If you’re on the hunt for a delicious and nutritious bread recipe, look no further than this easy whole wheat sourdough sandwich bread.

Made with simple ingredients, this bread is a perfect addition to your kitchen, whether you’re a seasoned baker or just starting out.
With its soft crust, fluffy texture, and rich flavor, this bread is sure to become a favorite in your household. Grab your apron, and let’s dive into making this fantastic loaf of bread!
Why You Will Love This Easy Whole Wheat Sourdough Sandwich Bread Recipe
Nutritious: This recipe uses whole wheat flour, making it a healthier alternative to white bread. Whole wheat flour is packed with fiber, vitamins, and minerals that are great for your health.
Simple Ingredients: You don’t need anything fancy to make this bread. With basic pantry staples like flour, water, and salt, you can create a loaf of bread that tastes far better than anything you could buy at the grocery store.
No Commercial Yeast Needed: This bread relies on a natural, active sourdough starter, which gives it a unique flavor and texture that you just can’t get with commercial yeast. Plus, using a sourdough starter means you’re baking bread the old-fashioned way, with wild yeast and natural fermentation.
Soft Crust: Unlike some sourdough breads that have a thick, hard crust, this loaf has a soft crust that’s perfect for sandwiches. It’s easy to slice and makes the best sandwiches, toast, or even French toast.
Great for Beginners: If this is your first time making sourdough bread, don’t worry! The recipe is straightforward and easy to follow. With clear instructions, you’ll have a delicious loaf of bread ready to enjoy in no time.

Tips On How To Make Easy Whole Wheat Sourdough Sandwich Bread Recipe
- Start with an Active Sourdough Starter: Ensure your sourdough starter is fed and bubbly before you start. This will help your bread rise well and give it that classic sourdough flavor.
- Use Whole Wheat Flour for Best Results: Whole wheat flour adds a nutty flavor and more nutrition to your bread. If you don’t have it on hand, you can substitute with bread flour or all-purpose flour, but keep in mind that the texture and flavor will be slightly different.
- Knead the Dough Well: Whether you’re kneading by hand or using a dough hook attachment on a stand mixer, make sure to knead the dough until it’s smooth and elastic. This helps develop the gluten, which is crucial for a good rise.
- Let the Dough Rise Twice: Don’t rush the rising process. Allow the dough to go through both a bulk rise and a second rise. This gives the bread time to develop flavor and structure.
- Bake at the Right Temperature: Preheat your oven to 350°F (180°C) for a sandwich loaf or 450°F (230°C) for a boule. Baking at the right temperature ensures your bread cooks evenly and develops a beautiful, golden-brown crust.
- Cool Completely Before Slicing: It’s tempting to slice into fresh bread right out of the oven, but letting it cool first helps the bread set properly and prevents it from becoming gummy.

FAQ Easy Whole Wheat Sourdough Sandwich Bread Recipe
What is sourdough bread?
Sourdough bread is a type of bread that’s naturally leavened with a sourdough starter instead of commercial yeast. The starter is a mixture of flour and water that’s been fermented with wild yeast and bacteria, giving the bread its unique flavor and texture.
What is a sourdough starter?
A sourdough starter is a fermented mixture of flour and water that contains natural yeast and bacteria. This mixture is used to make sourdough bread rise. You can make your own starter at home, or get some from a friend or bakery.
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour if you don’t have whole wheat flour. However, keep in mind that the bread will have a slightly different texture and flavor. Whole wheat flour gives the bread a nuttier taste and a denser texture.

How do I know when the bread is done baking?
After completing the stretch and folds, the next step is to cover the dough and allow it to rise at room temperature for 4-6 hours. During this time, the bulk fermentation process begins, which is crucial as it allows the dough to develop both flavor and structure.
Can I make this bread without a stand mixer?
Absolutely! You can knead the dough by hand on a lightly floured surface if you don’t have a stand mixer. It will take a bit more effort, but the results will be just as delicious.
How should I store this bread?
Store the bread in a bread box or wrap it in a plastic bag to keep it fresh. It can also be frozen if you’re not planning to eat it right away.

