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

Spelt - Sponge

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

Rye - Mixture

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

Spelt - Mixture

  • 315 grams 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

  • In a stand mixer bowl, combine sponge ingredients and whisk until very smooth.
  • In a second bowl, combine mixture ingredients. Whisk to just to incorporate.
  • 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.
  • 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

  • Uncover fermenting mixture and pour olive oil atop mixture.
  • Using stand mixer with dough hook, combine on lowest speed.
  • Once combined, increase speed to low-med and kneed for 10 minutes (setting #2 or #3 on my KitchenAid)
  • Using additional olive oil, lubricate the inside of a large glass bowl.
  • Remove dough from stand mixer bowl and place in large glass bowl, ensuring all side of the dough are covered in olive oil.
  • 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

  • Uncover bowl.
  • Punch down dough and lightly kneed to distribute gas.
  • Flip dough over in bowl.
  • 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

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

Pre-heat Oven

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

Bake

  • Uncover and place loaf on baking stone.
  • Toss in about 1 cup of ice cubes on floor oven and immediately shut door.
  • Bake for 15 minutes, then reduce temperature to 400°F/205°C
  • 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.