Spelt Loaf – Soft & Perfect for Sandwiches
Tender, fluffy, and golden brown, this spelt loaf is perfect for sandwiches. Despite its sticky dough, using a stand mixer makes it incredibly easy to prepare!
Equipment
- baking sheet
- Parchment paper or silicone baking mat
- Stand mixer with dough hook
- medium bowl
- measuring cups/spoons.
- plastic wrap
Ingredients
- ½ cup 120 ml plain soymilk, heated to 100°F (38°C)
- 1 teaspoon apple cider vinegar
- 2 cups 240 g light or whole spelt flour
- ¼ cup 36 g vital wheat gluten flour
- 2½ tablespoons 13 g ground oats
- ½ teaspoon fine sea salt
- 2 tablespoons 24 g raw sugar
- 2 teaspoons bread machine yeast
- 1 tablespoon 15 ml canola oil
- ¼ cup 60 ml water
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix soymilk and vinegar.
- Let it sit to curdle.
- In a stand mixer fitted with a dough hook, combine flour, wheat gluten, oats, salt, sugar, and yeast.
- Add oil and water to the curdled soymilk mixture.
- Stir wet ingredients into dry, then knead with the mixer for 6 minutes until the dough comes together.
- Shape dough into a ball and place it on the prepared baking sheet.
- With slightly damp hands, shape into an 8-inch (20 cm) log.
- Lightly sprinkle with flour and loosely cover with plastic wrap.
- Let rise for 45 minutes.
- Preheat oven to 375°F (190°C).
- Remove plastic wrap and bake for 20–25 minutes until the bottom sounds hollow when tapped.
- Turn off oven and leave loaf inside for another 5 minutes.
- Let cool completely before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy this soft spelt loaf toasted with your favorite spread or as a sandwich base.
Wine Advice:
Pairs well with a light, dry white wine such as Sauvignon Blanc.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 3 g | Fiber: 3 g | Sugar: 2 g | Salt: 0.3 g
