I have stumbled upon this style of bread many times whilst browsing around my favourite baking blogs and books. Its the classic formed sandwich or toast loaf, made simply by dividing your dough into 3-4 equal sized pieces, forming into tight balls and then placing next to each other in your loaf tin. Its so simple and your end result has a little bit more character than a regular formed loaf. This technique also serves a technical purpose; by forming smaller individual dough balls, each with its own structure, you are creating a loaf with slightly more overall strength that is maintained in the oven spring. giving you a lovely even rise through the whole length of the loaf.
Here is my quick and easy recipe for a Spelt Sultana toast bread. Its not often that I make a white sweetened bread, which means its almost like a treat, really enjoyed and always asked for again. This spelt sultana toast bread, is made from an enriched yeast dough, slightly sweetened and dotted with plump sultanas. The crumb is soft, light and even and the crust is thin, golden and sweet. Its perfect for a weekend breakfast or brunch, toasted or not, and for snacks at anytime.
Recipe for 2 medium toast loaves
Total time; approx. 3 hours
Hands on time; 15-20 minutes
Sample schedule; 9.00 mix and knead. 9.15-10.15 bulk rise. 10.15-10.20-shape and form. 11.00-11.50 bake.
1kg White spelt flour (1050 dinkel flour in Germany)
7g instant dried yeast
- Mix all the ingredients apart from the sultanas and knead either with a electric mixer or by hand for 10 minutes. After the main knead give the dough about 10-12 stretch and folds, for this I stretch out the dough into a long log shape and fold it in on itself and then repeat a number of times, the dough will develop great structure, after the stretch and folds knead in the sultanas.
- Form the dough into a tightball and place into an oiled bowl. Cover and leave to bulk rise for approx 1 hour or until the dough has at least doubled in size.
- Deflate the dough and split into 2 equal sized pieces. Take one piece and form into a fat sausage shape. Then split this piece into 3 even sized pieces. Form each of the three pieces into a very tight ball with a smooth surface. Place each ball, side by side, into a buttered loaf tin. Repeat the dividing and forming with the second piece.
- Cover the two loaf tins loosely with a dishcloth and leave to re-rise at room temperature for about 45 minutes. During this time pre-heat your oven to 250 degrees C.
- Brush the loaves with melted butter and then bake at 250 degrees C for 10 minutes, then reduce teh heat to 200 and further bake for 40-45 minutes. After 20 minutes check the loaves and if they are already very brown simply cover them loosely in foil for the remaining baking time.