Sourdough Spelt Sandwich Bread
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
- Water
- Salt
- 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
Equipment
- 1 stand mixer or large mixing bowl
- 2 8.5×4 loaf pans
Ingredients
- 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
Instructions
- 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.
Hi! Very tasty bread and thanks for sharing 🤤
You’re so welcome!
Love your YouTube video on the bread with Everything Bagel seasoning on top. Can’t wait to try it when I get myself started on this FMF journey. Thank you for sharing. In the absence of traditions being handed down today from generation to generation, we desperately need those willing to share wisdom. Thank you.
Thanks so much!
What does the egg do for this recipe? I know it’s optional but just curious
It tends to make the bread a bit lighter and fluffier.
It tends to make the bread lighter and fluffier.
This was excellent tasting and was easy to follow. I did the overnight rise and formed loaves in the morning. Bake time was 45 minutes in my oven. This is going to be a favorite. Thank you so much for sharing your recipe. I have wanted to make a 100% Spelt bread for awhile. Glad I took a chance. Blessings to you!
That’s great!
Could you substitute einkorn flour? If so, are any changes necessary? I am trying to use primarily einkorn flour due to sensitivities, but I’m unsure how to adapt recipes. I am thoroughly enjoying your videos!
Einkorn is so different to work with. But, you can do it with this recipe. Keep in mind, the dough will be very sticky and not as workable as the spelt. Use enough flour to make a soft dough and don’t knead it very much as Einkorn dough gets stickier the more it is kneaded.
When do you put the seeds…on top? Before after baking?
I put the seeds on before baking.
Hi!! First, this bread is incredible- thank you for sharing this recipe!! I have 9×5 loaf pans and didn’t realize the first time that the ones you used were a bit smaller. Do you have any recommendations for increasing ingredients to fit into the larger pans? The bread was AMAAAAAZING, I just want to figure out how to get a taller loaf since the pans a bit bigger.
Callie, I multiply all ingredients by 25% to fill the next, larger size loaf pan.
what temperature is your proofing box?
It goes between 87-89 degrees F.