Vegan spelt sandwich bread
Bread is one of my guilty pleasures but I tend to be particular on how it’s made. I like it with whole grains, seeds, and sometimes herbs.
I use this base recipe for most of the time, I usually make it ahead, sometimes freeze it for a couple of weeks.
This vegan spelt sandwich bread requires some time but minimal hands-on.
At the end, you will have a bread soft in the center with a crispy crust. I highly suggest you use a scale. It’s always a good idea for baking!
Let’s make some bread!
- 4 cup of spelt flour
- ½ cup of maple syrup
- ⅓ cup fresh squeezed orange juice
- 1 and ½ teaspoon of flax seed, ground finely
- 1 and ½ teaspoon of fast rising yeast
- 1 cup of nut milk ( almond, soy) or water. (warm)
- 1 tablespoon of ACV
- 1 teaspoon of salt
- ½ teaspoon of baking powder
- Mix the 3 cups of the flour with the yeast and the baking soda really well. Add the flax meal, the water, salt. Add the ACV, the water, the milk, and everything else.
- Mix gently with a spatula until a soft dough forms.Add flour little by little. It should be lightly sticky but will snap back if you run your finger lightly across it.
- Cover tightly with a plastic wrap for 45 to an hour.
- The dough should double its original size.
- Uncover, punch it to release the gas. On a floured surface knead the dough for a couple minutes.
- Form a bread loaf shape, Add it to a greased and floured loaf pan, cover with a plastic wrap and let it rise for an additional 45 minutes. It will raise around 60 percent of it size.
- Warm up the over on 375 degrees, bake for 30 minutes.
- Let cool. Flip it out of the pan. Slice and serve!
Check out my vegan banana pecan chocolate muffins!