Today I’m going to show you a very simple recipe for baking your own sourdough sandwich bread. Toast is not necessarily known as a particularly healthy breakfast. And of course – white bread has less fiber and nutrients than whole grain bread with seeds. But this sandwich bread is much healthier than any toast you can buy in the supermarket! It contains no industrial yeast, no white sugar and no artificial additives. So if you want to enjoy a crispy toast for breakfast every now and then, at least with this homemade sandwich bread you know exactly what’s in it, namely only good ingredients and your own sourdough starter.
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Shape the dough and place in the bread tin
You can bake your toast in a classic sandwich bread tin*. This is a loaf pan with a lid on top. This makes the toast perfectly rectangular when baking. If you – like me – want to use a normal loaf pan*, you can either simply shape the dough into an long loaf. Or you can use the same technique that I use for my raisin loaf to create these pretty swirls. To do this, divide the dough into four equal parts after proofing, shape them into long rolls and use a rolling pin to shape them into long, flat rectangles. These rectangles are then rolled up from the short side. Place the small rolls next to each other in a greased loaf tin.
What you need for sourdough sandwich bread
- Tangzhong: The technique originally comes from Asian cuisine. To make tangzhong, one part flour is cooked with five parts water to form a thick paste. The additional water makes the finished rolls extra soft and, together with the sourdough, ensures that they remain tasty and fresh for days.
- Wheat flour: The best flour for this recipe is bread flour or wheat flour 550. The higher the type number of the flour, the more husks are still contained in the flour. If you want to use wholemeal flour, you may need to increase the proportion of water in the recipe by 5 to 10 per cent.
- Honey or syrup: Classic toast is soft and fluffy and tastes mild. A little honey or syrup helps to balance out the acidity of the sourdough.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Butter or vegan butter alternative: You can use butter or a vegan alternative. It is important that the butter is soft so that it combines with the other ingredients.
- Water: In summer the water should be cold, in winter it can be lukewarm.
- Salt: For the flavor
Make your own sandwich bread: Frequently asked questions
How long fermentation takes depends on the activity of your starter and the room temperature. In winter, for example, fermentation can take longer than in summer. My rule of thumb for sourdough sandwich bread is four hours in the bowl and two hours in the pan (or an overnight proof in the fridge). It is important that you keep an eye on your dough. Once it has roughly doubled in volume, you can put it in the oven.
Yes, this recipe for sandwich bread does not require industrial yeast. Sourdough starter is the only leavening agent you need.
Fine flour is particularly suitable for toast. This makes the toast soft and moist. If you want to replace some of the flour with wholegrain flour, you may need to increase the amount of water in the recipe a little.
Sourdough bread is best stored at room temperature. Bread dries out more quickly in the fridge and mold can develop more quickly in a plastic bag. Because it is particularly important for sandwich bread to remain soft and moist, I like to wrap my toast in a cotton kitchen towel. If you want to store your toast for longer than four days, I would freeze it.
Absolutely! Sandwich bread is perfect for freezing. I would cut the bread into thin slices and freeze them in a large freezer bag. This way, you can take the individual slices of toast out of the freezer when you need them and defrost them in portions in the toaster or in a pan.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A stainless steel loaf pan* or a sandwich bread pan*.
- A wooden rolling pin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
Mehr Sauerteig Toastbrote
Soft Sourdough Sandwich Bread with Potato
I love hearty wholegrain bread, but I’m just as happy to have a slice of toast with jam for breakfast. And of course, homemade sandwich bread tastes so much better than the store-bought version. This version with sourdough and potatoes stays fresh and soft for a long…
Recipe: Easy Sourdough Sandwich Bread Overnight
Ingredients
Ingredients for Tangzhong
- 20 g cake flour
- 100 ml water or (oat) milk
Ingredients for the dough
- Tangzhong
- 500 g wheat flour
- 1 tsp. honey or sirup
- 40 g sourdough starter
- 60 g soft butter or vegan butter alternative
- 340 g water
- 1 tsp. salt
Instructions
Day 1
- To make the tangzhong, mix 20 g flour with 100 g water and bring to the boil briefly while stirring.
- Cover the tangzhong and leave to cool completely.
- Mix the tangzhong, flour, water, honey, soft butter, sourdough starter and salt to form a dough.
- Cover the dough and leave to rest at room temperature for four to six hours.
- Place the dough in the fridge for one to two hours.
- Divide the dough into four equal parts and roll out into narrow rectangles.
- Roll up the rectangles and place the rolls next to each other in a greased toast tin*.
- Brush the top with milk and place in the fridge overnight.
Day 2
- Preheat the oven to 200 degrees and bake the sandwich bread for 40 minutes until golden brown.
- Bon appétit!
Notes
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