Soft Sourdough Sandwich Bread (No Yeast)
Bake soft, naturally leavened sourdough sandwich bread with no yeast. This easy, nourishing recipe creates a tender, sliceable loaf perfect for everyday sandwiches and toast.
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Servings: 1 loaf (8-10 slices)
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Equipment
- 1 Large bowl
- 1 9x5 inch loaf pan
Ingredients
- ½ cup 120g active sourdough starter, fed and bubbly
- 3 cups 360g all-purpose or bread flour
- ¾ cup 180g warm milk or water
- 2 tablespoons honey or maple syrup
- 2 tablespoons melted butter or olive oil
- 1 ½ teaspoons sea salt
Instructions
Mix the Dough
- In a large bowl, whisk together sourdough starter, warm milk, honey, and melted butter. Add flour and salt and mix until a soft dough forms.
Knead
- Turn dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Dough should be soft and slightly tacky, not sticky.
Bulk Fermentation
- Place dough in a lightly greased bowl, cover, and let rise at room temperature for 6–8 hours, or until doubled in size.
Shape
- Gently deflate the dough and shape into a loaf. Place seam-side down into a greased 9×5-inch loaf pan.
Final Rise
- Cover and let rise for 2–4 hours, until the dough rises just above the rim of the pan.
Bake
- Preheat oven to 375°F (190°C). Bake for 35–40 minutes, until golden brown and the internal temperature reaches about 200°F (93°C).
Cool
- Remove from pan and cool completely on a wire rack before slicing.
Notes
A strong, active starter is essential because this loaf uses no commercial yeast
Milk creates a softer crumb; water produces a slightly chewier texture
Brush the top with butter after baking for extra softness
Store at room temperature for 3–4 days or freeze sliced for longer storage
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