Whole Wheat Sourdough Sandwich Bread

Written By Palouse Heritage

Best with:Turkey Red Wheat

Adapted from The Pantry Mama

Thanks to our friend Teresa of Puyallup, WA for sharing this recipe. We’re publishing it here as a guest post. Enjoy!

Soft, hearty, and perfect for everyday slicing with 100% heritage whole grain

There’s something special about a true whole wheat sandwich loaf, especially when it’s made with freshly milled heritage grain.

This sourdough sandwich bread is soft, lightly sweetened with honey, and has a tender crumb that makes it perfect for toast, sandwiches, and everyday use. Unlike many dense whole wheat loaves, this one is light, sliceable, and family-friendly, a great entry point into baking with whole grain flour.

Why Bake This with Heritage Grain?

Using freshly milled heritage wheat (like Turkey Red, White Sonora, or Amber Eden) brings out:

  • Rich, natural sweetness

  • Better digestibility

  • Fuller nutrition (bran + germ intact)

  • A deeper, more authentic wheat flavor

Because fresh-milled flour absorbs more water, you may need to slightly increase hydration when using home-milled flour. 

Ingredients

  • 500g whole wheat flour (fresh milled preferred)

  • 100g active sourdough starter (bubbly and doubled)

  • 350g water (original recipe calls for 300 but we’ve found 350 to be better for fresh milled heritage whole grain flour)

  • 60g butter (softened)

  • 30g honey

  • 15g salt

👉 Optional: add 50g of rolled oats for a softer, more tender crumb and comforting flavor

👉 Optional: substitute olive oil for butter for a dairy-free loaf

👉 Optional: swap honey for maple syrup


This enriched dough (butter + honey) creates a softer, more tender sandwich-style crumb compared to rustic sourdough. 

Equipment

  • Stand mixer (helpful but optional)

  • Loaf pan (approx. 1.5 lb / 5” x 10”)

  • Mixing bowl

  • Dough scraper

Instructions

1. Mix & Autolyse

Combine starter, flour, water, and honey until a shaggy dough forms.

Rest for 30 minutes.

2. Add Enrichments

Add salt and butter. Mix until incorporated.

Rest another 30 minutes.

3. Knead

Knead until smooth and elastic (5–6 minutes total, with a short rest midway).

The dough should become soft, stretchy, and slightly tacky.

4. Bulk Fermentation

Cover and let rise at room temperature until just under doubled.

⏱ This may take longer than typical sourdough due to the butter-enriched dough. 

5. Shape

Gently turn dough onto the counter and shape into a rectangle.

Roll tightly into a loaf and place into a greased pan.

6. Final Proof

Let rise until the dough has puffed up and fills the pan.

7. Bake

Bake at 375°F (190°C) for ~40 minutes, until golden brown.

Cool completely before slicing.

Serving Ideas

This is your go-to everyday loaf:

🥪 Sandwiches (PB&J, turkey, grilled cheese)

🍞 Toast with butter and honey

🥑 Avocado toast

🍳 Breakfast sandwiches

💡 Tips for Best Results

  • Use an active, strong starter for good rise

  • Fresh milled flour = increase water slightly if needed

  • Don’t over-proof; aim for just under doubled during bulk

  • Let the loaf cool fully before slicing for best texture

🌿 The Palouse Heritage Touch

This recipe truly shines when made with Turkey Red, featuring its hearty, robust, classic wheat flavor. But you can also consider using 100% of, or blending, the following:

Fresh milling right before baking elevates both flavor and nutrition in a way store-bought flour simply can’t match.

Final Thought

This is the kind of bread that brings everything full circle:

heritage grain → fresh flour → nourishing food → your table.

Simple. Honest. Real.

Happy baking!

Palouse Heritage
Next

Whole Grain White Sonora French Bread