Soft Sourdough Sandwich Bread (Easy Vegan-Friendly)

This soft sourdough sandwich loaf is everything I love about homemade bread—light, tender, warm, and perfect for slicing into cozy sandwiches or toasting with jam on a slow morning.

Ingredients

4 cups All-Purpose Flour (more for kneading)

1-1/2 tsp Sea Salt

1 Tbsp Sugar (optional, helps browning & softness)

1 cup Active Sourdough Starter (fed + bubbly)

1 cup Lukewarm Water (add 1–2 tbsp extra only if needed)

2 Tbsp Olive Oil, Coconut Oil, or Melted Vegan Butter

There’s something so comforting about a simple sourdough loaf that doesn’t require a single stretch or fold yet comes out beautifully soft every time. This recipe has become one of my go-to bakes when I want an easy, reliable sandwich bread that rises tall and feels nostalgic, like the homemade loaves I grew up seeing on kitchen counters.

It’s made with all-purpose flour, so the crumb stays extra tender and fluffy—truly perfect for toast, sandwiches, or even French toast on the weekend. I love how effortless it is: mix, knead a few minutes, rise, shape, and bake—simple, cozy, and delicious.

Instructions

In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar. Add the sourdough starter, water, and oil. Stir until a shaggy dough forms and everything is mostly combined.

Transfer the dough to a lightly floured counter and knead until smooth, soft, and slightly tacky but not sticky. If it feels too dry, wet your hands and knead again. If too sticky, sprinkle in a tablespoon of flour.

Place the dough in a lightly oiled bowl. Cover and let rise until puffy and about 70–80% larger. It doesn’t need to fully double.

Gently deflate the dough and press it into a rectangle. Roll it up tightly like a cinnamon roll, pinch the seam, and place it seam-side-down into a greased loaf pan.

Cover and let the dough rise until it's very puffy and about 1 inch above the pan rim. If your kitchen is cool, give it more time.

Preheat your oven to 375°F (190°C). Brush the top with water, plant milk, or melted vegan butter. Bake for 35–40 minutes, until golden brown. If it browns too quickly, tent with foil during the last 10 minutes.

Remove from the pan and cool at least 1 hour before slicing. This keeps the crumb soft and prevents tearing.