{"slug":"sandwich-bread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Sandwich Bread","description":"A slow-fermented rye or spelt sandwich loaf with a soft, classic texture achieved through three rises and about 8 hours of hands-off time.","body_md":"\nThis recipe takes about 8 hours of time (30 minutes of actual work-time)\nbut yields a loaf very similar in texture to traditional sandwich bread.\nThere's a few variations for a rye loaf and a spelt loaf.\n\n## Special Equipment\n\n-   Stand mixer with dough hook\n-   1.5 lb loaf pan\n-   Baking stone\n\n## Ingredients\n\nThe ingredients are listed as \"Rye - xxx\" and \"Spelt - xxx\". Follow\nwhichever for your intended loaf.\n\n### Rye - Sponge\n\n-   117 grams (4oz) all-purpose flour\n-   95 grams rye flour\n-   2 grams instant yeast\n-   19 grams sugar\n-   11 grams honey\n-   355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)\n\n### Spelt - Sponge\n\n-   117 grams (4oz) spelt\n-   95 grams all-purpose flour\n-   2 grams instant yeast\n-   19 grams sugar\n-   11 grams honey\n-   355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)\n\n### Rye - Mixture\n\n-   315 grams (11oz) all-purpose flour\n-   2 grams instant yeast\n-   14 grams caraway seeds\n-   11 grams course salt\n\n### Spelt - Mixture\n\n-   315 grams (11oz) spelt\n-   2 grams instant yeast\n-   11 grams course salt\n\n### Dough\n\n-   15 ml olive oil\n-   Additional olive oil for bowl\n\n## Method\n\n### Sponge and ferment\n\nTime: 4.5 hours\n\n1.  In a stand mixer bowl, combine **sponge** ingredients and whisk\n    until very smooth.\n2.  In a second bowl, combine **mixture** ingredients. Whisk to just to\n    incorporate.\n3.  Sprinkle all of the **mixture** atop the **sponge**. DO NOT MIX. You\n    should now have a layer of liquid sponge under a layer of dry\n    flours.\n4.  Cover the bowl with plastic wrap or a warm damp towel and let\n    ferment for **4 hours** at a warm room temp or \"proof\" setting in\n    oven.\n\n### Kneed and first rise\n\nTime: 1.75 hours\n\n1.  Uncover fermenting mixture and pour olive oil atop mixture.\n2.  Using stand mixer with dough hook, combine on lowest speed.\n3.  Once combined, increase speed to low-med and kneed for 10 minutes\n    (setting #2 or #3 on my KitchenAid)\n4.  Using additional olive oil, lubricate the inside of a large glass\n    bowl.\n5.  Remove dough from stand mixer bowl and place in large glass bowl,\n    ensuring all side of the dough are covered in olive oil.\n6.  Cover with plastic wrap and let rise for **1.5 hours** at a warm\n    room temp or \"proof\" setting in oven.\n\n### Punch down and second rise\n\nTime: 1.5 hours\n\n1.  Uncover bowl.\n2.  Punch down dough and lightly kneed to distribute gas.\n3.  Flip dough over in bowl.\n4.  Re-cover and let rise for **1.5 hours** at a warm room temp or\n    \"proof\" setting in oven.\n\n### Punch down, loaf pan, and third rise\n\nTime: 45 minutes\n\n1.  Grease or oil a 1.5 lb loaf pan.\n2.  Punch down dough and lightly kneed to distribute gas.\n3.  Transfer dough to loaf pan.\n4.  Cover with plastic wrap and let rise for **45 minutes** at a warm\n    room temp or \"proof\" setting in oven.\n\n### Pre-heat Oven\n\n1.  If proofing in oven, remove loaf to countertop.\n2.  Adjust oven rack to lowest position.\n3.  If using, place baking stone on rack.\n4.  Heat oven to 450°F/230°C\n5.  While heating, slash the top f the bread loaf and continue to let\n    rise until oven is heated.\n\n### Bake\n\n1.  Uncover and place loaf on baking stone.\n2.  Toss in about 240ml (1 cup) of ice cubes on floor oven and immediately shut\n    door.