Sourdough sandwich bread offers a delightful twist on the classic loaf, combining the tangy flavour of sourdough with the soft, airy texture perfect for sandwiches. This homemade bread boasts a subtle sourness that pairs well with both savoury and sweet fillings, making it a versatile addition to any meal. Unlike store-bought bread, this sourdough version is free of preservatives and additives, ensuring a wholesome and nutritious option for your family.
More about Sourdough Sandwich Bread
Baking sourdough bread at home can be a rewarding experience. The process of nurturing a sourdough starter and watching it transform simple ingredients into a beautifully risen loaf is truly magical. This recipe simplifies the steps, making it accessible even for beginners, while still delivering bakery-quality bread that will become a staple in your kitchen.
Ingredients:
- 1 cup active sourdough starter
- 1 1/2 cups warm water
- 4 cups bread flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil or melted butter
Instructions:
- Activate Starter: Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before you plan to start baking.
- Mix Dough: In a large bowl, combine the sourdough starter and warm water. Stir in the sugar, salt, and olive oil or melted butter. Gradually add the bread flour, mixing until a shaggy dough forms.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
- Shape Dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second Rise: Cover the loaf pan with a cloth and let the dough rise again for 2-4 hours, or until it has risen slightly above the rim of the pan.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Ideas for Serving
- Classic Sandwiches: Use this bread for classic sandwiches like BLTs, grilled cheese, or turkey and avocado.
- Toast: Toast slices and top with butter, jam, or avocado for a delicious breakfast or snack.
- French Toast: Transform day-old sourdough bread into a decadent French toast for a weekend brunch.
Nutritional Information (per slice)
- Calories: 120
- Fat: 2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
History
Sourdough bread dates back thousands of years and was a staple in ancient Egyptian diets. The natural fermentation process, which uses wild yeast and lactic acid bacteria, was discovered accidentally but has since become a cherished method for bread making. The use of sourdough in sandwich bread adds a depth of flavour and nutritional benefits, thanks to the fermentation process.
FAQs
Q: How do I know if my sourdough starter is active?
A: An active starter should be bubbly and have a pleasant, slightly tangy smell. It should also double in size within 4-6 hours of feeding.
Q: Can I use whole wheat flour instead of bread flour?
A: Yes, you can substitute whole wheat flour for part or all of the bread flour. Keep in mind that whole wheat flour may result in a denser loaf.
Q: How do I store the bread?
A: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast slices directly from the freezer.
Q: What if my bread doesn’t rise properly?
A: Ensure your sourdough starter is a
