Milk And Honey Sourdough Sandwich Bread
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Our Milk and Honey Sourdough Sandwich Bread recipe makes a lovely loaf of sliceable bread with a soft tender crumb. Perfect for sandwiches, paninis and toast this recipe is formed in loaf pans for a dense crumb that will hold together.
If you prefer the traditional sourdough boule with an open crumb and crunchy crust, we have instructions for both in this post. This is a beautiful bread that can be enjoyed any way you prefer. With the addition of good quality honey, warm milk, eggs and warm butter this sourdough loaf has a sweeter flavor profile that everyone raves about.
Sourdough baking can be an intimidating feat for many, but in this post we walk you through all of the steps in a clear and concise way so that you are successful in baking your own sourdough bread. If you feel you need further help with the processes, visit our Sourdough Baking Hub for all of our sourdough baking guides.
Beginner Artisan Sourdough Bread Recipe
We made this Video (see sidebar) To help you see the entire process with all the steps involved. This video is our Homemade Food Junkie sourdough tutorial on the Beginner Artisan Sourdough Bread Recipe . Find all of our Sourdough Bread Recipes here.
It will show you how to make sourdough bread in this recipe too. The long cold rise method and no knead stretch and fold sourdough bread recipes are all similar techniques. Once you master one of these sourdough recipes the others will be a snap.
This Milk and Honey Sourdough Sandwich bread recipe is Sasha Hunter’s creation. She has worked in bread many years (Sourdough for the last three years) and is an amazing bread baker. Follow Sasha on Instagram and Facebook to see her work and read her bio further on in our post.
What does adding milk and honey do to Sourdough Bread?
All sourdough bakers know that traditional sourdough is a very basic recipe consisting of your active starter, water, flour and salt. So what happens when you add additional ingredients such as honey or milk?
When you add milk to a sourdough bread recipe it will give the the loaf a softer crust that is perfect for sandwich style slices. It will also cause the crust to darken more than usual due to the caramelizing lactose sugars. Milk introduces fat to the recipe, as well as more sugars.
When honey is added to a sourdough loaf the most noticeable difference will be in the flavor. Honey will of course reduce the sour flavor that is prominent in sourdough breads, as well as adding a slightly sweet profile. Honey will also reduce the bulk ferment time that is needed, as well as aiding in a softer crumb.
Is Sourdough Bread really good for your digestion?
Studies have been done that show sourdough bread acts as a prebiotic, this means that the bread helps feed good bacteria in your guts. We all need good bacteria for a healthy and stable digestive system and sourdough bread can help with that. The natural yeast is beneficial and the no fuss recipes keep it simple and straightforward with good clean ingredients. Read more on Why sourdough is Good For You.
This recipe makes a beautiful hot sandwich, a classic PB&J, or a scrumptious slice of avocado toast.
Helpful tips For the Milk and Honey Sourdough Sandwich Bread
- 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 once you learn the recipe as it is written.
- Make sure your starter is active and ready to bake bread.I’m using this 100 percent hydration sourdough bread starter.
- Hot temps will easily over proof a loaf. Learn to watch the dough and be careful of overproofing.
- This recipe freezes well at least two weeks. The loaves defrost beautifully and make great toast and sandwich bread.
Testing your starter
Is your starter doubling every five to 12 hours after feeding? If not, even if it looks active and passes the float test it may lose strength before your bread is baked.
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 and weak to work well.
What flour is best for Sourdough?
A high protein flour like Montana Wheat Flour, King Arthur Flour or Central Milling Flours. Organic and non GMO contribute greatly to good bread! The important thing is that your flour protein content should be around 12% less than that and you may not yield a strong load with good structure. The protein content is also critical for feeding your starter, if your flour does not give your starter enough protein to eat, it will essentially starve and die.
The addition of enzyme boosters such as rye flour are very helpful to feed your starter as a little treat every now and then. You will see a noticeable boost in the life of your starter.
Creating the crumb structure
- You actually have complete control over this aspect. By completely degassing the dough before shaping you can achieve a very even, and closed structured crumb making it the perfect sandwich bread.