Tools you may need
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Ingredients you will need
Water: is a liquid that is essential for the hydration and cohesion of the ingredients in the recipe.
Oil: adds richness and moisture to the recipe.
Honey: provides sweetness as well as moisture and a distinct flavor.
Salt: enhances the flavor and helps to balance the sweetness of the honey.
Egg: serves as a binding agent and adds richness and structure to the recipe.
Hard White Wheat flour: provides the structure and gluten development for the recipe. You can use bread flour or all-purpose flour in a pinch, but it won’t yield the same results. It will undoubtedly make you a loaf of fresh bread in the end:). Use what you have on hand.

Sourdough Starter: is a natural leavening agent that adds flavor and leavening power to the recipe.
Poppy Seeds: seeds from a poppy plant. **Optional
Sunflower Seeds: seeds from a sunflower plant.
How To Make Easy Whole Wheat Sourdough Sandwich Bread Recipe

Step 1: Mix Ingredients
In the bowl of a stand mixer or a large mixing bowl, combine 1/2 cup (100g) of active sourdough starter, 1 1/4 cups of warm water, and 1/3 cup of olive oil. Mix well, making sure to scrape down the sides of the bowl.
Step 2: Add Honey, Egg, and Flour
Add 1/3 cup of honey or maple syrup, 1 egg, and 2 cups of whole wheat flour to the bowl. Mix until well combined.
Step 3: Add More Flour and Salt
Add 2 1/2 cups of whole wheat flour and 2 teaspoons of salt to the mixture. Continue mixing until a shaggy dough forms.
Step 4: Autolyse
Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour. This rest period is known as autolysis and helps the flour fully hydrate.
Step 5: Stretch and Fold
Perform four cycles of stretch and folds, 45 minutes apart. This technique replaces traditional kneading and helps develop gluten in the dough.
Step 6: Bulk Fermentation
After the stretch and folds, let the dough rise at room temperature for 8-12 hours overnight, or for 4-6 hours before refrigerating for a longer fermentation.
Step 7: Shape the Dough
If you’ve refrigerated the dough, let it sit at room temperature for 30 minutes to 1 hour before shaping. Shape the dough into a loaf by folding it into thirds and rolling it up tightly.
Step 8: Second Rise

Place the shaped dough in an oiled loaf pan and cover it with plastic wrap. Let it rise for 1-4 hours until it’s doubled in size and is 1 inch above the rim of the pan.
Step 9: Preheat Oven
Preheat your oven to 350°F (180°C). Brush the top of the loaf with egg wash for a glossy finish.
Step 10: Bake
Bake the bread for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
Step 11: Cool and Slice
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Storage Ideas for Easy Whole Wheat Sourdough Sandwich Bread Recipe
- Bread Box: Store the bread in a bread box at room temperature. This keeps the crust soft and the bread fresh for several days.
- Plastic Bag: Wrap the bread in a plastic bag and store it in the fridge. This extends its shelf life to about a week.
- Freezer: Slice the bread and freeze it in a plastic bag. It can be stored for up to three months in the freezer.
- Aluminum Foil: Wrap the bread in aluminum foil and keep it at room temperature. This helps preserve its freshness for a few days.
Bakers Schedule
The Day Before
10:30 pm Feed your starter. Use warm water to speed things up or cold to slow things down.
4:30 pm Mix together dough and do 4 series of stretch and folds. Cover. Let rise for 2-4 hours at room temp.
Next Morning
8:00 am Form the dough into a loaf, place it into a loaf pan, and let rise.
2-4 pm Bake the loaf of bread.
Overnight Refrigeration Directions
The Day Before
8:00 am Feed Starter
2:00 pm Mix Dough, rest, stretch and fold 4 sessions 45 min apart, Rise at room temp 4-6 hours in covered bowl. Move well covered bowl to refrigerator for 6-12 hours.
Next Day
8:00 am Form dough
4:00 pm Bake the loaf of bread.

