This bread is made with spelt flour. Spelt and lecithin can be purchased at health food stores.

Diane
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.

    Advertisement

Nutrition Facts

118 calories; 4.9 g protein; 23 g carbohydrates; 0.4 mg cholesterol; 302 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/02/2009
When making this recipe you need to know what to expect from a spelt bread. The result is a very typical European bread that is heavy dense can be sliced SUPER thin and served much like soft crackers. It is also however dense with nutrients and I thought this was a very good recipe for bread! After reading the other reviews I added an extra teaspoon of xanthan gum to hold it together and keep it moist. This worked out wonderfully. Read More
(298)

Most helpful critical review

Rating: 2 stars
10/30/2008
Spelt does contain gluten and is not suitable for those who are coeliac however its gluten can be eaten by most who are intolerent to wheat. I use Spelt for all my baking bread cakes cookies etc using any wheat recipe I find! the key is adjusting quanties of liquid added and kneading/mixing times. Keep any kneading to a minimum after 3-4 mins the gluten will collapse. Add more liquid than the recipe calls for you want your mixture to be marginally "sloppier" than when using wheat this will make your end product light and airy. If you treat spelt like wheat in recipes you will end up with a very dense result. (as I found out when I first started) Read More
(292)
26 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/02/2009
When making this recipe you need to know what to expect from a spelt bread. The result is a very typical European bread that is heavy dense can be sliced SUPER thin and served much like soft crackers. It is also however dense with nutrients and I thought this was a very good recipe for bread! After reading the other reviews I added an extra teaspoon of xanthan gum to hold it together and keep it moist. This worked out wonderfully. Read More
(298)
Rating: 2 stars
10/30/2008
Spelt does contain gluten and is not suitable for those who are coeliac however its gluten can be eaten by most who are intolerent to wheat. I use Spelt for all my baking bread cakes cookies etc using any wheat recipe I find! the key is adjusting quanties of liquid added and kneading/mixing times. Keep any kneading to a minimum after 3-4 mins the gluten will collapse. Add more liquid than the recipe calls for you want your mixture to be marginally "sloppier" than when using wheat this will make your end product light and airy. If you treat spelt like wheat in recipes you will end up with a very dense result. (as I found out when I first started) Read More
(292)
Rating: 4 stars
07/07/2007
Good Bread Recipe!! I have a lot of experience baking with splet and would like to give a little advise. When making spelt bread it is a good idea to add some Zanthan Gum (about 1 tsp. per cup of spelt) This will help it to rise better. Also keep in mind that spelt doesn't have gluten in it (the reason many people use it) so it will be a more dense bread. Don't be expecting a light fluffy loaf. If you are find a different grain!! Great Recipe!! Read More
(252)
Advertisement
Rating: 5 stars
01/20/2010
This bread has the potential to be great. You just have to have the right method. If you are using dry active yeast (as the recipe calls for) you need to add the yeast to the water (which I always heat to 100 degrees) and let it sit 10 minutes before you add the other ingredients. If you don't most of your yeast will not become active and you will end up with a dense loaf. Also lecithin is very important when making spelt as it acts similar to gluten and allows the bread to rise. Lastly I always just use milk and skip the powder. I also usually double the lecithin for a lighter loaf. The bread is great especially when toasted! Toasting really brings out the wonderful natural flavor of the spelt. Read More
(176)
Rating: 4 stars
05/21/2007
This recipe was great however I changed it up a bit. I added 1Tbsp. butter(no oil or lecithi; I added 1Tbsp. honey total; I used 2 cups spelt flour 1/2 C soy flour & 1/2 C bread flour. It turned out with great texture and highth also very tastey. Good Luck! Read More
(74)
Rating: 3 stars
07/24/2005
I haven' tried this recipe (yet) however adding a tablespoon of Vital Wheat Gluten to any recipe that doesn't have a large amount of actual "Bread Flour" will make the dough rise. Read More
(43)
Advertisement
Rating: 2 stars
03/02/2009
I followed all the instructions used new ingredients right cycle etc. The bread only rose to about 3 inches tall when it was done and it tasted horrible! Don't waste your time or ingredients. Read More
(40)
Rating: 5 stars
12/03/2003
I made this a coupel of times its easy and tasty very european My fam loves it Thanks a lot for the spelt receipe Read More
(36)
Rating: 4 stars
02/11/2009
My bread rose up golden and lovely. I did use 1/2 sprouted spelt flour (I use either sprouted or soaked grains for nutritional value) and 1/2 white flour. I added 3 tsp. vital wheat gluten and changed the honey to 1 T. I also watched to make sure it had enough water since spelt can absorb extra water. It smelled wonderful while baking and I'm so glad to have a recipe for the bread machine that I was able to utilize a sprouted flour. Thanks for sharing! Read More
(33)