by Janis Betz
1 C. water (heated to 100 degrees or warm to touch)
2 T. light olive oil
2 T. maple syrup
1 T. liq. lecithin
1 T. barley malt liquid
1 t. sea salt
2 T. apple cider vinegar or 1 1/2 t. dough enhancer
3 1/2 C. whole spelt flour
(or 1 1/2 C. white spelt – 2 C. whole spelt)
2 T. wheat gluten
1 T. yeast
Select the light crust white bread setting.
When the dough is in full knead, punch your finger down into the dough. If the dough is tacky and your finger comes up slightly moist, you have perfect dough. Add water or flour to get the right consistency.
For oven baking, knead dough for 5 minutes using a mixer with dough hooks because it is tacky. Shape the dough and put it into a bread pan. Option 1 for rising bread – Place the bread pan on a heating pad on low with a towel under the pan and over the top of the pan. Let rise 30 min. or until it is well above the top of the pan. Option 2 for rising bread – Heat oven to 250. Turn off. Put bread dough in to rise. Then bake at 350 for 50 min.
Optional: Add 1 – 2 t. of any spice(s), i.e., garlic powder, Italian seasoning, ground fennel, etc. You can also add 2 T. fresh ground flax seeds or 2 T. dehydrated onion flakes. Add 1 T. more water.
