Soft Whole Wheat Sourdough Sandwich Bread Recipe
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People have been loving my sourdough sandwich bread, but I kept getting messages from followers asking for a whole wheat version. At the time, I didn’t have one, but I decided it was time to give the people what they wanted: whole wheat sourdough sandwich bread! With this sourdough bread recipe, you’ll easily say goodbye to store-bought bread.
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I was on a mission to create a 100% sourdough whole wheat sandwich bread that isn’t as heavy and dense as a brick but is soft, fluffy, and absolutely delicious. And by George, I think we’ve found it.
This recipe is still just as delicious and easy to make as my Soft Sourdough Sandwich Bread, but now it has a combination of whole wheat flour and bread flour for more nutrition and a deeper flavor.
It’s the perfect loaf for toasting up for breakfast or slicing and enjoying with meats and cheeses for lunch.
I’ve also included 2 baking schedules to help you adjust to your busy schedules. This recipe can even be prepared and baked all in one day!
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Why You’ll Love This Recipe
Soft and Nourishing
Whole wheat bread often tends to be dense, but this loaf is far from it! Thanks to the inclusion of milk and butter, along with a blend of bread flour and whole wheat flour, this bread is soft and delicious while still providing the extra nutrients from the whole wheat.
Minimal Kneading
Only 20 seconds of kneading is required, that’s all! Can this recipe get simpler than that?
Made and Baked in One Day
I’ve included two baker’s schedules with step-by-step instructions to help you fit this recipe into your busy schedule. One schedule will even give your fresh bread all in one day. How about that for sourdough?
Ingredients Needed
Scroll to the bottom to find the recipe card for the exact measurements.
Active sourdough starter: Use an active and bubbly starter at its peak.
Milk: I used whole milk, but you can substitute this with your favorite dairy or non dairy option. Keep the temperature no higher than 120°F, as anything hotter can kill the starter.
Honey: For some sweetness and color! While the bread bakes, the crust will turn golden brown due to the Maillard reaction.
Melted butter: Adding butter to this recipe makes this everyday bread so soft. You can substitute for a 1:1 ratio with olive oil or a non-dairy butter, if preferred.
Bread flour: This recipe can be made with all-purpose flour, but I highly suggest using bread flour. Bread flour has a higher protein content than all-purpose flour, which helps you bake a taller, fluffier, and softer sourdough sandwich loaf.
Whole wheat: I love the King Arthur brand. Their whole wheat flour added a delicious flavor to this sourdough sandwich loaf.
Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Supplies
Rolling pin
Baker’s Schedule:
This guideline is for environments that are 70 degrees F. Hotter kitchens will require less time, while cool temps will take longer.
Bake the Same Day:
9 am: Make the Dough
10 am: Knead the Dough
10 am: First Rise
7 pm: Shape
7 pm: Second Rise
9 pm: Bake
Bake the Next Day:
9 pm: Make the Dough
10 pm: Knead the Dough
10 pm: First Rise
Next Morning:
7 am: Shape
7 am: Second Rise
9 am: Bake
How to Make Whole Wheat Sourdough Bread
Feed Your Starter
Feed 25g of starter, 75g of warm water, and 75g of flour. Mix until the flour is completely incorporated and leave to rise. Allow your starter to rise and reach its peak. Let the bulk rise to least double in size, with bubbles on top of the dough and all throughout (the top of the starter will look like little craters) before using.
In my 70 degree kitchen, this takes about 12 hours. If your kitchen is warmer, it will take less time. The opposite is true if your kitchen is cooler. Adjust the timing based on your kitchen environment.
Once your starter is ready, prepare to make the dough.
Make the Dough
In a large bowl, whisk together the starter, warm milk, melted butter, and honey. Then, add flours and salt to the wet ingredients and mix with a Danish dough whisk until all the flour is fully incorporated.
I also use a bowl scraper to clean the sides of the bowl and mix all the ingredients together. The dough will be sticky.
