White Spelt Sandwich Loaf (made in a Bread Machine)
Equipment
- bread maker
Ingredients
- 1 egg (medium)
- 250ml (1 cup) milk
- 50g (3½ tbsp) butter (chopped into small pieces)
- 480g (4 cups) white spelt flour
- 1 tbsp sugar
- ½ tbsp salt
- 7g (2¼ tsp) yeast (see note 1)
Instructions
- Add the egg, milk and butter to your bread machine pan.
- Top the wet ingredients with the flour, sugar and salt.
- Make a little well in the top of the dry ingredients and add your yeast.
- Set your machine to a fast cycle.
- When the kneading has finished, check that the dough is evenly spread across the pan, and if needed, push down gently so that there is a fairly flat coverage.
- When the bread is ready, remove it from the machine immediately.
- Let the bread sit in the pan for five minutes, then turn it out onto a rack.
- Do not slice the bread until it is completely cooled, as this will affect the texture of the bread (read here for more information).
- Well-wrapped bread will sit on the counter for a day or so, but any longer and the freshness will deteriorate. However, it freezes amazingly well, so pop any leftovers into the freezer. Enjoy!
Notes
Please note: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar for the purpose of making this particular bread.
