Honey Wheat Sourdough Sandwich Bread and Buns

By: Amber Grangroth

Honey Wheat Sourdough Sandwich Bread the perfect everyday bread to have on hand for you and your family! It is slightly sweet and has the depth of flavor from the sourdough and whole wheat flour. It’s soft and chewy and absolutely delicious! And on baking day, your home will smell heavenly!

Honey wheat sourdough is delicious toasted with butter and jam with breakfast. Or slathered with peanut butter and sliced bananas alongside a cup of coffee!

Make a cold or hot sandwich, grilled cheese with lots of cheese and butter! Yum!

This recipe makes four loaves of bread or 48 buns or any combination. Each loaf can be divided to make 12 buns.

Honey wheat sourdough will freeze beautifully, bake once and have bread all week! You can slice and then freeze and use slices as needed.

I like to use my Bosch mixer to mix and knead this dough, but it can be mixed by hand in a large bowl just as well.

After it’s mixed and kneaded well, cover and let raise until double. Then dump out onto a lightly floured surface and divide into loaves. If making buns, divide each loaf into 12 and create little rounds. Place on a greased baking sheet to raise. If making loaves, place in greased loaf pans and let raise until doubled.

You can place the loaf pans in the fridge, covered with saran wrap, if your house is warm or you want to buy some extra time before baking. I have left them covered on the counter overnight for about 8-10 hrs and then baked first thing in the morning. Note: the dough may over proof if doing this, depending on how warm your house is. That’s a risk I was willing to take!

Once baked, cool on a wire rack and store in an air tight bag or freeze. Enjoy!

Honey Wheat Sourdough Sandwich Bread and Buns Recipe

Ingredients:

3 1/2 cups warm water
2 1/2 cups active sourdough
3/4 cup honey
1 stick butter, melted, or 1/2 cup oil
1 1/2 Tbsp salt
4 cups whole wheat flour
5 1/2- 6 1/2 cups bread flour

Instructions:

In a large bowl or mixer, add water, sourdough starter, honey, melted butter and mix well.

Add in the salt and whole wheat flour and mix to combine.

Add the bread flour one cup at a time until the dough isn’t too sticky and can be kneaded without getting stuck to your hands.

Knead for 5-10 minutes until smooth and elastic. Place in a large bowl and cover and let raise until doubled. This may take about 4-12 hours, depending on the temperature of your home and the strength of your sourdough starter.

Once the dough has doubled, dump out onto a lightly floured surface and divide into four even parts.

At this point, you can either form loaves and place in greased bread pans and cover with plastic wrap to let rise. Or, divide each part into twelve buns and place on a greased baking sheet and let raise until doubled. If needed, place in the fridge to long ferment and slow the rising time.

Once the dough has doubled, remove covers. Preheat the oven to 350°F and bake for about 30 minutes for bread and 20-22 minutes for buns.

Let cool completely on a wire rack and store in a bag in the pantry or freeze until needed.

Enjoy!