This week I wanted a nice whole wheat bread that could be used for sandwiches if needed. Also, I wanted to use spelt flour and to boost the protein content with soy flour. So, I again (I had used it in February of last year with Emmer flour) used the Basic Whole Wheat Bread recipe (page 18) in Breaking Bread with Father Dominic by Father Dominic Garramone as a basis for the following recipe.
2 cups warm water
1 tsp yeast
1 Tbl brown sugar
¼ cup gluten
3 cups white whole wheat flour
¼ up canola oil
1 tsp salt
2 cups spelt flour
½ cup soy flour
Extra spelt flour and water as needed
Put warm water in a large bowl and add yeast. Dissolve.
Add brown sugar, gluten and white whole wheat flour.
Beat using about 200 strokes.
Let sit for 1 ½ to 2 hours and allow the yeast mixture to ferment. This slow-rise period allows the mixture to form a sponge which heightens the bread’s flavor.
Add oil, salt, spelt and soy flours to yeast mixture, combine thoroughly forming a soft dough.
Turn out onto a lightly floured surface or into a large stainless steel bowl (I almost always use the stainless steel bowl. Note picture. When I use the bowl I normally only add flour if the dough calls for it, otherwise extra flour is not needed for the kneading process itself.)
Knead for 13-15 minutes. Slowly add more water or flour if dough requires during this process.
Let rise in a warm spot for 90 minutes or until doubled in size.
Punch dough down and divide into two equal parts. Form each part into a loaf shape. Place on cookie sheet covered with parchment paper.
Cover and let rise for 45 minutes or until nearly doubled in size.
In preheated 400 degree oven bake loaves for 35 minutes or until golden on top. Loaves should sound hollow when tapped on the bottom.
Let cool completely on wire racks.
RESULTS: This is a great sandwich bread. The loaves have a wonderful milk-coffee color, a firm but light texture, and mild flavor. You can eat the bread with just butter, butter with jam or preserves, or as a base for a sandwich.