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Ingredients
- 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
Method
- 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.
