Super Soft Fresh Milled Sourdough Sandwich Bread
In the bustling rhythm of daily life, finding time for the slow, patient art of sourdough baking can feel like a luxury. That’s why I’m excited to share my recipe for Super Soft Fresh Milled Sourdough Sandwich Bread—a same-day wonder that brings the wholesome goodness of homemade bread to your table in just a few hours.
In my home, where time is often measured in the laughter of children and the clatter of pots and pans, each rise takes about 3 hours. It’s a process that fits snugly into the ebb and flow of our day, allowing us to savor the joy of freshly baked bread without sacrificing precious moments with loved ones.
This bread is more than just a recipe; it’s a reflection of our commitment to nourishing our bodies and souls with simple, wholesome ingredients. The use of fresh milled flour adds a depth of flavor and texture that is simply unparalleled, while the soft, fluffy crumb makes each slice a delight to enjoy, especially when paired with our favorite sandwich fillings.
So, if you’re looking to bring the magic of sourdough into your home without the long wait, I invite you to give this recipe a try. It’s a testament to the fact that sometimes, the most delicious things in life are also the simplest.
I love making these loaves in USA Pullman pans for a tall, beautiful loaf.
Shop my favorite products for this recipe:
Bosch mixer Use code LOVELYBELLBAKES20 for $20 off!
Grain mill Use code LOVELYBELLBAKES20 for $20 off!
*As an Amazon Associate, I earn from qualifying purchases. This means that when you click on an Amazon link on this site and make a purchase, I may earn a small commission, which helps support the work of this blog. Rest assured, I only recommend products that I genuinely love and use myself. Thank you for supporting Lovely Bell Bakes!
What you’ll need to make Super Soft Fresh Milled Sourdough Sandwich Bread:
2 9inch Loaves
- 700 g Hard white wheat flour 5&1/2 cup 3&2/3c wheat BERRIES
- 420 g Water 1&3/4 cup
- 400 g Active sourdough starter 2 cup 100% Hydration
- 64 g Honey 3 Tablespoon
- 40 g Oil 3 Tablespoon
- 13 g Sunflower lecithin 1&1/2 Tablespoon Can substitute with 1 egg
- 27 g Vital Wheat gluten 3 Tablespoons optional
- 15 g Salt 3 teaspoon
1 13in Loaf
- 525 g Hard white wheat flour 4&1/4 cup 2&3/4 cup wheat BERRIES
- 315 g Water 1&1/3 cup
- 300 g Active sourdough starter 100% Hydration
- 30 g Oil 2&1/4 Tablespoon
- 48 g Honey 2&1/4 Tablespoon
- 20 g Vital wheat gluten 2 Tablespoon Optional
- 10 g Sunflower lecithin 1 Tablespoon
- 11 g Salt 2&1/4 teaspoon
Instructions:
Start by milling your grain.
Starting with the water, put everything in the mixer bowl EXCEPT the salt. Knead on speed 2 (if using KitchenAid) until all ingredients are well incorporated and a ball of dough forms. Let rest for 15-20 min covered with a damp towel or plastic wrap.
Add in the salt and continue to knead for about 8-10 minutes.
Put dough into an oiled bowl. Cover. Let rise until doubled in size. About 3 hours depending on the temperature in your home.
Once dough has doubled, punch down and divide dough in half to make 2 loaves. I like to weigh mine, but you can also eyeball it.
Shape dough into a log, making sure to build tension in the dough to increase gluten strength and oven spring. Place dough in oiled bread pans.
I am using 2 9x4x4 USA Pullman pans which really helps to produce a nice tall loaf. A 9×5 pan would work as well. 8×4 would be too small.
Let the dough rise until it has doubled in size and just over the rim of the pan. Bake at 350 for 35-40 min or until breads internal temperature is 190-200F. Immediately remove from pan and place on cooling rack. For best results, wait until bread is fully cooled to cut, about 2 hours. Enjoy!
Super Soft Fresh Milled Sourdough Sandwich Bread
Equipment
- 1 Stand mixer
- 2 9×4 or 9×5 Loaf pans
Ingredients
2 9inch Loaves
- 700 g Hard white wheat flour 5&1/2 cup 3&2/3c wheat BERRIES
- 420 g Water 1&3/4 cup
- 400 g Active sourdough starter 2 cup 100% Hydration
- 64 g Honey 3 Tablespoon
- 40 g Oil 3 Tablespoon
- 13 g Sunflower lecithin 1&1/2 Tablespoon Can substitute with 1 egg
- 27 g Vital Wheat gluten 3 Tablespoons optional
- 15 g Salt 3 teaspoon
1 13in Loaf
- 525 g Hard white wheat flour 4&1/4 cup 2&3/4 cup wheat BERRIES
- 315 g Water 1&1/3 cup
- 300 g Active sourdough starter 100% Hydration
- 30 g Oil 2&1/4 Tablespoon
- 48 g Honey 2&1/4 Tablespoon
- 20 g Vital wheat gluten 2 Tablespoon Optional
- 10 g Sunflower lecithin 1 Tablespoon
- 11 g Salt 2&1/4 teaspoon
Instructions
- Start by milling your grain.
- Starting with the water, put everything in the mixer bowl EXCEPT the salt. Knead on speed 2 (if using KitchenAid) until all ingredients are well incorporated and a ball of dough forms. Let rest for 15-20 min covered with a damp towel or plastic wrap.
- Add in the salt and continue to knead for about 8-10 minutes.
- Put dough into an oiled bowl. Cover. Let rise until doubled in size. About 3 hours depending on the temperature in your home.
- Once dough has doubled, punch down and divide dough in half to make 2 loaves. I like to weigh mine, but you can also eyeball it.
- Shape dough into a log, making sure to build tension in the dough to increase gluten strength and oven spring. Place dough in oiled bread pans.
- I am using 2 9x4x4 USA Pullman pans which really helps to produce a nice tall loaf. A 9×5 pan would work as well. 8×4 would be too small.
- Let the dough rise until it has doubled in size and just over the rim of the pan. Bake at 350 for 35-40 min or until breads internal temperature is 190-200F. Immediately remove from pan and place on cooling rack. For best results, wait until bread is fully cooled to cut, about 2 hours. Enjoy!