- On the flip side, you can create an open and lofty structure by handling the 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 its 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! Learn more about how to read your sourdough crumb structure.
Why is my Milk and Honey Sourdough Loaf so dark?
This recipe is heavily enriched with honey, milk, & butter. These three items all have sugars that will caramelize beautifully and create a soft texture, but have great potential to go past the point of appealing, and may very well burn if you don’t keep an eye on it.
Leave the sheet pan below, remove the lid of your Dutch oven and let the loaf bake until you achieve the desired exterior color.
If you find your loaf is browning too quickly, place a piece of tin foil over the loaf loosely. This will act as a shield and allow your loaf to finish baking without scorching.
Keep in mind that contact with the bottom of the dutch oven for longer than 30 minutes will increase bottom scorching risk. So be careful if your bake time exceeds this time frame too much.
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.
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. This will give the loaf room to expand in a controlled and beautiful way so as to avoid it exploding or rising over the edges of the pans too much.
Milk & Honey Sourdough Sandwich Bread
-By Sasha Hunter
Yield: 2 large loaves (reduce by 50% for 1)
Complete nutritional information and sourdough bread calories are included in our printable recipe card below.
Sourdough Troubleshooting:
If your bread doesn’t turn out the way you expect, start with our comprehensive Sourdough Troubleshooting Guide.
Or jump to the specific issue you’re seeing:
- Bread turns out dense – Why Is My Sourdough Bread Dense?
- Find out more about How to Proof Sourdough
- Dough spreads instead of rising – How to Shape Sourdough Bread
- Crust is soft, too dark or pale – How Steam Baking Sourdough Affects Oven Spring and Crust
Milk & Honey Sourdough Sandwich Bread
A reliable, flexible recipe for a lovely sourdough sandwich bread using the dutch oven, stretch and fold and long cold rise methods. This bread slices well, makes excellent toast, paninis and sandwiches.
Ingredients
- 300 grams Starter (2 Cups)
- 250 grams water (1 Cup)
- 380 grams Whole Milk-warmed (1 1/2 Cups)
- 180 grams Eggs (4 large eggs)
- 60 grams or Butter-melted (1/4 Cup)
- 100 grams Honey (1/3 Cup)
- 1100 grams bread Flour (8 Cups)
- 20 grams natural sea salt (1 1/2 Tablespoon)
Instructions
DOUGH BUILD:
Begin with accurate measuring. Read more about why measuring matters.
- Weigh out starter into a large bowl.
- Add water and mix until it turns into cloudy murky water.
- Add Milk, Eggs, Butter, and Honey and mix. (I mix them together and warm them all to about 80 degrees in my microwave)
- Add flour and mix with your hands(or a dough spatula) until the dough comes together.
AUTOLYSE: Technically we do a fermentalyse since we add the starter before the resting. This kick starts gluten build.
- Rest the dough without stretching for 30 to 60 minutes:
- Add salt, work in with wet hands using a pinching action. Drive the salt into the dough with your fingers rather than try to mix it in or roll it.
- Cover. Rest 30 minutes.
STRETCH AND FOLDS:
- Pull the dough gently but firmly from the back of the bowl up and over to the front. Turn the bowl 1/4 Turn and repeat. Do this until you have stretched the dough and folded it over on all four sides.
- Rest the dough covered, 30 minutes at room temperature(about 70 degrees). (I set a timer)
- Repeat the stretch and fold process four times 30 minutes apart. You are building the gluten in the dough in this stage. As you repeat the stretch and folds the dough will change from a gloppy mess to an elastic resilient dough.
RAISING THE DOUGH:
- Let the dough sit and bulk ferment (raise) for 1 hour at room temperature.
- Put the bowl into A plastic(grocery) bag and set in the refrigerator to finish cold fermentation for 24 hours. Why do we cold bulk? ***see notes at page bottom
NEXT DAY:
- Remove Dough from the refrigerator and turn out onto a floured board.
How to Read your dough. When is it proofed? - Divide (by weight for even size) into two dough balls. Gently shape into two rounds, cover and let rest until dough comes to room temperature and is pliable. 30 to 60 minutes.
- Shape and gently place into bannetons or pans (seam side up) to rise at room temperature until raised 20 to 30 percent.
