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!
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.