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Easy Soft Sourdough Sandwich Bread (No Knead)

This is the easiest no kneed sourdough recipe for a delicious soft sandwich bread that kids and adults will love. It includes a no-knead method using a kitchenmaid mixer that’s perfect for doing an easy overnight rise and creates the softest, fluffiest sandwich bread with all the gut health benefits of a fermented sourdough. I swear you will never want to buy bagged grocery store bread again once you give this sourdough sandwich bread recipe a go!

This recipe is perfect for beginners and is nearly fail-proof. You’ll need an active starter to make any sourdough recipe. 

Easy Sourdough Sandwich Bread (No Knead)

If you follow my instagram you know how obsessed I am with this loaf. It is perfect for making kids a peanut butter and jelly, sourdough French toast or just a basic feel good piece of buttered toast. I normally make a sardine and mackerel salad sandwich for the kids with this soft bread.

This recipe is very simple, and very effective. The main thing you will have to remember when making this loaf is to WAIT. The final rise differs depending on the temperature of you house and the maturation of your yeast. but you want to make sure that dough fills up the pan you are baking it in. 

Sometimes this process can take up to 6 hours so make sure you give yourself plenty of time for the rise so you do not have a dense loaf.

INGREDIENTS YOU NEED TO MAKE THIS RECIPE

Tender squishy sourdough with a perfectly soft crust is easy to make with just a few simple ingredients. This recipe only uses wild yeast from your active starter, and no eggs, or milk required!

Here is everything needed to make the perfect sandwich loaf soft bread:

• Sourdough starter – active and bubbly
• Water – preferably filtered 
• All purpose flour – I prefer King Arthur Flour for this soft crust sourdough bread recipe
• Honey – I like using raw honey, Beekeepers Naturals makes my favorite wildflower honey 
• Oil- I like using avocado oil, but you could use coconut oil (melted) or olive oil
• Salt- may absolute favorite mineral rich salt is Celtic Sea salt 

No sourdough starter? I will have a “how to make a fast sourdough starter” in my Sourdough Starter post coming soon!

HOW TO MAKE EASY SOFT NO-KNEAD SOURDOUGH SANDWICH BREAD DOUGH

This delicate, soft crust sourdough bread recipe only needs just a few simple steps. You can make this recipe “same day” but the overnight rise makes a soft bread that’s far more flavorful than anything you’ll find at the grocery store.

Start it on a relaxing Saturday or Sunday evening, and then bake the next day or the day after. Make sure you leave enough time from bringing it from the fridge to the counter top to its final rise. After that final rise, the sourdough bread will be ready to slice and stack with your favorite sandwich ingredients.

Follow these steps to make this Kitchenaid no-knead sourdough sandwich bread dough:

1. In a Kitchenaid mixer mixer with a dough hook combine 1 cup of active starter, 2 1/2 cups of filtered water, 1 TBS of avocado oil (or coconut oil, or olive oil), 1 TBS of honey, 2 1/2 tsp of salt and let mix until combined (about 1 minute).
2. Next, on 2 speed, add flour one cup at a time until a ball forms and and comes clean off the sides of the bowl (your flour amount might differ by about 1/2 of a cup)
3. Let your dough knead for about 10-12 minutes. Your dough should be soft and stretchy but not sticky like a batter. (you might need to add more flour until the dough comes off the sides of the bowl)
4. Once your batter is done kneading, oil a bowl and transfer your dough into the bowl, covering it with plastic wrap.
5. Place dough in the fridge for 1-3 days
6. If you want same day bread, split your dough in half, form a cylinder sandwich loaf shape and let your two loaves rise in loaf pans for about 4-6 hours.

HOW TO BAKE EASY SOFT NO KNEAD SOURDOUGH SANDWICH BREAD

Lightly spray a 9” x 5” loaf pan with avocado oil spray if you have it. If not any oil will do. Then tighten the loaf by gently rolling and pulling the dough to create surface tension. 

Transfer to the prepared loaf pan with the seam side down. Cover with a towel or plastic wrap (or even a shower cap) and let the loaf rise for another 2-4 hours, until it has doubled in size.

When it has risen over the size of your loaf pan, bake at 375 for 35 minutes or until the internal temperature reaches 180. Let your loaf cool for 5 minutes in its pan and then transfer it to a cooling rack or it will get soggy from condensation. This is optional, but you won’t regret rubbing the top of the loaf with butter while its still hot. Let it cool for an hour before storing or slicing into it.