We don’t have very much white bread in our house. But occasionally, a soft white bread sandwich (with cheese and gherkin as my preference!) is amazing.
The base for all the recipes is below.
- 500g white spelt
- 1 heaped tsp yeast
- 1 heaped tsp coconut sugar
- 15g olive oil
- 275g luke warm water
- 1 tsp pink Himalayan salt
- olive oil to cover
- 1 heaped tsp pea protein powder OR 1 tsp apple cider vinegar (optional but acts as a bread improver)
To make the Sandwich Loaf or rolls seeded add: 20g flax seeds and 20g chia seeds
For Fruit Toast: remove 100g of white spelt and replace with 100g wholemeal spelt and add 2 tsp mixed spice, 1 tbsp extra coconut sugar and 3/4 cup dried fruit of choice.
For the Sticky Finger Buns: add 1 tsp of mixed spice, 1 tbsp extra coconut sugar, optional 1/2 cup of sultanas and icing (1 tbsp melted Nuttelex whisked together with 4 tbsp pure icing sugar, few drops food colouring and topped with GF sprinkles).
Place the water, yeast and sugar in the food processor and pulse briefly to combine or speed 2 for 6 seconds). Allow to stand for 5 minutes (a good time to check that your yeast is still active. Look for it foaming).
Add seeds (milled first if you’d prefer less obvious ‘bits’) and spices if applicable and pulse again to combine.
Add flour, pea protein, salt and oil (in that order) and process to bring together (speed 6 for 15 seconds).
Tip onto a lightly floured mat and knead until dough is soft and elastic.
Add in fruit and knead at this point if using.
Cover with oil, using hands and place in a clean oiled bowl, cover and place in a warm place to double in size (about – 45 mins-1 hour).
Knock back the dough and place into oiled loaf tin or break into bun size (about 10-12 rolls or finger buns of equal weight – rolled tightly for buns) and place on a lined baking tray. It is a very light and fluffy dough so be careful not to over work it.
Leave to double in size again (approximately another hour).
Place into a preheated 250C oven for 10 minutes, then drop temperature to 190C and cook for a further 25 minutes, or until golden on top and bottom sounds hollow when tapped. Leave to cool before slicing.
For the sticky finger buns and bread rolls, place into a preheated 190C oven and cook for about 15-18 minutes or until bottoms sounds hollow when tapped. Ice while warm.