sourdough recipes. It uses simple ingredients and minimal hands-on time.

🍞 Easy Sourdough Sandwich Bread (No-Knead)

Yields: 1 loaf
Prep Time: 15 min
Rise Time: 8–12 hours (overnight)
Bake Time: 35–40 min
Total Time: ~13 hours (mostly inactive)

🧂 Ingredients

1 cup (220g) active sourdough starter (fed and bubbly)
1 ½ cups (360g) warm water
1 tbsp honey or sugar (optional, for flavor and browning)
4 cups (480g) bread flour (or all-purpose flour works too)
1 ½ tsp salt
2 tbsp olive oil or butter, plus more for greasing

🔪 Instructions

1. Mix the Dough (Evening or Night Before)

In a large bowl, stir together sourdough starter, warm water, and honey.
Add flour and salt. Mix with a spoon until no dry bits remain — dough will be shaggy.
Add oil or melted butter. Mix until incorporated.
Cover bowl with a damp towel or plastic wrap. Let rest for 30 minutes.

2. Stretch & Folds (Optional but helps structure)

Over the next 1–2 hours, do 2–3 sets of stretch-and-folds every 30–45 min (grab dough from one side, stretch it up, fold it over — rotate and repeat around the bowl).
Cover and let rise overnight at room temp (8–12 hours) until doubled and puffy.

3. Shape & Second Rise

Grease a 9×5-inch loaf pan.
Lightly flour a surface, shape dough into a log, and place seam side down into the pan.
Cover loosely and let it rise until it domes over the pan (about 1.5–2.5 hours, depending on temperature).

4. Bake

Preheat oven to 375°F (190°C).
Optional: Brush top with milk or egg wash for a golden finish.
Bake for 35–40 minutes, or until golden brown and internal temp is 190–200°F (88–93°C).
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

🍽️ Storage

Store at room temp for 3–4 days in a bread bag or wrapped in a towel.
Freeze slices for up to 2 months.

🪄 Tips & Variations

Whole wheat: Replace up to 1 cup flour with whole wheat flour.
Sweeter loaf: Add more honey or swirl in cinnamon-sugar before shaping.
Enriched version: Add 1 egg and 2 tbsp milk powder for softer texture.

Would you like a sourdough discard version or one that uses a stand mixer for less effort?