This is my kids (and husband’s) favorite sandwich bread. Homemade bread gets stale quickly so I use potato and milk kefir to keep it soft. You can use either spelt or einkorn flour. I prefer the latter but because of it’s cost I most often use spelt. Either Bob’s Red Mill for whole grain or VitaSpelt for a finer grain. It is soft, nutty, nutritious and wheat-free. They love it slathered with butter, and often with the addition of Vegemite.
Yields 2 loaves.
- 6 cups einkorn or white spelt flour
- 2 1/2 teaspoons sea salt or pink salt
- 2 tablespoons raw honey, maple syrup or sucanut/rapadura
- 1 1/2 cups milk kefir
- 2-3 potatoes, boiled and mashed (about 2 cups)
- additional water for adjustments and flour for kneading
Preheat your cast iron loaf pans in an oven set to 425 degrees Fahrenheit.
In a mixing bowl combine flour, salt and mix.
Make a well in the center and add honey, yeast and warm milk kefir or buttermilk and let sit for 5-10 minutes for yeast to activate.
Add your mashed potato, put on the dough hook and let it combine on the first speed until it forms a ball. If it’s too dry, add a tablespoon water at a time. If it’s too wet add a tablespoon of flour at a time.
Form the dough into two oblong balls and pinch at the bottom.
Remove the hot pans from the oven and place the dough pinch side down.
Turn off the oven and leave it open to cool while you transfer dough from bowl to pans.
Place the pans back in the oven and let rise for 40 minutes.
If you are not using cast iron, rub your pans with butter or coconut oil and do not heat them. Leave in a warm, but off, oven for 1 – 1.5 hours.
Bake at 385 degrees Fahrenheit for 30-35 minutes, depending on your oven and whether you preheated it. Loaves are done when they are brown and slightly pulled away from the pan.
Take out immediately and let cool a bit before slicing.