Sandwich Loaf

This sandwich bread will elevate your lunchbox. The spelt brings a nutty flavor that complements sweet and savory lunchtime classics, and the added whole grain will give you a boost of fiber and nutrients to power through your day. Plus, spelt flour provides the crumb with some added structure, so this bread is up to the challenge of some serious toppings. You won’t have to worry about sogginess when noon rolls around. Pile on smokey turkey, sharp cheddar, spicy mustard, and your favorite veggies, or lean into lunchbox nostalgia with peanut butter and bananas.

Ingredients:

• 1 cup All Purpose Flour

• 1 cup White Bread Flour

• 1/2 cup Wheat Flour

• 1/2 cup Spelt Flour

• 3 T Sugar

• 1.5 t Salt

• 3 t Active Dry Yeast

• 1 cup Water

• 3 T Oil

• NOTE - You can use all-purpose flour in place of the flour listed above.

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Directions:

• Mix the yeast, sugar, and water (warm) and give it a little stir.

• Combine the flour and salt in the bowl of a stand mixer and mix on low to incorporate.

• Add the oil and yeast mixture to the bowl and mix on med-low for 3 minutes. The dough should feel like smooth like playdough; if the dough is sticky add more flour 1 t at a time.

• After mixing place the dough in an oiled bowl and cover with a cloth for the first rise.

  TIP > for a quicker rise, place the bowl in the oven with a pot of boiling water.

• When the dough has doubled in size, remove from the bowl and shape into a loaf. .(press the dough into a rectangle, fold the long sides towards the middle and pinch the short sides under (like an envelope).

• Place seam side down in a loaf pan that has been buttered/greased properly. I like to use a piece of parchment paper for extra protection.

• Allow to rise a second time for thirty minutes or until doubled in size. Brush the top lightly with egg wash.

• Bake at 350°F for 30 minutes.

• Allow to rest for at least 1 hour (if you can).