\n3.  Bake for 15 minutes, then reduce temperature to 400°F/205°C\n4.  Bake another 15 minutes and check internal temperate of loaf. The\n    loaf is done with temperature measures between 190°F/88\u0026degC and\n    200°F/93°C.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures in this recipe were placeholders, not conversions — everything between 14g and 40g had been written \"(1oz)\" and everything between 43g and 65g \"(2oz)\". The gram weights are correct and unchanged; only the bogus ounce fragments are removed. Where a spoon or cup measure sat in the same parentheses it is kept, since that one is real.\n\n","draft":false,"servings":"1","prep_time":"30 minutes","cook_time":"30 minutes","total_time":"8 hours","created_at":"2020-06-24T00:32:30Z","updated_at":"2026-07-30T22:15:16.818899Z","categories":["Bread"],"tags":["Rye","Spelt","Yeast"],"methods":["Baked"],"ingredients":[{"section":"Rye - Sponge","items":["-   117 grams (4oz) all-purpose flour","-   95 grams rye flour","-   2 grams instant yeast","-   19 grams sugar","-   11 grams honey","-   355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)"],"parsed":[{"raw":"-   117 grams (4oz) all-purpose flour","qty":117,"unit":"g","item":"all-purpose flour"},{"raw":"-   95 grams rye flour","qty":95,"unit":"g","item":"rye flour"},{"raw":"-   2 grams instant yeast","qty":2,"unit":"g","item":"instant yeast"},{"raw":"-   19 grams sugar","qty":19,"unit":"g","item":"sugar"},{"raw":"-   11 grams honey","qty":11,"unit":"g","item":"honey"},{"raw":"-   355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)","qty":355,"unit":"ml","item":"warm water"}]},{"section":"Spelt - Sponge","items":["-   117 grams (4oz) spelt","-   95 grams all-purpose flour","-   2 grams instant yeast","-   19 grams sugar","-   11 grams honey","-   355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)"],"parsed":[{"raw":"-   117 grams (4oz) spelt","qty":117,"unit":"g","item":"spelt"},{"raw":"-   95 grams all-purpose flour","qty":95,"unit":"g","item":"all-purpose flour"},{"raw":"-   2 grams instant yeast","qty":2,"unit":"g","item":"instant yeast"},{"raw":"-   19 grams sugar","qty":19,"unit":"g","item":"sugar"},{"raw":"-   11 grams honey","qty":11,"unit":"g","item":"honey"},{"raw":"-   355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F)","qty":355,"unit":"ml","item":"warm water"}]},{"section":"Rye - Mixture","items":["-   315 grams (11oz) all-purpose flour","-   2 grams instant yeast","-   14 grams caraway seeds","-   11 grams course salt"],"parsed":[{"raw":"-   315 grams (11oz) all-purpose flour","qty":315,"unit":"g","item":"all-purpose flour"},{"raw":"-   2 grams instant yeast","qty":2,"unit":"g","item":"instant yeast"},{"raw":"-   14 grams caraway seeds","qty":14,"unit":"g","item":"caraway seeds"},{"raw":"-   11 grams course salt","qty":11,"unit":"g","item":"course salt"}]},{"section":"Spelt - Mixture","items":["-   315 grams (11oz) spelt","-   2 grams instant yeast","-   11 grams course salt"],"parsed":[{"raw":"-   315 grams (11oz) spelt","qty":315,"unit":"g","item":"spelt"},{"raw":"-   2 grams instant yeast","qty":2,"unit":"g","item":"instant yeast"},{"raw":"-   11 grams course salt","qty":11,"unit":"g","item":"course salt"}]},{"section":"Dough","items":["-   15 ml olive oil","-   Additional olive oil for bowl"],"parsed":[{"raw":"-   15 ml olive oil","qty":15,"unit":"ml","item":"olive oil"},{"raw":"-   Additional olive oil for bowl","item":"Additional olive oil for bowl"}]}],"servings_int":1,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:17:46.691702Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}