Wholemeal Spelt Cinnamon and Raisin Bread (bread machine)

Wholemeal Spelt Cinnamon and Raisin Bread (bread machine)

This tasty, wonderfully dense wholemeal spelt cinnamon and raisin bread is made in a bread machine. It is slightly sweet and full of juicy raisins. It is so good toasted for breakfast with lashings of butter and jam.

Course: bread

Cuisine: American

Servings: 10 slices

Equipment

Bread Machine

Ingredients

50g (3½ tbsp) butter (chopped into small pieces)
1 egg (medium)
250ml (1 cup) milk
480g (4 cups) wholemeal spelt flour (see note 1)
1 tsp salt
1-2 tbs cinnamon (use as much or as little as you like)
2 tbs brown sugar
¼ tsp nutmeg
120g (4¼ oz) sultanas
7g (2¼ tsp) dried yeast (see note 2)

Instructions

Add the wet ingredients to the pan of your bread machine.
Add the dry ingredients in the order shown above, leaving the yeast to last (try to avoid contact with the wet ingredients as this stage).
Set your dough on the wholemeal / wholewheat cycle if you have one (see note
When ready, remove from pan and slice when cool. Best eaten toasted with lashings of butter. Enjoy!

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

I have not made this recipe in anything other than my bread machine. Although it could be adapted to make by hand or using a stand mixer, I have not tried it myself (and therefore can't guarantee any results). I use several different methods to make a wholegrain loaf, so please read my comparison post before you make this recipe.

You can use spelt or regular flour for this recipe (just use the same amount). For more information about swapping spelt flour in baked goods, read my post: spelt vs plain flour.
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 to our dried yeast.