Is there anything in the world more satisfying than the smell of freshly baked bread?
Any time I get a whiff of that heart-warming deliciousness, all the best of my childhood memories come flooding back.
If there’s bread in the house, I don’t need to worry too much about breakfast, lunch, or even dinner. If there’s bread around, I can just make toast if a new dinner recipe fails. 😉 It’s culinary perfection!
And this sourdough sandwich bread is my tried-and-true staple. I could make it in my sleep!
Makes 1 loaf.
- 1 cup water
- 1 tablespoon active sourdough starter (or 1½ teaspoon dry yeast)
- 1 cup all-purpose spelt flour
- Whisk water with active sourdough starter until dissolved and frothy.
- Then add spelt flour.
- Whisk to combine.
- Cover and leave at room temperature for 4 to 8 hours, or until it becomes soft, airy, and puffy with visible bubbles.
- Whisk warm water with sponge.
- Then add the rest of the ingredients.
- Mix with a spoon until no dry bits remain. The dough should resemble thick pancake batter.
- Cover and leave at warm room temperature until it rises well. This should take between 2 and 5 hours, but no longer to avoid over-souring.
- Then, prepare a bread pan. I prefer one that allows a lot of room for vertical expansion. I also line my loaf pan with parchment paper to prevent possible sticking, but it's not necessary.
- Transfer dough into bread pan.
- Let rise for 45 to 60 minutes.
- Then preheat oven to 375 degrees Fahrenheit.
- Bake for 45 minutes.
- Finally, cool on wire rack.
I keep my dough at an almost batter-like consistency. This way, it produces dough that doesn’t crumble and holds together well. Perfect for sandwiches. Plus, no kneading necessary!
If you have kids, you know how hard it can be to sell them on whole grain bread if they’ve already tried the white stuff. This recipe is my solution. I use all-purpose einkorn and spelt flour to keep the bread light in color. Then I add whole ground oat flour, which is also very light, yet adds great fiber and all the wonderful health benefits of oats.
Alternatively, using just whole grain flour yields loaves that are more dense, but delicious nonetheless.
Spelt flour (all-purpose or whole ground) makes much taller loaves, while einkorn flour by itself produces short ones.
Also, feel free to use up to 50% of non-gluten or low-gluten flours such as oat, millet, or rye (any more will change the bread consistency too much). I personally don’t care for rice flour in this recipe, but that’s just my preference.
If you prefer, use dry yeast in place of sourdough starter.
Finally, this sourdough sandwich bread doesn’t brown much at the top, especially when using oat flour. If you want more browning, bake at 420 degrees Fahrenheit for the first 20 minutes. Higher temperatures create a crispier crust. The crust will soften eventually if the bread is stored tightly covered.
Will you try this sourdough sandwich bread?
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