1 cup lukewarm water
2 tablespoons cane sugar (or brown sugar)
1 tablespoon apple cider vinegar
1 tablespoon molasses
2 tablespoons corn syrup (or honey)
1 1/2 cups whole spelt flour
1 3/4 cups light spelt flour
1 cup kamut flour
2 tablespoons malt powder
3 tablespoons becel margarine or butter
1 tablespoon yeast
2 teaspoons sea salt
Put ingredients in bread machine pan in order listed. Use the “light crust” 2lb basic white cycle (not rapid) as spelt and kamut don’t like to be over beaten or over baked.
The malt powder is important, because it helps the dough to rise.
Humidity will change the moisture content of the flour, therefore sometimes it may need a little more flour, and sometimes it may need a little more moisture.
Since we don’t eat a whole loaf in a day, once cooled, we slice it up right away, and put it in the freezer. It will stay as fresh as the day it was put in. We usually use it up within a week or two.