Sourdough Sandwich Bread with Olive Oil and Honey

Making your own sourdough sandwich bread is one of those simple everyday luxuries that truly makes a difference. The texture is softer, the flavour is richer, and most importantly, you know exactly what goes into it.
This recipe has become a staple in our home. It yields a tender, lightly sweet bread with a soft crust — exactly what you want for sandwiches, grilled cheese, or even just buttered toast.

What is the role of each ingredient?

Each ingredient in this recipe plays an important role, and it’s the balance between them that creates the perfect loaf.
• Active sourdough starter: replaces commercial yeast and provides natural fermentation, enhancing flavour and improving digestibility.
• All-purpose flour: gives structure and a light crumb.
• Whole wheat flour: adds depth of flavour and extra nutrients.
• Warm water: hydrates the dough and activates the starter.
• Olive oil: creates a softer texture and helps the bread stay fresh longer.
• Honey: adds a subtle sweetness and helps with a beautiful golden crust.
• Salt: balances flavour and strengthens the gluten structure.

Why use an active sourdough starter?

Using an active sourdough starter is what truly transforms this bread.
Unlike commercial yeast, sourdough works more slowly. The result:
• easier digestion
• more complex flavour
• a softer, airier crumb
It also helps the bread keep longer without any additives.

Why mix different flours?

Using a combination of all-purpose and whole wheat flour creates the perfect balance.
White flour gives the bread a soft, light texture ideal for sandwich bread. Whole wheat flour adds flavour and nutritional value.
If you used only whole wheat flour, the bread would be denser. On the other hand, using only white flour would result in a milder taste. Together, they offer the best of both worlds.

Why use warm water?

Warm water plays a key role in fermentation.
It helps to:
• activate the sourdough starter
• slightly speed up fermentation
• create a softer, more workable dough
Be careful though — if the water is too hot, it can weaken the starter. Ideally, aim for around 35–38 °C (warm to the touch).

Tips for perfect sourdough sandwich bread

• Use a very active starter (it should double after feeding).
• Respect the resting times — this is where the magic happens.
• Avoid adding too much flour when shaping to keep a soft texture.
• If your kitchen is cold, let the dough rise in the oven with the light on.
• Let the bread cool completely before slicing (yes, it’s hard 😅).