I've eaten this bread for breakfast almost every day. It is very satisfying, and even this small loaf lasts me a few days and it freezes very well.
Note: I find that proofing the yeast yields much better results, than just mixing it in with the dry ingredients. To proof your yeast: In a small bowl, or in your measuring cup, mix warm water with the sugar, sprinkle the yeast on top, cover, and let stand for 5 minutes. Then mix, and let stand for another 5 minutes.
- 150 ml very warm water
- 2 ¼ teaspoon demerara sugar
- ¾ teaspoon instant yeast (I prefer the Instaferm brand)
- 250 grams spelt flour, about half whole spelt and half light spelt. (This is approximately 1 ¾ Cups, but weighing makes more sense, as not all flours are equal in weight.)
- ¾ teaspoon dough enhancer (This is an Israeli product, and if you can’t get your hand on it, use ¼ teaspoon gluten.)
- ½ teaspoon salt
- 2 teaspoons oil
- Everything spice challah topping
- Proof the yeast as per instructions above.
- Place the flour in the small Lekue bread maker. Add the salt and dough enhancer/gluten. Mix together.
- Put the oil into the yeast water mixture, and then pour into the dry ingredients.
- Mix together, and then knead by hand in the breadmaker, just until dough feels combined and soft.
- Shape into log and sprinkle with challah topping.
- Close bread maker, and place in a warm place to rise for an hour.
- Bake at 375° for about 35 minutes.
Note: Spelt dough is sensitive, and doesn’t like to be handled too much! Do not try to punch down the dough, or egg it when risen – it just won’t go back up again! Don’t open the bread maker either – just put gently into the oven!
This nifty Lekue bread maker washes beautifully, and is a cinch to store. I've used it over and over again, and it's still perfect.