Reviewed: Mar. 12, 2012

SUPER light and fluffy. I added 3 teaspoons Vital Wheat Gluten and increased Lecithin to 1 teaspoon. Additionally, I allowed the yeast to soak in 1 cup of 100 degree water for 10 minutes before beginning the machine... I will be making this recipe again! (It came out perfectly on "Basic" setting for 1 1/2 pound loaf).

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Reviewer:

GoodyBrook

Reviewed: Mar. 7, 2012

The bread tasted very good. I substituted 1/2 an egg yolk for the lecithin. the loaf didn't rise very much. Is that from the spelt or did i do something wrong? I'm going to try using some vital wheat gluten next time i make it.

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Reviewer:

ladyjeep

Reviewed: Feb. 21, 2012

When I followed the recipe exactly, it came out a bit dry but much better than other recipes I've tried. Next time I added 1/4 C more water, 2 T butter, and for taste and health benefits I changed the veggie oil to walnut oil. Came out perfect - so tasty and moist!

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Reviewer:

Kristie

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Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

I've tried this recipe twice. Once with the regular recipe and one with everyone's suggestions. Both loaves came out hard and unedible.

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Reviewer:

littlejenn157

Reviewed: Dec. 22, 2011

This recipe worked great in my bread machine. I used Bob's Red Mill Spelt Flour. The bread was light and smelled wonderful. It had a nice sweet crust. I loved it. I used sunflower oil and brown sugar and it was great. I may try to use applesauce instead of oil the next time.

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Reviewer:

AllergicToEverything

Reviewed: Jan. 16, 2011

I did not have good luck with this. Tastes ok but my hsband didn't think so. Won't use again

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Reviewer:

Ann

Reviewed: Apr. 21, 2010

Came out very yummy and fluffy! I doubled the lecithin, subbed whole spelt for white spelt, and subbed dried coconut milk for dry milk powder. I also took someone's advice and activated the yeast in the water and honey before adding to the bread maker.

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15 users found this review helpful

Reviewer:

Anne

Reviewed: Jan. 16, 2010

This bread has the potential to be great. You just have to have the right method. If you are using dry active yeast (as the recipe calls for) you need to add the yeast to the water (which I always heat to 100 degrees) and let it sit 10 minutes before you add the other ingredients. If you don't, most of your yeast will not become active and you will end up with a dense loaf. Also, lecithin is very important when making spelt as it acts similar to gluten and allows the bread to rise. Lastly, I always just use milk and skip the powder. I also usually double the lecithin for a lighter loaf. The bread is great, especially when toasted! Toasting really brings out the wonderful natural flavor of the spelt.

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Reviewer:

hannah

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

Reviewed: Oct. 4, 2009

I tried this recipe and added the gum as suggested. The bread was delicious. My husband even liked it.

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Reviewer:

MilliesMom

Cooking Level: Expert

Home Town: El Mirage, Arizona, USA

Reviewed: May 23, 2009

my machine bakes 2 1-1 1/2 lb loaves. The bread was beautiful until 40 minutes prior to being done. It overflowed the pans and started to burn on to the elements. I turned it off immediately, thus losing my breads. Any suggestions? I use spelt due to food allergies and was so happy to find this recipe.

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9 users found this review helpful