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. There’s a hint of sourdough tang, but not overpowering. All that and the dense crumb makes for great sandwiches. It 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. The weights have also been increased a touch so it fills the pan more.

I continue to refine my technique on this. I’m on the fence about metal vs. glass pans (I like the browning that comes from glass) and to slash or not to slash (I have a hard time slashing this wet dough). If I come to any conclusions, I’ll update the recipe here.


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 with a spoon or hand 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. Repeat the patting process forming rectangle that will fit the loaf pan, lengthwise.
  9. With a scraper and floured hands, roll the rectangle into a loaf and place in the pan seam side down.
  10. Cover pan with plastic wrap and proof until the dough is rising up to the top edge of the pan, about 2 hours.
  11. About 30 minutes before the loaf is ready to bake, preheat the over to 450º F.
  12. 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.
  13. Place in oven, bake for 15 minutes. Then, turn 180º and bake for another 15 minutes.
  14. When done, the top of the loaf should be dark brown with an internal temperature of 190 – 200º
  15. Remove from oven and turn loaf out onto a wire rack to cool completely before slicing.