Vegan Sourdough Spelt Sandwich Loaf Food

SPELT SOURDOUGH BREAD

Steps:

• Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.
• Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)
• Turn the dough out onto a work surface and form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
• Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.
• Place a piece of parchment on a board then lay it on top of the proofing basket. Flip the board and basket so the basket is on top then remove the basket.
• When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.
• Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.
• Let the bread cool completely before slicing it.

SIMPLE SPELT BREAD RECIPE

Steps:

• Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.
• Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.
• Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 6-8 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.
• Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.
• When the dough has risen, punch it down gently and place it into a parchment-lined or well greased standard-size** loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it's rising, heat your oven to 180°C (350°F).
• Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.
• Store the bread in a sealed container for up to three days, or freeze for up to a month.

VEGAN SOURDOUGH SPELT SANDWICH LOAF

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.