Steps to Making This Recipe Into A Boule Shape
Step 1: Mix the Ingredients
Start by combining 1/2 cup (100g) of active sourdough starter, 1 1/4 cups of warm water, and 1/3 cup of olive oil in a large mixing bowl. If you’re adding any optional ingredients like sunflower or poppy seeds, now is the time to mix them in. These seeds add a lovely texture to the bread, but they are entirely optional.
Step 2: Add Sweetener, Egg, and Flour
Next, add 1/3 cup of honey or maple syrup, 1 egg, and 2 cups of whole wheat flour to the bowl. Mix these ingredients well until everything is fully incorporated.
Step 3: Incorporate Additional Flour and Salt
Add 2 1/2 cups of whole wheat flour and 2 teaspoons of salt to the mixture. Stir until a shaggy dough forms. This dough will look rough and uneven at this stage, but that’s okay.
Step 4: Rest the Dough (Autolyse)
Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour. This period, called the autolyse, allows the flour to fully hydrate and helps develop the dough’s gluten structure.
Step 5: Perform Stretch and Folds
After the resting period, start four cycles of stretch and folds, each 45 minutes apart. To do this, grab one side of the dough, stretch it upwards, and fold it over the dough. Rotate the bowl a quarter turn and repeat the process until you’ve folded all four sides. This technique strengthens the dough without the need for extensive kneading.

Step 6: Bulk Fermentation
After completing the stretch and folds, the next step is to cover the dough and allow it to rise at room temperature for 4-6 hours. During this time, the bulk fermentation process begins, which is crucial as it allows the dough to develop both flavor and structure.
Step 7: Shape the Dough
After the bulk fermentation, it’s time to shape your dough. Start by lightly flouring or oiling a clean countertop. Then, gently dump the dough onto the surface. Cup your hands around the mound, pulling it toward you while turning it in a circular motion to build tension. This helps the dough hold its shape during baking. Be careful not to overwork it, as too much tension can slow the rise.
Step 8: Proof the Dough
Place the shaped dough, seam side up, into a floured banneton basket or a round, flour-dusted, cloth-lined wicker basket. Let the dough rise at room temperature for 2 hours. After this time, wrap the basket in a plastic bag and place it in the refrigerator overnight, or you can bake it the same day.
Step 9: Prepare to Bake
If you’re baking the same day, allow the dough to rise until it has doubled in size, which could take anywhere from 4 to 12 hours. Once ready to bake, preheat your oven to 450°F (232°C). Line a piece of parchment paper with bread flour or your preferred flour, and gently tip the boule onto the parchment.

Step 10: Score and Bake the Boule
Lightly dust the top of the boule with flour, then score it with a sharp bread knife. This scoring allows the bread to expand during baking. Place the parchment paper with the boule into a Dutch oven, and add a circular wire rack (like one from an Instant Pot) with 6 ice cubes to the bottom. The ice helps create steam, which gives the boule a beautiful crust.
Step 11: Bake the Boule
Bake the boule covered for 15 minutes, then remove the lid and continue baking for another 15 minutes. If desired, you can rescore the boule after the first 15 minutes to create a larger ear. Continue baking uncovered for an additional 15 minutes to achieve a deep, golden-brown crust.
Step 12: Cool the Boule
After baking is complete, carefully remove the hot Dutch oven from the oven. Next, using oven mitts, gently lift the parchment paper with the boule out of the pot. Then, transfer the boule to a wire rack to cool. It’s crucial to allow the bread to cool completely, so even though it may be tempting, resist the urge to cut into it right away. Instead, let the boule cool for at least 1 hour before slicing. This waiting period is essential as it allows the bread’s interior to fully set and the crust to firm up. Finally, once the boule has cooled, you can slice into your freshly baked sourdough bread and savor the delicious results of your hard work!

Storage Ideas for Easy Whole Wheat Sourdough Sandwich Bread Recipe
- Bread Box: Store the bread in a bread box at room temperature. This keeps the crust soft and the bread fresh for several days.
- Plastic Bag: Wrap the bread in a plastic bag and store it in the fridge. This extends its shelf life to about a week.
- Freezer: Slice the bread and freeze it in a plastic bag. It can be stored for up to three months in the freezer.
- Aluminum Foil: Wrap the bread in aluminum foil and keep it at room temperature. This helps preserve its freshness for a few days.
Discover more of our mouthwatering recipes; check out our:
- Sourdough Animal Crackers Recipe (discard or starter)
- Sourdough Waffles and Pancakes (discard or starter)
- Sourdough Pumpkin Pie Spice French Toast
- Sourdough Pumpkin Cinnamon Rolls
- Homemade Sourdough Pop Tarts (discard or starter)
Hey there! If you decide to whip up a loaf of this delicious Whole Wheat Sourdough Sandwich Bread, don’t forget to tag us @themoderndaycottage on Instagram and leave a comment below. Also, be sure to pin this recipe to your board for future baking adventures. Happy baking!

