This bread is made with spelt flour. Spelt and lecithin can be purchased at health food stores.
Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
Per Serving: 118 calories; protein 4.9g; carbohydrates 23g; fat 1.3g; cholesterol 0.4mg; sodium 302mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.