Sandwich Rosemary Sourdough Bread Recipe

If you love rosemary and sourdough bread then I have just the recipe for you to try. I am going to show you how to make this sandwich rosemary sourdough bread. 

While you could make this sourdough loaf as a rustic loaf we made it as a sandwich bread. I find that sandwich bread is just easier for toasting or for making a sandwich with.

With this being a sandwich loaf, you will not need a dutch oven. You will only need a loaf pan. This will make a single small loaf in a pan that is 8.5×4.5×2.5 in. or you can double the recipe and make it in a long 12 x 4.5 inch. loaf pan.

If you like this recipe and are looking for more sourdough recipes, be sure to check out this Easy Discard Sourdough Crackers Recipe With Herbs.

Ingredients Needed For Rosemary Sourdough Bread:

Sourdough Starter: you should use a ripe active starter. The active sourdough starter should have been last fed about 6-12 hours before you use it. However, see note in teaching tips.

Flour: We used regular all-purpose flour. However, you could also use whole wheat flour, bread flour, or even do mix if you wanted.

Avocado Oil: We used avocado oil but you could also use olive oil if that is what you have on hand. 

Salt: Table salt or sea salt will work.

Honey: I like to use honey in my bread as it just adds delicious flavor, but it could also be replaced with sugar if you do not have honey.

Rosemary: For the best flavor you want to use good-quality rosemary. It can be fresh rosemary or organic dried rosemary. 

How To Make Rosemary Flavor Sourdough Sandwich Bread:

1. Add the water, starter, and honey to a large bowl and mix until it is a fully blended liquid.
2. Next, add in the rosemary, salt, and oil and mix well. 
3. Add the flour onto the top of the mixture and mix it in. Mix until you have a shaggy dough. 
4. Cover the bowl with a tea towel or plastic wrap and let the dough rest at room temperature for 30 minutes. 
5. After 30 minutes you will want to start your stretch and folds. You will want to do 4 sets of stretch and folds over the next 2 hours. 
6. Grease your 8.5×4.5 loaf pan well. 
7. Scrape the dough out with the spatula or dough scraper onto a lightly floured work surface.
8. Shape the dough into the size loaf you will need to fit your pan and then place the dough into the greased pan.
9. Cover the pan and allow it to rise in a warm place until the top of the dough is just below the top of the pan.
10. Preheat oven to 390F.
11. Bake at 390F for 45-55 minutes until it is golden brown and the inside temperature of the loaf is at least 190F. 
12. Remove from oven and pan and allow rosemary sourdough bread to cool on a wire rack for at least two hours before slicing.

Important Teaching Tips:

Bulk Ferment: I find it best when making sourdough sandwich bread to just allow the bulk fermentation process and rise in the pan at the same time. That way you reduce the risk of knocking out the air of your dough when the bulk fermentation is done.

Mixing The Dough: You can mix it pretty well using a spoon or silicone spatula Then use your hands to really get in there and mix it well. When done, use the spatula to scrape the dough off of your hands.

Slicing The Bread: For best results and texture we recommend allowing the bread to fully cool before slicing. If you slice when it is still hot you may end up with a gummier texture to the bread and not the light and fluffy texture we are going for.

Stretch & Folds: When you do these, we have found the dough is easier to work with when you dip your hands in a little bit of water before grabbing the dough.

Proofing: If you want slightly tangier bread you can do an overnight proof in the fridge. After you have placed the dough into your pan, cover lightly with a floured towel or greased piece of plastic wrap. Then pop it in the fridge. Just be careful not to overproof as the dough will start to deflate.

Sourdough Starter: I have been asked if you have to use a fed or unfed starter, and the answer is either! The only difference will be the rising time. If your starter is not as active, it may take a little longer to rise. The only thing that is important to keep in mind is that it needs to be a ripe starter and not one that is newly started.

How To Serve Rosemary Savory Bread: 

This rosemary sourdough bread can be served with most meals or even on its own. You can slice it up and serve it at room temperature. Or you can also slightly warm it in the oven before serving. It also makes for a great slice of toast with a little butter on it. 

If you want to step things up a notch, toast it and then serve with an avocado spread.

​How To Make Into Rolls:

If you are having a party you may want rosemary rolls instead of a loaf of bread. This rosemary sourdough bread recipe is pretty versatile. When you get to the part of the recipe to shape and place the dough into the loaf pan, skip it.

Simply cut your dough into equal sections and roll the dough to form dough balls. Then place the dough onto a sheet of parchment paper that is on a baking sheet.

Allow a little space between the dough balls. Allow to rise until about doubled in size. Then pop it in the oven to bake. They will only take about 20 minutes to bake. Remove and allow to cool before pulling the rolls apart.

Frequently Asked Questions:

Q. Could you make this as rosemary garlic sourdough bread? 

A. Sure! Simply crush up a few roasted garlic cloves and mix them into the rosemary sourdough bread dough at the end of the fold process.

Q. Could you use other fragrant herbs in this recipe?

A. We made this as rosemary sourdough bread, but feel free to change it up and use the herbs you like.

Q. If this was made as a rustic loaf, can you change the loaf shape?

A. Yes! This could be done in a long, oval, or round rosemary sourdough bread loaf. 

Q. Could this be made as rosemary parmesan bread? 

A. Yes! Just add a little grated parmesan to the dough.

Q. Does this bread have a hard crunchy crust? 

A. No. Because this is made as a sandwich loaf it has a softer crust after it has cooled.

Q. Do you score the dough?

A. With sandwich bread you do not use scored dough. However, if you make it as a rustic loaf, use a sharp knife to score the top of the loaf before baking it.

Q. Could I use coil folds in place of stretch and folds?

A. Absulty! They both work just as well.

Q. Could this be made into croutons? 

A. Yes! A great way to use up bread if it starts to go stale is to turn it into croutons. Simply cut the bread into cubes. Then lightly coat with oil and a little salt or any other herbs and spices. Then place them on a cookie sheet and bake at 200 until they reach the hardness you like for your croutons.