Easy Sourdough Sandwich Bread Overnight

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.

Make your own sourdough sandwich bread

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
Freshly baked sourdough toast

Make your own sandwich bread: Frequently asked questions

How long does sourdough fermentation take for sandwich bread?

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.

Can I make sandwich bread without yeast?

Yes, this recipe for sandwich bread does not require industrial yeast. Sourdough starter is the only leavening agent you need.

Which types of flour are best for sourdough sandwich bread?

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.

What is the best way to store homemade sourdough sandwich bread?

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.

Can I freeze sourdough sandwich bread?

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.

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Recipe: Easy Sourdough Sandwich Bread Overnight

With this simple recipe, you can bake soft homemade sandwich bread with sourdough. Home-baked toast is healthier than sandwich bread from the supermarket because it contains no yeast, no white sugar and no artificial flavorings or preservatives.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 6 hours
Total Time 7 hours 10 minutes
Course sourdough bread, sourdough sandwich bread
Cuisine american
Servings 1 Loaf

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

If you want to bake the toast on the same day, you can also leave the dough to rest at room temperature for two to three hours after the first rest until the dough has almost doubled in volume.
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.
Keyword easy, homemade, no yeast, soft, soft, vegan

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Baking sourdough sandwich bread - simple recipe

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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