Spelt Loaf
Tender, fluffy, and perfect for sandwiches, this golden-brown spelt loaf is surprisingly easy to make. The dough is sticky, so using a stand mixer is recommended for the best results.
Equipment
- Stand mixer with dough hook
- Mixing bowls
- Measuring cups and spoons
- plastic wrap
- baking sheet
- Parchment paper or silicone baking mat
Ingrediënten
- 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
Instructies
- Prepare a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the soymilk and vinegar.
- Let sit for a few minutes until it curdles into a buttermilk-like consistency.
- In the bowl of a stand mixer fitted with a dough hook, combine the spelt flour, wheat gluten, oats, salt, sugar, and yeast.
- Add the canola oil and water to the curdled soymilk mixture.
- Slowly stir the wet ingredients into the dry, allowing the stand mixer to knead the dough for about 6 minutes, until it comes together into a sticky ball.
- Transfer the dough to the prepared baking sheet.
- Slightly dampen your hands with water to prevent sticking, then shape the dough into a log about 8 inches (20 cm) in length.
- Lightly sprinkle the top with flour to prevent the plastic wrap from sticking.
- Loosely cover with plastic wrap and let rise for 45 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap and bake for 20 to 25 minutes, until the loaf sounds hollow when tapped on the bottom.
- Turn off the oven and let the loaf rest inside for another 5 minutes.
- Transfer to a wire rack and let cool completely before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy this spelt loaf toasted with your favorite spread, or use it to make hearty sandwiches with fresh vegetables and plant-based protein.
Wine Advice:
Pair this bread with a light-bodied white wine like Sauvignon Blanc for a crisp, refreshing contrast.
Nutritional Information
Calories: 110 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 2.5 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.3 g
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