sourdough sandwich bread

Farmhouse-Style Sourdough Sandwich Bread

Enjoy the rustic goodness of homemade sourdough sandwich bread, crafted with simple ingredients and a touch of farmhouse charm. This bread boasts a tangy flavor and a soft, yet sturdy texture, ideal for making sandwiches, toast, or enjoying on its own.

Why You’ll Love This Sourdough Sandwich Bread:

This sourdough sandwich bread is perfect for those who appreciate the wholesome taste of homemade bread. It offers a delightful tanginess from the sourdough starter, coupled with a soft interior and a crisp crust when toasted. Versatile and flavorful, it elevates any sandwich experience.

Ingredients You’ll Need:

  • 1 cup active sourdough starter
  • 1 1/2 cups lukewarm water
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 4 cups bread flour
  • 1 1/2 teaspoons salt

Instructions:

  1. In a large mixing bowl, combine the active sourdough starter, lukewarm water, honey, and olive oil. Stir until well mixed.
  2. Gradually add the bread flour and salt to the bowl, stirring until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until the dough becomes smooth and elastic.
  4. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 4-6 hours, or until doubled in size.
  5. Once doubled, punch down the dough and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
  6. Cover the pan with a kitchen towel and let it rise again for 2-3 hours, or until the dough rises about 1 inch above the rim of the pan.
  7. Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until golden brown on top and sounds hollow when tapped on the bottom.
  8. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Serving Suggestions:

Enjoy slices of this sourdough sandwich bread with your favorite sandwich fillings, such as turkey and avocado, or use it for a classic grilled cheese. It also pairs well with soups and salads.

How to Store Sourdough Sandwich Bread:

Store the cooled bread in a bread box or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread in slices, wrapped in plastic and aluminum foil.

Additional Tips:

  • For a more pronounced sourdough flavor, let the dough ferment longer during the rising stages.
  • You can substitute honey with sugar or maple syrup if desired.
  • If you don’t have bread flour, you can use all-purpose flour, though the texture may vary slightly.

Farmhouse-Style Sourdough Sandwich Bread

Recipe by Rose HernandezCourse: Bread, SandwichCuisine: AmericanDifficulty: Intermediate
Servings

1

loaf
Prep time

30

minutes
Cooking time

40

minutes
Calories

150

kcal

Ingredients

  • 1 cup active sourdough starter

  • 1 1/2 cups lukewarm water

  • 2 tablespoons honey

  • 2 tablespoons olive oil

  • 4 cups bread flour

  • 1 1/2 teaspoons salt

Directions

  • In a large mixing bowl, combine the active sourdough starter, lukewarm water, honey, and olive oil. Stir until well mixed.
  • Gradually add the bread flour and salt to the bowl, stirring until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until the dough becomes smooth and elastic.
  • Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 4-6 hours, or until doubled in size.
  • Once doubled, punch down the dough and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
  • Cover the pan with a kitchen towel and let it rise again for 2-3 hours, or until the dough rises about 1 inch above the rim of the pan.
  • Preheat your oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until golden brown on top and sounds hollow when tapped on the bottom.
  • Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

  • Adjust rising times based on room temperature and sourdough starter activity.

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