Spelt Bread

• 1/3 cup water
• 1/2 cup buttermilk
• 1 tablespoon canola oil
• 1 tablespoon whipped reduced-fat margarine
• 2 1/4 cups whole grain spelt flour
• 3/4 cup bread flour
• 2 tablespoons dark brown sugar
• 1 tablespoon plus 1 teaspoon gluten
• 1 1/2 teaspoons salt
• 2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
• 1/2 cup water
• 3/4 cup buttermilk
• 2 tablespoons canola oil
• 1 tablespoon whipped reduced-fat margarine
• 3 cups whole grain spelt flour
• 1 cup bread flour
• 3 tablespoons dark brown sugar
• 1 tablespoon plus 2 teaspoons gluten
• 2 teaspoons salt
• 2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast

1. Place all the ingredients in the pan according to the order in the manufacturers instructions.
2. Set crust on dark and program for the Whole Wheat cycle; press Start.
3. (This recipe is not suitable for use with the Delay Timer.)
4. The dough ball will look sticky.
5. Do not add too much flour, the dough will smooth out.
6. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
7. Let cool to room temperature before slicing.

water, buttermilk, canola oil, whipped reducedfat, whole grain spelt flour, bread flour, brown sugar, gluten, salt, yeast, water, buttermilk, canola oil, whipped reducedfat, whole grain spelt flour, bread flour, dark brown sugar, gluten, salt, yeast

Taken from www.cookstr.com/recipes/spelt-bread (may not work)