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Rich sourdough sandwich bread cut into slices

Rich Sourdough Sandwich Bread

A rich, soft whole wheat sourdough loaf made with butter, honey, and milk—easy, healthy, and perfect for same-day baking.
Prep Time 30 minutes
Cook Time 30 minutes
fermenting time 5 hours
Total Time 6 hours
Serving Size 12 (1 loaf)

Equipment

  • loaf pan
  • mixing bowl
  • digital scale

Ingredients

  • 200 g warm filtered water or whey
  • 150 g whole milk
  • 70-100 g active sourdough starter (100% hydration)
  • 200 g strong white flour
  • 300 g strong whole wheat flour
  • 10 g finely ground unrefined salt
  • 40 g unsalted butter, melted and cooled
  • 2 large egg yolks
  • 1 tbsp honey
  • a little melted butter, for brushing the baked bread

Instructions

  • In a large bowl, dissolve honey in warm water.
  • Stir in the sourdough starter and milk until smooth.
  • Add whole wheat flour, white flour, and salt, then mix into a shaggy dough.
  • Cover and rest 45–60 min (fermentolyse).
  • Mix in egg yolks until dough comes together.
  • Gradually add melted, cooled butter, mixing until incorporated.
  • Over 2 hours, perform 4–5 sets of stretch-and-folds, 20–30 min apart. Keep hands wet while stretching; lift dough until you feel resistance, then fold. Turn 1/4 turn. Repeat the stretching, folding and 1/4 turn another 3 times during each set of stretch & folds.
  • Let dough rise at warm room temp until ~75% larger (bulk fermentation).
  • Once the dough has risen, grease and flour a loaf pan (or line with parchment).
  • Wet your hands and counter, then gently stretch the dough into a rectangle.
  • Roll dough from the bottom edge into a tight log.
  • Tuck in ends and place seam-side down in the loaf pan.
  • Let rise until nearly doubled or 1–2 cm above pan rim (second rise).
  • Bake at 180 °C (350 °F) for 35 min, tenting with foil if browning too fast.
  • Brush top with melted butter, cool 15 min in pan, then transfer to a rack and cover while cooling.

Notes

Serving suggestions:
  • Delicious warm with butter and honey.
  • Makes excellent toast, especially with butter, jam, or cream cheese.
  • Perfect for sandwiches, grilled cheese, or breakfast toast with eggs.
  • Slice thickly and serve alongside soups, stews, or hearty winter meals.
  • Use leftover slices for French toast or bread pudding.
Storage suggestions:
  • Store at room temperature in a bread bag or wrapped in a tea towel for 3–4 days.
  • For longer storage, slice and freeze in an airtight bag for up to 3 months.
  • Thaw slices at room temperature or pop them straight into the toaster.