- Chill in refrigerator before baking two hours to cold proof in the plastic bag again. (this helps get a higher oven spring).
Baking Instructions for Boules in Dutch Oven:
- Preheat oven with Dutch oven inside to 450˚F for at least 30 minutes.
- Cut a piece of parchment paper large enough to accommodate your loaf. You'll use the paper as handles to lower your proofed loaf down into the very hot Dutch oven.
- Take the risen dough out of the refrigerator .
- Place the parchment round over the basket and carefully flip the whole thing over and un-mold the dough.
- Using a pastry brush, dust the loaf to remove excess flour.
- Score.
- Spritz liberally with water (for a blistered, flour free crust) or omit the spritz for a rustic looking loaf
- Carefully lower your loaf into the preheated Dutch oven and place the lid on and set into the oven.
- Slide a sheet pan one rack below the Dutch oven to deflect excess heat from the bottom crust.
- Bake covered for 30 minutes at 450˚F. *(MY oven is so hot I bake the bread completely covered for 40 minutes on convection heat at 450 degrees and it comes out as pictured. Adjust these directions to your own oven)
- After 30 minutes, remove the Dutch oven from the oven. Carefully remove the par-baked loaf from the Dutch oven using the parchment paper as handles.
- Slide loaf back into the oven directly on the center rack.
- Spritz oven with water bottle.
- Bake for an additional 10-15 minutes until an internal temperature of 200˚F-205˚F is achieved.
- Remove from oven to a cooling rack.
- Let cool completely. To keep the soft crust store the loaf in a plastic bag at room temperature.
- Let the Dutch oven heat back up for a few minutes and start the process over again for the second loaf. Enjoy!
To Make bread Loaves:
- Instead of forming for boules after bench rest roll the dough out and degass it.
- Now form the dough into loaves for two 9 x 4.5 x 5 bread pans.
- OIL your bread pans and lay the dough in so it just touches the sides of the pan and the ends.
- Allow to rise covered in the bread pans two to four hours until the dough is level with the top of your bread pans.
- Set the loaves covered in the fridge.
- Preheat your oven to 400 degrees F.
- Set a pan of water on the bottom shelf of your oven. (I use a broiler pan half full of water).
- When the pan is steaming and the oven is preheated SCORE the loaves and set the loaf pans on a baking stone (or baking sheet) in the middle of your oven.
- Bake 15 minutes then reduce the heat to 375 degrees F and bake an additional 35 minutes.
- Check for doneness. Use a digital thermometer and push it into the end of your loaves to the center. It should read 210.
- Remove the loaves and let cool in the pans 5 to 10 minutes.
- Cut around the sides of your pan carefully to release the bread from the pan as needed.
- Cool on racks an hour until room temperature before cutting.
Notes
***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.
Nutrition Information
Yield
24Serving Size
1 Slice of breadAmount Per Serving Calories 216Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 358mgCarbohydrates 37gNet Carbohydrates 0gFiber 1gSugar 4gSugar Alcohols 0gProtein 7g
Sasha’s Bio:
“I live in Central Washington state with my husband Nate, two kids and our 4 dogs, and 5 horses.
I’m a passionate baker and cook. I lean heavily toward the natural / organic lifestyle with balance for life’s pleasures of course! I enjoy sharing my creations with friends and bartering for farm fresh eggs, grass-fed meat, raw honey, ect.
I worked as a baker’s apprentice while going to school. Learned production baking and made everything from scratch donuts to wedding cakes. Worked as a cake decorator for a bit in local grocery stores.
My husband and I have a custom cabinetry and fine furniture business. I worked with him building our business for several years while producing numerous custom cakes for a range of clients (including one celebrity!…who I do not have permission to name, darn).
I have baked yeasted breads for years but I began my journey with sourdough in the summer of 2016. Bread was an area I was looking to “grow” in as well as improving what we were eating on a daily basis. The health benefits of sourdough were very intriguing to me, so I embarked on a hiatus from my cake business. I made my first sourdough starter following the King Arthur Flour instructions on their website. I began to create my first loaves of sourdough and was overjoyed with my results.
