Spelt Rye Bread
Ready In: 27 mins
Serves: 4-6
Yields: 1 loaf
Ingredients
- 2⁄3 tablespoon instant yeast
- 1 cup milk, warmed to a touch above body temp
- 3 tablespoons brown sugar
- 2⁄3 cup white flour (plus more for kneading)
- 1 1⁄3 cups spelt flour
- 1 cup dark rye flour
- 1⁄3 tablespoon salt
- 3 tablespoons margarine
Directions
- in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min.
- mix flours and salt, stir in milk mixture and margarine to make a soft dough.
- knead for a minimum of 5 min, add more white flour if too sticky.
- let rise until doubled in size.
- punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
- let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
- remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast.
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