Whisked Kitchen · whiskedkitchen.com/r/simple-soft-sandwich-bread-plain-spelt-oat-milk
bread What changed
Simple Soft Sandwich Bread w/ Plain + Spelt, Oat Milk
A riff on No knead Sandwich Bread
Category: Bread
For when there's no bread flour or dairy milk: mostly plain flour with a little white spelt for a nutty, slightly sweet flavour, and oat milk in place of dairy. The dough is a little drier and gets an extra round of folds to make up for the weaker flours. Same easy whisk-and-stir method.
Cook45 min
Makes1
Ingredients
TapClick to tick off as you go. Changes from No knead Sandwich Bread are marked.
Marked: changed from No knead Sandwich Bread.
400 g plain flour plus more for dusting (changed)
100 g white spelt flour (new)
1.5-6 g instant yeast 1.5 g (scant ½ tsp) overnight, 6 g (1½ tsp) same-day (changed)
10 g salt (changed)
170 g water cold or room temperature (changed)
200 g oat milk unsweetened plain or barista; not sweetened or flavoured (changed)
57 g butter melted; salted or unsalted
softened butter or olive oil for greasing
Method
1
Mix the dough: In a large bowl, whisk together the plain flour, spelt flour, salt and yeast. Add the water, oat milk and melted butter. Stir with a spatula until no dry flour remains and you have a sticky, shaggy dough. It will be a little less sticky than the original, since hydration is lower. Cover and rest 30–60 minutes. (changed)
2
Stretch and fold, round 1: With a wet hand, grab an edge of the dough, stretch it up and fold it into the centre. Work around the bowl for 8–12 folds, until the dough tightens and resists. Cover and rest 30 minutes. (changed)
3
Stretch and fold, round 2: Repeat the stretch and folds. This second round builds the strength plain and spelt flour lack compared with bread flour. The dough should feel smoother, hold a rounded shape, and spread less when you let go. If it still slumps flat, do a third round after another 30 minutes. (changed)
4
First rise: Drizzle lightly with olive oil, rub to coat, cover, and leave at room temperature until roughly doubled. Overnight (1.5g yeast): about 8–10 hours at ~20°C. Start checking at 7 hours, as spelt and the oat-milk sugars both speed fermentation, and warmer kitchens will be faster still. Same-day (6g yeast): about 2–3 hours. (changed)
5
Prepare the pan: Grease a 9x5-inch (roughly 23x13cm or 22x11cm) loaf tin with softened butter, or brush with 2 tsp olive oil if it's non-stick. (changed)
6
Pre-shape: Deflate the dough and turn it onto a lightly floured bench. Fold the edges into the middle to make a loose, tight-skinned ball, flip it seam-side down, and rest 10 minutes uncovered. This adds tension so the weaker dough holds a better shape. (changed)
7
Shape: Pat the ball into a rectangle about 20cm wide and 40cm long; keep the width close to your tin's length. Starting at a short end, roll it up firmly into a tight coil, pressing each turn down so there are no air gaps, and pinch the seam closed. Place it seam-side down in the tin and rub the top with 1 tsp olive oil. (changed)
8
Final rise: Cover and let rise until the dome sits 1–2cm above the rim, about 2–3 hours for the overnight dough or about 1 hour for same-day. This dough is weaker than the bread-flour version, so don't push for a big crown. Poke it gently with a floured finger: if the dent springs back slowly and only partway, it's ready. If it springs back straight away, give it more time; if it doesn't spring back at all, bake immediately. Preheat the oven to 190°C (170°C fan-forced) as it nears the rim. (changed)
9
Bake: Bake for 40–45 minutes. The oat-milk sugars, butter and spelt all brown quickly, so check at 25 minutes and loosely tent with foil if the top is already deep golden. The loaf is done when it sounds hollow underneath and reads 93–95°C inside. (new)
10
Cool: Turn out onto a rack straight away so the base doesn't sweat. Cool completely before slicing, as a weaker crumb is gummy and tears when warm. (new)
11
Store in an airtight bag at room temperature for 3–4 days, or slice and freeze for up to 6 months. (new)
Inspired by alexandracooks.com
Comments
Loading comments…