In the fall of 2016 I created another (APPLE JACK) starter by using the peels of apples grown on our farm. I created a yeast water with the apple peels and used that yeast water as the liquid component in my starter. This starter (I named him Apple Jack) has been very successful and is my preferred culture today. I use it in all of my sourdough creations, both sweet and savory.
You can purchase my Apple Jack Starter through my ETSY page at Sourdough Sentiment.
Sasha
I am no longer making custom cakes (except occasionally for friends/family). Currently I work on my ETSY shop baking sourdough bread while raising my family
I’m constantly developing new recipes, and keep a sourdough journal to log all of my bakes. We are expecting our second child in March. 🙂
It delights me to know that I have the ability to provide my family with wholesome food and self sustaining skills. I hope to build an outdoor wood-fired oven in my next adventures (for pizza and breads).
I’m working toward my dream of authoring baking books one day.
Education-BFA in Fine Art: Concentration Painting & Drawing from Central Washington University Graduated 2010
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Recent Posts:
Hi. I was just wondering if it would do the loaf any harm being refrigerated for an additional 12-14 hours? I am new to sourdough and your recipe has been so easy to follow but I can’t bake it when planned and am not sure how long it can successfully stay in the fridge. Thanks
Hi Meagen, Yes you can increase the fridge time up to 36 hours if necessary. This is a pretty versatile process. Please elet us know how the recipe turns out for you. Happy Baking!
Thank you. I’ve baked it and I am in awe!!
I am fairly new to sourdough and this is the FIRST time I’ve had a great oven spring! I even got emotional taking the lid off. You have really given me the confidence with this recipe!
The texture is amazing and much like regular bread.
Mine did turn out quite sour, but I suspect that may be my starter. Any other tips for toning down the sour?
I SO happy to hear you had success! Be encouraged. Your breads will get better and better as you fine tune your baking strategies to fit your family.
As for the sourness. Yes it is your starter and..it may be about the time of year. In some parts of the world starters can get very sour in hot temperatures. And they can get out of balance. Which means they eat flour so fast they are always hungry. If your starter is doubling faster than every 5 to 12 hours and is really sour and frothy this may be the problem. Keep your starter in the fridge when you are not feeding it on a daily basis. This will keep it from overeating. 🙂
Two suggestions to try.
–Start feeding your starter in 1:1:1 proportions. For example: I feed mine this way. 100 grams flour to 100 grams warm water to 100 grams starter. Stir it up and set it in your fridge if you have really warm (over 75 degrees) room temps. You can also feed 1:2:2 to tone down the sourness even faster. The 1 part is the starter here.
The night before your ready to bake feed the starter at 1:1:1. Let it sit out overnight. (or warm it to room temperature after chilling if your room it too hot). The starter should be doubling in size (easy to see in a marked mason jar) and a teaspoon should float in water. NOW you are ready to bake.
–ALSO TRY THIS: Add 1 tsp.baking soda to your flour in the recipe. Baking soda will tone down the acids quickly and help calm down the sour flavor.
Please let me know if this works better for you. Happy Baking and thanks for the great reviews.:)
This loaf is the most delicious I’ve ever made, not time to perfect my process. Thank you from a fellow equestrian & Dog mom in Wa. St
Well hello Neighbor. Thanks so much for stopping by to introduce yourself and give us a great review. Happy Weekend and give your horsey and doggies a hug from us. 🙂
Thanks so much for this recipe. Just baked a loaf today and it is delicious! The whole family loves it. I see myself making this on a weekly basis from now on. My oven went out last week so I had to use a toaster oven with a pan of water to create the steam. I cooked it in a bread pan. It still turned out amazing! I can’t wait to find out how much better it will be in my real oven. Thanks again for helping me to have bread that holds my butter/mayo/peanut butter!
How amazing you could improvise with your toaster oven. Count me as Impressed! We love this sandwich bread too. Be sure to also try our Sasha’s soft sourdough sandwich bread. Also made in a loaf pan with a water bath. It’s very different but also excellent for sandwiches and toast. Happy Baking!
