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Soft and Sweet Sourdough Milk Bread

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Let me introduce you to the softest, most pillowy, and most delicious Sourdough Milk Bread I’ve ever had.

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.



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!



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 it’s soft texture and sweet but full bodied flavor!



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 sourodugh 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 Fold 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 10-12 hours.

The Next Morning

  1. Do one round of Stretch and Fold in the bowl to deflate the dough. Let the dough rest 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.




This decadent four ingredient frosting whips up in minutes and is made with real healthy fats and sweetened with real raw honey for a nourishing way to top your favorite treats! #realfood #coconut #butter #frosting #topping #honey #raw #cake #cupcake #vanilla #orange #lemon #healthyfats #norefinedsugar #refinedsugarfree #rawhoney #pasturedbutter #decoration #festive #holiday #food #birthday #party #ideas
Coconut Honey Buttercream Frosting
These soft and chewy gluten free cookies are made with properly prepared crispy pecans, browned butter and coconut sugar for a real food, really delicious treat! If you like pecan pie, you will love these cookies! #brownedbutter #pecans #pecanpie #cookies #glutenfree #grainfree #nourishing #wapf #simple #realfood #norefinedsugar #refinedsugarfree #icecreamsandwich #nuts #almondflour #coconutflour #butter #cookiesandmilk
Gluten Free Browned Butter Pecan Cookies - Grain Free and Refined Sugar Free


Saturday 31st of October 2020

Hi, I just made this and it tastes amazing with a fluffy texture! I had a problem with getting it to double in size the second rise. The first rise was about 13-14 hours but it had doubled and seemed fine but I let them rise for at least 8 hours in the bread pans and they rose about half way of what they needed. I’ve been having trouble with all my sourdough loaves having a hard time with the second rise, so maybe it’s my starter? Thank you for sharing this delicious recipe!

Butter For All

Tuesday 3rd of November 2020

Hi Tess,

Your starter sounds perfect but I think you over-proofed on the first go round and didn't have enough oomph for the second proof. Try shortening the first proof (8hrs), mix the dough right before bed and shape it first thing in the morning. Or if it suits you better, mix in the morning, proof during the day, shape, and bake at night or refrigerate the dough for the next day.

Let me know how that goes!



Thursday 29th of October 2020

What size loaf pan do you use?

Butter For All

Thursday 5th of November 2020

Hi Cristine!

This recipe makes two standard size loaves. I like this set.


Wednesday 14th of October 2020

I just made this recipe this week and it turned out so so good! I've made quite a few sandwich loaves and this was the best. However, whenever I follow this folding style I get a large air bubble just under the crust through the center of the bread. How can I prevent this? Thank you!

Butter For All

Thursday 15th of October 2020

Hi Lydia!

Thank you I'm so happy to hear the recipe was a success! That's interesting. I would say it may be slightly over proofed and/or not scored deeply enough. You can also try pre-shaping in a ball, and then do (one) thirds fold instead of two. I actually may change the directions to reflect that technique as people are less likely to overwork the dough that way!

Hope those tips help!



Wednesday 14th of October 2020

Hi Courtney! I’ve made a few of your sourdough recipes now, love them all. I’m typing and smelling the crackers cooking...

With this loaf, I plan to bake tomorrow, does the loaf need to be covered like the other sourdoughs? I don’t have a lid for my loaf tin and one is silicone which I have never tried sourdough in. Not sure it will work out so well. Any suggestions on silicone and no loaf lid please???

Thank you! Danika

Butter For All

Thursday 15th of October 2020

Hi Danika!

I so hope your bake was successful! No need to cover the pan, these bake open like a regular loaf of bread. I don't have experience with silicone loaf pans so I hope you'll let us know how it turned out!!!

Thanks for the nice feedback!



Monday 12th of October 2020

I love this recipe. I want to make it during the week, but I work away from home between 8-4. Is there a way to tailor this recipe to that schedule? Wondering if a longer rise in the fridge is ok if I made it right before bed the night before?

Butter For All

Monday 12th of October 2020

Hi Jill!

Thank you!

I would probably ferment the dough overnight like called for in the recipe. Quickly shape the loaves in the morning and then let them have a slow second rise in the fridge while at work. When you get home, remove them, preheat the oven and bake from cold. You may decrease the temp slightly (say 25℉) and let them bake an extra 5 min.

Let me know if that works out!