makes 1 loaf
Ingredients:
2 cups (250g) spelt flour
2 cups (250g) bread flour or all-purpose flour, divided (or substitute for spelt flour)
1/2 cup (100g) sourdough starter, active and bubbly
1 cup + 2 Tablespoons (275g) water
2 Tablespoons oil
1 Tablespoon honey
2 teaspoons salt
1. In the bowl of a stand mixer, mix together 2 cups spelt flour, 1 1/2 cups bread/all-purpose flour, sourdough starter, water, olive oil, and honey. Start with a rubber spatula to stir it together and then switch to your hand to ensure all of the flour is incorporated and there are no dry bits. The dough will be stiff, shaggy, and barely wet. Cover the bowl and allow it to rest 1 hour for the flour to fully absorb the water.
2. Add the salt to the dough and, using the dough hook attachment on your stand mixer, mix on low speed for 8-10 minutes. If, after 7 minutes the dough is sticking to the sides of the bowl, add reserved flour 1 Tablespoon at a time until the sides of the bowl are clear of dough.
3. Turn the dough out onto a lightly floured counter and press into a rectangle. Starting at one of the longer sides of the rectangle, roll the dough towards yourself into a log shape. Pinch any ends and seal edges.
4. Prepare a standard bread loaf pan with either oil or parchment paper. Place the dough into the prepared pan, seam-side down. If the top of the dough is tacky, very lightly dust with flour. Cover with a thin kitchen towel and allow to rest at room temperature until the dough has risen 1 inch above the rim of the pan, approximately 2-3 hours, depending on the warmth of the room.
5. Preheat the oven to 350 degrees Fahrenheit. Bake 35-38 minutes. Allow the bread to cool in the pan 10-15 minutes before removing and cooling the bread on a cooling rack. Allow to cool at least 30 minutes prior to slicing for the best texture.