Hi! I have the dough in the fridge right now, since 7pm last night. got started a little later than I planned! Wondering if it’s OK to leave the bread in the fridge for another 12 hours (36 hours total) or if it would be better to take it out a few hours early (9 hours total in the fridge). I know other sourdough recipes are find to leave in the fridge longer, but maybe the eggs, butter and honey make this one a bit different in that aspect? Trying to avoid being up all night baking due to poor planning! Thank you!
Hi Kara, The long cold rise is all about the dough development. Just take it out at 9 hours and take a look at the dough. For this recipe you should see that is has risen some in your bowl. (it won’t double) and the dough structure is strong. Try poking it with your finger. Pretty sure nine hours will be ok.
And it really won’t hurt to leave the dough in 36 hours on a long cold rise either. Just be careful you don’t overproof it once you remove the dough from your fridge to work it through the final stages. This dough is one of my favorites to work with. It should make great bread either way.
I left it for 36 hours and it turned out amazing. Thank you!! I will be making this weekly!
Hi Kara, Thanks so much for the lovely feedback on this recipe. We’ll look forward to having you back to make it again. 🙂 Enjoy!
Just one more comment. I have been subbing about 100g rye and 300g whole wheat for some of the bread flour. After the last stretch and fold, it is firm enough to shape so I form it into boules then and put it in the fridge for 24-36 hours, then bake straight from the fridge (I still score and spray with water before throwing it in the oven. It works really well! I was finding I was dreading baking day because there was so much time the dough was on the counter and it was in and out of the fridge and required me to be in the house for most of the day. One more thank you! I have made this bread 5 weeks in a row now!
Hi Kara, It’s so wonderful of you to come back and share how your working with the recipe to make it your own. Others will benefit from your experience. I have also sipped the counter time and extended the fridge rise. It’s always worked fine. Love your flour additions!
I’This quarantine has been great for my bread baking. Ive made the basic Sourdough by Sasha twice AND the cinnamon raisin version too. I’m going to try making this recipe into one loaf and the remaining into large rolls for burgers and sandwiches. Thanks for all the tips and tricks!
Hi Denise, Lol. I’ve been baking sourdough like crazy too. I’m so happy to hear our recipes are working for you. I’d love to know how the rolls work with this dough. It’s a lovely textured loaf for sure. Happy Baking!
Ahhhhh my bread burned on the bottom on both loaves. How can I fix this?
So disappointing when I spent such a long time on the bread. It smelt delicious after the 30 minutes and looked good after the 30 minutes in the dutch oven but after putting it on the rack it burnt. Any advice?
Hi Zoe, I’m so sorry. You must have a hot oven.? Next time try a water bath (I use a roasting pan with an inch or so of water in it and refill it in the oven if necessary) under your loaf and leave the loaf in the dutch oven for the whole bake.
Take the lid off the dutch oven as directed but don’t remove the loaf to your oven rack. If you have a baking stone you can put the dutch oven on that to help shield the loaf further from the heat.
The idea of removing the loaf to the rack to bake is so the loaf can steam all around. You can also reduce the heat of your oven if it’s too hot. Hope this helps!
Starting s bread now! I’m a sourdough fan, but need something more loaf-y for all the eating at home sandwiches etc., I am not familiar with this flour. Would a white bread flour (KAF Lancelot is what I have, I think) with some bit of WW bread flour (KAF too) mixed in do the trick? Thank you! We’re looking forward to this bread.
Hi Chayah, Yes that flour should work great. Also we have a soft sourdough loaf recipe that is similar but another good choice for sandwiches. Both recipes will have good results.The soft loaf does have a softer crust though. Happy Baking!
I was introduced to no-knead bread several years ago through the ubiquitous Jim Lahey New York Times article. Moved on to Americas Test Kitchen. Then got wind of Chad Robertson. I’ve managed over the years to make most of his bread recipes from volume 1 & 3. Still an amateur at best. However, for all these years an enriched Dutch Oven method recipe eluded me. Sometimes you just want a good old fashioned white bread similar to the one your grandmother made. I was so happy to find your recipe and happier still that it came out so wonderful. A great blend between artisan and vintage old fashioned white bread.. Brought a great deal of joy and entertainment in this time of high anxiety and self quarantine. Thanks.
