Homemade Sourdough Sandwich Bread Recipe

No Kneading, No Eggs, No Fuss

Introduction
There’s something incredibly comforting about the smell of fresh bread baking in the oven. For many of us, bread has always been a staple on the table, but over time, buying it from the store became the norm. That was the case for me—until I stumbled across this easy, no-fuss sourdough recipe. It changed everything.
This recipe doesn’t need kneading, eggs, or complicated ingredients. It’s affordable, beginner-friendly, and makes a loaf so soft and fluffy that you’ll wonder why you ever bought store-bought bread in the first place. If you’ve been curious about sourdough but felt intimidated, this is the perfect way to start.

Why You’ll Love This Bread
This isn’t just another homemade bread recipe—it’s one that’s designed to make life easier and tastier. First of all, there’s no kneading required. You won’t need a mixer, a machine, or even strong arms—just a bowl and a spoon. Second, the dough is made without eggs or fancy ingredients, making it budget-friendly and ideal for those with dietary needs.
Another great thing? This loaf freezes beautifully. Whether you freeze the whole loaf or slice it beforehand, it reheats like a dream. Plus, it has a lovely soft texture that makes it perfect for toast, sandwiches, or simply enjoying with butter and jam. For anyone looking to get into sourdough without all the fuss, this is the recipe to try.

Ingredients

this RECIPE

To make this sourdough sandwich bread, you’ll need just a handful of basic ingredients—most of which are probably already in your pantry. Here’s what you’ll need:

• 500 grams (about 4 cups) all-purpose flour
• 60 grams (4 tablespoons) unsalted butter, softened and cut into small cubes
• 12 grams (1 tablespoon) granulated sugar
• 9 grams fine sea salt
• 50 grams (¼ cup) active sourdough starter (must be bubbly and ready to use)
• 270 grams (1 cup + 2 tablespoons) warm water

Make sure your sourdough starter is active before you begin—this is what helps the bread rise naturally, without commercial yeast.

Step-by-Step Instructions

1. Combine the Ingredients
   Start by mixing the flour, sugar, and salt in a large mixing bowl. Add the warm water and the sourdough starter, and stir until a rough dough forms. Add in the softened butter, mixing until it’s fully incorporated. The dough will be soft and a little sticky—that’s exactly what you want.
2. Let the Dough Rest and Stretch
   Once mixed, cover the bowl with a clean towel and let the dough rest for 30 minutes. After resting, perform a set of gentle “stretch and folds.” To do this, grab one edge of the dough, stretch it upward, then fold it over itself. Do this 3–4 times around the bowl. Repeat this resting and stretching process two more times every 30 minutes.
3. Bulk Fermentation
   After the final fold, cover the bowl and let the dough rise at room temperature until it roughly doubles in size. This could take anywhere from 6 to 8 hours, depending on the temperature of your kitchen and the strength of your sourdough starter.
4. Shape and Pan the Dough
   Once the dough has doubled, turn it out onto a lightly floured surface. Shape it gently into a log shape and transfer it into a greased 9×5-inch loaf pan. Don’t press it down—just nestle it in gently.
5. Final Rise
   Cover the pan with a light cloth or plastic wrap and let the dough rise again until it rises just above the rim of the loaf pan. This might take 1–2 hours. Be patient here—the final rise gives the bread its beautiful shape and soft interior.
6. Bake
   Preheat your oven to 375°F (190°C). Bake the loaf for 35–40 minutes, or until the crust is a rich golden brown. It should sound hollow when tapped on the bottom. If the top starts browning too quickly, you can lightly cover it with foil halfway through baking.
7. Cool Completely
   Remove the bread from the pan and let it cool on a wire rack. Give it at least 1 hour before slicing. This helps set the crumb and keeps the inside from becoming gummy.

Storage Tips
One of the best things about this loaf is how well it stores. You can bake it once and enjoy it for days to come.

• Room Temperature: Wrap the cooled loaf in a clean kitchen towel or place in a bread bag. It will stay fresh for up to 3 days.
• Freezing: Let the bread cool completely, then wrap it in plastic wrap and place it in a freezer-safe bag. Freeze the entire loaf, or slice it beforehand so you can grab what you need. It will keep for up to 3 months.
• Reheating: To enjoy again, simply toast a frozen slice or let the loaf thaw at room temperature overnight.

Nutrition Information (Per Average Slice)
This is an approximate breakdown based on 12 slices per loaf:

• Calories: 160
• Carbohydrates: 28g
• Protein: 4g
• Fat: 3.5g
• Sugar: 1g
• Fiber: 1g

This bread provides a balance of carbs, a touch of protein, and healthy fats from the butter. It’s a wholesome option for everyday meals.

Serving Ideas
This sourdough sandwich loaf is versatile enough to enjoy in many different ways:

• Toasted with a little butter and honey or jam for a comforting breakfast
• Used as sandwich bread with deli meats, cheese, or fresh vegetables
• Paired with a bowl of warm soup or chili for a cozy dinner
• Topped with mashed avocado, a sprinkle of sea salt, and a drizzle of olive oil

You can even make French toast with it—it soaks up the mixture beautifully.

Variations & Add-Ins
Once you’ve mastered the basic loaf, you can customize it to fit your taste:

• For a nutty flavor: Substitute up to 50% of the all-purpose flour with whole wheat flour.
• For texture: Mix in 2 tablespoons of oats, chia seeds, or flaxseeds to the dough.
• For a savory loaf: Add fresh or dried herbs like rosemary, thyme, or oregano.
• For a cheesy twist: Sprinkle shredded cheddar or parmesan over the dough before baking.

These small tweaks can completely transform the bread while keeping the same easy process.

FAQ

Can I use a store-bought sourdough starter?
Yes, as long as it’s active and bubbly. Whether homemade or store-bought, it should be well-fed and ready to bake with.

What if I don’t have a loaf pan?
No problem. You can shape the dough into a round and bake it on a parchment-lined sheet pan or in a Dutch oven. The texture may vary slightly, but the taste will still be great.

Can I skip the butter?
You can, but the butter adds richness and softness. If you prefer to omit it, replace it with olive oil or leave it out entirely for a chewier crust.

How do I know when it’s fully baked?
Tap the bottom of the loaf—it should sound hollow. You can also use a thermometer: the internal temperature should be around 200°F (93°C).

Conclusion
Baking your own bread might seem like a big step, but this simple sourdough loaf proves that it doesn’t have to be difficult. With just a few ingredients and a little time, you can enjoy fresh, wholesome bread at home—without kneading, eggs, or stress.
Whether you’re making sandwiches, toast, or simply enjoying it warm with butter, this bread is sure to become a favorite in your kitchen. Give it a try—you might be surprised by how easy and rewarding it is to make.

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