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Whole-Grain Spelt & Maple Sandwich Loaf

The beauty of spelt flour is in its versatility. Spelt flour can easily be swapped in for whole-wheat flour in equal proportions and—with minimal adjustments to hydration (spelt usually requires a little more water)—it can be a replacement for all-purpose flour. Not only is spelt flour delicious in bread, it is also quite comfortable in cakes, cookies, and pastry recipes.
This spelt loaf has quickly become my sourdough obsession. Packed full of protein, fiber ,and healthy vitamins, whole-grain spelt flour lends a nutty and naturally sweet flavor that everyone in the family will crave. It’s equally at home on a smoked turkey sandwich or smeared with honey butter, but it really shines on a PB&J.
If you have a well-maintained sourdough starter at home, you can substitute the levain in the recipe with only starter. However, I recommend taking the additional step of making the overnight levain since it will help increase your dough strength and contribute significantly to the final flavor and texture of your bread. If you’re new to sourdough, this is a wonderful gateway recipe. If you’re looking to begin your sourdough journey and are in need of a starter,stop by Bub’s Breads. I’d be happy to share!
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Ingredients
  

  • 1,075 grams whole-speltflour
  • 750 grams water
  • 15 grams ripesourdough starter (100 percent hydration)
  • 85 grams maple syrup
  • 20 grams fine sea salt

Instructions
 

  • The night before you’d like to bake your bread, prepare the levain: Mix 130 grams of spelt flour, 75 grams water, and 15 grams of ripe sourdough starter. Knead together until all dried bits are absorbed. Cover and place in a warm spot for about 12 hours.
    In the morning, your levain should be well aerated and bubbly. In a large bowl, add the remaining flour, water, maple syrup, sea salt, and ripe levain. Mix until well incorporated.
    You’ll need to give the dough a series of folds to develop your gluten. Place one hand on the rim of the bowl and with the other grab one side of the dough, lift the dough up and over to the other side. Rotate the bowl a little and repeat.
    Continue with this series of stretches and folds for about 10 minutes, or until the dough starts to smooth out. Place it in an oiled container, cover, and place in a warm spot to proof for about 3 hours. Give the dough 2 or 3 sets of stretches during this time to help gluten development.
    At the end of bulk fermentation, the dough should have risen and should be smoother and less shaggy. On a lightly floured work surface, divide the dough equally in half and form into rounds. Allow the rounds to rest uncovered on the counter for 30 minutes.
    Liberally coat 2 (9- by 5-inch) baking pans in olive oil. Shape each round into a rectangular loaf shape, roughly the same length as your bread pan. Place seam side down in each pan. Dust the top with bran or a layer of rolled oats. Cover lightly with a towel and proof for about 1–2 more hours.
    Preheat oven 425°F. Once the dough has risen right to the top of your pan, you are ready to bake! Place loaves in your oven and bake for 15 minutes. Reduce the oven temperature to 375°F and bake for an additional 30 minutes, until the crust is a deep chestnut color and the internal temperature reaches 205°F.
    Carefully remove the loaves from their pans and place them on a rack to cool. At this point your home will be filled with the wonderful aromas of spelt. Resist all temptation to cut into the bread for at least 1 hour. Cutting into the bread too soon will result in an unpleasant gummy texture.
    As with all sourdough breads, keeping it out of your fridge keeps it fresher longer. A plain paper or linen bag will allow your bread to breathe, which is optimal. However, this bread will freeze well wrapped tightly in plastic wrap and a layer of foil for up to 3 months after baking. Defrost at room temperature and reheat it in a 425°F oven for about 10 minutes.