Easy Whole Wheat Sourdough Sandwich Bread – Step-by-Step Guide

Ever dream of baking your own soft and chewy sandwich bread at home? One that’s packed with flavor, has a golden crust, and slices like a dream? We’ve got you. This whole wheat sourdough sandwich bread recipe is not only beginner-friendly, but it’s also better than store-bought.

Whether you want it for everyday sandwiches, toast with jam, or a grilled cheese moment, this guide walks you through every step. Let’s turn flour, water, and love into something seriously delicious. 

Why You’ll Love This Bread

• It’s soft enough for sandwiches.

• Whole wheat sourdough is wholesome, thanks to the whole wheat flour.

• It’s made without commercial yeast, just sourdough starter magic.

• It freezes well (if you don’t eat it all first).

Perfect for National Sandwich Day or just a cozy Sunday bake. Bonus? You’ll feel like a kitchen boss.

Ingredients You’ll Need

Here’s what goes into your whole wheat sourdough sandwich bread recipe:

• Active sourdough starter (fed and bubbly)

• Whole wheat flour

• Bread flour (or all-purpose)

• Warm water

• Olive oil or melted butter

• Honey or maple syrup

• Salt

This mix creates a soft, flavorful loaf that holds up for sandwiches but still has that homemade rustic charm. It’s a little like the best Italian whole grain bread, hearty, rich, and deeply satisfying, with that classic old-world feel.

Baking Tools You Need

Before we get our hands doughy, here’s your toolkit:

• Mixing bowl

• Kitchen scale

• Loaf pan (standard 9x5 works great)

• Dough scraper or spatula

• Clean kitchen towel

• Oven thermometer (optional but helpful)

These baking tools you need will make your bread-baking journey easier, neater, and more consistent. Let’s be real: no one wants a sad loaf.

Step-by-Step Instructions

Step 1: Feed Your Starter

Your sourdough starter is the heart of this bread. It should be bubbly, active, and full of life. If it’s been sitting in the fridge, feed it at least twice before baking day. 

Tip: Feed it the night before or early in the morning. You’ll need about 1/2 cup of active starter for this recipe. It should pass the float test: drop a spoonful into the water, and it should float.

Step 2: Mix the Dough

In a large bowl, combine the following:

• 1 cup active sourdough starter

• 1 1/4 cups warm water (not hot, just cozy)

• 2 tablespoons olive oil or melted butter

• 1 tablespoon honey or maple syrup

• 2 cups whole wheat flour

• 1 cup bread flour

• 1 1/2 teaspoons salt

Use a wooden spoon or your hands to mix until no dry flour remains. The dough will be sticky and shaggy; this is normal. You’re not aiming for perfection here. 

Cover the bowl with a towel or plastic wrap and let it sit for 30 minutes. This short rest helps the flour absorb water and makes the dough easier to work with.

Step 3: Stretch and Fold

This part helps build structure in your bread without kneading. Here’s how:

1. Wet your hands (to prevent sticking).

2. Grab one side of the dough, stretch it up gently, and fold it over to the opposite side.

3. Turn the bowl a quarter turn and repeat 3 more times.

Do this set of stretches every 30 minutes for about 2 hours (3–4 times total). After the final fold, cover the bowl and let the dough rest in a warm spot. Let it bulk ferment for 4–6 hours until it has doubled in size and looks airy and jiggly.

Step 4: Shape and Pan It

Lightly flour your counter and gently turn out the dough. Be careful not to knock out all the air.

• Flatten the dough into a rectangle (about the length of your loaf pan).

• Roll it up tightly like a sleeping bag, tucking the ends in if needed.

• Place it into a greased loaf pan, seam side down.

Cover with a towel and let it rise again for 1–2 hours. The dough should rise just above the rim of the pan. 

Tip: If your kitchen is cold, place the pan in the oven (turned off) with the light on.

Step 5: Bake It

Preheat your oven to 375°F (190°C). If you want a soft, golden top, brush the loaf with melted butter or milk before baking.

Place the pan in the oven and bake for 35–40 minutes, or until:

• The top is a deep golden brown

• The loaf sounds hollow when tapped

• A thermometer reads around 200–205°F (93–96°C) in the center

Once baked, remove it from the pan and let it cool on a wire rack for at least 30 minutes before slicing. Trust us, this part matters! Cutting too soon can make it gummy inside.

