Easy spelt potato sandwich bread is an easy to rise, rustic yet dense bread, easily sliced into a sandwich bread.
Easy Potato Spelt Bread
When baking bread with more natural and dense flour, such as spelt, whole wheat or rye, the dough is often heavy and doesn’t rise as easily as all purpose flour.
Using the potato water and a small pureed potato brings just the right amount of starch to the heavy flour, making it rise easily and provides a lovely light texture as well as flavor.
Easy Potato Bread
While the flavor of a potato adds something special to a bread dough it also brings the extra nutrients desired in a wholesome homemade bread.
A sandwich made with potato bread has endless possibilities for anything from sliced meats, cheeses, smoked salmon to good ole nut butter and jelly.
Spelt is my new favorite flour to use for much of the baking I do in my kitchen. Why? The flavor alone has won me over. Nutty and slightly sweet, but it is the rustic texture I am loving in both yeast breads and quick breads.
If you already love spelt, you are sure to want to make your own Homemade Spelt Crackers, Spelt and Kefir Yeast Bread and for sure Ginger Molasses Spelt Muffins!
Whole-grain spelt is a great source of fiber. The light brown color of the flour tells me it has been minimally processed, certainly not bleached and less tampered with, and I like that about my flour.
If you’ve never made your sandwiches out of homemade bread, you’re in for a real treat with this potato spelt bread recipe.
Since spelt flour is a heavier flour, it makes for a lovely dense bread, easy to slice and doesn’t get soggy when made into a sandwich.
Spelt flour is just as easy to work with in making bread as all-purpose flour is. Using potato water is the secret to making it rise easily.
Easy Homemade Sandwich Bread
Eating nutritious food is important to me. When I eat a sandwich, I don’t just want it to simply fill the hunger in my tummy, I want it to be as nourishing as possible too.
Homemade bread is not only easy enough to make by hand, that I quickly turned this job over to my kids when they were growing up, but making sandwiches out of it makes for the best sandwiches ever.
Open Sandwich Bread
Looking for less calories in a healthy sandwich? This spelt potato sandwich bread has just the right amount of substance to stack sliced eggs, cheeses, sliced meats, or just about anything on top for a great open faced sandwich.
Everyone Loves A Great Sandwich Bread
While a nut butter and jam sandwich is often my go-to sandwich when out and about, when at home and time for a leisure lunch, my choice is Deconstructed Spanakopita on homemade Spelt Potato Sandwich Bread, open or with two slices!
Deconstructed Spanakopita, you ask? Spanakopita is simply a mixture of spinach, eggs, feta cheese and herbs. Deconstructed into a sandwich; is a layer of fresh spinach leaves (with a drizzle of olive oil and a squirt of lemon), hard boiled eggs, feta cheese and fresh oregano. So darn delicious!
Spelt Flat Bread
While this dough is easiest to bake as a loaf bread and easily sliced as a sandwich bread, it also makes a lovely flat bread.
Flat breads, brushed with a little olive oil and sprinkled with herbs and salt, bake quickly and are a lovely addition to soups and stews.
This potato spelt dough recipe makes for a scrumptious side for a Mediterranean Stew, a stew that doesn’t have potatoes in it, but you can certainly enjoy your potatoes in the dough of this fast rising bread dough!
- Spelt Flour
- Olive oil
- Large mixing bowl
- Sauce pan with a lid
- Wooden spoon
- Food processor or blender
- Measuring cup
- Measuring spoons
- Kitchen towel to cover dough while rising
- Baking sheet or large loaf pan
- Basting brush
Easy Spelt Potato Sandwich BreadCourse: Bread Muffins u0026amp; CrackersCuisine: Mediterranean
A rustic yet dense and easily sliced sandwich bread with the soft texture a potato brings to the earthy spelt dough.
Yeast – 2 teaspoons
Sugar – 2 teaspoons
Salt – 1 tablespoon
Spelt flour – 4 cups, give or take as needed
Water – 1 1/2 cups
Potato – 1 small (2 inch diameter)
Olive oil – 1 teaspoon
Egg wash – 1 egg and 1 teaspoon water, to brush on top before baking.
- Peel and chop the potato into small chunks. Place in a saucepan and 1 1/2 cup of water. Bring to a boil, lower, cover and cook until potato chunks are soft. Cool and puree.
- Measure 1 1/2 cup of potato puree (if there is not enough puree to equal 1 1/2 cups of liquid, just add a little more water. Place the potato water in a bowl. Sprinkle yeast and sugar on top. Let sit 5 minutes to form a foam.
- Sprinkle in the salt and add a little flour. Stir. Slowly add flour and stir until it becomes difficult to stir. With your hands, begin to press added flour into the dough, add more flour, and keep pressing and folding, adding flour until it forms a lovely plump ball.
- In a clean bowl, pour olive oil to glaze the bowl. Place dough ball in the oiled bowl, cover and let it sit in a warm (not hot) place to rise. It will rise in about one hour. A little longer in cooler climate.
- Once it rises, sprinkle a little flour on top, and punch it down. On a floured surface, roll and shape the dough the length and width desired for sandwich bread. Transfer to a baking sheet pan.
- Preheat oven to 400
- Brush the top of the dough with egg wash and let sit 30 minutes while the oven heats up.
- Bake for 18 – 20 minutes, until golden on top.
- Toppings. Once the dough is brushed with egg wash, any topping, such as coarse salt, sesame seeds, poppy seeds or your favorite seed mix can be sprinkled on top.