Cover the bowl with a cover and let the dough rest for 30 minutes.
Knead the Dough
After 30 minutes, wet your fingers to prevent the dough from sticking.
Take a piece of the wet dough, pull it upwards, and fold it towards the center. Push the heel of your hand into the dough.
Turn the bowl a quarter turn clockwise and repeat the same motion. Continue kneading the dough for about 20 seconds. It should become stiffer and smoother. Stop if the dough starts to tear.
Grease another bowl with butter and place the dough in it, seam side down.
Bulk Fermentation
Cover the bowl again and let the dough rise until it has doubled in size. In my 70°F kitchen, the first rise took 10-12 hours. Remember, bulk fermentation begins once the ingredients are mixed, not after you’ve kneaded.
Shape the Dough
Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Continue to punch the edges of the dough to remove all the air bubbles.
Punching the dough helps to create a tighter, more uniform crumb, which is what you want for sandwich bread.
Remove the dough onto a work surface—no flour needed. Stretch or roll the dough into a large rectangle, about 9 inches x 13 inches (it doesn’t have to be exact). Roll the dough into a log, similar to how you would with a cinnamon roll. Tuck the ends of the log under and pinch the seams together.
If you have made sourdough sandwich bread before, you will notice that the dough feels more dense and stiff due to the whole wheat flour.
Second Rise
Using a bench scraper or your hands, gently lift the sourdough dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down. Cover the dough and let it rise until it is 1 inch above the rim of the pan.
In my 70 degree kitchen, the second and final rise took 1-2 hours. It is tempting to rush this step, but don’t! If your loaf has not risen properly, it will be dense and gummy or bust while baking.
Bake
Preheat your oven to 375°F.
Place the pan in the hot oven on the middle rack and bake for 30-35 minutes. By now, the top of the loaf should be a beautifully dark, golden brown color. To prevent the top from burning, cover the top with a piece of aluminum foil and continue to bake for 20-25 more minutes for a total of 50-55 minutes.
The internal temperature of a properly baked loaf should be 201°F.
To prevent the sourdough sandwich bread crust from tearing, I like to place a cast iron skillet or baking sheet on the oven rack below the bread with a cup of ice cubes. This creates extra steam in the oven while the bread bakes, which keeps the surface of the dough soft allowing the bread to expand and rise without tearing.
Remove from the oven and place the bread pan on a wire rack. Keep the pan loaf in the tin pan for an extra 5 minutes before removing it to cool.
While the Sourdough Whole Wheat Sandwich Bread is still warm, spread butter all over the top of the bread for a super soft crust.
Cool for at least 1 hour before slicing.
How to Serve
This sourdough sandwich bread is your everyday kind of bread. Slice and toast it up for some morning eggs and toast or stack it high with your favorite meat, cheese, and veggies for today’s lunch.
Even when the bread gets a bit stale, I love transforming it into either crunchy croutons or convenient bread crumbs. The options are endless with this versatile sourdough bread!
How to Store
Sourdough sandwich bread will stay fresh for 3-5 days when stored in a plastic bag, but my favorite way to store it is by freezing. Once the bread has cooled completely, I slice it and place the pieces in a gallon-sized ziplock bag. I also like to put small pieces of parchment paper between the slices to prevent them from sticking together.
To refresh, simply pull out some slices and bring them to room temperature, or pop them straight into the toaster. It’s super simple but still super tasty!
FAQs
Can I make this sourdough bread with all-purpose flour?
Yes, you can make this sourdough bread with all-purpose flour, though it’s recommended to use bread flour for a fluffier and taller loaf. Bread flour has a higher protein content, which helps the dough rise better and results in a softer texture. If you use all-purpose flour, the bread will still be good, but it may not be as airy or tall.
The bottom of my loaf has a gummy line. Why is this happening?
This usually means the bread dough was either underproofed or overproofed. If the bread didn’t rise enough before baking, it might not rise well in the oven. If the dough rose too much, the gluten can break down, which can create a gummy line near the bottom.
