Sandwich Bread

This recipe takes about 8 hours of time (30 minutes of actual work-time) but yields a loaf very similar in texture to traditional sandwich bread. There’s a few variations for a rye loaf and a spelt loaf.

Special Equipment

• Stand mixer with dough hook
• 1.5 lb loaf pan
• Baking stone

Ingredients

The ingredients are listed as “Rye - xxx” and “Spelt - xxx”. Follow whichever for your intended loaf.

Rye - Sponge

• 117 grams (4oz) all-purpose flour
• 95 grams (3oz) rye flour
• 2 grams instant yeast
• 19 grams (1oz) sugar
• 11 grams honey
• 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)

Spelt - Sponge

• 117 grams (4oz) spelt
• 95 grams (3oz) all-purpose flour
• 2 grams instant yeast
• 19 grams (1oz) sugar
• 11 grams honey
• 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)

Rye - Mixture

• 315 grams (11oz) all-purpose flour
• 2 grams instant yeast
• 14 grams (1oz) caraway seeds
• 11 grams course salt

Spelt - Mixture

• 315 grams (11oz) spelt
• 2 grams instant yeast
• 11 grams course salt

Dough

• 15 ml olive oil
• Additional olive oil for bowl

Method

Sponge and ferment

Time: 4.5 hours

1. In a stand mixer bowl, combine sponge ingredients and whisk until very smooth.
2. In a second bowl, combine mixture ingredients. Whisk to just to incorporate.
3. Sprinkle all of the mixture atop the sponge. DO NOT MIX. You should now have a layer of liquid sponge under a layer of dry flours.
4. Cover the bowl with plastic wrap or a warm damp towel and let ferment for 4 hours at a warm room temp or “proof” setting in oven.

Kneed and first rise

Time: 1.75 hours

1. Uncover fermenting mixture and pour olive oil atop mixture.
2. Using stand mixer with dough hook, combine on lowest speed.
3. Once combined, increase speed to low-med and kneed for 10 minutes (setting #2 or #3 on my KitchenAid)
4. Using additional olive oil, lubricate the inside of a large glass bowl.
5. Remove dough from stand mixer bowl and place in large glass bowl, ensuring all side of the dough are covered in olive oil.
6. Cover with plastic wrap and let rise for 1.5 hours at a warm room temp or “proof” setting in oven.

Punch down and second rise

Time: 1.5 hours

1. Uncover bowl.
2. Punch down dough and lightly kneed to distribute gas.
3. Flip dough over in bowl.
4. Re-cover and let rise for 1.5 hours at a warm room temp or “proof” setting in oven.

Punch down, loaf pan, and third rise

Time: 45 minutes

1. Grease or oil a 1.5 lb loaf pan.
2. Punch down dough and lightly kneed to distribute gas.
3. Transfer dough to loaf pan.
4. Cover with plastic wrap and let rise for 45 minutes at a warm room temp or “proof” setting in oven.

Pre-heat Oven

1. If proofing in oven, remove loaf to countertop.
2. Adjust oven rack to lowest position.
3. If using, place baking stone on rack.
4. Heat oven to 450°F/230°C
5. While heating, slash the top f the bread loaf and continue to let rise until oven is heated.

Bake

1. Uncover and place loaf on baking stone.
2. Toss in about 240ml (1 cup) of ice cubes on floor oven and immediately shut door.
3. Bake for 15 minutes, then reduce temperature to 400°F/205°C
4. Bake another 15 minutes and check internal temperate of loaf. The loaf is done with temperature measures between 190°F/88&degC and 200°F/93°C.