Soft Sourdough Sandwich Bread

I’ve fallen in love with Kate’s sourdough sandwich loaf—it’s as reliable as it is comforting. Made with just starter, water, honey (or sugar), salt, oil, and flour, it’s made to feed a crowd without fuss. Baked in loaf pans, it comes out soft and sliceable—ideal for sandwiches, toast, or freezer-ready extras. Whether it’s plain or customized with whole wheat, oats, or seeds, it’s a flexible recipe that fits right into a busy kitchen. If you’re looking for a homemade everyday bread that feels like a warm hug, this one’s for you.

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Kate's Soft Sourdough Sandwich Bread

From Kate Schat at Venison for Dinner

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Ingredients Method

Ingredients

2 cups active sourdough starter
2 cups warm water
3 cups all purpose flour
4 tbs butter
4 tbs honey
3 cups milk or buttermilk or clabber
4 tsp salt
8-10 cups flour

Method

Preferment

Mix together the starter, warm water, and 3 cups all purpose flour. Let set on the counter overnight.
The next morning, heat together the butter, honey, milk, and salt. Add to the preferment and mix together.
Add 8-9 cups of flour and knead for 10 minutes. If dough is not yet pulling away clean from bowl, add 1/4 cup flour and knead for another 2-5 minutes. If still sticky, add another 1/4 cup until dough is pulling away from sides and is smooth and elastic.
Cover dough and let rise until double. Divide into 4 even parts. Shape into loaves, put into greased bread pans, and let rise until double again.
Bake at 425-475℉ for 40-45 minutes or until temperature is 190-200℉.