Whole Spelt Bread

This recipe is based on this one I found online. As websites tend to go down, and that particular website has an obnoxious captcha, I’ve decided to document the recipe and my changes here.

Ingredients

  • 3/4 tsp instant yeast
  • 550g whole spelt flour
  • 3/4 tsp sugar
  • 1 tsp salt
  • 1 tbsp oil (I use olive because seed oils are out of fashion, and the baking removes most of the flavor)
  • 310ml water
  • 2 eggs
  • 20-25g sugar equivalent of 住讜讻专讝讬转 (optional)

Directions

  1. Place water, oil, sugar, eggs, 住讜讻专讝讬转, and yeast in the bread machine.
  2. Place the flour and salt in the bread machine taking care not to let the salt fall into the liquid ingredients.
  3. Choose the 转讻谞讬转 for 拽诪讞 诪诇讗. Set the loaf size to 1000g. Set the doneness to 讘讛讬专.
  4. Start the machine.
  5. When the machine has about 1:30 left, check the loaf to see how it has risen. If it is very tall or at danger of collapsing, cancel the program and immediately use the bake program to finish. Otherwise, let the program complete.
  6. Remove the baking tin from the bread machine when baking is complete. Place on a cooling rack, and use a silicone spatula to release the loaf from the walls of the pan.
  7. Shake the loaf out onto the cooling rack, and allow to cool at least 20-30 minutes before slicing.
  8. Store bread in a plastic bag on the counter.