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–+ servings
this is a sliced loaf of sourdough spelt sandwich bread on a wooden cutting board. The crumb is light and airy and the crust is golden brown
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4.88 from 8 votes

Sourdough Spelt Sandwich Bread

This bread is so delicious and full of nutrition. Using the ancient wheat Spelt gives this bread the most amazing flavor!
Course Bread, Side Dish
Cuisine American
Keyword Bread, Sourdough, Sourdough Bread, Sourdough Recipes, Sourdough Starter
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 8 hours 45 minutes
Servings 2 loaves
Calories 132kcal
Author Mary Rose

Equipment

  • 1 stand mixer or large mixing bowl
  • 2 8.5x4 loaf pans

Ingredients

  • 1 1/4 cup lukewarm water 298 grams
  • 1 cup sourdough starter 150 grams
  • 2 tsp salt 15 grams
  • 1 egg optional 48 grams
  • 1/2 cup olive oil 96 grams
  • 1/4 cup honey optional 70 grams
  • 4-4 1/2 cups freshly milled spelt flour 500 grams

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.
  • Let this mixture autolyse or soak, covered, for 30 minutes before kneading.
  • Knead on speed 2 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.

Notes

Stored cooled, sliced loaf in an airtight container or a bread bag on the counter for 3-4 days.
Freeze in freezer safe bag for up to 3 months.

Nutrition

Serving: 1slice | Calories: 132kcal | Carbohydrates: 19.4g | Protein: 3.1g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.5g | Cholesterol: 7mg | Sodium: 245mg | Potassium: 90mg | Fiber: 2.4g | Sugar: 3.1g | Vitamin A: 20IU | Calcium: 18mg | Iron: 1.2mg