This is the easiest possible way to make sourdough sandwich bread. No kneading, no stretching or folding, no stand mixers or bread machines. Plus, it's made with only 4 ingredients. This is your new go-to sourdough bread recipe!
I learned about sourdough a few years ago and really wanted to try it. However, I didn't know anyone in my area who did sourdough, so I attempted to make my own sourdough starter from scratch.
I don't think I got the greatest advice from the sources I found, because it totally failed. For YEARS I was too terrified to try again, even after I moved and had family members in the area who did sourdough!
Watching Youtube videos and reading articles about sourdough helped me to slowly gain the courage to try again.
I recently got a piece of my sister-in-law's sourdough starter and followed Lisa's (from Farmhouse on Boone) super easy method for feeding and maintaining it.
It's been so easy! No more digital scale, weighing or measuring. I've learned how to go by feel and it's way more doable.
I highly recommend the Farmhouse on Boone sourdough resources if you're having trouble. It's worth figuring it out.
No-Knead Sourdough Sandwich Bread
My husband came across a no-knead bread recipe as a teenager and his family has been making it since. Within the last few years, my father-in-law converted it into a sourdough recipe and made some tweaks. The first time I made it, I was blown away by how easy it was. The result is a delicious sourdough loaf that takes basically no effort!
I also love this sourdough sandwich bread recipe for the simplicity of ingredients. Water, flour, salt and active sourdough starter (water, flour and naturally occurring yeast). There's no added sugar and even if a recipe has natural sugar like honey or maple syrup, it's just totally unnecessary in bread! The body can only handle 6-7 teaspoons of added sugar a day, so I'm not going to waste that on bread, especially when I can't even taste it and appreciate the sweetness.
Many sandwich loaf recipes also require shaping the dough into an oblong shape, placing the seam side down in the pan. I love that you just pour this dough right into the pan, no shaping required and no messy fingers or countertops to clean up afterwards.
Since the dough is so wet in this recipe, there is no need to slash the top of the dough after rising, as is done in many sourdough recipes. The dough would need to be drier for that to make a difference.
What is Sourdough?
Sourdough baking uses the natural wild yeast that is present in wheat and in the environment and harnessed in what's called a "sourdough starter". This is used in place of conventional yeast to leaven the bread and also ferments the grain, making it much more digestible and nutritious.
It is estimated that the sourdough method of leavening bread has been used since 3000 B.C. It's much simpler to create a sourdough starter than to create conventional yeast, and that's why sourdough was done for so long. It's simple, it works, it's healthy and it's so tasty!
How to Make a Sourdough Starter
It's quite simple to make a sourdough starter from scratch, however, it's easier to get and maintain a small amount of mature sourdough starter if you know someone who does sourdough.
If you don't, here is a great tutorial about how to make your own. It's basically mixing flour and water together and allowing it to sit at room temperature and repeating over and over again for at least 7 days. (There is more to it than that, so follow the tutorial.) This will create a symbiotic colony of yeast that you can use to make so many delicious and healthy baked goods!
Is Sourdough Healthier Than Normal Bread?
Yes, sourdough is much more beneficial to your health than bread made with commercial yeast!
Sourdough bread is fermented and this process breaks down the phytic acid naturally found in wheat, which would otherwise block your body from absorbing nutrients!
The fermenting process also lowers the gluten content in the bread, rendering it much more digestible and nutrient-rich.
Sourdough is also full of gut-healthy prebiotics and also has a low glycemic index, meaning it won't spike your blood sugar!
The healthiest sourdough bread is made with whole wheat, but white sourdough bread also has similar benefits.
If you're going to eat bread, eating sourdough is the way to go!
Is Sourdough Bread Good for Sandwiches?
Sourdough bread is amazing for sandwiches. When you make it from scratch, you have control over how long the dough ferments, which will affect how "sour" the bread tastes.
The longer the bread ferments, the greater the health benefits will be, and the sourer it will be.
I think the sour flavor of the bread goes so well with fresh, crisp veggies, a creamy spread or butter and some meat and cheese. It also works well with other types of sandwiches, like tuna salad or PB&J!
As a side note, this recipe is also excellent for french toast.
Is it Hard to make SOurdough Sandwich Bread?
When I say this is the easiest recipe, I mean it. I have come across so many recipes that require a lot. They definitely turn out well, but it's not something I want to do a couple of times a week!
This recipe is so easy. Mix the ingredients in a bowl. No kneading. No stretching. No folding. No second rise. No stand mixer. No bread machine. No dirtying a work surface.
Put the dough in a greased loaf pan or dutch oven. Allow to rise and ferment.
BAKE!
Honestly, it doesn't get simpler than that. I can do it without thinking right before bed and that's the reason I make this bread way more than other recipes.
How Long Does it Take to Make Sourdough Sandwich Bread?
Because this recipe is so easy and uninvolved, it will take about 5 minutes of hands-on time to measure, mix and pour into your pan. Then you let the dough rise and ferment for 8-12 hours at room temperature and bake the next day!
Is Sourdough Bread Vegan?
A lot of sourdough recipes out there contain animals products such as butter, milk or honey, but this recipe does not. Four ingredients: flour, water, salt and starter.
What to Do With Leftover Sourdough Bread
- Seal in a ziplock bag and freeze it for later use!
