Easy Whole Wheat Sourdough Sandwich Bread

You know the bread they serve at Longhorn Steakhouse; that’s what this easy whole wheat sourdough sandwich bread tastes like, but better! It’s soft, hearty, and full of gut-health benefits. Even the pickiest of eaters will enjoy a slice! 

bread loaf with 2 slices cut off
Source: Plum Branch Home

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Whole Wheat Sourdough Sandwich Bread Recipe Inspiration

Whole wheat sandwich bread is one of my favorite bread choices. I grew up eating whole wheat, and I think that’s why I love it so much. So I wanted to develop a whole wheat sourdough sandwich bread recipe that I could make week after week and share with you. This recipe is a staple in our home; it’s always on repeat. 

Why You’ll Love This Recipe

  • It’s one of the most delicious whole-wheat bread recipes.
  • Each slice is super soft.
  • It tastes like Longhorn Steakhouse’s bread.
  • It’s super simple to make, even for beginners.
over head photo of bread loaf in it's loaf pan
Source: Plum Branch Home

Tips for the Best Sourdough Wheat Sandwich Bread

  • Feed your sourdough starter a 2:1 (flour to water) ratio for 4–12 hours before making this recipe.
  • Don’t skip the stretch and fold/kneading process.
  • Use pure avocado oil for the fluffiest bread. Butter or other oils will make it a bit more dense.

Ingredients You’ll Need

  • fed sourdough starter (fed 4-12 hours before using)
  • whole wheat flour
  • water
  • salt
  • avocado oil (or melted butter) 
  • raw honey 

Kitchen Tools You’ll Need

over head shot of a wheat loaf with 2 slices off
Source: Plum Branch Home

How to Make Whole Wheat Sourdough Sandwich Bread

In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.

Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-3 tablespoons of water to help).

Turn the dough out on the counter and knead for 5 minutes by hand or with a bread hook on an electric mixer. If you need, add a little flour if the dough is sticky. Place dough back in bowl and cover loosely with a towel or lid.

Let the dough bulk ferment on the counter for 10–12 hours.

When the bulk fermentation is finished, turn the dough out on the counter (no flour needed), stretch it into a small rectangle, roll it up into a log loaf, and pinch the seam together with your hands.

Place the shaped loaf in a lightly greased 9×5″ loaf pan and cover with a tea towel.

Let it rise in the pan for 2-3 hours on the counter.

(Optional: if you don’t have time, place the loaf pan in the fridge after the 2–3 hours are finished until you’re ready to bake. It can sit in the fridge for up to 24 hours.)

Bake at 375 for 45 minutes.

Immediately after baking, place the bread pan on a wire rack and brush with butter to ensure a soft crust. After 10–15 minutes, remove the loaf from the pan and let it cool the rest of the way. 

Sample Baking Schedule

  • Friday 7:00 PM: Start mixing ingredients & knead.
  • Friday 7:15 PM: Start bulk fermentation.
  • Saturday 7:15 AM: Shape the dough after fermentation.
  • Saturday 7:20 AM: Start second rise.
  • Saturday 9:20 AM: Preheat oven ( or optionally refrigerate if you don’t have time).
  • Saturday 9:30 AM: Bake the bread.
  • Saturday 10:15 AM: Cool the bread.

How to Store Sourdough Sandwich Bread

My favorite way to store this bread is to place it in a large 4 qt. glass, airtight bowl at room temperature for 3–4 days. Then I pop the bowl in the fridge to keep it fresh for the rest of the week. 

How to Freeze Sourdough Sandwich Bread

The best way to freeze sourdough bread is to place it in a glass, freezer-safe bowl so it doesn’t get freezer-burnt or absorb any plastic odors. 

Thawing Frozen Sourdough Sandwich Bread

The easiest way to thaw frozen sourdough bread is to place the frozen loaf in the fridge overnight. 

up close photo of wheat bread slices
Source: Plum Branch Home

Recipe FAQ

Do I have to use a whole wheat sourdough starter?

No, you don’t have to use a whole wheat starter. You can use your regular one that’s made and fed with all-purpose flour.

Is whole wheat sourdough bread healthy?

Yes, whole wheat sourdough bread is very good for you. It’s full of hearty wheat, gut health benefits, and wholesome ingredients.

Can you feed sourdough with whole wheat?

Yes, you can do this, but I would only recommend it if you created the starter with whole wheat flour. You always want to stick with the same type of flour you used to create it to feed it. 

Is sourdough sandwich bread healthy?

My sourdough sandwich bread is much healthier than any store-bought bread you’ll find. It’s even better for you than yeast bread due to the gut health benefits of the sourdough starter. 

Can I use half whole wheat and half regular flour?

If you prefer, you can do half and half, so it’s not so hearty.

More Sourdough Bread Recipes You’ll Love

Easy Whole Wheat Sourdough Sandwich Bread

Molly LaFontaine
You know the bread they serve at Longhorn Steakhouse; that's what this easy whole wheat sourdough sandwich bread tastes like, but better! It's soft, hearty, and full of gut-health benefits. Even the pickiest of eaters will enjoy a slice! 
Course Bread
Cuisine Sourdough
Servings 1 bread loaf

Ingredients
  

  • 1/2 cup fed sourdough starter fed 4-12 hours before using
  • 3 cups whole wheat flour
  • 1 cup water
  • 1 tsp salt
  • 1/4 cup avocado oil or 4 Tbsp melted butter
  • 2 tsp raw honey

Instructions
 

  • In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.
  • Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-3 tablespoons of water to help).
  • Turn the dough out on the counter and knead for 5 minutes by hand or with a bread hook on an electric mixer. If you need, add a little flour if the dough is sticky. Place dough back in bowl and cover loosely with a towel or lid.
  • Let the dough bulk ferment on the counter for 10–12 hours.
  • When the bulk fermentation is finished, turn the dough out on the counter (no flour needed), stretch it into a small rectangle, roll it up into a log loaf, and pinch the seam together with your hands.
  • Place the shaped loaf in a lightly greased 9×5″ loaf pan and cover with a tea towel.
  • Let it rise in the pan for 2-3 hours on the counter.
  • (Optional: if you don’t have time, place the loaf pan in the fridge after the 2–3 hours are finished until you’re ready to bake. It can sit in the fridge for up to 24 hours.)
  • Bake at 375 for 45 minutes.
  • Immediately after baking, place the bread pan on a wire rack and brush with butter to ensure a soft crust. After 10–15 minutes, remove the loaf from the pan and let it cool the rest of the way.
Keyword sourdough wheat sandwich bread, whole wheat sourdough sandwich bread, whole wheat sourdough sandwich bread plum branch home

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