Whole Wheat Sourdough Sandwich Bread

Ingredients to Gather

You only need a few simple ingredients to make this delicious whole wheat sourdough sandwich bread.

• whole wheat flour. This is the base of your bread, providing a hearty texture and rich, nutty flavor. Use your favorite brand. If you can find organic whole wheat flour, even better!
• all-purpose flour: Whole wheat flour can be quite dense, so the all purpose flour helps balance the density of the whole wheat, giving your bread a softer texture.
• Active sourdough starter. Make sure your starter is bubbly and active before using it. You can make your own homemade sourdough starter, buy one, or get one from a friend like I did!
• Water. Lukewarm water helps the dough hydrate properly and encourages fermentation. Make sure it is not too hot and not too cold. Too hot and you will kill the yeast. If you are wondering about sourdough hydration, check out my post all about sourdough hydration and what you should know about it.
• Salt. Kosher salt is best. Salt controls the fermentation but it also adds flavor.
• Honey. Maple syrup can be used instead if that is what you have on hand or if you want to make this bread vegan. It balances out the nuttiness of the whole wheat flour and gives the bread a slight sweetness.

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

How To Make Sourdough Whole Wheat Sandwich Bread

A quick note! Before starting your bread, make sure your sourdough starter is active and bubbly. Feed it about 4-6 hours before you plan to start making the dough. Be sure to check out how to feed and maintain your sourdough starter to make sure you have a healthy starter.

Step 1: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. In the bowl of a stand mixer fitted with the hook attachment, mix the water, honey, and sourdough starter until well combined. Gradually add the flour mixture to the wet ingredients.

Step 2: Set the stand mixer to low speed and mix for 6-8 minutes, until the dough is smooth and elastic.

Step 3: Cover the bowl with a damp cloth and let it rise at room temperature for 6-8 hours, or until it has doubled in size. If your kitchen is cool, it may take a bit longer.

Step 4: Once the dough has doubled in size, transfer it to a lightly floured surface. Gently deflate it and shape it into a loaf. Place the shaped dough into a lightly greased loaf pan, cover with a damp cloth, and let it rise for another 2-4 hours, or until it has risen 1-2 inches above the rim of the pan. Ensure it rises at least 1 inch above the pan for the best results.

Step 5: Preheat the oven to 400°F. Bake the bread for 25 minutes, then lower the temperature to 375°F and continue baking for another 20-25 minutes. The bread is ready when it’s golden brown on top and sounds hollow when tapped on the bottom.

Step 6: Take the bread out of the oven and let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.

How To Shape Whole Wheat Sourdough Sandwich Bread

Shaping a sourdough whole wheat sandwich loaf is much easier than you might think!

1. After your dough has gone through its first rise (also called bulk fermentation), it should be nice and puffy. Gently turn it out onto a lightly floured surface. You don’t want to deflate it too much, just enough to shape it.
2. Using your hands, gently press the dough into a rectangle, about the width of your loaf pan. This helps create an even loaf that will fit in your pan.
3. Starting from the top of the rectangle, fold the dough down about a third of the way. Press gently to seal. Then, fold again until you’ve rolled the dough into a tight log shape. You want to make sure it’s snug but not too tight. Leave some room because the dough will expand during the final rise.
4. Once you’ve rolled it up, pinch the seam at the bottom of the loaf to seal it. This keeps your loaf nice and compact while baking.
5. Place your dough seam-side down in a greased loaf pan. Cover it with a clean kitchen towel and let it rise until it’s doubled in size and is just peeking over the top of the pan. If you can get it to 1 inch over the top of the loaf pan, that's the best! Don't rush this process. It's super important.

Tips and Tricks

• This dough is a higher hydration dough. Whole wheat flour absorbs more water than white flour, so don’t be alarmed when the dough is quite sticky. The high hydration helps the bread stay soft and rise well. Your dough might feel stickier, but resist the urge to add too much flour. You don't want your loaf to be too dense.
• Make sure your sourdough starter is active and bubbly before you start. Feeding it the night before works well so it’s ready to use when you’re mixing your dough.
• Don't forget to grease your loaf pan! The dough will stick to the sides of the pan if you don't. Once it bakes it will be nearly impossible to get it out of the pan.

How To Store Whole Wheat Sourdough Sandwich Bread

Once the bread is cool, you can store it at room temperature for about 3–4 days. Keep it in an airtight container, reusable bread bag, or even wrap it in a clean kitchen towel and then put it in a paper bag. This allows some airflow, which keeps the crust from getting too soft while protecting the inside from drying out.

You can freeze this loaf too! If you want to store it longer, freezing is the way to go. Slice the loaf before freezing so you can easily grab individual pieces. Wrap the slices tightly in plastic wrap or put them in an airtight container, then pop them in the freezer. They’ll stay fresh for up to 3 months.

Freeze the whole loaf too! Place it in a gallon sized freezer bag or wrap it in plastic wrap. This protects the loaf from freezer burn. Keep it frozen for up to 3 months, even though I've kept bread in the freezer longer than that if I'm being honest!

Use some leftover slices of bread to make an easy croque madame too!

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