This sourdough spelt sandwich bread is soft and flavorful. The perfect bread for toast or sandwiches and very nutritious.
A few months ago, I started using spelt flour in most of my baked goods. Not only is it very delicious, but, it is also very nutritious.
I have used Sourdough in my kitchen for many years and love the health benefits of long fermented grains. I also love the flavor the sourdough adds to the baked goods.
What you will need for this recipe:
- Active Sourdough Starter
- Olive Oil
- Egg (optional)
- Honey (optional)
- Freshly Milled Spelt Flour (may use store bought ground spelt flour)
This recipe was developed as a same day loaf with only one rise in the loaf pans. I prefer this method because my husband does not prefer a sour flavor in the sandwich bread.
If you want to make this overnight and have 2 rises, that will work as well. Just mix the ingredients, knead, and put in a large mixing bowl. Cover and allow to rise overnight and the next morning you can proceed and divide the dough in two equal parts. Allow it to rise until it tops the loaf pans before baking.
The morning you want to make the bread, mix the ingredients in the bowl of a stand mixer or large mixing bowl. Add 3 cups of flour at first and then continue adding 1/2 cup at a time until a soft dough forms. Knead for 10-12 minutes.
Divide dough in two equal parts and put in prepared loaf pans.
Allow to rise until the dough tops the loaf pans.
Preheat oven to 350 degrees F.
Bake for 35 minutes.
Allow to cool completely on a cooling rack before slicing.
Sourdough Spelt Sandwich Bread
- 1 stand mixer or large mixing bowl
- 2 8.5×4 loaf pans
- 1 1/4 cup lukewarm water
- 1 cup sourdough starter
- 2 tsp salt
- 1 egg optional
- 1/2 cup olive oil
- 1/4 cup honey optional
- 4-4 1/2 cups freshly milled spelt flour
- Mix all ingredients together except the flour.
- Add 3 cups of the flour and mix well. Continue adding flour 1/2 cup at a time until a soft dough forms.
- Knead for 10-12 minutes.
- Divide dough into 2 equal parts and place in prepared loaf pans.
- Cover with plastic wrap or damp tea towel and allow to rise until the dough tops the loaf pans.
- Preheat oven to 350 degrees F.
- Bake for 35 minutes.
- Cool completely on a cooling rack before slicing.