How Does It Taste?

This whole wheat sourdough sandwich bread has a soft crumb, just enough chew, and a gentle tang. The whole wheat gives it depth, and the sourdough brings that fresh, slightly nutty finish.

If you’re a fan of Italian bread, you’ll love how this combines that softness with homemade flavor. It works with sweet or savory fillings and toasts beautifully.

How to Store It

Store the loaf in a cloth bag or airtight container for up to 5 days. You can also slice it and freeze it; just pop slices in the toaster straight from the freezer. Easy lunch win.

Add Your Own Twist

• Seed it up: Add sunflower, chia, or flaxseeds to the dough.

• Make it sweeter: Add dried cranberries or raisins.

• Cheese, please: Swirl in grated cheddar or parmesan.

• Go herby: Mix in rosemary or thyme for a savory loaf.

You’ll quickly see why this is a bread you’ll want to make again. And again.

Did You Know?

There are many types of Italian bread, but this loaf brings that same warmth and handmade feel to your table with the health bonus of whole wheat and the natural rise of sourdough. It’s like old-world baking meets modern life.

Pro Tips

• Don’t rush the process. Sourdough baking is all about patience. Let the dough take its time to rise; it’s worth the wait.

• Your starter is the heart. Keep it active, well-fed, and happy. A sluggish starter = flatbread.

• Want an extra tender loaf? Try the tangzhong method (pre-cooked flour paste) or add a spoonful of plain yogurt to the dough. Both help retain moisture and soften the crumb.

• Crust too hard? Cover the loaf loosely with foil halfway through baking. This traps steam and keeps the top from getting too dark or crisp.

• Want a golden, shiny crust? Brush the top with melted butter or an egg wash before baking.

• Slice it clean. Let the bread cool completely before cutting. Use a serrated knife for neat, bakery-style slices.

• Freeze it like a pro. Slice the whole loaf, wrap in parchment, and store in a zip bag. That way, you can pull out a slice anytime, toast and enjoy!

Why This Bread Is Worth It

This whole wheat sourdough sandwich bread recipe is for everyone, from total beginners to seasoned bakers. It’s simple, reliable, and adaptable. Once you make your own sandwich bread, it’s hard to go back.

One More Slice of Inspiration

Good bread brings people together. A great loaf can turn a simple sandwich into a memory. Whether it’s PB&J for your kid’s lunch or a warm turkey melt for yourself, this loaf is the real deal.

Conclusion: Bake, Slice, Enjoy

Nothing beats the smell of fresh bread coming out of your oven. This whole wheat sourdough sandwich bread recipe is your ticket to bakery-level flavor at home—with no stress, no yeast packets, and no fuss.

Want to skip the prep and get that fresh-baked taste delivered to your door? We’ve got you covered.

Visit Paramount Home Shipping to explore our hand-crafted loaves, made in brick ovens and delivered fresh to your home. From soft Italian bread to classic rye, we bake it the old-school way, so you don’t have to.

FAQs

1. Can I use only whole wheat flour for this recipe?

Yes, but the bread may turn out denser. To keep it soft and fluffy, we recommend using a mix of whole wheat and bread flour, as mentioned in the recipe.

2. What if I don’t have a sourdough starter?

You’ll need an active sourdough starter for this recipe. If you don’t have one yet, you can make one at home in about 5–7 days using just flour and water.

3. How do I know when the dough is ready to bake?

The dough should rise just above the edge of the loaf pan and look puffy. When gently pressed, it should slowly spring back; this means it’s proofed and ready.

4. Can I bake this bread without a loaf pan?

Yes, but the shape may not be as uniform. A loaf pan helps create that classic sandwich-bread shape. If you don’t have one, shape the dough into a tight oval and bake it on a parchment-lined sheet.

5. How should I store the baked bread?

Store the cooled bread in a cloth bag or an airtight container at room temperature for up to 5 days. You can also slice and freeze it for longer storage.

6. What makes this different from regular Italian bread?

This bread uses sourdough starter and whole wheat flour, giving it more flavor and nutrition. Traditional Italian bread is usually made with white flour and commercial yeast, resulting in a lighter loaf with a different texture.