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Soft and Sweet Sourdough Milk Bread

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Let me introduce you to the softest, most pillowy, most delicious sourdough milk bread ever.

A collage showing loaves of sourdough milk bread with text overlay.

This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. It makes excellent sandwich bread, French toast, and croutons … if it lasts that long.

A close-up of a loaf of sliced sourdough milk bread.

Just like all my other sourdough recipes this special sourdough milk bread goes through a long, slow fermentation that helps to break down hard to digest gluten and activate tummy-friendly enzymes. I would go so far as to say this is as close to “no guilt” white bread as you can get!

Slices of sourdough milk bread.

The recipe makes two sandwich-size loaves, perfect for everyday eating, gifting, or freezing for convenience.

Everybody who has tried this bread has fallen in love with its soft texture and sweet but full-bodied flavor!

A close-up of a loaf of sliced sourdough milk bread.

Try this bread in my favorite sandwich, the Monte Cristo! Or my second favorite, a simple grilled cheese with homemade Healthy Probiotic Mayonnaise!

This recipe makes the softest and most delicious Sourdough Milk Bread. The dough is hydrated with fresh milk and has just a touch of sweetness from real honey. If you are looking for a 100% sourdough milk bread that is sweet and extra soft, this recipe is for you! #milk #honey #sourdough #milkbread #milkdough #dough #starter #fermentation #wildyeast #realbread #homemade #white #sandwich #rawmilk #rawhoney #soft #tender #bread

Sourdough Milk Bread

Yield: 2 Loaves
Prep Time: 30 minutes
Cook Time: 30 minutes
Proofing Time: 12 hours
Total Time: 13 hours

This soft sourdough milk bread is lightly sweetened with honey for the perfect balance of flavors!

Ingredients

Instructions

The Night Before

  1. In a large bowl gently mix all ingredients, just until incorporated. Let the dough rest for 10 minutes.
  2. Using slightly wet hands do several rounds of stretch and folds in the bowl, letting the dough rest for 5 minutes in between each round.
  3. Once the dough is soft and smooth with long strand gluten development, gently shape it into a ball in the bowl. Cover and proof overnight at room temp (65℉). I let mine go for 10 to 12 hours.

The Next Morning

  1. Do one round of stretch and fold in the bowl to deflate the dough. Let the dough rest for 10 minutes.
  2. Butter two loaf pans and set them aside. (I use cast-iron or glass loaf pans)
  3. Lightly flour your work surface and turn the dough out. Divide in half and gently shape each half into a loaf by first patting the dough into a rectangle. Next, bring the top third toward the center and the bottom third over it. Let the dough rest for a few minutes and then do the same patting out and folding over in the opposite direction. Let the dough rest seam side down for 5 minutes before transferring it into the loaf pan for the final rise.
  4. Let the dough rise at room temperature until doubled.
  5. Preheat your oven to 400℉.
  6. Score the loaves straight down the middle with a lame or razor blade. Spray each loaf lightly with filtered water.
  7. Bake both loaves side by side in the center of the oven for 30 minutes. Rotate the loaves once at the 15-minute mark.
  8. Remove the loaves from the oven and let them cool for 5 minutes before turning the loaves out of the pans and cooling them completely on wire racks.

A close-up of a loaf of sliced sourdough milk bread with text overlay.

Valerie M

Friday 3rd of September 2021

I've made this recipe multiple times now and it always turns out amazing! One thing I would like to say though is that the 'total time' of 13 hours is incorrect (IMO). You need to proof it for 10-12 hours and then once shaped in loaves it needs to double in size for another number of hours. So my 'total time' is closer to 20 hours.

Butter For All

Sunday 5th of September 2021

Hi Valerie!

I'm so happy to hear you are having great success with this recipe! Thanks for sharing!

Courtney

Francesca

Saturday 21st of August 2021

Is there a sweetener substitute you would suggest? I have a 9 month old I would love to share this bread with but the honey in it makes me uneasy.

Butter For All

Saturday 21st of August 2021

Hi Francesca!

Because I personally follow the WAPF/Nourishing Traditions guidelines for childcare, I don't recommend grains until at least 1 year of age. With that said, you could substitute maple syrup, date syrup or coconut nectar in this recipe.

Enjoy these precious moments!

Courtney

Heather

Saturday 7th of August 2021

This bread has been a favorite at our house and with friends since the first time I made it. Thank you for the well-written recipe and absolutely delicious sandwich bread!

Butter For All

Sunday 8th of August 2021

Hi Heather!

How nice to hear that! Thank you so much for coming back to leave a review!

Deanna

Friday 23rd of July 2021

Just wanted to let you know, I finally got around to making your recipe, but I used oat milk,not regular milk. It came out so good and moist. This recipe is a keeper and I'll be using it all the time now.Thank you so much, God Bless you

Hillary Yu

Thursday 22nd of July 2021

Hi! I was wondering if it would be possible to shape the dough into rolls? Thank you!

Butter For All

Sunday 1st of August 2021

Hi Hillary!

Absolutely! You can shape them the same way I do my burger buns, then place them close together in a casserole style baking dish for proofing and baking. Rolls should bake at 400℉ for 30-35 min.

Enjoy!

Courtney

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