Hi Terry, You have blessed me today. Thanks so much for coming back to share your response to this recipe. It’s just as you say. It does remind me of my Grandma’s old fashioned white bread. Baking bread is soothing and therapeutic. Great activity for this anxious time. Happy Baking and Stay healthy!
Is this recipe really sour? Would a 12 hr fridge time would help with that instead of the full 24 hours? Not everyone likes a really sour bread in my house. Haven’t made your recipe yet, but would like to try this weekend. Thank you!
Hi Cindy, I have made this recipe for years and it’s always sweet and the sourdough is almost non existent. If your starter is acidic and strong you can rebalance it with a feeding or two. Feed your starter this way the night before you begin the recipe:
100 grams starter to 100 grams warm water to 100 grams flour.
If your starter is REALLY sour try feeding it 100 grams starter to 200 grams warm water to 200 grams flour.
Let sit on the counter all night at room temp. (70 degrees F). In the morning has the starter doubled in size? If so see if a teaspoon of starter floats in water. If so the starter is active and ready to bake.
Smell the starter. It should smell fruity and good. If it still smells sour then feed it again before baking. This is an EXCELLENT sandwich bread recipe. Please let us know how it turns out for you.
The long cold rise will not make the bread more sour. You can set the dough in the fridge 12 to 36 hours and it won’t be a problem for sour. Keeping the dough in the fridge is your best method for a well developed dough with a very light sourdough flavor.
I love this recipe! I have made it several times. I would love to have a sourdough rye recipe that comes out with the texture and crumb of this bread. Do you think I could add rye flour, maybe 25-30% of the total bread flour, and get a similar result.
Hi Mary,
I love it too. This recipe is so easy to make and results are wonderful.
I have never tried to add rye flour into this recipe. I think it’s worth a try. Rye flour will alter the loaf flavor which might be a bit strange with the honey? It’s all about the taste.
If you’re looking for a good basic sourdough rye recipe King Arthur flour has this one that is well rated and looks good. It uses 50 percent rye flour.
If you do play around with the milk and honey sandwich loaf please let us know how it goes for you. Happy Baking!
I accidentally added the salt to the dough I read the directions and just made a mistake. Hope it will turn out okay, also used organic all purpose flour. I didn’t know if I could substitute bread flour cause this said wheat flour. So I hope it does turn out!! Lol
Hi Amanda, Your bread will probably turn out but it may not have optimal rise.
This recipe is pretty resilient. However, The flour is important. The biggest thing about the flour is that it needs to be fresh and high protein. A low protein flour will work but the bread will not be able to rise as well. Please let us know how it turns out for you. happy Baking!
Diane,
Thank you so much for the reply! It looks fantastic! It browned on top in the Dutch oven for me after 30 min so I’m leaving it in for 10 more min covered and calling it done. It got huge!
Thanks!
Hi Amanda, That is excellent news. Enjoy!
This is just an amazing recipe and very easy to follow. My husband who is gluten sensitive can easily enjoy these breads with the longer fermentation times so that makes us both happy. l also have adapted the recipe to make cinnamon raisin swirl bread and beautiful rolls. Thank you so much for your website!
Hi Charlotte, I’m so happy this recipe is working well for you. And Yum! Rolls and cinnamon swirl bread sound great with this sourdough recipe. Its wonderful your husband can easily digest sourdough. It’s such a healthy way to enjoy lots of great breads. Thanks so much for your feedback and rating on this recipe and our site. Glad it’s helpful.
Charlotte,
Would you mind sharing your recipes ? They sound wonderful! Since the quarantine, Ive baked more sourdough than ever! Some variations on this wonderful recipe would be appreciated!
Thanks!
I have baked bread for a number of years but only recently have I discovered the art of making sourdough I got my starter going about two months ago and it seems to of gotten better and better I came across this recipe and it is by far my favorite the only thing I changed was adding molasses instead of honey because I happen to have that in the house the day I want to make it I have made it with honey also and both ways are fine thank you so much for such a wonderful and detailed recipe
Hi Vikki, Thank YOU so much for commenting for us and rating this recipe. I’m delighted it worked so well for you. I’m going to try using molasses in this recipe too. I enjoy molasses as a sweetener but never thought to try it in bread. We are forever grateful to Sasha for contributing such a wonderful sourdough bread recipe. All the best and Happy Baking!
