I tried another variation of the Low Effort Sourdough Whole Wheat Sandwich Bread today. The result was so great, I neglected to take a picture of it before it was (mostly) eaten. The ratio of whole wheat to bread flour was changed to:

  • 80% whole wheat flour
  • 10% bread flour
  • 10% oats, pulsed in blender to resemble flour

The dough was noticeably drier and easier to work than the original recipe, or even the 75% whole wheat flour version. After baking, it is just a touch more dense, but still soft and sandwich-ready. The crust also seemed more tender than usual.

Special thanks to @dbazuin for giving me these flour ratios. See, sometimes you should listen to people on the internet.

Loaf of whole wheat sourdough sandwich bread on a wooden cutting board with three slices.

Experimentation with my Low Effort Sourdough Whole Wheat Sandwich Bread recipe continues.

Today, I tried 75% whole wheat, 25% bread flour. It looks about the same as the 50/50 version, but has a bit more bite and a nuttier aroma as expected. The bit I sampled with some butter was tasty. So far, I’ll call it a success. I’ll see how it is with sandwiches.

Photo of whole wheat sourdough sandwich bread partially sliced on a wood cutting board.

This recipe uses 50% whole wheat flour, which gives it a nutty flavor and some bite, but not too much, and there’s a hint of sourdough tang. All that and the dense crumb makes for great sandwiches. This is our current house bread.

The basis for the recipe is this Hearty Sandwich Bread (the former house bread). Timing has been changed to allow for the longer sourdough fermentation time and the weights have been increased a touch so it fills the pan more.


Active time: 10 minutes | Inactive time: 12.5 hours (18.5 – 20.5 hours including starter feeding)

Equipment: Large bowl, 1 pound (8.5″ x 4.5″ x 2.5″) loaf pan, scale, scraper, oven


100gActive whole wheat starter
230gBread flour
180gWhole wheat flour
320gWater (room temperature)
  1. If needed, feed starter. I usually set out the filtered water so it comes to room temperature. Once the starter has at least doubled in size, go to step 2.
  2. In a large bowl, combine all ingredients and mix well until a shaggy dough forms and no dry flour remains.
  3. Cover bowl tightly with plastic wrap and allow dough to ferment for about 10 hours, it should double in size.
  4. Grease the loaf pan with butter.
  5. Turn the dough out onto a floured work surface–it’s going to be very sticky.
  6. Sprinkle a bit more flour on top and with floured hands, pat the dough down to remove any large gas bubble and form a rectangle.
  7. Fold the rectangle over on itself in thirds.
  8. Turn the dough 90º, repeat the patting and folding in thirds process.
  9. Pat and form a rectangle that will fit the loaf pan, lengthwise.
  10. With floured hands, roll the rectangle into a loaf and place in the pan seam side down.
  11. Cover pan with plastic wrap and proof until the dough is rising up to the top edge of the pan, about 2 hours.
  12. About 30 minutes before the loaf is ready to bake, preheat the over to 450º F.
  13. Slash the top of the loaf with a razor or sharp knife, or don’t. It might be difficult to get a clean cut since the dough is quite wet.
  14. Place in oven, bake for 15 minutes. Then, turn oven down to 400º, rotate pan 180º and bake for another 17 minutes.
  15. When done, the top of the loaf should be medium-dark brown with an internal temperature of 190 – 200º
  16. Remove from oven and turn loaf out onto a wire rack to cool completely before slicing.


  • After trying metal and glass pans for this recipe, I’ve settled on glass. The crust didn’t brown enough in the metal pan.
  • My preference for sandwich bread not too brown on the top. Turning the oven down after the first 15 minutes is just right for me. If you prefer yours more bien cuit, leave the oven at 450º and cook for 15 rather than 17 minutes after rotating.
  • The ratio of whole wheat to bread flour can be modified to your taste. I’ve been pleased with the results of increasing the whole wheat percentage. Currently, I’m using 80% whole wheat flour, 10% bread flour and 10% oats (pulsed in the blender).