The Best Soft Honey Wheat Sourdough Sandwich Bread

Soft Honey Wheat Sourdough Sandwich bread can take any sandwich to the next level. It’s soft and buttery with a perfect hint of sweetness.

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After making several test batches of this soft honey wheat sourdough sandwich bread, I think I’ve finally got it. The recipe of all recipes and yes, I am being a bit much but why not.

This bread is super soft, fluffy, and don’t forget..healthier for you than plain bread. Made with a natural homemade sourdough starter, raw unprocessed honey, and a mixture of flours to give it the perfect texture.

There’s no kneading involved whatsoever. Just a few stretch and folds and you can sit back and let the sourdough do the rest.

The use of a sourdough starter allows the the introduction of fermented grains into your diet which is important for digestion. It is nutritious, acts as a prebiotic for the gut, and easier to digest than other breads.

Did I forget to mention that it’s natural? Fermenting your own sourdough starter at home is just amazing. It also saves you from the trouble of trying to find yeast at the grocery store. That was the one thing that I thought wouldn’t be out of stock during the pandemic and boy was I wrong.

Down below are some benefits are some impressive benefits of using and making your own sourdough starter from scratch.

Benefits of using a Sourdough Starter

• Easier to digest
  • the fermentation process allows the breakdown of the gluten so it’s easier to digest
  • slow fermentation process
• Great for gut health
  • Acts as a prebiotic that provides food for the good bacteria in the gut
  • By making digestion easier
• Low glycemic food
  • less likely to spike your blood sugar immediately like conventional breads
  • slow increase of blood sugar and insulin
• natural wild yeast
  • oldest way of fermenting grains
  • doesn’t use conventional yeast
• low phytic acid
  • due to the fermentation process
  • This makes the bread easier to digest

How long will this Soft Honey Wheat Sourdough Sandwich Bread last:

• the sandwich bread should last anywhere from 3 to 5 days on the counter
  • wrap the bread in cling wrap and leave on the counter (the fridge can dry out the bread and that’s a no-no!)
  • you can also put it in a ziplock bag just make sure you let all the air out of the bag
• In the freezer, the sandwich bread will last about 3 months
  • It can last up to 5 months but, the flavor profile of the bread will decrease.

Tools for success:

• bench scrapper
• dough whisk
• measuring cups
• mixing bowl
• loaf pan

Ingredients for Soft Honey Wheat Sourdough Sandwich Bread:

• 2 cups bread flour
• 1 cup whole wheat flour
• 1/2 cup active sourdough starter
• 1/2 cup unsalted butter (melted and room temp)
• 1/3 cup raw honey (or regular honey)
• 1 cup water
• 1 tsp kosher salt

How to make this Soft Honey Wheat Sourdough Sandwich Bread:

Feed the sourdough starter 4 to 12 hours hours before using it.

Gather all ingredients.

In a medium bowl mix together the sourdough starter, water, honey, and melted butter.

In a large bowl, mix together the flours and kosher salt. The add the sourdough mix to the bowl and combine with a dough whisk until all the flour is mixed in.

Let rest for 30 to 45 minutes. The perform your stretch and folds. You will do 1 stretch and fold every 30 minutes for 3 hours (6 folds total). This will help the gluten to form without kneading the dough.

After doing all the stretch and folds, cover the bowl with plastic wrap or a tea towel and let bulk ferment on the the counter for 8 to 12 hours. The dough should double in size.

You will know when the dough is done fermenting when you press a finger slightly into the middle of the dough ball. It should compress down and and come back up slightly while staying indented.

Go ahead and punch the dough down to let the air out. Sprinkle flour on your work surface and pour the dough on to it. Since we’ll be making 2 loaves of sandwich bread out of this recipe, flatten the dough with your hands into a 14 to 15 inch square.

Roll the dough with a bench scraper and cut in half. Place the dough into 2 greased (I used butter) loaf pans and cover with plastic wrap or a tea towel and let rise for 2 1/2 to 3 hours.

Now it’s time to bake!

During the last 15 minutes, preheat the oven to 375 degrees. Place the loaf pans in the oven for 25 minutes then rotate the bread and bake an additional 15 to 20 minutes. If you think the bread is browning too fast, cover with aluminum foil.

After the soft honey wheat sourdough sandwich bread is done baking, wait 20 minutes then take it out of the loaf pan onto a baking rack and let cool.

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CHECK OUT MY OTHER POST:

• Whole Wheat Sourdough Sandwich Bread
• Sourdough Bread (No Knead)
• Easy Homemade Sourdough Bread Loaf

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