This recipe is great! I’ve been making sourdough bread for a year or so but this is my first time making an enriched sourdough. I used 1/3 whole wheat flour and buttermilk instead of regular milk and it turned out tender and delicious. I could eat the whole loaf, come to think of it I might. Thanks for the detailed recipe!
Hi Marissa, Thank you so much for sharing your experience with this recipe and rating the recipe for us.. It’s a personal favorite of mine. Sasha is an amazing baker. I’m so happy she shared her recipe. I’m delighted to hear the tips were helpful. And I REALLY appreciate your new ideas on this recipe. It’s so fun to get new ideas! Have a fantastic day!
Hi ! Really appreciate your effort in writing such clear and rich in information recipe.
Thank you
Hi Laning, I’m so glad you found this post useful. I hope you bread turns out well. Please let us know and have a great day!
Fantastic recipe! Tried the greased loaf pans in the Dutch oven and the method worked great.
Hi Elizabeth, I’m very grateful to Sasha for sharing this recipe. I’m working my way through a loaf right now. So yum. Thanks so much for sharing your experience with this bread. Have a wonderful weekend!
I’ve made this several times and it has turned out beautifully each time. I’ve used the instructions for other recipes and they turn out great too. Thanks!
Hi KC, Wow. You just made our Day with your lovely comment! I’m so delighted your finding recipes here at Homemade Food Junkie you enjoy. This Milk and Honey Sourdough Bread is One of my personal favorites. I’ll always be grateful to Sasha for sharing her recipe and expertise with us. Have a beautiful week KC!
Hi! Just wondering, could you change the milk for buttermilk? I’ve being thinking about making a sourdough bread flavored with banana, but it oxidizes quickly and the bread turns out a nasty green/blue color. So I though, maybe, having a more acid bread could do. Would the buttermilk work?
Hi Diana, I’m fairly certain the buttermilk would work. Here is a link to a recipe for sourdough banana bread. This may help you with your addition of banana into this recipe. Good luck! I’d love to know if you have success with it.
This is my second time making this recipe. It’s so easy and so so delicious! Thanks for sharing it!
Hi Jen, I’m delighted you came back to share your experience with us. This is sourdough bread is a mainstay in our house. We SO appreciate Sasha’s recipe. Have a great day!
Ive been playing with sourdough recipes for about a year now and this is the BEST RECIPE ive found to date. My family loves this bread and i make it every weekend. Thank you!
Hi Ashley, THANK YOU for the five star review! I really appreciate knowing the recipe worked so well for you and that your family loves this bread and so will other sourdough bakers. Have a great day!
I just made this bread and it was wonderful! Exactly what I have been searching for to convince my kids to eat sourdough, 😉 I would like to try it in a loaf pan, but I am wondering what size you recommend? Thanks!
Hi Kesa, YAY! I’m so happy it worked well for you and the kids love it. So do all the kids around here. I keep losing loaves out the door when people come to visit.
I have never tried making this bread in loaf pans. If you want to try it, I would use three 9 x 4 greased pans (or line them with parchment). Do the shaping like you would a loaf pan bread and use the loaf pan instead of the banneton for the second rise. Otherwise follow the directions. For baking I think you can follow the directions for the boules. but you may have to reduce the times a bit. If you want no open crumb you can use a rolling pin and press out the air.
UPDATE: I made my Beginner Artisan Sourdough bread in loaf pans yesterday and it worked great. The 9 x 4 loaf pans fit well inside my 6.5 quart dutch oven.
I’d love to know your results. Good luck and thank you for the five star rating!
@Diane,
@Diane, is the dough quite wet when it is first mixed up? There seems to be alot of it so i am going to make 3 loaves.
Hi Kathy, This is a higher hydration sourdough. Although this dough in particular is usually quite easy to work with. If you find it unworkable you can add flour if you feel the need. Wet hands and tools will usually really help.