Spelt Bread #1 Machine Made
Yield
14 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
flour, spelt
|
* |
| 2 | cups |
bread flour
white |
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
yeast, active dry
active dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
water
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
flour, spelt
|
* |
| 473 | ml |
bread flour
white |
|
| 45 | ml |
sugar
|
|
| 5 | ml |
yeast, active dry
active dry |
|
Directions
Original recipe called for 2 tablespoon butter or margarine instead of Wonderslim.
I use the standard bread cycle, light crust setting.
This loaf is milder than whole wheat, but has more character than white bread.
If you choose to use whole wheat flour (which I think would overwhelm the flavor of the spelt), you would need to add a little gluten to help the rise -- maybe one rounded tablespoon.
