This amazing whole wheat sourdough sandwich bread recipe is easy and straightforward, and it gives you a fluffy, soft and delicious bread packed with wholesome, nutty flavors. We love its tight and even crumb, making a perfect everyday bread to make sandwiches or toast. This sourdough bread recipe is all done in one day!
We love this easy whole wheat sourdough sandwich bread recipe for lunches (makes for the best PB and jam sandwich!) or morning toast. It is a yummy cross between a white sourdough sandwich bread and a 100% whole wheat classic sourdough boule. You will want to make it over and over again!
It has a soft, fluffy crumb with a perfect golden brown crust, and it is packed with whole grains, although you won't be able to tell that this is a healthier bread recipe!
This is a 100% fermented bread made without commercial yeast and only relying on active sourdough starter for rising the bread, making it more flavorful but also easier to digest. It is perfectly nutty from the whole wheat flour, has a slightly sour flavor from the sourdough starter and the crumb is even, making it perfect for sandwiches.
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Healthier: packed with whole grains from whole wheat flour and easier to digest.
- Great for sandwiches: or for making morning toast, thanks to its tight and even crumb.
- Delicious earthy flavor
- No added sugar and no extra fat or butter used
- Perfect everyday loaf of bread that's very easy to make (and all done in one day)!
🗒 Ingredient notes (+ substitutions)
- Sourdough starter: you will need an active, lively and bubbly sourdough starter to make this recipe. You can find out how to make your own starter from scratch by following this guide. To have a starter that's active enough to make bread, make sure to feed it 4-8 hours prior to using.
- Whole wheat flour: you can use white whole wheat flour or darker whole wheat flour for this bread recipe, both will work. I used the organic whole wheat flour from the brand Bob's Red Mill.
- Bread flour: I used some bread flour to improve texture and get a nice soft bread.
- Water: use room temperature or slightly warm water.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variation
- Garnish your bread: you can sprinkle rolled oats or sunflower seeds over your loaf just before baking. Brush a little water over the bread before garnishing to help the topping ingredients stick to it.
- Sweet loaf: you can add some sugar to the dough, such as white sugar or maple syrup, if you are looking for a hint of sweetness.
🍽 How to make whole wheat sourdough sandwich bread
Step 1: In a large bowl or plastic container, add the active sourdough starter and water, then mix until combined.
Step 2: Add the bread flour, whole wheat flour and salt.
Step 3: Combine until a shaggy dough forms. Cover, then let it rest for 20 minutes.
Step 4: Perform 4-6 stretches and folds, cover again and let it rest for another 20-30 minutes. Repeat 2 more times. Once done, cover well and ferment for 4-8 hours in a cozy spot, or until the dough rises about 50%.
Step 5: Transfer the dough over a lightly floured surface and pre-shape it into a ball. Flip the ball so the seam side is on the counter, cover and let the dough rest for 15-20 minutes.
Step 6: Flip the ball and gently stretch into a disc.
Step 7: Fold the top part over the dough up to about the middle line.
Step 8: Then fold each side over the other.
Step 9: Grab the top part of the dough and roll it tightly towards you all the way to the end of the dough. You can squeeze the edges of the dough at the end to help it stay together into a log shape.
Step 8: Transfer to a loaf pan that's covered with parchment paper. Cover well and let it sit in a cozy spot for the second rise (about 2 hours or until the dough fills up the pan).
Step 11: Score the top of the dough. I like using scissors just to create a few openings for this kind of hydrated and soft dough, but you can also make a more classic scoring line.
Step 12: Bake for 40 minutes at 400ºF or until the top is golden brown and the bread is done. Let the bread cool down completely before slicing.
⭐️ Detailed recipe (+ video) in the recipe card!
💡 Baking tips for success
- Starter: A very active sourdough starter is essential for this recipe or the dough might not ferment and rise properly. To help have a great bread, plan and feed your starter 4-8 hours ahead of time so it has enough time to be ready. I like to feed my starter late at night just before going to bed and mix my dough right when I wake up the next day.
