Sourdough Sandwich Loaf Recipe for Busy Moms (Adaptable for Instant Yeast!)

I’ve been on the hunt for a good sandwich loaf recipe because my family enjoys sandwiches and toast from a loaf rather than an artisan bread. I also wanted to keep the recipe as simple as possible—no eggs, no butter, no milk—while still capturing the same texture/taste of my memere’s famous sandwich bread.

I personally don’t like kneading with a stand mixer or my hands (as you usually do for yeast bread) because I can’t get the right dough texture, and my loaves would turn out crumbly. Instead, I prefer to let the dough sit and hydrate for a long time, then do the stretch and fold technique as you do with an artisan sourdough bread recipe.

Even though it takes a little more time, it feels less hands on and the results are so much better— with the sourdough taste and all the benefits.

If timing is a struggle, this recipe is so flexible and you can use the fridge to slow down the rise time or speed it up by using a warmed oven (or warm area in your house, e.g. warm spot by a sunny window).

I started out with this great sandwich bread recipe* and adapted it to my preferences, to make it with sourdough and a few other tweaks. I hope you enjoy it and learn to love sourdough as much as I do! 

If you’re not using sourdough yet, this recipe can also be made with instant yeast. Instructions also included in this recipe. 

*https://youtu.be/ZyT2prbPTMQ?si=9Igp7HSHfHGcBWR2

Sourdough Sandwich Loaf Recipe for Busy Moms (Adaptable for Instant Yeast!)

Makes 2 loaves

Ingredients:

• 2 3/4 cups warm water 650-750g

• 1/2 cup active sourdough starter 65-100g or 1.5 tablespoons instant yeast

• ~ 1/4 cup sugar or honey 45-55g

• ~ 1/4 cup + 2 tablespoons light-tasting oil (I use avocado or olive oil) 55-70g

• ~ 6 cups all-purpose unbleached flour (you can mix with freshly milled or whole wheat flour, but keep the majority all-purpose) *** 900-950g

• 2 1/2 teaspoons salt (non-iodine) 12-16g

I have included the metric amounts for those who prefer to use a scale. However, as you can see it doesn’t have to be exact and it still turns out great.

*** If you’re using instant yeast, the amount of flour could range from 6-8 cups. The main point is that after mixing/kneading, you want enough flour that you can pull the dough between your fingers and it hold together well (doesn’t break too easily), but not too much flour or else you’ll have a dense/crumbly loaf. This is one reason why I prefer using sourdough and the stretch and fold technique. To me, it has less room for error and is more forgiving.

Instructions:

1. Mix the starter(or yeast), water & sugar: ½ cup starter (or 1 1/5 T. yeast), 2 ¾ cup water, ¼ cup sugar

In a large mixing bowl or container, combine the warm water, sugar and either the active sourdough starter or instant yeast (if using yeast, let it sit for 5 minutes to activate). 

2. Add the oil, flour, & salt: ¼ cup +2 T of oil, ~ 61/2 cup flour, 21/2 t. salt

Sourdough: Add the oil, followed by all the flour. Sprinkle the salt on top and mix into flour (this helps prevent it from directly touching and weakening the sourdough).

Yeast: Add oil and 3 cups of flour. Mix and let rest for 10 minutes until small bubbles start appearing. then add 3 more cups of flour to start, and add more if you think it’s needed.

3. Hydrate the Dough: 

Sourdough: Mix everything together until it forms a shaggy, wet dough. Cover the bowl with a lid and let it rest for at least 30 minutes (but ideally 1 to 2 hours) to allow the flour to fully hydrate and relax.

Yeast: use a stand mixer or hand-knead for 10 minutes or until the dough is holding together better than when you started out, but will probably still be a bit sticky.

4. Stretch & Folds (for Sourdough Version Only): 

After the rest period, perform the stretch and folds. I usually do at least two rounds (around every 15-30 minutes), but you can do 4 total if you have time.

5. The First Rise: 

Sourdough: Let the dough bulk rise. It’s up to you for how long, but until at least doubled is ideal. I leave mine overnight, around 12 hours. Just make sure you leave in a large enough container or big bowl because it could grow more than double. I wouldn’t go past 12 hours because you could over-ferment and be left with a sticky mess. *Put the dough in the fridge overnight if it is going to be longer than 12 hours. Then continue with Step 6 in the morning (it will ferment very slowly in the fridge and then again in the final rise).

Yeast option: Let rise until doubled. Depending on the temperature of your house, the timing can range from 30 minutes to 1.5 hours. Then punch down and go to Step 6.

6. Divide & Shape:

Turn the dough onto the counter and divide it into two equal portions. I like to use oil on the counter and on my hands for less sticking. Shape each portion into a loaf and place them into greased/ or parchment-lined loaf pans.

7. Final Rise:

Cover the pans loosely with plastic wrap sprayed with oil (to prevent sticking). Let the dough rise at room temperature until they slightly rise over the edge of the pans. To make it rise quicker, place it in the oven with the light on or on ‘proof’ if your oven has that option. You could also put the loaves in the warmest room of the house/in a sunny window.

This can take up to 1-4 hours for sourdough, or 30-45 minutes for instant yeast. If you over-proof, your dough may collapse. If you under proof, your loaf may be dense.

8. Bake: 

Preheat the oven to 370°F. Bake the loaves for about 35-45 minutes, or until they turn golden brown on top. 

9. Cooling:

After removing from the oven, remove the loaves from their pans 5-10 minutes after they come out to prevent soggy bottoms. Let them cool completely on a wire rack standing upright—ideally for 12 hours or overnight—before slicing.

Tips for the Best Sandwich Loaf:

• If your loaf pans tend to stick, coat pans with oil and use a strip of parchment paper to line the bottom and sides.

• Let the dough rise just above the rim of the pan before baking (unless you have very shallow loaf pans. In that case, rise just before doubled). Be careful not to over-proof.

As you can see, this recipe is very adjustable and the best way to get good results is to make it a few times – if you fail the first couple, it is a great learning lesson! And you can use that loaf in casseroles, stuffing, or make breadcrumbs out of it. 

I hope this recipe makes sourdough more approachable and practical for your busy life—enjoy! 

If you are interested in learning about sourdough and how to maintain a starter… stay tuned! I’ll be offering a how-to course and selling sourdough starter soon, so you can start baking with sourdough in your own home.