Description
This soft sourdough sandwich bread recipe yields a tender, flavorful loaf with a slightly sweet richness from raw honey and butter. Using an active sourdough starter and an overnight rise creates a naturally leavened bread perfect for sandwiches or toasting. The method is simple and forgiving, ideal for home bakers seeking soft crumb without compromising sourdough depth and chew.
Ingredients
Scale
Starter and Liquids
- 1 cup active and bubbly sourdough starter
- 1/2 cup raw honey
- 1/2 cup grass-fed butter, melted
- 1 1/2 cups filtered water
Dry Ingredients
- 1 tsp sea salt
- 5 cups bread flour
Instructions
- Prepare Honey Butter Mixture: Melt the grass-fed butter in a saucepan over very low heat until almost fully melted. Turn off the heat and stir in the raw honey. Mix gently to allow the butter to finish melting and the honey to soften, then let the mixture cool until it’s comfortably warm to the touch to avoid killing your sourdough starter.
- Mix and Knead Dough: In a large bowl, combine the active sourdough starter, filtered water, sea salt, and the warm honey butter mixture. Stir to combine, then gradually add the bread flour. Start mixing with a wooden spoon until it becomes difficult, then use your hands to fully incorporate the flour. Knead the dough for about 5 minutes until a cohesive ball forms. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 8 to 12 hours or overnight.
- Shape Loaves and Second Rise: The next morning, line two loaf pans with parchment paper. Divide the dough evenly and shape each portion into a loaf. Place the loaves into the prepared pans, cover with plastic wrap or a damp clean towel, and let rise for 1 to 2 hours until the dough doubles in size.
- Bake the Bread: Towards the end of the second rise, preheat your oven to 400°F (204°C). Bake the loaves for 30 to 35 minutes. Keep a close eye during the last few minutes to prevent burning, as oven temperatures can vary.
- Cool and Store: Remove the pans from the oven and allow the loaves to cool in the pans for 10 minutes. Then transfer the bread to a cooling rack to cool completely. Enjoy warm or let cool fully before storing in airtight Ziploc bags. Consume within 3 days for the best freshness.
Notes
- Ensure your sourdough starter is active and bubbly for best results.
- Do not add hot butter-honey mixture directly to the starter as it may kill the yeast—let it cool first.
- Overnight fermentation develops flavor and enhances softness.
- Use bread flour for optimal gluten development and crumb texture.
- Baking time may vary slightly depending on your oven; watch the bread closely in the final minutes.
- For longer storage, freeze cooled bread wrapped tightly and thaw before use.
- Consume within 3 days to avoid staleness or mold growth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 56g)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: sourdough bread, sandwich bread, soft sourdough, homemade bread, easy sourdough, bread recipe, natural leavening
