Whole Wheat Sourdough Sandwich Bread

A soft, nourishing loaf that makes you feel like you're doing something good — even if you slather it with butter.

This one’s a keeper. It’s whole wheat, but not the dry, crumbly kind that makes you feel like you’re being punished for skipping the white bread. This loaf is soft, sliceable, and perfect for everything from ham and cheese to cinnamon toast. It’s our go-to when we want something a little heartier without giving up that sandwich bread vibe.

I like using 100% whole wheat when I’m feeling virtuous, but I’ll be honest — a 50/50 mix with bread flour makes a softer loaf that everyone seems to devour faster. I usually throw in a spoonful of honey and a glug of olive oil, but melted butter is lovely too if you want a richer flavor. And if you’re using all whole wheat flour, adding a little vital wheat gluten can help the rise. Totally optional, but helpful.

Give it time — this bread takes most of the day, like all good sourdoughs, but most of it is just waiting around. You can absolutely make it while working from home, wrangling kids, or pretending to clean the house.

Time Breakdown

• Mix + Autolyse: 30–45 minutes

• Kneading: 10 minutes

• Bulk Fermentation: 4–6 hours

• Stretch & Folds: ~15 min hands-on over 2 hours

• Final Proof: 1–3 hours

• Bake: 35–40 minutes

• Cool: 1 hour (passive)

Total time: 8–11 hours

Hands-on time: ~1.5 hours

INGREDIENTS

• 5 oz active sourdough starter (100% hydration)

• 9.5 oz lukewarm water (add 1–2 tbsp extra if the dough feels dry)

• 17 oz whole wheat flour(or use 8.5 oz whole wheat + 8.5 oz bread flour for a lighter loaf)

• 1 1/2 teaspoons salt

• 2 tablespoons olive oil or melted butter

• 1 tablespoon honey or sugar (optional, for softness and browning)

• Optional: 1 tablespoon vital wheat gluten (for better rise with 100% whole wheat)

INSTRUCTIONS

1. Mix

In a large bowl, stir together the starter, water, and honey (if using). Add the flour(s), then mix until mostly combined. Add salt and oil or butter. Mix everything into a shaggy dough.

2. Autolyse & Knead

Let the dough rest for 30–45 minutes, then knead until smooth — about 10 minutes by hand or with a dough hook. It should feel tacky, but not wet.

3. Bulk Fermentation

Cover and let the dough rise at room temp for 4–6 hours. During the first 2 hours, do 3–4 stretch-and-folds every 30–45 minutes to build strength.

4. Shape & Final Proof

Grease a loaf pan. Shape the dough gently into a log and place seam-side down in the pan. Let it rise 1–3 hours, until it domes about an inch above the rim.

5. Bake

Preheat the oven to 375°F (190°C). Bake for 35–40 minutes, until it’s golden brown and sounds hollow when tapped.

6. Cool

Let it rest in the pan for 10 minutes, then transfer to a wire rack. Let it cool all the way before slicing. Or don’t — you’re family.

Tips

• For a softer texture, go 50/50 with whole wheat and bread flour.

• Whole wheat dough can be a little stubborn — longer proofs help.

• Slice and freeze it if you want to make it last… or just make two loaves.