I am often asked if I have a sourdough sandwich bread recipe using wheat, and yes I am finally sharing it! This wheat sourdough sandwich bread is nutty and flavorful with the same benefits of my regular sourdough sandwich bread and light and fluffy crumb.

Soft, flavorful whole wheat sourdough sandwich bread with a tender crumb and golden crust. A wholesome, homemade loaf perfect for toast and sandwiches.

My daughter actually loves my homemade wheat bread and asks for it over my white sourodugh sandwich bread. So I thought it finally time to share this recipe. It has some ingredients that make it so flavorful, sweet and nutty.

I do add white flour to this wheat sourdough sandwich bread recipe. I find that it helps with the lighter texture. You can most definitely use all wheat flour in this recipe without issue. We just prefer to add some white.

This recipe also has flax seed in it. I love using flax seed in my regular wheat bread recipe and find it works well in this recipe as well. Flax seed is rich in Omega 3 fatty acids and a good source of antioxidants as well. It adds a nutty flavor to the bread as well.

Honey. Like most wheat bread recipes, honey is used in this recipe. I cannot do without my 5 pound bucket of honey for this very reason.

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Soft Wheat Sourdough Sandwich Bread

Make this amazingly soft and fluffy wheat sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.

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Prep Time 1

Cook Time 11 40

Course Appetizer, bread

Cuisine American

Servings loaves

Ingredients

300 grams sourdough starter active and bubbly
650 grams warm water
380 grams white bread flour
620 grams wheat flour I like to freshly mill mine
50 grams honey
40 grams olive oil or avocado oil
20 grams fine sea salt
30 grams ground flax seed

Instructions

In a large bowl, mix your fed sourdough start, water, flours, oil, honey, flax and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
Next let this mixture sit covered for 1 hour.
Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 stretch and folds.
Once you have finished the stretch and folds. Let it bulk ferment until it doubles in size. This can take 5-7 hours. Once it has done this, take it out of the container and shape into three loaves and place in greased loaf pans.
Let the bread rise in the pans until they double in size. You can make a score across the top of the bread to help with expansion. Bake the bread in a preheated oven at 350 degrees for 35-40 minutes.
Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack. I like to brush butter to the tops of the loaves while they are still hot. This helps to soften the crust and adds the yummy butter flavor to it.
Cool completely and then cut and enjoy! Store remaining loaves in plastic bags or bread bags. You can also freeze these loaves and let them defrost completely before enjoying.

Keyword sourdough bread recipe, sourdough sandwich bread

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Our favorite way to eat this wheat sourdough sandwich bread is with butter and homemade jam. It so nostalgic too! I love this bread and love how easy it is to make. Why not give it a try! I promise it will be worth it.