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 time. The dough requires no egg or yeast. If you replace the butter with a plant-based alternative, the sourdough sandwich bread is vegan. You can cut the bread into slices after baking and freeze it. You can then defrost the bread in portions in the toaster for a quick breakfast.

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Ingredients for sourdough potato sandwich bread

• Wheat flour: The best flour for this toast is bread flour or type 550 wheat flour, but you can also use all-purpose flour or type 405 wheat flour. If you want to replace some of the flour with wholegrain flour, you will need to increase the amount of water in the recipe accordingly, as wholegrain flour can absorb more water.
• Water: Cold in summer, lukewarm in winter.
• Potatoes (boiled, peeled and cooled). You can use any type of potato for this recipe.
• Sourdough starter: I feed my sourdough starter with equal parts water and flour. For the flour, I use a mixture of wholegrain wheat and rye flour. If you use a different flour to water ratio, you may need to adjust the amount of water in the recipe. If you don’t have a sourdough starter yet, I’ll show you how to make one here.
• Butter or a vegan alternative
• Salt and sugar for the flavor

In three steps: How to make sourdough sandwich bread

Mix the dough

For the starter dough, boil* 100 g water and pour over 100 g wheat flour. Stir* the mixture until you have a fairly homogeneous batter. Cover the dough and leave to cool completely.

Finely mash the peeled and cooked potatoes with a fork.

Knead the flour, water, potatoes, soft butter, sourdough starter, salt and sugar with the pre-dough to form a homogeneous dough.

Cover the dough and leave to rest at room temperature for four to six hours. The volume should have increased significantly. After 30 minutes, stretch and fold the dough once and repeat the process two to three times.

Shape the sandwich bread

Either shape the dough into a long loaf and place in a sandwich bread tin*. If you want to use a normal loaf tin*, you can also shape* the dough into four small round loaves and place them next to each other in the tin. This makes for a pretty look.

Place the baking tin in the fridge overnight.

Bake the potato sandwich bread

Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.

Brush the surface of the dough with water or (plant-based) milk and bake for 20 minutes with steam and 20 minutes without steam.

Leave the sandwich bread to cool in the tin for 10 minutes.

Helpful tools – My recommendations

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• A grain mill* for freshly ground wholemeal flour.
• 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.
• A kitchen scale*.
• You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
• A stainless steel loaf tin* or a sandwich bread tin*
• 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 cooling rack* for bread, rolls and waffles.
• A stainless steel kettle* with different temperature settings for soaking ingredients.
• A sharp bread knife*.
• A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.