Perfect for sandwiches or alongside soup/salad, this whole wheat sourdough bread is soft and flavorful.
Katherine’s clumsy moment of the week: While grocery shopping on Tuesday evening, I was happily making my way through the produce section of the store and stopped to get some fruit. Without thinking, I reached up and grabbed an apple out of a crate. Apparently that apple was the one apple holding all the other apples in place, and I suddenly had an avalanche of apples rolling toward me. I managed to catch some of them, and thankfully the nearby employee was very nice about it. As I was later telling my husband about the slightly embarrassing moment, I said, “It was an apple avalanche!” He snickered and said, “You mean, an APPLEanche?” He thinks he’s so funny.
Let’s talk about the bread.
A few weeks ago, I published the recipe for our favorite bread machine sourdough sandwich bread. I also mentioned that I generally don’t like to use a bread maker (simply personal preference), but with certain recipes it comes in handy. Since my publishing of that post, my machine has fallen completely out of favor and I’ve decided that I prefer to make all my breads without it. Also, the appliance takes up space that I don’t have.
The Easy Sourdough Sandwich Bread recipe below is almost identical to the one previously published, except that it doesn’t use a machine. I debated taking down the first recipe and then decided to leave it up for the benefit of anyone reading who may prefer to go that route (feel free to go see it here).
This bread is soft inside, with crusty edges and a texture that is perfect for sandwiches. We like to use it for toast as well.
I know that bread making can seem a little intimidating, but it really isn’t all that difficult once you get the hang of it. Also, though homemade bread may appear time consuming, this recipe only requires about 40 minutes hands-on time. The rest of the time is used for rising and baking, during which you can do other things.
Easy Sourdough Sandwich Bread
- 1 cup very warm (but not hot) water
- 1 packet active dry yeast (.25 oz)
- 2 Tablespoons honey
- 1/2 cup sourdough starter
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 2 cups whole wheat flour
- 1 cup unbleached all purpose flour
In a large bowl, dissolve yeast in warm water with honey. Let stand for 5-10 minutes until yeast is bubbly/foamy. Mix in starter, olive oil, salt, and the 2 cups whole wheat flour. Add remaining flour as needed to form a soft dough. Turn dough out onto floured surface and knead for 8-10 minutes, adding enough flour as is needed to prevent sticking, until dough is smooth and elastic.
Place in greased bowl, lightly grease top, cover, and let rise in a warm place for 1 1/2 hours or until double. Punch dough down and knead 5-6 times. Place in greased loaf pan, cover, and let rise again until double, about 45 minutes to 1 hour.
Preheat oven to 350 degrees Fahrenheit. Bake for 30-40 minutes or until loaf is golden brown and sounds hollow when tapped.
~K in the Kitchen