Honey Yogurt Sandwich Bread
This light, moist, and fluffy honey yogurt sandwich bread is a must-try for sandwich lovers. Made with a sweet stiff sourdough starter, it has a mild flavor, thanks to a touch of instant yeast, which helps speed up the process while reducing sourness. Baked at a lower temperature, this method locks in moisture, keeping the bread fresh for days. Perfect for breakfast, sandwiches, or snacking, this versatile bread is both delicious and satisfying. Recipe was created by amazing @autumn.kitchen
| Ready in: 24 hours | Serves: 8 people |
| Yield: two 9×4 inch loaves | Units: US, EU |
Ingredients
Sweet Stiff Starter
• 60g active sourdough starter
• 180g bread flour
• 80g water
• 30g sugar
Dough
• 460g bread flour
• All of the sweet stiff starter
• 30g sugar
• 30g honey
• 8g salt
• 150g milk
• 200g unsweetened greek yogurt
• 40g butter
• 1g dry instant yeast
Directions
Day 1
Sweet Stiff Starter
- 8 pm Dissolve the sugar in water.
- Add the sourdough starter and whisk together until well combined.
- Add the flour, mix well, and form into a ball.
- Place the sourdough starter in a bowl or jar, cover, and let it ferment at 18°C (64°F) until it triples in volume (this may take about 10-12 hours).
Tip: Use a temperature-controlled environment for optimal results. A tool like a Sourdough home can maintain the desired temperature range.
Why Sweet Stiff Starter?
This starter has lower hydration and acidity than a regular liquid starter, which results in a milder final product.
Day 2: Make the Dough
- 8 am In the bowl of a stand mixer, combine: Milk, Yogurt, Sugar, Honey, Sweet stiff starter, Dry instant yeast, Bread flour
- Mix until the ingredients form a rough dough.
- Add salt and mix for another 2 minutes.
- Incorporate soft butter, increase mixer speed, and knead for 10 minutes until smooth. The dough should pass the windowpane test.
- 8:30 am Cover the dough and let it proof at 24–28°C (76–80°F) for 2–3 hours until puffy.
Tip: Use a temperature-controlled environment for optimal results. A tool like a Folding Proofer can maintain the desired temperature range.
- 11 am Transfer the dough to the fridge for cold fermentation overnight.
Day 3
- Remove the dough from the fridge.
- Divide it into 6 equal pieces and roll each into a tight roll.
- Arrange the rolls in a two 9x4inch baking pans.
- Cover and let the rolls proof at 28–32°C (80–84°F) for 2–3 hours, or until doubled in size.
- Preheat the oven to 350°F (175°C)
- Place the bread in the oven and immediately lower the temperature to 325°F (163°C).
- Bake for 25–28 minutes until golden brown.
- Remove from the oven and spread butter on top for a shiny, flavorful crust.
Enjoy!
Honey Yogurt Sandwich Bread
Ingredients
- 60 g Active sourdough starter
- 180 g Bread flour
- 80 g Water
- 30 g Sugar
- All of the prepared Sweet Stiff Starter
- 460 g Bread flour
- 150 g Milk
- 200 g Unsweetened Greek yogurt
- 30 g Sugar
- 30 g Honey
- 8 g Salt
- 40 g Softened butter
- 1 g Dry instant yeast
- Melted butter for brushing after bake
Equipment
- Two 9×4 Inch Baking Pans
- Sourdough Home optional, for temperature control
- Folding Proofer optional, for warm proofing
Method
- Dissolve 30 g sugar in 80 g water, then whisk in 60 g sourdough starter. Add 180 g bread flour, mix well, and knead into a firm ball.
- Place in a jar, cover, and let ferment at 64°F (18°C) for 10–12 hours until tripled in volume.
- In stand mixer bowl, combine milk, Greek yogurt, sugar, honey, sweet stiff starter, dry instant yeast, and bread flour. Mix on low speed until a rough dough forms. (Note: No egg is needed).
- Add 8 g salt and mix for 2 minutes.
- Add 40 g softened butter, increase speed to medium, and knead for 10 minutes until smooth and elastic (must pass the windowpane test).
- Cover and proof at 76–80°F (24–28°C) for 2–3 hours until puffy.
- Transfer bowl to the refrigerator for overnight cold fermentation.
- Remove dough from fridge. Divide into 6 equal pieces and roll each into a tight cylinder.
- Arrange 3 rolls side-by-side in each of two greased 9×4 inch baking pans.
- Cover and proof at 80–84°F (28–32°C) for 2–3 hours until doubled in size.
- Preheat oven to 350°F (175°C).
- Load loaves into oven and immediately lower heat to 325°F (163°C). Bake for 25–28 minutes until golden brown.
- Remove from oven and immediately brush tops with melted butter. Cool on a wire rack before slicing.
Nutrition
Notes
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Thank you for this recipe, I look forward to trying it. Can I omit the yeast?
Hi! New here 🙋🏼♀️ how can I do this when I have lievito madre? How much should I use? Thank you! (Because this looks delicious)
Ive been making this recipe non stop on weekly basis and we are in love! I was wondering if i can replace the sugar with honey (in both SSS and the main dough) is it possible? And how can we adjust the ratio and hydration?
Thank you!
Hi. So I’m making these loaves right now. I went ahead and buttered my pans (your directions don’t say to, but I figured it wouldn’t hurt)
I also added an egg wash on top.
They look beautiful & excited to see how they come out!! 🤗
Hi.
Will be baking these today & just curious if i should butter the pans?
These look fabulous, i cannot wait to see the finished resuly!
thanks for the recipe! 🩷
this article is very useful, thank you for making a good article
Thank you for your kind words! We are glad you found the article useful. If you have any more feedback or suggestions for future articles, feel free to let us know.
Can I make this without the mixer?
Yes, you can definitely make this recipe without a mixer! You can use a whisk or even just a wooden spoon to mix the ingredients together. It may require a bit more elbow grease, but it can definitely be done by hand. Enjoy making the recipe!
I made this today. 1st proof for 2 hrs, didn’t cold retard, baked when 2nd proof was 80% of loaf tin. Added an egg, even though it wasn’t listed in the ingredients. The bread turned out fabulous and is really delicious. Thank for your the recipe, it is a keeper.
Amazing!
Thank you for sharing your feedback!
Happy baking!
How can you make this without starter and just use yeast? I don’t have a starter and this looks too delicious not to try and make!
Hi!
Use 1% of dry instant yeast from total amount to follow flour.
There is an egg listed in the procedure but not in the ingredients? I added it when I made the dough. All seemed fine. Handled like an enriched dough after mixing. Can you clarify this just so I know for the next time I make it? It’s doing the first rise and I see nothing that would indicate including the egg was a mistake. It looks like a beautiful loaf in your photos and video. Looking forward to tasting it!
Your directions say to add egg but there are no eggs in the recipe. Just fyi
Sorry, no egg needed! It was a typo.
How often do you feed your starter before baking with it? If you want a mild flavour, I’ve always fed mine at least three times before using it…
I refresh my starter at least 3 times after fridge, before using in the dough 🙏
do you think l could use this stiff sweet starter to make regular sourdough bread. I find my sourdough breads tend to be too sour, no matter what l do and how often l refresh my starter, the bread always has to much of a tang to it.
Hi!
You definitely can use it in the bread. Or try my quick sourdough bread. It’s barely sour.
https://natashasbaking.com/quick-sourdough-bread/