100% Spelt Bread (Bread Machine) 2lb Loaf
"From the UK website www.sharphampark.com converted to Imperial measures and slightly modified. Adjust the yield below to match your bread machine capacity. Personally, I make a 1 lb loaf in a Black & Decker bread machine designed for a 1-1/2 lb loaf. For a slightly different loaf, use 3 1/2 cups spelt flour and 1/2 cup quinoa flour. Note: The rapid bake cycle on my bread machine is approx. 2 hours long. I have noticed that some bread machines have a super rapid cycle of approx. 1 hour. I doubt this recipe would work on a super rapid cycle. (Note on nutrition values: the nutrition values for the spelt flour and almond milk are not included in the nutrition table. It appears Food.com does not have spelt flour and almond milk in their database.)"
photo by CarrolJ
- Ready In:
- 2hrs 15mins
- Ingredients:
- 6
- Yields:
-
2 lb loaf
- Serves:
- 16
ingredients
- 1 1⁄2 cups almond milk
- 4 1⁄2 teaspoons olive oil
- 2 teaspoons brown sugar
- 1 1⁄2 teaspoons salt
- 4 cups white spelt flour
- 2 teaspoons bread machine yeast or 2 teaspoons instant yeast
directions
- Place ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
- Make a well in the flour, then add the yeast to the well, to avoid it touching the liquid.
- Set to Rapid Bake/Basic, and choose Light Crust.
Questions & Replies
-
Is the almond milk cold or warm? Also I fixed your spelling mistakes by submitting and edited version.
Reviews
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This didn't work in my kenmore bread machine. I ended up with goo on the bottom and flour on the top. Very disappointing. -
I made this lovely bread into sandwich sized buns. It was great to work with and has a wonderful texture. Used Splenda for the sugar. I can recommend this recipe. Made for PAC, Spring 2014. -
I LOVE this recipe! This is by far the best spelt bread recipe I've found and I've tried quite a few. It is much more moist and lighter than most spelt breads and doesn't require additions like gums and other stuff to hold it together. It slices nicely and bakes perfectly on the rapid cycle of my Oster bread machine. I do use half water and half soy milk because I didn't have enough soy milk the first time I made it and it still turned out great. I don't have almond milk so used the soy. I also use white sugar because I don't have brown sugar. <br/><br/>Very satisfied! Thank you!! -
Thankyou! It turned out really well. One end was higher than the other but it rose nicely, has a nice texture, maybe slightly heavy but more suited for toast maybe, which is mainly what I want. Great for soup too....especially pumpkin! Will definitely make it again and will add poppyseeds on top next time. -
I selected this bread because my DH loves dark bread. I served it with some homemade soup. (Recipe #268079 #268079) My youngest granddaughters ended up eating soup and bread with us. Amazingly they turned down pizza with their family to eat with us. They absolutely loved the bread and ate multiple pieces. The youngest who is only 5 said, "Grandmother, I rate both the soup and the bread as a "5"! Now when a 5 year old declares something like that...the grandmother listens! Made for PAC Spring 2013.
Tweaks
-
Thank you for this recipe. May I suggest the first instruction should be "Place ingredients in a loaf pan" (not "Please" them). Maybe some temperature indication could be added to the almond milk, for example "1½ cups almond milk, warmed to around 100?". I haven't tried this recipe yet, but it looks good and I will bake it today, then post any further tweaks depending on the result....[Several hours later] The loaf was very good. For some reason, a quarter of it adhered to the paddle and so became detached from the rest of the loaf, but the texture of the bread is quite strong so I don't expect this will happen again. It tastes like a good whole wheat bread.
RECIPE SUBMITTED BY
John.S
Canada
