Soft Sourdough Sandwich Bread (Sliced Loaf for Sandwiches & Toast)

I love sourdough bread, but traditional sourdough can be dense and crispy, which doesn’t always work well for everyday lunch sandwiches like peanut butter and jelly. This soft sourdough sandwich bread gives us the same sourdough benefits in a tender, sliceable loaf that’s perfect for school lunches and toast.

Recipe Inspiration

I love sourdough bread, but traditional sourdough tends to be on the more dense, thick, and crispy side, which doesn’t always make it the most enjoyable option for everyday lunch sandwiches — especially something simple like a peanut butter and jelly. When you’re packing school lunches for kids, softer bread that holds up well and is easy to bite into usually wins.

That’s why I started making this sourdough sandwich bread. It gives us the same health benefits of classic sourdough bread — thanks to long fermentation and an active starter — but with a softer, more tender texture that works better for sandwiches and toast.

Baking the dough in a loaf pan creates evenly sliced pieces that fit perfectly into lunch boxes, and the small amount of honey in the recipe helps keep the bread soft and moist. Honey acts as a natural humectant, meaning it attracts and retains moisture in the dough, which leads to a more tender crumb and a loaf that stays fresh longer without tasting sweet.

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Why This Sourdough Bread Works Better for Sandwiches

• Long fermentation provides the same sourdough benefits
• Baked in a loaf pan for even, sandwich-friendly slices
• Softer texture that works well for lunches and toast
• Mild sourdough flavor that you crave in sourdough bread

Ingredients You’ll Need

• Sourdough starter – fed and active, ready to go! {check out this post for When Is My Sourdough Starter Ready To Use?}
• Bread flour – has a higher protein content than all-purpose flour, which helps develop stronger gluten for better structure and a soft, sturdy crumb that holds up well when sliced for sandwiches
• Honey – adds a touch of sweetness and helps the bread hold onto moisture, keeping the loaf softer, fresher longer, and nicely golden as it bakes without tasting sweet
• Butter
• Water
• Salt

Tools That Make This Easier

• Stand mixer
• Rolling pin
• Loaf pan

How to Make Sourdough Sandwich Bread

Mix the Starter and Water

In a large bowl, combine the sourdough starter and water, mixing until the starter is fully dissolved and evenly blended into the water.

Add the Honey and Salt

Stir in the honey and salt until fully incorporated, making sure everything is evenly mixed before adding the flour.

Incorporate the Flour

Add the bread flour to the bowl and begin mixing by hand until all of the flour is fully incorporated and a shaggy dough forms.

Knead in the Butter Gradually

Knead 40 grams of butter into the dough until absorbed, then add the second 40-gram addition and knead again. Adding the butter in stages prevents the dough from becoming greasy and helps it fully absorb into the dough.

Knead Until Smooth and Elastic

Continue kneading the dough by hand for about 30 minutes, or knead in a stand mixer with a dough hook for about 20 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky.

First Rise (Bulk Fermentation)

Place the dough in a bowl and cover tightly with plastic wrap. Allow it to rise until doubled in size; depending on the temperature of your kitchen, this can take up to 8 hours.

Overnight Cold Proof

Once the dough has doubled, transfer it to the refrigerator and let it proof overnight. This slow fermentation helps develop flavor and improves the texture of the bread.

Prepare the Loaf Pan

Generously butter all sides of a loaf pan using room-temperature butter to ensure the bread releases easily after baking.

Shape the Dough

Turn the chilled dough out onto a lightly floured surface and use a rolling pin to roll it into a large rectangle. Roll the dough up tightly and shape it to fit neatly into the prepared loaf pan.

Second Rise

Place the shaped dough into the loaf pan, cover with plastic wrap, and allow it to rise again until doubled in size.

Bake the Bread

Brush the top of the loaf with egg wash, then bake in a 375°F oven for about 45 minutes, or until the internal temperature of the bread reaches 190°F.

Cool Before Slicing

Remove the loaf from the oven and allow it to cool for at least 1 hour before slicing to let the structure set and prevent a gummy texture.

Printable Recipe Card