Same Day Spelt Sourdough Sandwich Bread

 The perfect spelt sandwich bread.  It's easy to make, ready the same day, and is soft and delicious.

If you are looking for a sourdough sandwich bread that requires little work, this recipe is for you.  It's put together easily and only requires one rise.  This also gives it only a hint of sourdough tang, perfect for family members who aren't so fond of the strong sourdough flavor.

Spelt is a great flour to bake with.  It's one of the easier digestible ancient grains, has a wonderful light nutty flavor, and is lower in gluten than our modern-day wheats.  I find it lighter than traditional whole wheat both in flavor and texture, which makes it easy to substitute in many breads and baked goods recipes.  

If you haven't yet tried this flour, I hope you do.  I think you'll like it!

the loaf on the left is half spelt and half white flour, the loaf on the right is 100% spelt flour

Spelt Sourdough Sandwich Bread FAQ's

• Can I make this with 100% spelt flour?  Yes!  See photo above, I found very little difference in the size of the finished loaves, it remained soft, and it will feature more spelt flavor.
• Can I make this with 100% white all-purpose or bread flour?  Yes!  It will be delicious, soft and fluffy.
• Can I add more or less honey?  Yes - adjust the sweetener to what your family prefers.  I find that 1 Tablespoon doesn't make it a sweet bread and just adds a hint of flavor to the finished loaf.
• Can I omit the oil?  Yes, you can.  The oil does help soften the interior of the finished loaf, but it would still be delicious without oil.

Ingredient Notes:

• Spelt Flour - You can use more (up to 100%) or less spelt flour.  It offers great flavor, a nice amount of gluten for structure, and is a whole grain.
• Sourdough Starter - This must be an active and bubbly starter.
• Honey - You can substitute for maple syrup or sugar if you desire.
• Oil - I use olive oil, you can use any liquid oil that you prefer.

How To Make Same Day Spelt Sourdough Sandwich Bread:

1. Mix the dough: In the bowl of a stand mixer, mix together 2 cups spelt flour, 1 1/2 cups bread/all-purpose flour, sourdough starter, water, olive oil, and honey.  Cover bowl and allow to rest 1 hour. 
   
   
   
2. Knead: Add the salt to the dough and, using the dough hook attachment on your stand mixer, mix on low speed for 8-10 minutes. 
3. Shape and rise: Turn the dough out onto a lightly floured counter and press into a rectangle.  Starting at one of the longer sides of the rectangle, roll the dough towards yourself into a log shape.  Pinch any ends and seal edges.  Prepare a standard bread loaf pan with either oil or parchment paper.  Place the dough into the prepared pan, seam-side down.  If the top of the dough is tacky, very lightly dust with flour.  Cover with a thin kitchen towel and allow to rest at room temperature until the dough has risen 1 inch above the rim of the pan, approximately 2-3 hours, depending on the warmth of the room. 
   
   
   
4. Bake: Preheat the oven to 350 degrees Fahrenheit.  Bake 35-38 minutes.  Allow the bread to cool in the pan 10-15 minutes before removing and cooling the bread on a cooling rack.

Other Sourdough Recipes You May Enjoy:

The BEST Sourdough Flour Tortillas

Sourdough Discard Cast Iron Skillet Bread

printable recipe here

Same Day Spelt Sourdough Sandwich Bread

makes 1 loaf

Ingredients:

2 cups (250g) spelt flour

2 cups (250g) bread flour or all-purpose flour, divided (or substitute for spelt flour)

1/2 cup (100g) sourdough starter, active and bubbly

1 cup + 2 Tablespoons (275g) water

2 Tablespoons oil

1 Tablespoon honey

2 teaspoons salt

1. In the bowl of a stand mixer, mix together 2 cups spelt flour, 1 1/2 cups bread/all-purpose flour, sourdough starter, water, olive oil, and honey.  Start with a rubber spatula to stir it together and then switch to your hand to ensure all of the flour is incorporated and there are no dry bits.  The dough will be stiff, shaggy, and barely wet.  Cover the bowl and allow it to rest 1 hour for the flour to fully absorb the water.

2. Add the salt to the dough and, using the dough hook attachment on your stand mixer, mix on low speed for 8-10 minutes.  If, after 7 minutes the dough is sticking to the sides of the bowl, add reserved flour 1 Tablespoon at a time until the sides of the bowl are clear of dough.

3. Turn the dough out onto a lightly floured counter and press into a rectangle.  Starting at one of the longer sides of the rectangle, roll the dough towards yourself into a log shape.  Pinch any ends and seal edges.

4.  Prepare a standard bread loaf pan with either oil or parchment paper.  Place the dough into the prepared pan, seam-side down.  If the top of the dough is tacky, very lightly dust with flour.  Cover with a thin kitchen towel and allow to rest at room temperature until the dough has risen 1 inch above the rim of the pan, approximately 2-3 hours, depending on the warmth of the room.  

5.  Preheat the oven to 350 degrees Fahrenheit.  Bake 35-38 minutes.  Allow the bread to cool in the pan 10-15 minutes before removing and cooling the bread on a cooling rack.  Allow to cool at least 30 minutes prior to slicing for the best texture.

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