- Schedule: Once I mix the bread dough in the morning, then I can do a few stretches and folds in the morning, let the dough ferment until after lunch/mid-afternoon, then shape and place it in the fridge until the next morning. That being said, you can change the schedule to fit your routine, especially if you do not work from home.
- Temperature: The fermentation will be faster in a cozy environment, so adjusting the temperature of your house will affect how fast the fermentation will be. My dough took about 5 hours, but if your house is on the colder side, then let it ferment longer.
❗️ Storage tips
Once unmolded, then let the bread cool down completely before slicing. I like to slice the whole bread and transfering to an airtight container or large plastic bag. Keep at room temperature for up to 4 days.
For longer storage, then I recommend freezing it (up to 3 months). You can pre-slice the bread to be able to grab individual pieces one at a time. When needed, just transfer a frozen slice into the toaster oven to thaw and enjoy right away!
❓ FAQs
I do not use a stand mixer, so this recipe can definitely be done entirely by hand. You can do stretches and folds right into your bowl/container or knead the dough on the counter, whatever works best for you. That being said, if you do have an electric stand mixer, then use it to mix the dough and knead the dough instead of doing stretches and folds!
I don't recommend using only whole wheat flour, otherwise you will have to have more water (different types of flour absorb moisture differently). Check out my 100% whole wheat sourdough bread recipe instead!
🍞 More easy sourdough bread recipes to try
I hope you enjoyed this whole wheat sourdough sandwich bread recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Whole Wheat Sourdough Sandwich Bread
Equipment
- Large mixing bowl or container
- Mixing spoon or dough whisk
- Loaf pan (+ parchment paper)
Ingredients
- 100 g active sourdough starter 100% hydration
- 355 g water
- 175 g whole wheat flour
- 300 g bread flour
- 10 g salt
Instructions
- PREP YOUR STARTER: Prepare your starter by feeding it 4-8 hours before you want to make the bread. You will need an active, bubbly starter to make the dough.
- MAKE THE DOUGH: In a large bowl or plastic container, add the active sourdough starter and water, then mix until combined. Add the bread flour, whole wheat flour and salt. Combine until a shaggy dough forms. Cover, then let it rest for 20 minutes.
- STRETCHES AND FOLDS: Perform 4-6 stretches and folds, cover again and let it rest for another 20-30 minutes. Repeat 2 more times.
- FERMENT: Once done, cover well and ferment for 4-8 hours in a cozy spot, or until the dough rises 50%.
- SHAPE: Transfer the dough over a lightly floured surface and pre-shape it into a ball. Flip the ball so the seam side is on the counter, cover and let the dough rest for 15-20 minutes. Flip the ball and gently stretch into a disc. Fold the top part over the dough up to about the middle line. Then fold each side over the other. Grab the top part of the dough and roll it tightly towards you all the way to the end of the dough. You can squeeze the edges of dough to help it stay together into the shape of a log.
- SECOND RISE: Transfer to a loaf pan that's covered with parchment paper. Cover well and let it sit in a cozy spot for the second rise (about 2 hours or until the dough fills up the pan).
- SCORE + BAKE: Once almost ready to bake, pre-heat the oven to 400ºF. When preheated, score the top of the dough. I like using scissors just to create a few openings for this kind of hydrated and soft dough, but you can also make a more classic scoring line. Transfer the loaf pan uncovered to the oven and bake for 40 minutes. Let the bread completley cool down before slicing. Enjoy!
Notes
- Starter: A very active sourdough starter is essential for this recipe or the dough might not ferment and rise properly. To help have a great bread, plan and feed your starter 4-8 hours ahead of time so it has enough time to be ready. I like to feed my starter late at night just before going to bed and mix my dough right when I wake up the next day.
- Schedule: Once I mix the bread dough in the morning (feed my starter at night, starter rises all night, ready to be used in the morning), then I can do a few stretches and folds in the morning, let the dough ferment until after lunch/mid-afternoon, then shape and place it in the fridge until the next morning. That being said, you can change the schedule to fit your routine, especially if you do not work from home.
- Temperature: The fermentation will be faster in a cozy environment, so adjusting the temperature of your house will affect how fast the fermentation will be. My dough took about 5 hours, but if your house is on the colder side, then let it ferment longer.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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