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Author Notes: I've adapted this recipe from the Honey Whole Wheat recipe found in The Bread Lover's Bread Machine Cookbook. I'm new to bread making and didn't realize the difference between bread flour and all-purpose flour. I bought a 10 lb. bag of stone ground, unbleached, organic flour from Costco. I later realized it acts more like a White Whole Wheat.
I decided that I'd switch the whole wheat flour from the original recipe to spelt flour. On my first attempt, I mistakenly packed the flour into the measuring cup which resulted in a very dense, undercooked loaf.
I decided to find the weights of all the ingredients. My first loaf using weight instead of volume was a success in my house. —TigramMC
Makes 2 lb. loaf
- 4 ounces Water
- 5.75 ounces Whole milk
- 4 ounces Raw honey
- 1 Large egg
- .75 ounces Butter, cut into pieces
- 11.75 ounces Stoneground all-purpose flour
- 6.25 ounces Spelt flour
- 13 grams Gluten
- .5 ounces Sea salt
- 9 grams Active yeast
- Place wet ingredients in the bread maker in the order listed. They can be put in cold. The whole wheat cycle has a preheat phase to warm all the wet ingredients.
- Place dry ingredients in as listed.
- I set my Breadman in 2 lb. Medium Crust and Whole Wheat.
- Take the loaf out of the pan as soon as the cycle completes.
- Put the loaf on a cooling rack. (The air circulating underneath will prevent the crust from getting soggy as it cools.)
- I know one is supposed to let bread cool before slicing. (My roommates didn't wait until it was cool before devouring it with butter and jam and it turned out fine although slightly smushed as one can see in the photo.)
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