Soft Toasted Almond Spelt Sandwich Loaf

Steps

1. Toast the almonds in a dry skillet over medium heat for 4–5 minutes until fragrant, cool, then chop coarsely.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast and salt to make the dry mix.
3. In another bowl, whisk the lukewarm milk, lukewarm water, maple syrup and almond butter until smooth to make the wet mix.
4. Pour the wet mix into the dry mix and stir into a shaggy dough. Add half of the softened butter and knead 6–8 minutes until smooth and slightly tacky; spelt is delicate, so don't overknead. The dough is about 68% hydration counting milk and water, and 1.8% salt.
5. Knead in the chopped almonds until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
7. Grease a 9x5-inch loaf pan with about a quarter of the butter (half of the remaining portion). Press the dough into a rectangle, roll it up tightly into a log, pinch the seam and set it seam-side down in the pan.
8. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile preheat the oven to 350°F (175°C).
9. Bake 35–40 minutes until deep golden and 190°F (88°C) in the center; tent with foil after 20 minutes if browning fast.
10. Turn the loaf out of the pan and brush the top with the last quarter of the butter, melted on the warm crust, for a soft crust.
11. Cool completely on a rack, about 1 hour, before slicing into 12 slices.