Do I have to add honey to the dough?
I highly suggest adding honey to this recipe for multiple reasons. Yeast loves sugars, which helps with fermentation, adds color to the bread, helps preserve it longer, and gives a touch of sweetness. However, it’s not absolutely necessary and can be omitted.
Happy baking!
More Sourdough Bread Recipes Like This:
Sourdough White Sandwich Bread
Easy Sourdough Focaccia
Beginners Sourdough Bread
Chewy Sourdough Flatbread
Whole Wheat Sourdough Sandwich Bread Recipe
People have been loving my sourdough sandwich bread, but I kept getting messages from followers asking for a whole wheat version. At the time, I didn’t have one, but I decided it was time to give the people what they wanted: whole wheat sourdough sandwich bread! With this sourdough bread recipe, you'll easily say goodbye to store-bought bread.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 150g (3/4 cup) active sourdough starter
- 300g (1 1/4 cups) warm milk
- 40g (2 Tablespoons) honey
- 57g (4 Tablespoons) unsalted butter, melted
- 125g (1 cup) whole wheat flour
- 375g (2 2/3 cups) bread flour
- 9g (1 1/2 teaspoons) salt
Instructions
Find Two Sample Baker's Schedules Below
Feed Your Starter
1. Feed 25g of starter, 75g of warm water, and 75g of flour. Mix until the flour is completely incorporated and leave to rise. Allow your starter to rise and reach its peak. Let the bulk rise to least double in size, with bubbles on top of the dough and all throughout (the top of the starter will look like little craters) before using.
In my 70 degree kitchen, this takes about 12 hours. If your kitchen is warmer, it will take less time. The opposite is true if your kitchen is cooler. Adjust the timing based on your kitchen environment.
2. Once your starter is ready, prepare to make the dough.
Make the Dough
3. In a large bowl, whisk together the starter, warm milk, melted butter, and honey. Then, add flours and salt to the wet ingredients and mix with a Danish dough whisk until all the flour is fully incorporated.
150g starter, 300g milk, 57g butter, 40g honey, 125g whole wheat flour, 375g bread flour, 9g salt
4. I also use a bowl scraper to clean the sides of the bowl and mix all the ingredients together. The dough will be sticky.
5. Cover the bowl with a cover and let the dough rest for 30 minutes.
Knead the Dough
6. After 30 minutes, wet your fingers to prevent the dough from sticking.
7. Take a piece of the wet dough, pull it upwards, and fold it towards the center. Push the heel of your hand into the dough.
8. Turn the bowl a quarter turn clockwise and repeat the same motion. Continue kneading the dough for about 20 seconds. It should become stiffer and smoother. Stop if the dough starts to tear.
9. Grease another bowl with butter and place the dough in it, seam side down.
Bulk Fermentation
10. Cover the bowl again and let the dough rise until it has doubled in size. In my 70°F kitchen, the first rise took 10-12 hours. Remember, bulk fermentation begins once the ingredients are mixed, not after you’ve kneaded.
Shape the Dough
11. Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Continue to punch the edges of the dough to remove all the air bubbles.
12. Punching the dough helps to create a tighter, more uniform crumb, which is what you want for sandwich bread.
13. Remove the dough onto a work surface—no flour needed. Stretch or roll the dough into a large rectangle, about 9 inches x 13 inches (it doesn’t have to be exact). Roll the dough into a log, similar to how you would with a cinnamon roll. Tuck the ends of the log under and pinch the seams together.
If you have made sourdough sandwich bread before, you will notice that the dough feels more dense and stiff due to the whole wheat flour.
Second Rise
14. Using a bench scraper or your hands, gently lift the sourdough dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down. Cover the dough and let it rise until it is 1 inch above the rim of the pan.
15. In my 70 degree kitchen, the second and final rise took 1-2 hours. It is tempting to rush this step, but don’t! If your loaf has not risen properly, it will be dense and gummy or bust while baking.
