It’s been a long time since my latest blog post, but I am back with a recipe that really delicious and useful! And I say useful because this recipe is a hack either for the office snack, or the school sandwich, etc. I am sincerely excited about this sandwich bread.
I had made other efforts in the past, but they did not come out as I wanted. One time the bread did not rise, another time it crumbled … At last, with this recipe, I came up with a very delicious and ideal textured bread. It’s not hard to make, but it wants some time, like all the good stuff… 😉 If you follow my instructions, you will not have any problem. You can see process photos in my Instagram account Highlights (#sandwichbread).
Do not be discouraged by the length of the instructions’ text. I wrote it as detailed as I could to make it easier for you.
When I made it, I sliced it, put it in a plastic zip bag and put it in the freezer. So every time I need, I take out as much as I want. It thaws very quickly. It yields 9-10 sandwiches. Next time I will make a double dose, in two tins.
Homemade Sandwich Bread
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Ingredients
- 400g spelt flour (type 1050*), plus extra for kneading
- 200g whole wheat flour
- 10g salt
- 1 ½ teaspoon of maple syrup or honey
- 1 sachet (8g) instant dry yeast
- 30ml olive oil
- 400ml water (lukewarm water during the winter)
- oat flakes, for sprinkling
Instructions
1
Put both the flours in a large bowl. Create a pit and add the water and the yeast. Add the syrup or honey and olive oil and mix with a wooden spoon. After the ingredients are almost mixed, add the salt and stir again until the flour is no longer visible. Cover with a clean towel and let the dough rest for 10 minutes.
2
Turn the dough out on to a lightly floured surface and knead for 4 minutes. Use the heel of your hand and stretch the dough away from you, roll it over, turn it 90 degrees and repeat. Add as much flour as needed, but do not overdo it. Even if it sticks at first, do not be tempted to add a lot of flour.
3
Let the dough rest for 2 minutes and repeat two more times with a 2 minute break in between. That is, you have to knead a total of 12 minutes. Finally, the dough should be elastic and slightly shiny. Grease a large bowl lightly, form the dough into a ball and put it in. Cover with a clean towel and leave for 1 hour to rise and doubled in size.
4
After the dough has risen, fold it a few times on itself to let the air go, and then transfer it to a lightly floured surface. Flatten it into an oblong and fold the 4 corners in on themselves, until the dough has about the size of your tin.
5
Flip the dough over so that the folded surface is facing down. Continue to shape the dough into a rectangle, stretching the edges of the dough down and underneath to tighten the surface. Transfer it to an oiled loaf tin 25x11cm placing it with the folded surface facing down. Brush with a bit of water and sprinkle with oatmeal flakes. Cover with a towel and let it rise for at least 35 minutes until almost doubled in size (mine took 35 minutes).
6
Place a baking pan on the base of the oven and preheat to 240° C. When the dough rises, put the loaf tin on the last self of the oven, add 1 ½ cup of water to the baking pan and close the door immediately. Lower the temperature to 220° C and bake for 15 minutes. Lower again the temperature to 200° C and bake another 20 minutes.
7
Remove it from the oven, remove the loaf from the tin and put it back into the oven. Bake for another 15-20 minutes until it gets a deep golden brown color and the base sounds hollow when tapped with your finger.
8
Allow to cool completely on a wire rack.
Notes
*High-gluten spelt flour, ideal for bread making.
Homemade Sandwich Bread
(No Ratings Yet)Loading...Ingredients
- 400g spelt flour (type 1050*), plus extra for kneading
- 200g whole wheat flour
- 10g salt
- 1 ½ teaspoon of maple syrup or honey
- 1 sachet (8g) instant dry yeast
- 30ml olive oil
- 400ml water (lukewarm water during the winter)
- oat flakes, for sprinkling
Instructions
Put both the flours in a large bowl. Create a pit and add the water and the yeast. Add the syrup or honey and olive oil and mix with a wooden spoon. After the ingredients are almost mixed, add the salt and stir again until the flour is no longer visible. Cover with a clean towel and let the dough rest for 10 minutes.
Turn the dough out on to a lightly floured surface and knead for 4 minutes. Use the heel of your hand and stretch the dough away from you, roll it over, turn it 90 degrees and repeat. Add as much flour as needed, but do not overdo it. Even if it sticks at first, do not be tempted to add a lot of flour.
Let the dough rest for 2 minutes and repeat two more times with a 2 minute break in between. That is, you have to knead a total of 12 minutes. Finally, the dough should be elastic and slightly shiny. Grease a large bowl lightly, form the dough into a ball and put it in. Cover with a clean towel and leave for 1 hour to rise and doubled in size.
After the dough has risen, fold it a few times on itself to let the air go, and then transfer it to a lightly floured surface. Flatten it into an oblong and fold the 4 corners in on themselves, until the dough has about the size of your tin.
Flip the dough over so that the folded surface is facing down. Continue to shape the dough into a rectangle, stretching the edges of the dough down and underneath to tighten the surface. Transfer it to an oiled loaf tin 25x11cm placing it with the folded surface facing down. Brush with a bit of water and sprinkle with oatmeal flakes. Cover with a towel and let it rise for at least 35 minutes until almost doubled in size (mine took 35 minutes).
Place a baking pan on the base of the oven and preheat to 240° C. When the dough rises, put the loaf tin on the last self of the oven, add 1 ½ cup of water to the baking pan and close the door immediately. Lower the temperature to 220° C and bake for 15 minutes. Lower again the temperature to 200° C and bake another 20 minutes.
Remove it from the oven, remove the loaf from the tin and put it back into the oven. Bake for another 15-20 minutes until it gets a deep golden brown color and the base sounds hollow when tapped with your finger.
Allow to cool completely on a wire rack.
Notes
*High-gluten spelt flour, ideal for bread making.
Recipe adapted from the book “Healthy Baking”, Jordan Bourke, Orion Publishing Group, 2017.
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