Spelt Seed Bread

• 1 1/2 cups 1% low-fat milk (microwave on high for 1 minute)
• 2 tablespoons canola oil
• 2 tablespoons white sugar
• 1 1/4 teaspoons salt
• 4 cups spelt flour, light or white
• 1 teaspoon xanthan gum (optional)
• 2 tablespoons hemp seeds (aka hemp hearts)
• 2 tablespoons chia seeds
• 3 tablespoons sunflower seeds, hulled raw unsalted
• 2 tablespoons pumpkin, hulled roasted unsalted
• 2 tablespoons sesame seeds, raw unsalted
• 3 tablespoons flax seeds
• 2 teaspoons instant yeast (bread machine yeast should work too)

1. Measure and mix flours, xanthan gum (optional) and seeds in large bowl.
2. Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
3. Set to Rapid Bake, 2 lb. Loaf, Light Crust.
4. Let cool on rack for 40 to 45 minutes. Wrap in plastic bag (I use a Ziplock). Can be sliced and frozen.

milk, canola oil, white sugar, salt, spelt flour, xanthan, hemp seeds, chia seeds, sunflower seeds, pumpkin, sesame seeds, flax seeds, yeast

Taken from www.food.com/recipe/spelt-seed-bread-498927 (may not work)