Vegan Sourdough Spelt Sandwich Loaf Recipes
VEGAN SOURDOUGH SPELT SANDWICH LOAF
This easy sourdough sandwich loaf is soft and delicious, perfect for sandwiches and toast. I made vegan and non-vegan versions and used whole grain spelt for half of the flour in both. The methods are perfect for beginners as well as advanced bakers who want a no-fuss pan loaf in their repertoire.
Provided by Melissa Johnson
Categories Recipes
Time 1h5m
Yield 12
Number Of Ingredients 17
Steps:
- Warm up your oat milk from refrigerator temperature to 80-90F.
- If you're using cow's milk, warm it up to 180F to denature the proteins that slow fermentation, then transfer the milk to a cool container and chill it down to 80-90F in the refrigerator. This should take about 15-20 minutes
- Combine all of the ingredients in a stand mixer with the dough hook attachment and mix on medium speed for about 5 minutes. The dough will be soft but should come together quickly and wrap around the hook.
- Place in a bowl and cover. Use a straight-walled container if you have one and mark the starting height of the dough.
- Let the dough rise 8-12 hours at room temperature until it has more than doubled. (See photo gallery.)
- Lightly flour your countertop and scrape the dough out onto it.
- Flatten the dough into a rectangle that's about 7x10 inches.
- Starting on one of the short sides, roll the dough into a tube, and let it rest on the seam. It should be a little shorter than your pan.
- Lightly oil your loaf pan and place the dough inside it, seam down.
- Cover and proof for 2-5 hours, depending on your room temperature. You can also retard the dough in the refrigerator. The dough is ready to bake when it has doubled, or crested over the lip of a medium loaf pan (9 x 5 x 2.75 inches).
- Put your oven shelf on the second-from-the-bottom position and preheat your oven to 350F for about 15 minutes. Placing the pan on a lower shelf will help the base of the bread cook efficiently and not be dense.
- Brush the top of the loaf with (oat) milk and put the pan in the oven.
- Bake for 45-50 minutes, until the interior of the loaf is over 190F. (A glass loaf pan may result in different cook times.) You can rotate the pan halfway through the bake if one side is browning more than the other.
- Immediately remove the bread from the pan and cool it on a rack for at least an hour before slicing.
- Once completely cooled, store the bread in a plastic bag or beeswax wrap to keep it soft.
EASY SOURDOUGH SANDWICH BREAD
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan. Notes For best results, please weigh your ingredients instead of using measuring cups. Here's why: weight and volume measurements are not equal, only approximate! This is especially important regarding the sourdough starter. If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise! Same goes for the flour... 4 cups might end up weighing way over 500 g depending on how tight the flour was packed into the cup. You'll end up with dry dough. I used Whole Foods 365 Everyday all purpose flour for this recipe. King Arthur and Trader Joe's ap flour will work as well. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
Provided by Emilie Raffa
Categories Sourdough Bread
Time 12h50m
Number Of Ingredients 8
Steps:
- Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it's warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
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- Combine sourdough starter, spelt flour, bread flour, olive oil, maple syrup, salt and water in a mixing bowl. Stir the mixture to form a ball.
- Transfer the dough to a lightly floured work surface and knead for two to three minutes, just until the dough is elastic and still soft. If your dough is too sticky to handle, sprinkle a little flour at a time to make it easier to work with. I tend to need an additional 10-25 grams (definitely no more than 1/4 cup) as I knead.
- Lightly coat a large bowl with oil and transfer the dough to rest for 1 - 1 1/2 hours (covered in plastic wrap). I used the same bowl that I mixed the dough in. You can expect the dough to rise up to 50% but it won't double. After this time, poke the dough with a floured finger. The dough should not spring back right away but should leave an indent.
- Lightly coat a standard-sized loaf pan with oil (or spray with nonstick spray). Form the dough into a loaf shape and transfer it to the loaf pan. Cover with a towel or plastic wrap and allow to proof for 1 1/2 to 3 hours. If your dough doesn't double in size, it's okay, but it should reach or be close to the top of the loaf pan (see notes).
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