Spelt Rye Bread

• 2/3 tablespoon instant yeast
• 1 cup milk, warmed to a touch above body temp
• 3 tablespoons brown sugar
• 2/3 cup white flour (plus more for kneading)
• 1 1/3 cups spelt flour
• 1 cup dark rye flour
• 1/3 tablespoon salt
• 3 tablespoons margarine

1. in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min.
2. mix flours and salt, stir in milk mixture and margarine to make a soft dough.
3. knead for a minimum of 5 min, add more white flour if too sticky.
4. let rise until doubled in size.
5. punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
6. let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
7. remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast.

instant yeast, milk, brown sugar, white flour, flour, dark rye flour, salt, margarine

Taken from www.food.com/recipe/spelt-rye-bread-396539 (may not work)