Soft Sourdough Whole Wheat Sandwich Bread
This soft and fluffy sourdough whole wheat sandwich bread is perfect for everyday sandwiches, toast, and breakfast spreads. Made with wholesome whole wheat flour and an active sourdough starter, this easy homemade loaf has a tender crumb, golden crust, and rich flavor with simple pantry ingredients.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Loaf pan (9x5-inch)
- Kitchen towel or plastic wrap
- Dough scraper
- Cooling rack
- Oven
Ingredients
- 1 cup active sourdough starter
- 1 ¼ cups warm water
- 3 cups whole wheat flour
- 1 ½ cups bread flour
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 tablespoons rolled oats
Instructions
- In a large bowl, mix the sourdough starter, warm water, honey, and olive oil until combined.
- Add the whole wheat flour and bread flour gradually and mix until a shaggy dough forms. Let the dough rest for 20 minutes.
- Add the salt and knead the dough for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl and cover it.
- Let the dough rise at room temperature for 4-6 hours until doubled in size.
- Transfer the dough to a lightly floured surface and shape it into a tight loaf.
- Place the shaped dough into a greased loaf pan.
- Cover and let the dough rise again for 2-3 hours until it rises slightly above the pan edge.
- Preheat the oven to 375°F (190°C).
- Brush the top lightly with water and sprinkle rolled oats over the loaf.
- Bake for 35-40 minutes until golden brown and hollow-sounding when tapped.
- Remove the bread from the pan and cool completely on a wire rack before slicing.
Notes
Nutritional Information (Per Slice Approximate)
- Calories 180
- Carbohydrates 31g
- Protein 6g
- Fat 4g
- Fiber 4g
- Sugar 3g
- Sodium 320mg
