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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!



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.


What size loaf pan?

Both the 8 1/2 by 4 1/2-inch and 9 by 5-inch pans will work well for this recipe. If you use the 8 1/2-inch pans the loaves will be taller. 9-inch pans will give a wide loaf.

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


Monday 22nd of April 2024

What kind of adjustments would you make if you were baking in a 13" Pullman pan? Thank you.

Butter For All

Monday 29th of April 2024

Hi Matthew,

A half recipe should work just about perfectly. The full recipe is about 3 pounds. I'm sure everyone would love to hear how it goes!


Monday 25th of March 2024

The BEST bread. My whole family loves it. I’m sorry if this has been asked but I can’t see it anywhere. Can I freeze a loaf to take out later this week for Easter? Thanks!!

Butter For All

Monday 25th of March 2024

Hi Amanda! Absolutely! Make sure the bread is cooled completely before you freeze it, wrap it well, and when you're ready to defrost make sure you take it out of all of its wrapping so it doesn't sweat. I like to put my defrosting bread on a baking/cooling rack. If you'd like to refresh the bread you can quickly douse it with cold water and put it into a 350 degree oven for about 10 minutes.


Monday 25th of March 2024

I had great success for my first bake, even with an extended proof in the refrigerator! We finished off one of the loaves the same bake day! Tonight, I am trying out whole wheat flour. Has anyone tried this before? Do you have recommendations? Thanks for the recipe!

Butter For All

Monday 25th of March 2024

Hi Claire! It is possible that you might need a little extra hydration with whole wheat flour. I would just see how it goes while mixing. It is also possible that it may ferment more quickly, so keep an eye on it!

Please let us know how it goes :)


Sunday 24th of March 2024

Can I use Einkorn AP flour. I love its nutritional values and would like to incorporate it as the flour for this recipe.

Your thoughts?

Butter For All

Monday 25th of March 2024

Hi Doug, You can absolutely use einkorn all purpose flour, in fact I'd recommend it! Have you read my new guide on baking with 100% einkorn? It will be important to adjust the hydration and the fermentation time. Most of my einkorn breads are same day bakes because they ferment so quickly. I hope this helps and I'd love to hear how it goes!


Tuesday 19th of March 2024

This is the best sourdough bread I’ve made. It is so light! Not dense at all!! I was worried because my dough was super sticky and hard to work with. I used almond milk. I also put it in the fridge after shaping it because I had things to do. I took it out of the fridge 5 hours later and let it rise 4 more hours before baking. Perfect!!!

Butter For All

Wednesday 20th of March 2024

Hi Rachel!

I'm so happy to hear this recipe was a success for you, especially with your adaptations and substitutions! Thank you so much for taking the time to leave a review!

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