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honey wheat sourdough sandwich bread

Soft Honey Bran Sourdough Sandwich Bread

AuthorBronwyn Case
The perfect loaf for anyone who loves a wheaty and slightly sweet flavour! This Honey Bran Sourdough Sandwich Bread is one of my favourites—it’s soft, slightly chewy, sweet, and full of rich, fermented flavour. Perfect for sandwiches, toast, French toast, or even bread pudding!
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Prep Time45 minutes
Cook Time45 minutes
Ferment 1 day
Total Time1 day 1 hour 30 minutes
Servings1 Loaf

ingredients
  

  • 150g Active Sourdough Starter
  • 250g Water
  • 250g White Flour
  • 125g Whole Wheat Flour
  • 25g Honey
  • 1/4 cup Bran
  • 10g Salt

instructions
 

  1. Prepare the Dough: In a sturdy mixing bowl, add lukewarm water, honey, and active sourdough starter. Mix with a wooden spoon or spatula until starter is dissolved.
  2. Mix the Flours & Initial Rest: Add white flour, whole wheat flour, and bran to the mixture. Mix until everything is fully incorporated and no dry bits remain. Cover the bowl and let the dough rest for 1 hour (autolyse).
  3. Add Salt: Sprinkle salt on your dough with a splash of water. Squish in with your hands, thoroughly until the salt is completely dissolved and dispersed. Let rest for 30 minutes.
  4. First Stretch & Fold (After 30 minutes): Stretch the dough from one side, fold it over itself, and repeat 4-8 times. The dough should feel tighter and stronger after folding. Cover and rest for 30 minutes.
  5. Second Stretch & Fold (After 30 Minutes): Repeat the stretch-and-fold process. The dough should feel smooth and elastic after the second round. Cover and let it rest for bulk fermentation.
  6. Bulk Fermentation: Let the dough rest until nearly doubled in size.
    – Cold kitchens (below 68°F/20°C) – This may take 10-12 hours.
    – Warm kitchens (above 75°F/24°C) – This may take 4-6 hours.
  7. Shape the Dough + Bench Rest: Turn the dough onto a lightly floured counter. Shape into a round ball and let it rest for 30 minutes. If the dough still feels tight after resting, let it sit for an extra 30 minutes.
  8. Prepare Loaf Pan: Grease with butter and flour, or line with parchment paper.
  9. Final Shaping & Cold Proof: Flip dough ball over (smooth side down). Gently shape into a log, folding the sides in and rolling it into a tight, smooth loaf. Place the shaped dough seam side down into loaf pan. Cover and place in the fridge for 8-24 hours for a cold proof.
  10. Bake the Bread: After the cold proof, preheat your oven to 500°F (260°C). Place a metal baking tray or muffin tin at the bottom of the oven with water in it (for steam).
  11. Score the Loaves: Once oven is preheated and water is steaming, take the loaf out of the fridge. Lightly dust the surface with flour and score the top with a sharp knife or lame.
  12. Bake with Steam: Open the oven, place the loaf inside. It should be steamy! Close the oven door quickly to trap the steam.
  13. Lower the Temperature & Bake: Reduce oven temperature to 375°F (190°C). Bake for 40-45 minutes, or until the crust is golden brown and crispy.
  14. Cool & Enjoy: Once baked, remove the loaf from the oven and transfer them to a cooling rack. Let them cool for at least 1 hour before slicing. Enjoy with honey butter!

notes

  • Using a kitchen scale is recommended for the most accurate results.
  • Hydration is about 74%, so expect a slightly sticky but manageable dough.
  • Every oven is different, keep an eye on your loaf during baking to ensure it's not getting too dark too quickly.