Easy Whole Wheat Sourdough Sandwich Bread Recipe
This easy whole wheat sourdough sandwich bread is soft, fluffy, and perfect for making sandwiches. Enjoy fresh, homemade bread with this simple recipe!
Ingredients
- 1 1/4 cup water
- 1/3 cup oil
- 1/3 cup honey
- 2 tsp. salt
- 1 egg
- 4 cups (540g) Hard White Wheat flour
- 1/2 cup (100g) Sourdough Starter
- 1 tbs. poppy seeds *optional
- 2 tbs. sunflower seeds *optional
Instructions
- Start by mixing together 1/2 cup(100g) of active sourdough starter, 1 1/4 cups of warm water, and 1/3 cup of olive oil in the bowl of your stand mixer or in a large mixing bowl.*If you are incorporating these optional ingredients, add sunflower and poppy seeds as well. We love the texture they add to the bread, but again, these are totally optional.
- Add 1/3 cup of honey or maple syrup, 1 egg, and 2 cups of bread flour to the bowl and mix well.
- Next, add 2 1/2 cups of whole wheat flour, 2 tsp of salt, and mix until a shaggy dough forms.
- Leave the dough in the bowl and cover it well, or leave it in the stand mixer bowl, cover it with plastic wrap,
- Let the shaggy dough rest for 30 minutes to 1 hour. This is called an autolypse.
- After the resting period start four cycles of stretch and folds, 45 minutes apart.
- If you want to skip the stretch-and-folds, you can use a mixer with a dough hook and mix for 10-15 minutes. However, with freshly milled flour, the stretch-and-fold method yields the best results for us.
- Once you've completed four sessions of stretch and folds, cover well and let the dough rise overnight, or let it rise for 4-6 hours, then move it to the refrigerator for a longer fermentation(this will yield a sour, tangy flavor profile).
- You can move the bowl to your refrigerator for a cold retard, aka slow ferment overnight or 8-12 hours. Or leave it out at room temp if your temperature is at or below 73 degrees.
- Shape the dough into a loaf by flattening it into a rectangle on a clean, lightly oiled countertop or work surface, folding it into three, and rolling it up.
- Place the shaped dough in an oiled loaf pan, tuck under the ends for smoother ends.Place the shaped dough in an oiled loaf pan and tuck under the ends for smoother ends. Cover it with plastic wrap, and let it rise for another 1-4 hours, or until it has doubled in size and is 1 inch above the loaf pan lip.
- Timing will vary depending on how strong your starter is, how fresh your flour is, the temp of your water, and the humidity and temperature of your environment.
- Preheat your oven to 350°F (180°C). Brush the top of the loaf with egg wash and bake for 30-35 minutes, or until the bread has turned golden brown and the internal temperature reaches 190°F (93°C).
- Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
- A tip is to lean it on its side to cool, which will help prevent it from collapsing as it cools.
- This soft sourdough sandwich bread is perfect for making peanut butter and jelly sandwiches, French toast, or a Grilled Cheese Panini sandwich.
- Note: This recipe yields a single 2 lb. loaf of bread.
- If you want to make 1lb. loaves, simply divide the dough in half after the first rise and bake two loaves in two separate loaf pans.
Notes
- To make this delicious and nutritious sourdough sandwich bread, here are some tips you can follow:
- Start with a good sourdough starter: Make sure your sourdough starter is fed and active before you begin making the bread. This will ensure that your bread rises properly and has a good flavor.
- Use freshly milled whole wheat flour: Freshly milled flour is more nutritious and has a better flavor profile than store-bought flour. It also makes the bread denser and more filling.
- Knead the dough well: Kneading the dough well helps develop gluten, which gives the bread its structure. When kneading, work the dough for at least 10 minutes or until it gets smooth and elastic.
- Let the dough rise twice: After doing stretch and folds or kneading, let the dough rise twice. The first rise helps the dough to relax, while the second rise helps it to rise properly and gives it a nice texture and flavor.
- Bake at the right temperature: Preheat your oven to 350°F (230°C) before baking the bread. This will ensure that the bread cooks evenly and gets a nice crust.
- Let it cool before slicing: Once the bread is done baking, let it cool on a wire rack before slicing it. This allows the bread to set and prevents it from becoming gummy.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 240Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 396mgCarbohydrates: 40gFiber: 1gSugar: 8gProtein: 5g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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