“The original recipe came from a whole grains cookbook and used whole wheat flour instead of spelt, but I'm starting to experiment with spelt flour in my breads and made a few adjustments. It turned out fantastic! A light whole grain bread with great flavor, perfect for sandwiches! You could also use any other whole grain flour instead of spelt.”
READY IN:
2hrs 40mins
SERVES:
16
YIELD:
1 lb loaf
UNITS:
US

Ingredients Nutrition

  • 12 cup water, heated to 80-90 degrees
  • 3 tablespoons honey (or agave nectar)
  • 1 egg (room temperature)
  • 2 tablespoons butter, softened
  • 1 teaspoon kosher salt (or sea salt)
  • 2 cups bread flour (240 grams by weight)
  • 34 cup whole grain spelt flour (105 grams by weight)
  • 14 cup nonfat dry milk powder
  • 1 teaspoon fast rising yeast (Rapid Rise bread machine yeast)

Directions

  1. Measure all ingredients and place in bread machine pan in order specified by manufacturer.
  2. Program rapid white cycle (when using spelt flour to prevent overkneading), select light crust, 1 lb loaf, and press start.
  3. Remove baked bread from pan and cool on wire rack before slicing.

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