Bake
16. Preheat your oven to 375°F.
17. Place the pan in the hot oven on the middle rack and bake for 30-35 minutes. By now, the top of the loaf should be a beautifully dark, golden brown color. To prevent the top from burning, cover the top with a piece of aluminum foil and continue to bake for 20-25 more minutes for a total of 50-55 minutes.
18. The internal temperature of a properly baked loaf should be 201°F.
19. To prevent the sourdough sandwich bread crust from tearing, I like to place a cast iron skillet or baking sheet on the oven rack below the bread with a cup of ice cubes. This creates extra steam in the oven while the bread bakes, which keeps the surface of the dough soft allowing the bread to expand and rise without tearing.
20. Remove from the oven and place the bread pan on a wire rack. Keep the pan loaf in the tin pan for an extra 5 minutes before removing it to cool.
21. While the Sourdough Whole Wheat Sandwich Bread is still warm, spread butter all over the top of the bread for a super soft crust.
22. Cool for at least 1 hour before slicing.
Notes
Baker’s Schedule:
This guideline is for environments that are 70 degrees F. Hotter kitchens will require less time, while cool temps will take longer.
Bake the Same Day:
9 am: Make the Dough
10 am: Knead the Dough
10 am: First Rise
7 pm: Shape
7 pm: Second Rise
9 pm: Bake
Bake the Next Day:
9 pm: Make the Dough
10 pm: Knead the Dough
10 pm: First Rise
Next Morning:
7 am: Shape
7 am: Second Rise
9 am: Bake
How to Store
Sourdough sandwich bread will stay fresh for 3-5 days when stored in a plastic bag, but my favorite way to store it is by freezing. Once the bread has cooled completely, I slice it and place the pieces in a gallon-sized ziplock bag. I also like to put small pieces of parchment paper between the slices to prevent them from sticking together.
To refresh, simply pull out some slices and bring them to room temperature, or pop them straight into the toaster. It's super simple but still super tasty!
FAQs
Can I make this sourdough bread with all-purpose flour?
Yes, you can make this sourdough bread with all-purpose flour, though it’s recommended to use bread flour for a fluffier and taller loaf. Bread flour has a higher protein content, which helps the dough rise better and results in a softer texture. If you use all-purpose flour, the bread will still be good, but it may not be as airy or tall.
The bottom of my loaf has a gummy line. Why is this happening?
This usually means the bread dough was either underproofed or overproofed. If the bread didn’t rise enough before baking, it might not rise well in the oven. If the dough rose too much, the gluten can break down, which can create a gummy line near the bottom.
Do I have to add honey to the dough?
I highly suggest adding honey to this recipe for multiple reasons. Yeast loves sugars, which helps with fermentation, adds color to the bread, helps preserve it longer, and gives a touch of sweetness. However, it’s not absolutely necessary and can be omitted.
Thank you for the great recipe! My loaf turned out beautifully!
I ended up putting it in the fridge overnight after putting it in the loaf pan to do a slow rise, as I ran out of time to bake in the evening. I pulled it out in the morning to finish rising then baked it. Success!
I’ve made this three times now, and while delicious, I keep getting a dense loaf. Any suggestions?
Hi Sarah! Naturally, this loaf will be a little more denser when compared to a loaf made with all-purpose flour due to the whole wheat flour. However, if a loaf is under proofed or over proofed, this can also bake a dense loaf. I would suggest adjusting the timing on your bulk fermentation.
Can you use whole wheat bread flour?
If so what proportions would you use ?
Yes! You can substitute it 1:1.
Could you use all whole wheat flour rather than some whole wheat and some bread flour?
You can, however, you will need to adjust the liquid content to accommodate for the whole wheat flour. This recipe was specifically tested using both.
Could you substitute milk for anything?
Hi Kasia! Milk helps to keep the loaf soft and fluffy. You can substitute with a non-dairy option or water, however this will change the texture slighty.