Crisp-Crust Spelt Sandwich Loaf

Steps

1. In a large bowl, whisk the whole spelt flour, bread flour and instant yeast together, then stir in the salt to make the dry mix.
2. In a jug, stir the honey into the lukewarm water until dissolved. This dough is about 68% hydration and 1.8% salt.
3. Pour the honey water and three quarters of the olive oil into the dry mix and stir into a shaggy dough.
4. Turn the dough onto a clean counter, oiling your hands lightly if it sticks, and knead for 6 to 8 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it holds together smoothly.
5. Rub half of the remaining olive oil around a clean bowl, add the dough, turn to coat and cover.
6. Let rise at about 75°F (24°C) for 60 to 75 minutes, until nearly doubled in size and a fingertip poke springs back slowly.
7. Brush a 9x5-inch loaf pan with the last of the olive oil.
8. Press the dough into a rectangle about 8 inches wide, roll it up tightly from the short side, pinch the seam and place it seam-down in the oiled pan.
9. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked.
10. While the loaf proofs, set a rack in the middle of the oven, put an empty metal pan on the bottom rack and preheat to 425°F (220°C) for at least 30 minutes.
11. Slash the top of the loaf lengthwise, set it in the oven, pour a cup of hot tap water (not part of the dough) into the empty pan for steam and close the door quickly.
12. Bake 15 minutes, then lower to 400°F (200°C) and bake 20 to 25 minutes more, until deep golden and 200 to 205°F (93 to 96°C) in the center.
13. For an extra-crisp crust, turn the loaf out of the pan and bake it directly on the rack for the last 5 minutes.
14. Cool the loaf on a rack for at least 1 hour before cutting into 12 slices.