- Make homemade croutons
- Stuffing
- Sourdough french toast
- Toast
- Homemade breadcrumbs for breading meat
- Use in place of buns for burgers or smokies
Variations of Sourdough Sandwich Bread
- Whole wheat, all-purpose flour or any combination can be used, however, the more white flour that's used, the more the bread will rise. I like to use 1-2 cups of whole wheat and the rest all-purpose. I've never tried this recipe with bread flour.
- This recipe can also be baked in a dutch oven with a lid. It's not quite enough dough to fill a 5 quart dutch oven, so it doesn't rise as high as when it's made in a loaf pan, but it still works great!
- You can half the recipe and make it in a small Corningware round dish if you don't need an entire loaf.
- Before baking, sprinkle the top with some sunflower seeds or flax seeds for some added nutrition and texture.
Tools You May Need
Parchment paper
How to Make Sourdough Sandwich Bread
Ingredients:
2 cups filtered water (We use the Berkey and love it!)
1 teaspoon sea salt
½ cup fed sourdough starter
4 cups flour (unbleached all-purpose flour or whole wheat, or any combination of the two!)
Instructions:
Feed your starter 4-6 hours before mixing the bread dough. Cover with a tea towel or loosely with a lid and place in a warm spot. (If you feed your starter when you are making supper, then mix the dough before bed, you can bake it first thing the next morning.)
When the starter is bubbly and active, mix ½ cup starter with 2 cups water and 1 teaspoon salt in a large bowl. Mix until the starter has loosened up and is incorporated into the water.
Add 4 cups flour and mix until everything is well combined. It will be a thick, shaggy dough.
Grease a loaf pan (or line with parchment paper) and transfer the dough to the pan.
Take another loaf pan, grease the rim of the pan and a little down the sides and turn it upside down on top of the first loaf pan- this allows the dough more room to rise than covering with plastic wrap. You will also cook the bread with this second loaf pan on top.
Let the dough rest in a warm spot for 8-12 hours so it can rise and ferment.
Preheat oven to 425°F. Place the loaf pan (still covered with the second loaf pan) in the preheated oven. Bake for 20 minutes. Remove the top loaf pan and bake for an additional 18 minutes.
Remove the bread from the loaf pan immediately and place it on a cooling rack. The crust will be a beautiful golden brown. Allow the loaf to cool completely before slicing.
How to Store Sourdough Sandwich Bread
Store in a sealed bag or airtight container at room temperature for up to 4 days. If you'd like to store it for longer, freeze the bread in an airtight plastic bag. I find it easiest to precut the loaf before freezing so you don't need to thaw the entire loaf at once if you don't want to. Freeze for up to 6 months.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More Properly Prepared Grains
- Sprouted Wheat Tortillas
- Creamy Millet Porridge
- Fresh Cherry Tarts With Sprouted Wheat Crust
- Homemade Protein Pancake Mix
- No Knead Sourdough Chocolate Bread
- Sourdough English Muffins
- Oat Biscuits
📖 Recipe
No Knead Sourdough Sandwich Bread
Yield: 1 loaf
Prep Time: 5 minutes
Cook Time: 38 minutes
Additional Time: 12 hours
Total Time: 12 hours 43 minutes
This is the easiest possible way to make sourdough sandwich bread. No kneading, no stretching or folding, no stand mixers or bread machines. Plus, it's made with only 4 ingredients. This is your new go-to sourdough bread recipe!
Ingredients
- 2 cups filtered water
- 1 teaspoon sea salt
- ½ cup fed sourdough starter
- 4 cups flour (unbleached all-purpose flour or whole wheat, or any combination of the two!)
Instructions
- Feed your starter 4-6 hours before mixing the bread dough. Cover with a tea towel or loosely with a lid and place in a warm spot. (If you feed your starter when you are making supper, then mix the dough before bed, you can bake it first thing the next morning.)
- When the starter is bubbly and active, mix ½ cup starter with 2 cups water and 1 teaspoon salt in a large bowl. Mix until the starter has loosened up and is incorporated into the water.
- Add 4 cups flour and mix until everything is well combined. It will be a thick, shaggy dough.
- Grease a loaf pan (or line with parchment paper) and transfer the dough to the pan.
- Take another loaf pan, grease the rim of the pan and a little down the sides and turn it upside down on top of the first loaf pan- this allows the dough more room to rise than covering with plastic wrap. You will also cook the bread with this second loaf pan on top.
- Let the dough rest in a warm spot for 8-12 hours so it can rise and ferment.
- Preheat oven to 425°F. Place the loaf pan (still covered with the second loaf pan) in the preheated oven. Bake for 20 minutes. Remove the top loaf pan and bake for an additional 18 minutes.
- Remove the bread from the loaf pan immediately and place it on a cooling rack. Allow the loaf to cool completely before slicing.
Notes
Store in a sealed bag or airtight container at room temperature for up to 4 days. If you'd like to store it for longer freeze the bread in an airtight plastic bag. I find it easiest to precut the loaf before freezing so you don't need to thaw the entire loaf at once if you don't want to. Freeze for up to 6 months.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 170Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 197mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 5g
This nutrient calculation is done by an automated calculator and may not be accurate.
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