Milk and Honey Sourdough Sandwich Bread recipe makes a lovely loaf of sliceable bread with a soft tender crumb. Perfect for sandwiches, Panini and toast.We made this Video To help you see the entire process with all the steps involved. This video is of Our Beginner Sourdough Bread Recipe but the process is very similar and the bread making techniques are the same.
Our Beginner Whole Wheat Sourdough bread Recipe may also be of interest to you. It uses white whole wheat flour (nutritionally the same as brown flour) for ease of handling and a lovely bread texture.
The Long cold rise method and no knead stretch and fold sourdough bread recipes are all similar in the techniques they use.
Milk and Honey Sourdough Sandwich bread recipe is Sasha Hunter’s creation. She has worked in bread many years (Sourdough for the last two years)and is an AMAZING bread baker. But that is just her hobby. She also creates outstanding cakes and cupcakes professionally for special events. Follow Sasha on Instagram and Facebook to see her work.
Sasha posted this amazing recipe on the Perfect Sourdough FaceBook group. I hang out in these sorts of places and stalk the baker threads and learn a LOT from all sorts of experienced sourdough bakers. Both professional and home bakers. I highly recommend this group if you need inspiration, have questions, or just want to share your bakes. Fun!!
Anyway, I contacted Sasha and she generously agreed to contribute her recipe to you. Thank you Sasha! Her Bio is posted under the recipe card if you want to read her fascination baking (and life) journey.
I’ve been making this delicious bread for several months now. I have ‘messed’ with it several times. Not on purpose. Life just happens sometimes and things(like rising times) have to adjust. This wonderful recipe adjusts to the realities of life very well indeed. We are currently enjoying it for breakfast lunch and dinner. This is VERY reliable, flexible and forgiving recipe.
Our Beginner Artisan Sourdough bread is an open crumb bread with a crusty crust and fantastic artisan bread flavor. Dave absolutely devours it. BUT…
That holey crumb is problematic (for me at least-Dave doesn’t mind) when warm butter, mayo and other sauces slide through the open holes in the bread and drip all over. Milk and Honey sourdough bread is much better suited to a Meatloaf sandwich ,or warm toast and butter.
I should never photograph food hungry. I took a lunch break and made a Grilled Polish and Sauerkraut Sandwich to show you this bread in action. Marvelous filling sandwich on one slice of bread!
I have spent the last month or so trying to fail this recipe so I could give you tips and tricks on it. I have cut the recipe in half and doubled it and the bread was still great and rose well (But it Rose MUCH better when I used the high protein flours she recommends).
I played with the rising times, made it with both volume measurement and weight and even played with the baking instructions to make it perfect for my oven. Her instructions are rock solid. We always had a good loaf. But the BEST loaf is definitely achieved when the recipe is followed accurately.
I ALWAYS make more than we need and freeze the extra loaves. This recipe freezes well at least two weeks. The loaves defrost beautifully and make great toast and sandwich bread. I keep my homemade loaves in a loose plastic bag in my dutch oven on my counter. It works great as a bread box!
Click HERE for a video to walk you through the basic process of making sourdough bread. The recipe in the video is for my beginners Artisan Sourdough Bread. The process is pretty much the same and will help you with the technique of stretch and fold and forming the loaves for the final rise.
TIPS FOR THIS RECIPE:
- TIP: Keep the recipe proportions correct! And follow all the processes in order every time. Yes you can fudge the rising times a bit but do this as a matter of experiment AFTER you learn the recipe as it is written. There are good reasons Sasha makes her wonderful bread using this method. Trust this recipe!
- TIP: Make sure your starter is active and ready to bake bread. I’m using this 100 percent hydration starter.
How do you know that your starter is ready to make bread?
Do the Float test! Drop a teaspoonful of starter into a cup of water and see if it floats. It should pop up to the top of the water in a nice solid mass with good spring and life.
For best results for ANY sourdough bread baking recipe keep feeding your starter until it is VERY active (it should bubble and talk to you a bit). If it floats up on top of the water you drop it into in a bouncy solid mass and stays there a while (several minutes) without dissolving you are ready to bake. If it sort of barely lifts off the bottom and spreads out or is not all together at the surface… keep feeding it. Your starter is still too hungry to work well.
Mind the Flours you use: Sasha made me go find the flours she recommends to make this recipe for the post. WHAT an improvement to the rise. Thank you Sasha!
A high protein flour like Montana Wheat Flour. I prefer the Wheat Montana and Central Milling Flours. Organic and non GMO contribute greatly to good bread! The addition of enzyme boosters such as rye flour are very helpful to feed your starter as a little treat!
The crumb structure:
- You actually have complete control over this aspect. By completely de-gassing the dough before shaping you can achieve a very even, and closed structured crumb perfect for slathering with mayo etc. On the flip side, you can create an open and lofty structure by handling your dough very gently when shaping and only degassing what’s absolutely necessary.
- Hydration (total liquid content) and protein content (which affects gluten development and elasticity, i.e. the bread’s ability to hold it’s gas bubbles) will greatly affect your results as well.
- Don’t expect to obtain equal results with all purpose flour if a recipe calls for bread flour. It’s all about protein content. By paying attention to these aspects you can easily manipulate your loaves without changing your recipe.
- This recipe also makes a beautiful pan loaf, which I fully de-gass (with a rolling pin) before shaping. Rise time will increase, but that always varies. Learning to judge your doughs in the fermentation process as well as final rise period comes with practice.
In short, bread can be a wonderful stand alone food but it needs to serve as a vehicle for whatever deliciousness we are placing upon it!
- Over-Caramelization due to sugar content: how to work with this for perfect results…
- SCORING TIP: slash your loaf assertively down the center and end to end. Optionally, slash the “leaf” pattern on either side of the center slash.
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Milk & Honey Sourdough Sandwich Bread
NOTE: My oven is hot and does tend to darken the crust a bit no matter what I do to compensate for that. I made this latest loaf with all of Sasha’s instructions but it did darken more than hers does. But it is a soft crust and very delicious in sandwiches.
-By Sasha Hunter
Yield: 2 large loaves (reduce by 50% for 1)
74 Calories / Serving
- Fat 5% 3 g
- Carbs 3% 9 g
- Protein 4% 2 g
***Note: Seasonal temperatures greatly affect the speed at which dough ferments. Keep a watchful eye on its progress. Make sure not to over proof. Your dough may need to be shaped sooner than 24 hours depending upon activity. The nutritional information on this recipe is going to change according to the flour and other ingredients you choose to use. If made as directed the slices size will also somewhat affect serving size. We usually eat one half of a slice of these large loaves and cut it down the middle for a sandwich. That means we are getting twice the servings noted in this recipe.
STRETCH AND FOLDS:
RAISING THE LOAVES
Serving Size: 1 Slice of bread
Amount Per Serving:Calories: 74
***Note: Seasonal temperatures greatly affect the speed at which dough ferments. Keep a watchful eye on its progress. Make sure not to over proof. Your dough may need to be shaped sooner than 24 hours depending upon activity.
The nutritional information on this recipe is going to change according to the flour and other ingredients you choose to use. If made as directed the slices size will also somewhat affect serving size. We usually eat one half of a slice of these large loaves and cut it down the middle for a sandwich. That means we are getting twice the servings noted in this recipe.