This is a super easy homemade bread recipe that is healthy too, isn’t that what most of us need? Its wholemeal, high fibre, lower gluten and higher protein than many breads. But don’t worry its not one of those doorstop style healthfood breads, its a soft tasty sandwich bread, even the kids will love it in their lunchboxes. OK, so how can one bread recipe tick so many boxes? the answer is because its made with whole spelt flour. Spelt is lower in gluten than wheat and for some people easier to digest, it has a higher protein content too. Bread doughs made with spelt flour do not need to be kneaded so much as wheat based doughs and in fact can become overkneaded and tough. So this is good for minimalist homebakers because the only equipment you really need for this recipe is a large bowl. To keep the bread crumb nice and soft I have blended the whole spelt flour with some strong bread flour (70% to 30%, resp.)
I made my first version of this whole spelt sandwich bread in a bit of a Sunday evening panic because I needed bread to pack the sandwich boxes for school and work the next day. So I had to get some bread in the oven rather quickly. I happened to have some leftover pre-fermented biga, so theres a good start. I opted for whole spelt flour because after a weekend of over-indulgence I felt I should try and make a healthy loaf of bread to start the working week off with. Inspite of the time restraints even my first ever version turned out to be a very nice loaf of bread. Since that first bake I have tried and tested some variations all the while making sure the recipe remains straight forward. This healthy bread recipe described here for my homemade whole spelt sandwich bread has become one of my go to recipes when I am pushed for time or busy with other things. Although the fermentation times cannot really be shortened the hands on time is much less than for other bread recipes, so you can get this bread ready while going about your other important things.
In spite of the high amount of whole spelt flour (70%) the finished sandwich bread has a nice open and even crumb and a lovely crunchy crust.
If you too need a quick and easy loaf of bread but you also like to tick some healthy eating boxes at the same time then try this whole spelt sandwich bread… it might become your go-to homemade bread recipe too!
Recipe for homemade whole spelt sandwich bread
makes 2 medium loaves
180g strong bread flour
100g warm water
1.5g instant dried yeast
Mix all the Biga ingredients until well combined and then leave to ferment for 12-20 hours at room temperature.
all the fermented Biga (made as above)
720g warm water
700g whole spelt flour
300 strong bread flour (german 550 flour)
10g instant dried yeast.
1 tablespooon malt
1. In the order listed above, add all the ingredients to a large bowl and mix well to fully combine and hydrate all the flour.
2. Either knead by electric mixer with a dough hook or by hand for 10 minutes, until the dough has developed some elasticity. In either case finish off the kneading by hand with some active stretches and foldings on a lightly floured work surface.
3. Form your dough into a tight ball and place into an oiled bowl. cover with plastic wrap and leave to rise at room temperature for 1.5 hours, of until at least doubled in size.
4. Turn out your well-risen bread dough onto your work surface and gently deflate. Divide into 2 equal sized pieces and form into smooth surfaced logs that will fit the dimension of your loaf pan. Butter the loaf tins and then place the dough pieces into them and leave for the second re-rise for ~45 minutes at room temperature. In the meantime pre-heat your oven to 250 degrees Celcius.
5. When the dough is ready to be baked place a tray of boiling water on the oven floor to provide steam during the bake. Quickly place the loaves into the oven and shut the door, trying to minmise any loss in heat. Bake for 10 minutes at 250 degrees and then reduce the heat to 200 degrees and bake for a further 40minutes or until your desired browness.